Reviewed: Dec. 25, 2011

I considered 3 different yule log recipes before making this. I selected this based on it using all purpose flour instead of cake flour and the fact that the filling and icing were the same and that the entire recipe was chocolate. I do not like changing a recipe the first time through however, I did substitute 1 T of Grand Marnier for the 1 T of coffee flavored liqueur in the filling. The end result was excellent both in presentation and in taste. I think this could be a repeat dessert in the future. I wasted no time in rolling my cake in a non-terry towel, but I did have some sticking to both the parchment and also the towel after the cake cooled. I would have liked a little more detail in decorating the side branch--my cake did not seem long enough to cut a piece for the side branch. I would say this is an intermediate recipe that looks like expert level. I particularly liked the taste of the filling--the cream cheese is unidentifiable and just has a nice light chocolate taste.

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Reviewer:

mainlinemom

Reviewed: Dec. 22, 2011

Simple to make. Tastes delicious. Just be sure to sift confectioners sugar (an oversight on my part) or you get little white spots in the frosting. Wonderful recipe!

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Reviewer:

feb9kitty

Cooking Level: Intermediate

Living In: Clifton Park, New York, USA

Reviewed: Nov. 21, 2011

WONDERFUL recipe! It worked PERFECTLY, and it was the first time I had ever tried a jellyroll-type dessert. Just make sure you follow the directions specifically and you'll be a happy camper. (Best chocolate frosting I've made in years, too!)

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Reviewer:

teacherman

Reviewed: Feb. 13, 2011

omg the BEST and super easy cakeish logish thing... or whatever, between this and some truffles, we have plenty of choclate

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Reviewer:

little ed

Cooking Level: Beginning

Reviewed: Jan. 21, 2011

I made this on a whim for Christmas Eve dessert. I didn't add the mocha flavoring in either the cake or filling/icing just because I didn't want a coffee flavor to it. It was simple & quick to bake and rolled together nicely. It was a very rich dessert and almost too rich to truly enjoy. I'm a sweet lover and even I had trouble trying to finish my 3/4" slice. Not that it wasn't delicious, just incredibly rich & sweet.

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Reviewer:

aunt tilly

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Cooking Level: Expert

Reviewed: Jan. 9, 2011

Fantastic Recipe. I have been making sponge roll cakes for years, this one turned out extremely well. My family doesn't care for coffee flavourings therefore I substituted liquer for some cabernet-franc icewine I had on hand... a wonderful flavour, reminiscent of black forest cake... I will definitely make this again, and won't wait for next Christmas !

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Reviewer:

jencooks

Reviewed: Dec. 22, 2010

Thin slices! Chocolate Decadence it is! Try serving with a scoop of peppermint ice cream. Very rich and delicious. Notes: Wrap cake immediately when it comes out of the oven; cool completely (i left it in a cold oven overnite, had no problem with cracking when unrolling). Easier to make than it looks. Definitely worth the effort.

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Reviewer:

wvearthmother

Reviewed: Dec. 17, 2010

i used peanut butter chips meltedin place of the semisweet chocolate in the frosting/filling and boy was it good and the log looked more like wood too.

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Reviewer:

cookinggirl

Cooking Level: Expert

Reviewed: Dec. 12, 2010

This was a multi-step recipe and the mistake I made was to roll the cake too late making it crack. The filling and frosting was too sweet and a bit runny with the chocolate coagulating into pieces. For an easy to make and use frosting recipe, the Sturdy Whipped Cream Frosting on this site is perfect with cocoa added to your taste one tablespoon at a time. It fixed all of the cracks and the cake looked and tasted great. Also, use a fork to make the log marks on the cake. With these changes, it is just like the French restaurant's yule log where I used to work. You don't need to use the liqueur; it's fine without it. Nobody knew the difference at the restaurant.

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Reviewer:

Katie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 10, 2010

The consistency of the cake batter might seem weird or foamy when you mix it but after it is baked it comes out moist as it should. When you transfer the batter to your jelly pan make sure that the batter is envenly coated in all corners. Do not over bake. Make sure that you are using a 10" x 15" jelly roll pan. Also** when tempering your chocolate always have it on low heat and stir it often. Do not add any liquid to it because it will harden your chocolate. If your chocolate hardens then just break it up and add it to the cream cheese/confectioner sugar and mix it in your kitchen Aid mixer or hand mixer. Also, I make mini Yule logs out of the large roll. Just cut it in 4' pieces and roll length wise. The picture that I posted is of a mini roll. I founf some chocolate animals and Kris Kringle at my local German deli.

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