Yule Log Cake (Buche de Noel)

Ingredients

Instructions

1. 1

   Chocolate Cake: � cup (98g) all-pur pose our cup (38g) Hershey's Special Dark cocoa powder 1 teaspoon baking powder � teaspoon salt 4 large eggs, divided � cup (155g) granulated sugar 5 tablespoon (72g) sour cream � cup butter, melted 1 teaspoon vanilla extract Mascar pone W hipped Cream Filling: 1� cups (300ml) heavy whipping cream, cold � cup (86g) powdered sugar 1 teaspoon vanilla extract teaspoon salt 8 oz (226g) mascar pone cheese, softened but still chilled* W hipped Chocolate Ganache: 8 ounces semi-sweet chocolate, nely chopped 1 cup heavy whipping cream Sugared cranberries, optional* Sugared rosemar y, optional* Preheat oven to 350�F.

2. 2

   Line a 17�12 inch jelly roll sheet pan with parchment paper.

3. 3

   Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides.

4. 4

   W hisk the our, cocoa, baking powder and salt together in a medium bowl and set aside.

5. 5

   In a large bowl, combine the egg yolks and sugar and whisk together until well combined.

6. 6

   Add the sour cream, melted butter and vanilla extract and whisk together until well combined.

7. 7

   Add the dr y ingredients and gently whisk together until well combined, then set aside.

8. 8

   Add the egg whites to a large mixer bowl and whip on high speed until sti peaks form.

9. 9

   Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.

10. 10

    Add the remaining egg whites and gently fold together until well combined.

11. 11

    Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean.

12. 12

    Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.