Chocolate Yule Log
Chocolate Yule Log features chocolate sponge cake filled with cream cheese frosting and topped with a chocolate frosting. The recipe is lightened up with Sweet'N Low®.
Servings: 12
Ingredients
For the cake:
- 3/4 cup flour
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup sugar
- 3 teaspoons Sweet'N Low® 8oz Bulk Box or 15 Sweet’N Low® packets
- 1 teaspoon vanilla
For the cream cheese filling:
- 1 package 1/3 less fat cream cheese room temperature
- 6 tablespoons butter room temperature
- 1/2 cup powdered sugar sifted
- 3 teaspoons Sweet'N Low® 8oz Bulk Box or 15 Sweet’N Low® packets
- 1 teaspoon vanilla
For the whipped chocolate ganache frosting:
- 1 package chocolate chips 11.5 ounces
- 1 cup heavy whipping cream
- 1 packet Sweet'N Low® or 1/5 teaspoon Sweet’N Low® 8oz Bulk Box
- 1 teaspoon vanilla
Instructions
To make the cake:
- Preheat oven to 375°. Line a 15 1/2" X 10 1/2" X 1" jelly roll pan with waxed paper. Coat the waxed paper with shortening or butter.
- Combine flour, cocoa, baking powder and salt in a small bowl; set aside.
- In a large bowl beat eggs with an electric mixer on high speed until frothy and yellow, about 5 minutes. Reduce speed on mixer to low and add sugar and Sweet'N Low®. Gradually add flour mixture and mix until just combined. Pour into prepared jelly roll and bake for 11 - 14 minutes, or until it springs back when touched and a toothpick inserted into the middle comes out clean.
- While cake is baking prepare a tea towel with powdered sugar - lay towel on counter and dust with powdered sugar using a mesh strainer liberally so cake does not stick. This can take about 1/2 cup of powdered sugar.
- Remove cake from oven and immediately turn out onto prepared towel. Carefully peel waxed paper off of cake. Starting at the short end roll cake up in towel and cool for about 30 minutes.
To make the cream cheese filling:
- In a large bowl beat cream cheese, butter, powdered sugar, Sweet'N Low® and vanilla until fluffy and smooth. Unroll cake carefully, spread filling over cake. Carefully reroll cake.
To make the whipped chocolate ganache frosting:
- In a double boiler, heat chocolate chips and whipped cream until chocolate chips are melted and the mixture is smooth. Place in a large bowl and let cool in the refrigerator for 45 minutes to an hour, or until you can spoon some out and it keeps its shape on the spoon.
- Add Sweet'N Low® and vanilla and whip until the consistency of frosting, about 4 - 6 minutes.
- Spread over rolled, filled cake, including the ends. Take a fork and make lines along the log to make it look like bark. Refrigerate for a couple of hours before cutting.