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Chocolate and White Yule Log Recipe

Name: Chocolate and White Yule Log Recipe | Recipes
Prep time: 45 min
Cook time: 1 min
Total time: 68 min
Yield: 10 servings
Ingredients: 4 eggs, separated; 1/2 cup granulated sugar, divided plus 1/3 cup (200 mL); 1 tsp vanilla extract (5 mL); 1/2 cup all-purpose flour (125 mL); 1/4 cup HERSHEY'S Cocoa (50 mL); 1/2 tsp baking powder (2 mL); 1/4 tsp baking soda (1 mL); pinch salt; 1/3 cup water (75 mL); icing sugar; 1/2 tsp unflavoured gelatin (2 mL); 1 tbsp cold water (15 mL); 2/3 cup HERSHEY'S CHIPITS White Creme Chips (150 mL); 1/4 cup milk (50 mL); 1 tsp vanilla extract (5 mL); 1 cup whipping cream (250 mL); 2 tbsps butter or margarine (30 mL); 2 tbsps HERSHEY'S Cocoa (30 mL); 2 tbsps water (30 mL); 1 cup icing sugar (250 mL); 1/2 tsp vanilla extract (2 mL)

Details

Time: 1 hour 8 minutes
Yields: 10 servings

This chocolate log recipe from Hershey's Chipits is the most delicious way to host yule and holiday celebrations. Try our delicious chocolate yule log here!

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 12 minutes
COOK TIME: 1 minute
Chill Time: 10 minutes

BAKE MODE:

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Ingredients

4

eggs, separated
1/2 cup

granulated sugar, divided plus 1/3 cup (200 mL)
1 tsp

vanilla extract (5 mL)
1/2 cup

all-purpose flour (125 mL)
1/4 cup

HERSHEY'S Cocoa (50 mL)
1/2 tsp

baking powder (2 mL)
1/4 tsp

baking soda (1 mL)
salt
1/3 cup

water (75 mL)
icing sugar
WHITE CREAM FILLING:
1/2 tsp

unflavoured gelatin (2 mL)
1 tbsp

cold water (15 mL)
2/3 cup

HERSHEY'S CHIPITS White Creme Chips (150 mL)
1/4 cup

milk (50 mL)
1 tsp

vanilla extract (5 mL)
1 cup

whipping cream (250 mL)
CHOCOLATE GLAZE:
2 tbsps

butter or margarine (30 mL)
2 tbsps

HERSHEY'S Cocoa (30 mL)
2 tbsps

water (30 mL)
1 cup

icing sugar (250 mL)
1/2 tsp

vanilla extract (2 mL)

Directions

Equipment Needed 

Oven & Stovetop

15-1/2x10-1/2x1-inch (40x25x2.5 cm) Jelly Roll Pan

Mixing Bowl

Mixer

Saucepan

Wire Rack

Microwave

Refriegerator

Foil

Linen Towel

Preheat oven to 375°F (190°C). Line a 15-1/2 x 10-1/2 x 1-inch (40 x 25 x 2.5 cm) jellyroll pan with foil; generously grease foil.

Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form. Add 1/2 cup (125 mL) sugar, one tablespoon at a time, until stiff peaks form.

Beat egg yolks and vanilla with an electric mixer, set on medium speed, for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-coloured.

Stir flour with cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan.

Bake for 12 to 15 minutes or until top springs back when touched lightly in the centre. Immediately loosen cake from edges of pan; invert on to a clean linen towel sprinkled with icing sugar. Carefully peel off foil; discard. Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.

White Cream Filling: Sprinkle gelatin over cold water in a small cup; let stand 1 minute to soften. Place white chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds to 1 minute; stir after 30 seconds and after every additional 10 seconds until chips are melted and mixture is smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.

Beat whipping cream in a small bowl until stiff; gently fold into chip mixture. Chill for 10 minutes or until filling begins to set.

Chocolate Glaze: Melt butter in a small saucepan set over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla; whisk until smooth.

Unroll cake and remove towel. Spread White Cream Filling in an even layer over the cake; re-roll into a log. Spread Chocolate Glaze over top and sides. Chill until ready to serve. Garnish as desired.

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