Description
This Peppermint Crunch Yule Log Cake mixes soft chocolate sponge, cool mint cream, and warm ganache, making it a festive treat for the winter season.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon peppermint extract
- 1 cup warm, spreadable chocolate ganache
- 1/3 cup crushed candy canes
Instructions
- Preheat your oven to 350ยฐF (175ยฐC). Line a 10×15 inch jelly roll pan with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar for 3 to 4 minutes until the mix is thick and pale. Fold the dry mix into the egg mix with care. Fold in the vanilla.
- Spread the batter in the pan in an even layer. Bake for 10 to 12 minutes or until a toothpick in the center comes out clean.
- While the sponge is warm, turn it out onto a clean towel dusted with powdered sugar. Roll the sponge up with the towel inside. Let it cool all the way.
- In a chilled bowl, whip the heavy cream with powdered sugar and peppermint extract until soft peaks form. Unroll the cooled sponge. Spread the peppermint cream evenly, leaving a small border. Re-roll the sponge without the towel.
- Pour the warm chocolate ganache over the roll so it gets full cover. Sprinkle the crushed candy canes on the ganache right away.
- Chill the Yule Log for at least 30 minutes so the ganache can set.
Notes
For a citrus variation, swap peppermint extract for orange. Use white chocolate ganache for a milder topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg