Log Cabin Chocolate Cake Food

MAKE THIS YULE LOG RECIPE FOR CHRISTMAS

Steps:

• For the cake: Preheat the oven to 350˚. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.
• Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.
• Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined.
• Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
• Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack.
• Place a clean dish towel on a large wire rack. Dust with 2 tablespoons powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar.
• Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour.
• For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
• Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.
• Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.
• Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.

BUCHE DE NOEL

Steps:

• Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
• To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
• Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
• Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
• In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
• When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

PRETZEL LOG CABIN

Steps:

• In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low speed until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Remove 1-1/2 cups of icing to another bowl and tint with green food coloring for decorating and trees. Place damp paper towel over each bowl of icing and cover tight until ready to use., To Assemble Roof: Place two graham crackers on waxed paper. Cut a small hole in the bottom corner of pastry or plastic bag; insert #10 dot tip if desired (or pipe directly from bag). Fill bag two-thirds full with white icing and refill as needed. , Pipe or frost one short end of one cracker and butt the other cracker against it, making a 10x2-1/2-in. rectangle. , Repeat five more times. Set two long rectangles aside for porch roof an floor. Pipe the 10-in. edge of a long rectangle and butt the 10-in. edge if another long rectangle against it, making a 10x5-in. rectangle for one side of roof. Repeat for other side of roof. , Working with one side of the roof at a time, frost entire roof with white icing. Press pecan halves end to end in straight lines along short sides (see photo). There will be about four rows of 14 pecans per row on each side of roof. Repeat for other side. Repeat for porch roof, pressing on two rows of about 14 pecans per row. Allow to dry, uncovered, overnight. , To Assemble Sides of House: With four pretzel rods lying flat on waxed paper, apply a 1/4-in.-wide strip of icing along the top edge of each, beginning 1/2 in. from one end and ending by icing the tip of the other end. , To form the front of the house, center one iced pretzel rod, icing side down, 7 in. from the front of the foil-covered 18-in. square base. Add a second pretzel rod, again icing side down, at right angles to the first, placing it so the iced end is 1/2 in. from the un-iced end of the first rod. Repeat with a third and fourth rod, so that these first four rods form a square base with 1/2-in. end extending at each corner. , Add a second row, allowing the 1/2-in. un-iced ends to extend in the opposite direction (see photo). Prop sides upright with spice jars for 2-3 minutes until icing hardens, then remove jars. Repeat process until each side is nine pretzel rods high. , For Side Peaks: Place seven pretzel rods side by side on waxed paper. Using a serrated knife, cut the ends of the rods at an angle to form a triangle with longest one measuring 7 in. and shortest one measuring 1-1/2 in. , Frost the top of the longest rod; butt the next longest pretzel against it. Repeat with remaining cut pretzels. Frost bottom of triangle and adhere to top edge of one side of house (see photo). Prop with tall cans or jars. Add a small triangle of icing at top of triangle. Repeat process for opposite side. Allow to dry completely., To Attach Roof: Working with one side of the house at a time, squeeze icing on opposite slanted edges of the front of the house. Carefully place roof piece on the slant high enough so the roof's peak is even with the points on both sides. The bottom edge of roof will overhang the side by about 3/4 in. , Repeat with the other side of the roof (there will be a slight gap at top center). Pipe icing along center peak. Press about 10 pecan halves end to end into icing. , For Porch Floor: Cut off the extending end of bottom pretzel at front of house. Spread bottom of porch floor crackers with icing and pipe icing along one long edge. Add porch with icing side down, butting it against front edge of house. , For Door: Using two yellow creme wafers, pipe icing on long edge of one wafer; butt against the edge of the other wafer. , For Windows: Cut yellow creme wafer into four 1-1/4-in. pieces. Pipe icing on long edge of one wafer; butt against one other wafer. Repeat for a second window. Spread icing on backs of windows and door and position on house according to Fig. 1., For Chimney: Using full width of chocolate wafers, cut wafer to length with Patterns A through F. Assemble chimney layer as follows: Pipe icing on short edge of piece A. Butt against short edge of piece B. Repeat to put together pieces C, D and E. Pipe icing on one long edge of A/B; butt against C/D/E, aligning bottom edges. Repeat with the second layer of chocolate wafers; ice back of one set and press two layers together for a double thickness. Brush icing with cocoa to cover white seams. Spread icing on back of chimney; position on side of house as in Fig. 1. For chimney top (F), ice wafer pieces together for a double thickness. Pipe icing along slanted edge; position on roof above piece E of chimney. If desired, pull apart a cotton ball to form smoke. Attach with a small dab of icing. , For Garlands and Wreaths: Insert leaf tip into another decorating bag; fill with green icing. Pipe garlands on base of windows. Pipe garland or a wreath on the door and chimney. Decorate with red-hots. , To Assemble Porch: Cut four pretzel rods to 4-1/2 in. for posts. Pipe a dab of white icing on one end of each post. Position evenly 1/2 in. from front edge, on the porch floor. Allow to dry completely. , Pipe icing along one long side of porch roof. Pipe a dab of icing on tops of the posts. Carefully place porch roof over posts, pressing frosted side of porch roof against side of house where slanted side of house roof ends. , To Decorate: Insert #5 dot tip into another decorating bag; fill with white icing. Pipe along entire edge of roof, then pipe white icicles on same edge. Use remaining white icing for snow on base. , Make path with raisins or broken chocolate chip cookies. Adhere spearmint candies with green icing for bushes. Using a leaf tip, starting at the point, pipe green icing on upside-down ice cream cones for trees. Let dry completely. , Display throughout the Christmas season! (Note: If stored properly, your log cabin should last for future holidays, although it may require some minor touch-ups.)

LOG CABIN CHOCOLATE CAKE

Steps:

• Combine flour, cocoa, salt, baking soda and sugar.
• Make a well in the center of the mixture.
• Add the oil, coffee, eggs and vanilla.
• Blend together.Beat until smooth.
• Bake at 375°F for 1 hour.

YUMMY CHOCOLATE LOG

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

LOG CABIN CAKE

Steps:

• ------------Cake------------.
• Blend all ingredients in a bowl and then pour into an 8"x8" greased pan.
• Bake at 350 until done.
• ----------Topping-------------.
• Heat all ingrdients in a saucepan until all the sugar is melted.
• spread on cake when done and place under broiler while watching closely.
• About 2 minutes.

NEW ZEALAND LOLLY LOG CAKE

Steps:

• Melt butter, stir in condensed milk, cool.
• Stir in Fruit Puffs (cut into four) and crushed biscuits.
• Shape into log and cover with coconut.
• Refrigerate.