As we enter the holiday season, one dessert that always makes an appearance is the classic yule log. But why stick to tradition when you can add a delicious twist? This gingerbread yule log with coffee cream is sure to impress your guests and satisfy your sweet tooth. So, let’s get baking!
Ingredients:
- 4 eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup molasses
- 1/4 cup hot water
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp instant coffee granules
- 1 tsp vanilla extract
- 1/4 cup chopped crystallized ginger (optional for garnish)
Instructions:
- Preheat your oven to 350°F. Grease a 10×15 inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until thick and pale yellow in color.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the egg mixture and fold until just combined.
- In a small bowl, mix together the molasses and hot water until the molasses is dissolved.
- Add the molasses mixture to the batter and fold until fully incorporated.
- Pour the batter into the prepared pan and smooth out with a spatula.
- Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, make the coffee cream by whisking together the heavy cream, powdered sugar, instant coffee, and vanilla extract until stiff peaks form.
- When the cake is done, remove it from the oven and let it cool for a few minutes. Then, loosen the edges with a knife and invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully remove the parchment paper and spread the coffee cream evenly over the cake.
- Roll the cake up tightly, starting at the short end and using the towel to help you roll. Place the cake seam-side down on a serving platter.
- Garnish with chopped crystallized ginger, if desired.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
Serving size: 1 slice (12 servings total)
- Calories: 188
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 89mg
- Sodium: 92mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
Cooking Time:
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Total time: 1 hour and 5 minutes
Equipment:
- 10×15 inch jelly roll pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Kitchen towel
- Serving platter
Serving Suggestions:
This gingerbread yule log with coffee cream is perfect for any holiday gathering! Serve it as a festive dessert alongside a cup of hot cocoa or coffee. For an extra special touch, sprinkle some powdered sugar on top or add a dollop of whipped cream.
Variations:
If you’re not a fan of coffee, you can easily swap it out for another flavor. Try adding a teaspoon of peppermint extract or a tablespoon of orange zest for a refreshing twist. You can also omit the crystallized ginger garnish or replace it with chopped nuts or chocolate chips.
Substitutions:
- If you don’t have molasses, you can use an equal amount of honey or maple syrup.
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- If you’re not a fan of ginger, you can reduce or omit it from the recipe.
Storage:
Store any leftover gingerbread yule log with coffee cream in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to grease your jelly roll pan and line it with parchment paper to prevent sticking.
- When rolling the cake, use the towel to help you create a tight roll.
- Refrigerate the cake before serving to help it hold its shape.
Notes:
This gingerbread yule log with coffee cream is a festive and delicious dessert that is sure to impress your guests. The gingerbread cake is moist and flavorful, while the coffee cream adds a rich and creamy texture. Don’t be intimidated by the rolling process – with a little practice, you’ll be a pro in no time!
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! You can bake the gingerbread cake and make the coffee cream up to a day in advance. Store them separately in the refrigerator until you’re ready to assemble the yule log.
Can I freeze the gingerbread yule log?
Yes, you can freeze the assembled yule log for up to 1 month. Just wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving.
Can I use a different type of cream for the filling?
Yes! You can use whipped cream or cream cheese frosting instead of the coffee cream if you prefer.
Personal Thoughts:
The holidays are all about indulging in delicious treats, and this gingerbread yule log with coffee cream is no exception. The flavors of gingerbread and coffee are a match made in heaven, and the creamy filling adds the perfect texture to the dessert. Don’t be intimidated by the rolling process – it’s easier than it looks! Give this recipe a try and impress your guests with your baking skills.