Yule Log Cake
- 2 Tbsp. unsweetened cocoa powder, divided
- 6 large eggs
- 1 box (15.25 ounces) devil’s food cake mix
- 1 tsp. instant espresso powder
- ½ cup water
- ¼ cup canola oil
- 1 ¼ cups Hood® Heavy Cream, cold
- ¾ cup powdered sugar
- 1 tsp. pure vanilla extract
- 1 cup mascarpone cheese, slightly softened
- 8 ounces semi sweet chocolate, chopped into ½-inch pieces
- 1 cup Hood® Heavy Cream
- 1 tsp. pure vanilla extract
- 1 ½ cups powdered sugar
Preheat oven to 350˚F. Coat the bottom of a 17x11x1-inch baking pan with cooking spray. Line the pan with parchment paper, leaving a 3-inch overhang on both short ends of the pan. Coat the parchment paper with cooking spray and dust it evenly with 1 tablespoon of the cocoa powder.
In a large bowl of an electric mixer, beat the eggs on high speed until thick, about 5 minutes. Add the cake mix, espresso powder, water, and canola oil. Beat on low speed for 45 seconds, then on medium speed for about 1 minute, scraping down the sides of the bowl halfway through.
Pour the batter into the prepared pan and spread to distribute it evenly. Bake for 12-14 minutes or until cake springs back when lightly touched in the center. Remove from oven. Dust a clean kitchen towel (thin cotton works best) with the remaining 1 tablespoon of the cocoa powder. Invert the warm cake onto the towel. Remove the parchment paper and discard. Immediately roll up the cake in the towel, starting with one of the short sides. Cool cake completely in the towel on a wire rack (for about 1 hour).
When the cake has cooled, make the filling. In a large bowl, combine the cream, powdered sugar, and vanilla extract. Whip on high speed until peaks form, about 1 minute. Add mascarpone cheese to the cream mixture and whip until stiff peaks form, about 1 minute.
Unroll the cake carefully, checking for areas where it may be sticking to the towel. Spread the filling evenly onto the cake. Starting with one of the short ends, roll the cake back up without the towel. Transfer cake to serving platter, seam side down. Place cake in the refrigerator, wrapped in plastic wrap, for at least an hour.
To make the frosting, add the chocolate to the bowl of an electric mixer. Place the cream in a microwaveable dish and heat in the microwave until the cream just begins to boil, about 1 minute. Pour the cream over the chocolate. Let stand for 2-3 minutes, then beat on low speed until just mixed, about 30 seconds. Allow the cream mixture to cool to room temperature, about 15-20 minutes. When cool, whip on high speed for 2-3 minutes. Add vanilla extract and powdered sugar. Beat until well combined.
To decorate the cake, gently cut off a piece of the log about 3 inches long, using a large, sharp serrated knife, and cutting slightly on the diagonal. Use frosting to attach the smaller piece of cake to the larger piece to form a bump. (This step is optional.) Spread the remaining frosting on the cake. Decorate with sugared cranberries and rosemary, if desired.
Per serving: Calories: 468, Carbohydrate: 54 grams, Fat: 26 grams, Saturated fat: 13 grams, Protein: 6 grams, Cholesterol: 152 milligrams, Sodium: 342 milligrams, Calcium: 99 milligrams.