Recipe courtesy of Disney
Save Recipe Print
Total:
3 hr 40 min
Active:
1 hr
Yield:
1 (15-inch) yule log
Level:
Intermediate

Ingredients

Coffee-based liqueur simple syrup: 
Biscuit Roulade:
Coffee buttercream:
Chocolate ganache:

Directions

For Kahlua simple syrup: 

Add the granulated sugar and water to a small saucepan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from the heat and add the liqueur. 

Stir to combine and allow syrup to cool completely. 

For Biscuit Roulade: 

Preheat oven to 375 degrees F. Butter and flour a 15 by 10 by 1-inch jelly roll pan. Line the bottom with parchment paper and butter and flour the paper. 

Combine the flour, baking powder, and cocoa in a small mixing bowl, set aside. 

Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually add 1/2 cup of the sugar, beating on high speed until the sugar is dissolved. Thoroughly wash and dry the beaters. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Slowly add the remaining 1/2 cup of sugar, beating on medium speed until stiff peaks form. 

Carefully fold the egg yolk mixture into the egg whites, using a rubber spatula. Once all of the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently, just to combine. 

Spread the batter evenly into the prepared jelly roll pan. Bake until the cake springs back when lightly touched near the center, about 12 to 15 minutes. 

Lay out a clean, thin cotton kitchen towel on a work surface; dust the top with confectioners' sugar and set aside. 

Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife. 

Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper. 

Fold towel over the longest side of the cake and roll up the cake with the towel inside. 

Cool on a rack with the seam side down. 

For Coffee Buttercream: 

Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add the coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set the coffee concentrate aside. 

Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed. 

Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat. 

Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms. 

Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee concentrate and mix for 1 minute until combined. Set aside.

For Chocolate Ganache: 

Put the chocolate, butter, and honey in a large mixing bowl and set aside. 

Heat the whipping cream in a small saucepan over medium heat until it begins to boil, about 2 to 3 minutes. Remove from heat and pour the cream into the chocolate mixture. Whisk until smooth. 

Set aside and allow the ganache to come to room temperature. 

To Assemble: 

Unroll the cake and remove the towel. Using a pastry brush, "baste" the cake with the coffee-based liqueur simple syrup. 

Evenly spread the coffee buttercream over cake to within 1-inch of the edges. Reroll the cake to form the "log." Arrange, seam side down, on a serving platter. 

Spread the chocolate ganache over the top and sides of the cake. Score the ganache with the tines of a fork to resemble the bark on a log. Decorate as desired and refrigerate for 1 hour to let the ganache set.

Cook's Note

Make sure you butter and flour the parchment paper after putting it on the jelly roll pan. This will make it easier to remove the paper from the cake when baked. Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed. You can decorate the yule log with meringue mushrooms, flowers, and leaves.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate-Cherry Lattice Slab Pie

Recipe courtesy of Food Network Kitchen

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Tony's Chocolate Pecan Pie

Recipe courtesy of The Neelys

Chocolate-Hazelnut Icebox Cake

Recipe courtesy of Food Network Kitchen

No-Churn Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Yule Log

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.