Triple Chocolate Buche de Noel (Yule Log)

Until a few years ago, we were heavily into Christmas - trees and decorations in every room, lights all over the place, and a grand party every year for our friends, family and co-workers. Well, it was fun while it lasted but then it got to where it was a chore and not so much fun. So we stopped - completely. We sold most of our Christmas decorations and now only have one main tree, which has not been put up for the past two years. I do miss the decorations but not the work that went into it. And I miss our big party - even though I'm not a party person and it always made me a nervous wreck. 

My favorite thing was preparing the food for the party and one dessert I always made was a yule log. I still make it every year. It is beautiful and fun to do and not as hard as you'd think. Most of all, it is quite delicious - the combination of chocolate and Kahlua is divine. I found this recipe somewhere on the Internet and thank goodness I printed it out because a recent search failed to bring it up again.


Ingredients:


Cake:
2/3 c. flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
5 eggs
3/4 c. sugar
2 (1 ounce) squares unsweetened chocolate
2 TBS. brewed coffee
2 TBS. Kahlua
2 TBS. sugar
1/4 tsp. baking soda


Filling:
4 oz. cream cheese (softened)
2 c. powdered sugar
2 TBS. butter
1/2 tsp. vanilla extract
1 (1 ounce) square semi-sweet chocolate
1/2 - 1 c. chopped pecans (optional)


Frosting:
1 c. powdered sugar
4 oz. cream cheese (softened)
2/3 c. chocolate chips
1 TBS. Kahlua


Preheat oven to 350. Lightly spray a 10x15 jelly roll plan. Line with parchment. Sift flour with baking powder and salt and set aside.

In a large mixing bowl, beat the eggs on high for 5 minutes. Gradually add in the sugar and beat for another 2 minutes. Gently but thoroughly fold in the flour mixture.

Melt the unsweetened chocolate squares in a double boiler. In a small bowl, combine the coffee, Kahlua, 2 TBS. sugar and the baking soda. Gradually stir into the melted chocolate blending until smooth. Fold chocolate mixture into the batter.

Pour batter into the prepared pan and bake for 12-15 minutes.

While the cake is baking, lightly sift an even layer of powdered sugar onto a clean flat-weave cloth (not terry cloth).

When the cake is done, flip it onto the cloth as soon as it comes out of the oven. Carefully peel away the parchment paper. Dust the top of the cake lightly with powdered sugar, then trim away the edges with a sharp knife.

Starting with the short side of the cake, immediately roll the cake up in the cloth and cool it completely on a baking rack.

Make the filling: Melt the semi-sweet chocolate in a double boiler. Set aside. In a medium bowl, combine the cream cheese, powdered sugar, butter and vanilla. Beat until fluffy. Beat in the melted chocolate.

Unroll the cake after it has cooled and spread the filling evenly. If you are using pecans, sprinkle them over the filling. Roll the cake back up (not in the towel!) and cool.

Make the frosting: Melt chocolate chips in a double boiler. Set aside. Beat cream cheese with powdered sugar until smooth, then blend in the Kahlua and the melted chocolate.

Frost the cake leaving the ends unfrosted.

The log can then be decorated with chocolate bark, cherries, etc.

Text and photos by Phillip Oliver, Dirt Therapy