CHOCOLATE yule log CAKE ... easy - delicious Recipe
This cake had originated from Hershey's Cocoa hot water cake and slightly modified through the years.
I use this recipe often for most of my layered cakes.
This recipe is featured in the dedicated post on the Christmas 'Yule' Log cake:
http://www.foodessa.com/2011/12/yule-log-buche-de-noel-chocolate-cake.html
Servings: 10 slices
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Ingredients
- . > (American / Metric measures) <
- . > DRY:
- . 1-3/4 cups (262g) unbleached All-purpose flour
- . 1 tsps. (5ml) baking powder
- . 2 tsps. (10ml) baking soda
- . 1/2 tsp. (2.5ml) salt
- . 1-1/2 cups (315g) granulated sugar
- . 1/2 cup (110g) brown sugar, packed
- . 3/4 cup (75g) Dutch-processed Cocoa powder
- .
- . > LIQUIDS:
- . 2 large eggs
- . 1 cup (250ml) Buttermilk *
- . 1/2 cup (125ml) regular Olive oil
- . 2 tsp. (10ml) pure Vanilla extract
- . 1 cup (250ml) boiling water
- .
- .* Buttermilk (homemade): Sour the milk by using 1 tbsp. (15ml) white vinegar (or lemon juice) plus milk to equal 1 cup (250ml). Let it rest for 10 minutes to coagulate.
Directions
- . Pre-heat oven at 350F/180C/Gas4. Position oven rack in the center of the oven. I use a long (5x12inch/13x30cm) loaf pan with a light metal finish: The baking time: 60 minutes. Oil and flour baking pan. Shake off excess flour. Set aside. If you wish, this rectangular log can be divided in three separate layers. OR use a (9x13 inch/23x33cm) shallow baking pan...bake for 30 min.(dark pan) and 35 min.(light pan). Divide the length part and separate each in two layers. Pile them up with the center filling.
- . > CAKE: Boil water and whisk it into the Cocoa powder. Set it aside until the mixture has completely cooled. Note: this step is important, otherwise the cake may bake heavy and dry.
- . In a large bowl, sift together the first 5 dry ingredients. Make a well in the center to then pour the next 4 liquid ingredients. Lastly, add in the Cocoa mixture.
- . From the center outwards, beat the mix for about 2 minutes on medium speed with the electric mixer. This batter will seem quite thin...donât worry.
- . Pour the cake batter into the prepared loaf pan and bake for about 60 minutes. Once removed from the oven, wait 15 minutes before prying the cake from the edges with a sharp spatula. Afterwards, remove and flip it over on a wire rack. Cool another 30 minutes before setting it on the serving platter.
- . Note: Remember, the cake needs a good resting period before cutting its layers. I cover the cake lightly with a tea cloth and let it rest for several hours or overnight. Afterwards...go ahead and follow the directions for the filling and garnish mentioned below.
- . Happy baking and Claudia's flavourful wishes...FOODESSA.com
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