Ever since I was little, I’ve loved Little Debbie’s Swiss Cake Rolls. How can you not love the delicious chocolate coated chocolate cake mixed with the creamy whipped cream-like filling? Yum…..
I’ve always wanted to try my own jelly roll cake, and I decided that Christmas would be the perfect opportunity!
A Yule Log, also called buche de Noel, is traditionally a chocolate cake roll with some sort of filling. Following my chocoholic instincts, I decided to make the filling of my Yule Log chocolate ice cream, with a little bit of vanilla ice cream as well.
Here’s a tip from the Betty Crocker cookbook: place the cake on a long towel RIGHT AFTER it comes out of the oven. Break off all the hard edges (make sure you do this – I didn’t, and I think this is why mine broke a little bit), then roll the cake and towel firmly but gently. Let it cool like this.
I filled mine with chocolate ice cream and a little bit of vanilla ice cream, and covered it with milk chocolate buttercream frosting. Other possibilities are whipped cream, raspberry cream, or any other yummy ice cream flavor.
Tip: If you are refrigerating your cake, it is a good idea to do the log-like lines in the frosting after it has been refrigerated. I wish I had thought to do this – that way, the frosting won’t stick to the knife as much and you will have cleaner lines.
How do you make your yule log?