The traditional Yule Log Cake is a work of art, complete with meringue mushrooms and sprigs of pine. Ours serves as a stunning holiday centerpiece until the moment of serving. Instead of coffee, flavor the buttercream filling with crushed or ground toasted or caramelized nuts. Or, instead of buttercream, try folding whipped cream into Lemon Curd, for a light tangy filling, or use Whipped Ganache Filling and Frosting.
Prepare:
Hot-Milk Sponge Sheet or Chocolate Génoise Sponge Sheet
3 cups Classic Buttercream or Swiss Meringue Buttercream
Stir together until the coffee is dissolved:
1 1/2 teaspoons instant espresso or coffee powder
1 teaspoon water
Flavor 1 2/3 cups of the buttercream with as much of this mixture as you wish. Combine in a medium bowl:
8 to 9 ounces bittersweet chocolate or semisweet chocolate, finely chopped
1/3 cup boiling water
Stir until the chocolate is melted and the mixture is smooth. Stir into the remaining plain buttercream. Refrigerate until needed. Combine:
1/2 cup Simple Syrup
1/4 to 1/3 cup brandy or rum
Place the sponge sheet right side up on a large sheet of aluminum foil. Brush generously with the liquor syrup. Spread with the coffee buttercream. Starting at a short edge and using the foil to help roll, roll up the cake tightly and wrap in the foil. For easiest handling, freeze for at least 3 hours until semifrozen, or for up to 3 months.
When ready to decorate, let the chocolate buttercream come to room temperature and stir until smooth. Spread most of the buttercream roughly over the cake roll, and texture it with a fork to look like tree bark. Use a sharp knife dipped in hot water to cut a 2-inch slice from each end of the roll. Set the cake roll on a serving plate. Place the reserved slices on either side of the cake roll to resemble stumps, using the remaining buttercream to cover the joints. Decorate the log with:
Meringue Mushrooms
Refrigerate for up to 48 hours before serving (mushrooms on the b├╗che may softenΓÇökeep extras in an airtight container at room temperature to serve separately). Remove the b├╗che from the refrigerator 2 to 3 hours before serving for the best flavor and texture.
