Yule Log with Nutella
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Recipe

Details

Prep time 90hrs
Cook time 35hrs
Serves or Makes: 12 servings

Recipe

For the Cake

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/ 4 teaspoon baking soda
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, sifted

For the Chocolate-Hazelnut Frosting

  • 2 sticks unsalted butter, softened
  • 1/ 2 cup Nutella
  • 1 teaspoon vanilla extract
  • 2 cups organic powdered sugar, sifted
  • 1/ 4 cup cocoa powder, sifted
  • 3 tablespoons heavy cream

For the Ganache

  • 12 ounces semi-sweet chocolate chips
  • 2 sticks unsalted butter
  • 1 teaspoon vanilla extract
  • 1/ 2 cup brewed coffee,
  • 1/ 3 cup sour cream
  • 1/ 4 cup Nutella
  • 1/ 2 cups organic powdered sugar
  • 1/ 2 cup Dutch-process cocoa powder

For the Cake:

Method

  • Step 1

    Preheat to 350°F. Line a 13" x 18" baking sheet with parchment and lightly coat paper and sides of pan with nonstick cooking spray.

  • Step 2

    In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, sugar, baking powder, salt, and baking soda. Mix on low speed until the sugar has dissolved and the mixture is smooth with lots of little bubbles. Increase speed to high and whip until mixture is pale and very fluffy, about 8 minutes.

  • Step 3

    Reduce speed to medium and add vanilla and melted butter in one steady stream. Immediately reduce speed to low and add flour, stirring until just combined. Give the batter a few strokes of the whisk by hand to fully incorporate flour. Pour into prepared pan and spread into an even layer with an offset spatula. Bake until puffed and lightly browned from edge to center, and firm to the touch but soft enough to retain a shallow impression when gently poked, about 12 minutes.

  • Step 4

    Immediately cover baking sheet tightly with aluminum foil to steam the cake slightly until only slightly warm to the touch. Remove foil and loosen cake from edges with a sharp knife. Lay a piece of parchment on cake. Place a large, clean tea towel on top of the parchment and then a large cutting board on top of that. Flip cake and carefully remove the parchment from the top of the cake. Immediately roll cake up crosswise (starting with one of the long sides) until ready to assemble.

Make the Chocolate-Hazelnut Frosting

Method

  • Step 1

    Cream butter, vanilla extract, and Nutella on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Sift in organic powdered sugar and cocoa powder and stir on low speed until fully incorporated. Add heavy cream and increase speed to high until very fluffy, about 2 minutes. Keep at cool room temperature (about 70 degrees) until ready to use.

For the Ganache

Method

  • Step 1

    Set a heat-proof bowl over a few inches of simmering water. Melt chocolate chips, butter, vanilla extract, and coffee until smooth.

  • Step 2

    Remove from heat and stir in sour cream and Nutella until fully incorporated. Sift in powdered sugar and cocoa powder and whisk until combined and no dry patches remain. Allow mixture to cool until it reaches a consistency similar to peanut butter.

To Assemble

Method

  • Step 1

    Carefully unroll cake and remove parchment and tea towel. Spread with an even layer of chocolate-hazelnut frosting, leaving a 1/2" border on the two long sides. Re-roll cake tightly, then slice off a 5" section on a diagonal. Place the diagonally cut side on the side of the log to create a "limb."

  • Step 2

    Spread ganache all over cake and using a fork, create a wavy texture to resemble bark. Alternatively, you can layer on swipes of frosting using short vertical strokes until cake is completely covered and looks like textured bark.

  • Step 3

    Dust cake with powdered sugar and serve.