Chocolate Gingerbread Yule Log Recipe
Ingredients
For the gingerbread cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/3 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the filling:
- 2 cups heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1/2 cup semisweet chocolate chips, melted
- 1/2 teaspoon vanilla extract
For the decoration:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- 1/4 cup crushed candy canes
- 2 tablespoons chopped candied ginger
Instructions
Begin by preheating the oven to 350 degrees F. Grease a 10x15 inch baking pan with butter or cooking spray, and line it with parchment paper. Grease the parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and brown sugar together until light and fluffy, about 3 minutes. Beat in the molasses, eggs, and vanilla extract until combined. Slowly add in the dry ingredients and mix until just combined. Add the buttermilk and mix until combined. The batter should be thick and sticky.
Spread the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before continuing.
Meanwhile, make the filling. In the bowl of a stand mixer, beat the cream, cinnamon, ginger, cardamom, cloves, salt, and powdered sugar together until stiff peaks form. Fold in the melted chocolate and vanilla extract until combined. Cover the bowl and refrigerate until ready to use.
To assemble the yule log, use a sharp knife to trim the edges of the cake and make it into a rectangle. Spread the filling over the cake, leaving a 1 inch border around the edges. Carefully roll up the cake, starting at one short end. Place the cake seam side down on a serving platter and refrigerate until ready to serve.
To decorate the yule log, melt the chocolate chips, cream, and butter together in a small saucepan over low heat. Once melted, stir in the cocoa powder and spread the mixture over the top of the yule log. Sprinkle the top with crushed candy canes and chopped candied ginger. Slice and serve.
Nutrition
Calories: 742 kcal | Carbohydrates: 79 g | Protein: 8 g | Fat: 47 g | Saturated Fat: 28 g | Cholesterol: 156 mg | Sodium: 553 mg | Potassium: 521 mg | Fiber: 3 g | Sugar: 46 g | Vitamin A: 1545 IU | Vitamin C: 1 mg | Calcium: 203 mg | Iron: 4 mg
Conclusion
This chocolate gingerbread yule log is the perfect holiday dessert! The gingerbread cake is moist and flavorful, and the creamy chocolate filling is the perfect complement. This yule log looks impressive and tastes even better. Plus, it’s surprisingly easy to make! Everyone will love this delicious treat. Serve it with a scoop of ice cream for a truly indulgent dessert. Enjoy!
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