Friday, November 29, 2013

French Yule Log Recipe
















The Holidays are officially here! 'Tis the season for snow, chilly weather, bells, bows, carols, and of course, delicious baked goods!

One of those amazing treats is the traditional Yule Log. This is one of those few exciting desserts every baker looks forward to. Why you ask? Because it's one of those dishes that allows you to combine both baking and artistry into one fine masterpiece.

While many people know and love the Yule Log treat, few know or have had the less traditional, French Yule Log. What's the difference? A typical Yule Log is a delicious cake roll topped with decadent chocolate frosting, while a French Yule Log consists of layers instead of rolls. Today we thought we'd take some of our favorite Honeyville ingredients and create the perfect French Yule Log to get you in the festive season! Combining our amazing Insta-Whip with delicious peppermint candy canes and topping it with an out of this world chocolate buttercream frosting, made with our Baker's Cocoa and smooth Eggnog, we've created a masterpiece your whole family will love! 'Tis the season for baking!

Ingredients (Cake):
3 cups Chocolate Cake Mix
3 Eggs
1/3 cup Water

Peppermint Frosting Filling:
1 cup Honeyville Insta-Whip
1 cup Water
1 tsp Ultra Gel
1 tsp Powdered Sugar
5-6 Candy Canes, crushed

Chocolate Eggnog Frosting:
1/2 cup (1 stick) Butter, softened
2/3 cup Honeyville Baker's Cocoa
3 cups Powdered Sugar
1/3 cup Eggnog
1 tsp Vanilla

Directions:
Preheat oven to 350 degrees.


In a large mixing bowl, combine cake mix, eggs, and water, and mix together until a soft batter begins to form.

Pour batter into a greased 9x5 bread pan and bake at 350 degrees for 60 minutes.


Remove and let cool in the pan for 10 minutes, then remove from pan and let cool on a cooling rack for 45 minutes.


Slice off the top of the cake so that it's level. This will end up being the bottom of your cake.


Slice the cake in half, and begin to prepare your filling.


Place your candy canes in a large sandwich bag.


Using a rolling pin, crush your candy canes into small pieces.


Add candy cane pieces to a large bowl with insta-whip, water, powdered sugar, and ultra gel, and mix together until a light and fluffy frosting forms.


With a large spatula, spread frosting over the top of the sliced cake.


Place the bottom slice on top and now your yule log is ready for the chocolate frosting.


In a large mixing bowl, mix together baker's cocoa, butter, powdered sugar, eggnog, and vanilla with an electric hand mixer, until a soft frosting begins to form.


With a spatula, spread frosting on the top and sides of the roll.


Be generous in the amount of frosting you use.


After frosting is on cake, take a fork and run it across the cake. This will give you the yule log look. Place in refrigerator and allow to cool for 1 hour.


Remove, dust with powdered sugar, decorate with holly, and serve.

The taste of the peppermint filling is exactly what you're expecting in a Holiday treat. The light hint of eggnog in the chocolate frosting is the perfect complement and really gets you in the festive spirit. But the best part about this treat is how it looks!


I mean, come on, it looks just like a yule log! This is the perfect treat for any Holiday party or get-together you have planned. Your family and friends will love it and this just may become a new Holiday baking tradition in your kitchen.


'Tis the season for baked goods, so start things off right with this delicious French Yule Log!

2 comments:

CaddoCottage said...

What does the Ultra Gel do, in the filling mixture? Can you successfully omit it? It's not something I purchased yet from Honeyville, although I plan to at some point. However, I'd like to use the filling recipe, minus the candy canes, for some filled snack cakes. Thanks in advance for answering my questions.

In The Kitchen With Honeyville said...

Great Question! Ultra Gel acts similar to constarch in the filling. It helps to thicken and stabilize the filling for your yule log. We haven't tried this recipe without it, so if you do, let us know how it turns out. Thanks CaddoCottage!