Chocolate Yule Log Cake

Name: Chocolate Yule Log Cake
Yield: 16 servings
Ingredients: 1 pkg (16 oz or 430 g) angel food cake mix; 6 oz (175 g) unsweetened baking chocolate, coarsely chopped; 1 cup (250 mL) butter (2 sticks, do not substitute margarine), softened, divided; 2 cups (500 mL) powdered sugar; 1/2 tsp (2 mL) Double-Strength Pure Vanilla Extract; Additional powdered sugar; See cook's tip for French Silk Dip Mix frosting directions

Prep 35 min

Cook 145 min

Ready in 180 min

Revisit a timeless holiday tradition with this classic holiday cake.

Ingredients

1 pkg (16 oz or 430 g) angel food cake mix

6 oz (175 g) unsweetened baking chocolate, coarsely chopped
1 cup (250 mL) butter (2 sticks, do not substitute margarine), softened, divided
2 cups (500 mL) powdered sugar
1/2 tsp (2 mL) Double-Strength Pure Vanilla Extract
Additional powdered sugar
See cook's tip for French Silk Dip Mix frosting directions

Directions

Preheat oven to 350°F (180°C). Line a large sheet pan with an 18-in. (45-cm) piece of parchment paper. For cake, prepare cake mix according to package directions; pour batter into pan, spreading evenly. Bake 25-30 minutes or until top springs back when lightly touched with fingertip. Remove pan from oven. Place an additional piece of parchment paper over cake; top with a clean kitchen towel. Invert a cooling rack over the cake and carefully invert cake onto cooling rack; remove pan and parchment from bottom of cake. Starting at long side, roll up cake in towel, jelly roll style; cool completely. (Do not unroll cake.)
Meanwhile, for frosting, place chocolate and 4 tbsp (60 mL) of the butter into a microwave-safe bowl. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval; transfer to a large mixing bowl. Cool to room temperature (about 10 minutes). Beat on medium speed of electric hand mixer, adding powdered sugar 1 cup (250 mL) at a time, until mixture is combined and crumbly. Add remaining butter 1 tbsp (15 mL) at a time, beating on high speed after each addition until light and fluffy; add vanilla and stir to incorporate.
Unroll cake and transfer to a large cutting board; discard parchment. Spread cake evenly with half of the frosting; roll up cake. Slice off a 4-in. (10-cm) piece from one end on a bias using a bread knife. Place cake on an oval platter. Use a small amount of frosting to attach cut piece to side of cake, forming a branch. Frost cake with remaining frosting. Run a cake tester down length of cake to resemble bark. Sprinkle lightly with additional powdered sugar.

Yield:

16 servings

Nutrients per serving:

Calories 330, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 47 g, Protein 4 g, Sodium 290 mg, Fiber 2 g

Cook's Tips:

Try the French Silk dip mix for a quick filling! Prepare the mix according to package directions. Use half to fill the cake, then mix the remaining with prepared chocolate frosting in a stand mixer until smooth. Use this to spread over the outside of the cake. Refrigerate cake. Rolling the baked angel food cake in a towel and Parchment Paper while warm prevents cracking and helps the cake hold its shape when filled. Using a small spreader, swirl frosting at the ends of the cake rolls to resemble rings of a tree.