Mocha Yule Log - 52 Cakes and Pies at Home

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This is a SHOW STOPPER!  And best of all, it is a very easy to DIY Show Stopper.  There are lots of steps, but it is much easier to do than it looks and the cake becomes one of those beauties that people would rather look at than cut.  This is show piece centerpiece professional quality that about anyone with basic baking skills can do.

The recipe for the three parts of the cake (Sponge cake, Mocha coffee cream filling and the chocolate coffee buttercream frosting) follows, just scroll down.  But I also added a photo How to DIY Essay with lots of photos showing the different steps.  Just divide the recipe into those easy steps and the complicated looking whole project becomes easy.

Like most cakes, you can prepare this a day or so in advance.  If you do, be sure to cover the ends with plastic wrap so the cake part does not dry out.

This will be the talk of your holiday table...

ENJOY!

Keep scrolling down, easy to follow recipe and photo How-To essay to follow...

 OK... Here's what I did... (Note... Photo essay with LOTS of photos showing how to DIY this cake after recipe... keep scrolling)

Mocha Yule Log

Ingredients

• FOR THE SPONGE CAKE
• 10 Large Eggs, Separated
• 2 Cups Sugar (Divided)
• 1 Cup Cake Flour
• Large pinch Salt
• 1 tsp Cream of Tarter
• FOR THE MOCHA CREAM FROSTING
• 1 Cup Heavy Cream
• 1 Cup Confectioner's Sugar
• 3 tsp Instant Coffee Grains
• FOR THE MOCHA COFFEE FLAVORED BUTTERCREAM FROSTING
• 2/3 Cup Butter, Softened to Room Temperature
• 2/3 Cup Baking Cocoa
• 4 Cups Confectioner's Sugar
• 3 tsp Vanilla
• 2 - 4 TBS to Brewed Coffee
• 2 - 3 TBS Milk

Cooking Directions

1. TO MAKE THE SPONGE CAKE - Line TWO Separate 15-in. x 10-in. x 1-in. baking pan with parchment paper; Spray the paper with nonstick (Pam) Spray. Separate the Eggs (Yolks in one bowl, whites in another. Be VERY careful NOT to get any bits of egg yolk mixed into the whites.
2. In the bowl of a stand mixer, whip the yolks on high speed until fluffy. Gradually add only 1 cup Sugar and continue to whip until thick, creamy and lemon colored (about 5 minutes).
3. In a separate bowl, combine the Flour, Cocoa and salt, whisk to mix. Add this to the egg mixture until blended.
4. Transfer this mix to the bowl, thoroughly clean the stand mixer bowl and dry completely. Beat the egg whites on medium until foamy. Add the Cream of Tarter and beat until stiff peaks form. Add the remaining 1 Cup of Sugar gradually until all is absorbed, be careful to not over mix (keep the stiff peaks).
5. Mix 1/4 of the stiff egg whites into the chocolate mix. Beat aggressively until thoroughly mixed. Now, add the remaining stiff egg whites BUT FOLD Gently into the chocolate mix. Gently continue to fold them into the mix until no streaks appear.
6. Preheat oto 350 degrees.
7. Divide batter, spreading each half into one of the prepared baking lipped cookie sheets. Spread to even thickness.
8. Bake for 12-15 minutes until the sponge springs gently back. Be careful not to over bake. Cool in the pans for 5 minutes. Invert onto a towel. peel off the parchment paper. Gently, slowly, from the short side, evenly roll the sponge up WITH the towel, repeat with second pan. . Transfer this to the refrigerator to cool for an hour.
9. TO MAKE THE MOCHA CREAM FILLING - Again, clean the bowl of the stand mixer. Beat the whipping cream until it begins to thicken.Add the Confectioner's sugar and the coffee grains. Beat until the frosting is thick and holds thick peaks.
10. Unroll the chilled sponge cake (no need to flatten). Divide the Frosting in half, spread the frosting to the side edges of each cake but onto to withing 1/2 inch of the top and bottom., the frosting should be about the same thickness of the sponge.
11. Roll up, wrap the "log" into the towel tightly and return to the fridge for an hour.
12. FOR THE COFFEE BUTTERCREAM FROSTING - Again, clean the bowl of the stand mixer. combine the Butter, baking cocoa, confectioner's sugar and vanilla and mix with the paddle attachment. Add 2 TBS Coffee and 2 TBS Milk. Add additional liquids as needed to get desired thickness
13. TO ASSEMBLE THE LOG - Put one of the "logs" onto a large cutting board (will work as display board for the finished cake). Arrange centered, but slightly tilted top to bottom. Measure about 3 inches from the bottom of the remaining "log" and cut a 90 degree angle. Cut a second 90 degree angle forming a wedge (one piece of the now 2 branches will be just a bit longer). Now push the angled pieces into the log (branches from the log). I like to cut just a fraction of an inch from all exposed ends to show an even swirl mix of mocha center and sponge.
14. Now frost with the buttercream frosting, leaving the ends exposed to show the swirl (hint, if you are not happy with the swirl, go ahead and cover the ends)... Who's to know).
15. Take the prongs of a fork and "draw the bark. If you are not happy with the look, you can always simply smooth over and start again. Decorate with holly, candies (I used fresh holly leaves and Pomegranate Seeds)... Serve chilled to room temperature and ENJOY!

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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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