A whimsical Christmas Log Cake with rich and bold flavours! The aromatic coffee syrup, layered with rich milk chocolate and completed with seasonal embellishments. Christmas is never quite complete without the traditional festive log cake. This sumptuous Chocolate and Coffee Christmas Log Cake recipe is shared by Ryan Khang. A chef, culinary instructor, nutritionist, food writer, editor-in-chief and television presenter. He shares his popular Christmas recipe, Chocolate and Coffee Christmas Log Cake. Thanks to our friends at sharefood.sg for sharing!
Chocolate and Coffee Christmas Log Cake
90 g egg yolks
1 medium egg whole
32 g cooking oil
10 g Cocoa powder
77 g plain flour sieved
pinch of salt
153 g egg whites
2 g cream of tartar
90 g fine granulated sugar
150 g water
200 g sugar
15 g instant coffee
Milk Chocolate filling and frosting
400 g milk chocolate conventure 65%
160 ml whipping cream
340 ml whipping cream
- Line baking tray with parchment paper
- Preheated oven at 180°C
- Heat the milk and cocoa powder in a pan. Stir till it’s full dissolved and cooled down.
- Prepare the egg mixture: In the stand mixing bowl, add in egg yolk, whole egg, cooking oil, milk with cocoa powder. Attached the K beater and mix it well. Add in the salt and flour, beat it till it’s fully combined.
- Prepare the meringue: In the stand mixer bowl, add in egg white and cream of tartar. Attached the whisk and beat on high speed till it’s frothy. Add in sugar in 3 batches and continue to beat it till its peak foam.
- Scoop 1/3 of the meringue into the egg yolk mixture, fold in gently. Add the remaining meringue into the mixture and fold till it’s just combined.
- Pour the batter into the lined baking tray. Bake it for 15 mins or until the cake tester comes out clean.
- Add all ingredients together in a saucepan. Stir to mix evenly and bring then bring to a boil. Lower the heat and allow it to simmer, until a syrupy mixture has formed.
- Add 160ml of whipping cream into a saucepan. Bring it to a slight simmer.
- Reduce the fire, then add in the chocolate converture. Stir the mixture until the chocolate has melted completely. Set aside and let it cool down.
- In a stand mixer, add in the remaining whipping cream. Attached the whisk and beat on high speed till the cream is just formed.
- Add the chocolate ganache into the cream. Fold till it’s mixed evenly. Set aside in a cool place without direct heat.
- Remove the cake from the tray and lay it on the tabletop. While it’s still warm, roll the cake into a roulade, keep it in shape and let it cool down completely.
- Unroll, brush coffee syrup onto the cake, then top with a layer of chocolate frosting. Carefully roll the cake to form a tight roulade.
- Spread the remaining chocolate frosting over the log, use fork to draw long lines down its length to create a wooden, bark-like effect.
- Decorate the top of the log as desired. For ours, we decorated it with seasonal sugar figurines and sprinkled edible gold stars.