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Peppermint Mocha Yule Log

pepermint log

A festive twist on the classic Yule log, this dessert combines rich chocolate, bold coffee, and refreshing peppermint for a holiday treat that's as delicious as it is striking. Perfect for Christmas celebrations!

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Prep Time 45 mins
Cook Time 12 mins
Rest Time 48 mins
Total Time 1 hr 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 400
Best Season: Winter
Description

A festive twist on the classic Yule log, this dessert combines rich chocolate, bold coffee, and refreshing peppermint for a holiday treat that's as delicious as it is striking. Perfect for Christmas celebrations!

Ingredients
    Sponge Cake
  • 3/4 cup all-purpose flour (95g)
  • 1/4 cup cocoa powder (unsweetened) (25g) 1
  • 1 tsp instant coffee powder
  • 5 large eggs, separated
  • 3/4 cup granulated sugar (150g)
  • 1 tsp vanilla extract
  • salt
    • Peppermint Mocha Filling:
  • 1 cup (240ml) heavy cream
  • 2 tbsp (25g) powdered sugar
  • 1 tsp peppermint extract
  • 1 tbsp (15ml) strong brewed coffee (cooled)
    • Chocolate Ganache
  • 1 cup (170g) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy cream
Instructions
  1. 1
    Step 1: Prepare the Sponge Cake
    1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
    2. Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, coffee powder, and salt.
    3. Whip Egg Yolks: In a large bowl, beat egg yolks and 1/2 cup (100g) of sugar until pale and thick. Stir in vanilla extract.
    4. Whip Egg Whites: In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50g) of sugar and beat until stiff peaks form.
    5. Combine: Fold the dry ingredients into the egg yolk mixture. Then gently fold in the egg whites until no streaks remain.
    6. Bake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  2. 2
    Step 2: Roll the Cake

    Invert and Roll: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short end. Let it cool completely.

  3. 3
    Step 3: Prepare the Peppermint Mocha Filling

    Whip Cream: In a bowl, whip heavy cream, powdered sugar, peppermint extract, and coffee until stiff peaks form.

  4. 4
    Step 4: Assemble the Log

    Unroll Cake: Gently unroll the cooled cake. Spread the peppermint mocha filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.

  5. 5
    Step 5: Make the Ganache
    1. Heat Cream: Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth.
    2. Coat Cake: Spread the ganache evenly over the cake roll. Use a fork to create a bark-like texture, mimicking a log.
  6. 6
    Step 6: Decorate

    Add Garnishes: Sprinkle crushed peppermint candies or candy canes over the ganache. Dust with powdered sugar for a snowy effect.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 350kcal
Note

Tips:

  • For stronger peppermint flavor, add a few drops of peppermint extract to the ganache.
  • Let the log sit in the refrigerator for at least 1 hour before serving to enhance the flavors.
Keywords: delicious, homemade, Log, christmas,
Read it online: https://cakejaime.com/recipe/peppermint-mocha-yule-log/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.