Active Ashley's Kitchen

This is a Christmas tradition my kids adore!  They look forward to our Yule Log and start asking in December when we are making it.  You can adapt this recipe using different flavors of cake, filling, etc..  Be creative with the decorating and just have fun.

Ingredients:

Chocolate Cake-

¾ cup all purpose flour

1/3 cup Hershey’s Special Dark cocoa powder

1 teaspoon baking powder

½ teaspoon salt

4 large eggs divided

¾ cup granulated sugar

5 tablespoons reduced fat sour cream

¼ cup butter melted

1 teaspoon vanilla extract

Mascarpone Whipped Cream Filling-

1 ¼ cups heavy whipping cream, cold

¾ cups powdered sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

8 oz mascarpone or reduced fat cream cheese softened

Whipped Chocolate Ganache-

8 ounces semi sweet chocolate chips or finely chopped

1 cup heavy whipping cream

Sugared Toppings-

½ cup sugar

½ cup water

¼ cup cranberries

Sprigs of fresh rosemary

Directions:

Chocolate Cake-

1. Preheat oven to 350 degrees.  Line a 17×12 inch jelly roll sheet pan with parchment paper with some over hanging off each edge. Spray paper with nonstick baking spray.
2. Whisk the flour, cocoa, baking powder, and salt in a medium bowl.  Set aside.
3. In a large bowl, combine the egg yolks and sugar.  Whisk until well combined.
4. Add sour cream, melted butter, and vanilla extract to large bowl.
5. Add dry ingredients to large bowl and whisk gently.
6. Add egg whites to a stand mixer or mixing bowl.  Whip at a high speed until stiff peaks form.
7. Gently fold 1/3 of the egg whites into the chocolate mixture to loosen up the batter.
8. Add the remaining egg whites and fold until well combined.
9. Spread the cake batter evenly. Bake for 10-12 minutes until cake springs back when touched and a toothpick comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
11. While the cake is hot, use the parchment paper to roll the cake.  Set the cake on a rack to cool.
12. When the cake has cooled and is ready to be filled make the filling. 

Mascarpone Whipped Cream Filling-

1. Add the heavy cream, powdered sugar, vanilla extract, and salt to a large mixing bowl.  Whip on high speed until soft peaks form. 
2. Add the mascarpone (or cream cheese) to the whipped cream and whip until stiff peaks form.  This happens quickly.

Chocolate Cake Continued–

1. Unroll the cake very carefully using a spatula to help release any areas that may stick. 
2. Spread the filling evenly on the unrolled cake.  Then roll the cake back up without the parchment paper.
3. Wrap the cake in plastic wrap and refrigerate for at least an hour to firm up.

Chocolate Ganache

1. Add chocolate and heavy cream to a small saucepan.  Heat on medium low heat until chocolate melts.
2. Whisk until smooth.  Let cool.
3. Transfer to a large mixing bowl. Whip on high speed until lightened in color and thick enough to spread.          

Chocolate Cake Continued–

1. To decorate the cake, spread the chocolate ganache all over the cake.  Use a fork to create bark like lines.  Decorate with sugared cranberries and rosemary.  Dust with powdered sugar.
2. Refrigerate until ready to serve.

Sugared Toppings–

1. Add sugar and water to a medium saucepan. Boil over medium high heat.  Reduce heat and simmer for 5 minutes until sugar has melted.  Remove from heat and let cool for about 10 minutes.
2. Spread ½ cup sugar evenly on a shallow desk.  Dip cranberries and rosemary sprigs in the sugared water.  Then roll in the sugar.  Let dry before adding to the cake.  Clumps of sugar also make fantastic snow.