Chocolate Yule Log with Old Bust Head Winter Warmer Ganache

Recipe and photos by Kaitlin Hill

This New Year's, infuse a little extra festive cheer into your celebration with this easy but impressive Chocolate Yule Log with Old Bust Head Winter Warmer Ganache. The rich chocolate cake and cloud-like whipped cream filling are complemented by the notes of caramel and chocolate in Winter Warmer. This dessert is a cozy crowd-pleaser that can be made a day in advance and garnished just before serving for a stress-free holiday showstopper!
 

Ingredients:
¾ cup of all-purpose flour
¼ cup of cocoa powder
1 teaspoon of baking powder
½ teaspoon of salt
4 eggs, separated
¾ cup of granulated sugar
¼ cup of olive oil
¼ cup of whole milk
2 teaspoons of vanilla
1 teaspoon of espresso powder
1 tablespoon of powdered sugar
Whipped Cream Filling
1 cup of heavy cream
¼ cup of powdered sugar
 

Winter Warmer Ganache
12 ounces of bittersweet chocolate
1 cup of winter warmer
 

Directions:

Preheat the oven to 350°F. Spray a 13x9 inch rimmed tray with non-stick spray and line it with
parchment. Spray the parchment with non-stick spray as well. Set aside.

To make the cake, whip the egg whites in a medium bowl with a hand or stand mixer, until stiff
peaks form. Set aside.

In a separate bowl, whip together the egg yolks and sugar until pale and thickened.

Add the oil, milk and vanilla into the egg and sugar mixture and whisk to combine.

Sift in the flour, cocoa, baking powder, espresso, and salt. Using a spatula, fold the dry
ingredients into the wet until just combined.

Spread the batter into the prepared pan and transfer to the oven. Bake for 12 to 15 minutes, until
the cake is set but still springy.

As the cake bakes, place a kitchen towel or large piece of parchment on your work surface and
dust it with powdered sugar.

Remove the cake from the oven and immediately invert it onto the kitchen towel or parchment
sheet. Remove the parchment sheet it baked with.

Starting at the narrow end, roll the cake in on itself, into a light log. Set aside to cool completely.

While the cake cools, make the whipped cream filling by whipping the cream with a hand or
stand mixer. When it starts to thicken, sprinkle in the powdered sugar. Continue whisking until
the cream is stiff.
Once the cake is cool, carefully unroll it. Spread the whipped cream filling all over the cake, leaving a small border around the edge.

Re-roll the cake and place it in the fridge to stiffen up a bit while you make the ganache.

To make the ganache, place the chocolate in a heatproof bowl and the beer in a small saucepan.
 

Heat the beer over medium heat until it begins to bubble. Once hot, but not boiling, pour the beer
over the chocolate. Stir the mixture with a spatula until the chocolate has melted and the ganache
is a thick, yet pourable consistency.

Remove the cake from the fridge and trim off the rough edges. Set the cake on a wire rack and
pour the ganache over. You will have more ganache than you need. You can refrigerate the rest
and roll it into truffles!

Place the cake in the fridge to let the ganache firm up, about 20 minutes, before transferring your
yule log to a serving platter. Dust with powdered sugar and garnish with rosemary and
cranberries – if desired – and serve!