coffee log recipe

Photo of author

By alie

Oh boy, it’s that time of the year again! Time for some cozy Christmas vibes, warm blankets, and delicious treats to indulge in. And what better way to get into the holiday spirit than with a mouth-watering Mocha Yule Log that will leave everyone in the family begging for more?

But listen, my dear fellow coffee enthusiasts, we’re not just making any ordinary Yule Log here. No, no, no. We’re taking things up a notch and infusing it with our favorite beverage of all time – coffee. Yes, you heard that right. It’s time to put that fresh coffee bag to use and whip up a dessert that will knock your socks off.

First up, let’s take a look at the ingredients we’ll need for this heavenly creation:

– 4 large Separated Eggs
– 1 cup Granulated Sugar
– 1/3 cup Light Olive Oil
– 1/4 cup Brewed Coffee (cooled)
– 1 tsp Pure Vanilla Extract
– 3/4 cup All-Purpose Flour
– 1/2 cup Unsweetened Cocoa Powder
– 1 tsp Baking Powder
– 1/4 tsp Baking Soda
– 1/2 tsp Salt

For the Mocha Buttercream Frosting, you’ll need:

– 1/2 cup Unsalted Butter (room temperature)
– 1 cup Powdered Sugar
– 1/4 cup Unsweetened Cocoa powder
– 1/4 cup Brewed Coffee (cooled)
– 1 tsp Pure Vanilla Extract
– 1/4 tsp Salt

Okay, now that we have all our ingredients ready, it’s time to preheat our oven to 350°F and let’s get baking!

In a mixing bowl, whisk the egg yolks and sugar until they’re thick and pale yellow. Add the olive oil, brewed coffee, and vanilla extract, and whisk until well combined. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt, and whisk until smooth.

Gradually add the dry ingredients to the egg mixture, and whisk until everything is well blended. In another mixing bowl, whisk the egg whites until soft peaks form. Then, fold the egg whites into the batter using a spatula, and gently mix until everything is fully incorporated.

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Now, line a 15×10 inch jelly roll pan with parchment paper, and pour the batter into the pan. Level out the batter using a spatula, and bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, let’s prepare the Mocha Buttercream Frosting. In a mixing bowl, cream the butter until it’s smooth and fluffy. Add the powdered sugar, unsweetened cocoa powder, brewed coffee, vanilla extract, and salt, and mix until everything is well combined.

After the cake has baked, remove it from the oven and let it cool in the pan for a few minutes. Then, invert the cake onto a clean kitchen towel, and remove the parchment paper. Starting from the shorter side, gently roll up the cake and towel together, and let it cool completely.

Once the cake has cooled down, gently unroll it from the towel and spread the Mocha Buttercream Frosting evenly over the surface. Then, roll up the cake again, this time without the towel, and place it on a serving platter.

Now comes the fun part – decorating the delicious creation with some Coffee Logs! These little miracles burn 20% hotter and longer than kiln-dried wood, so you know you’re in for a treat. Just grab some Coffee Logs and place them around the Yule Log cake in a creative way. You can also grate some chocolate shavings and sprinkle them on top, for some added indulgence.

And voila, there you have it – a delicious Mocha Yule Log that will leave everyone in awe of your baking skills. Go ahead, take a bite and let the divine combination of coffee and chocolate transport you to heaven. Merry Coffee Christmas, dear friends!Oh boy, it’s that time of the year again! Time for some cozy Christmas vibes, warm blankets, and delicious treats to indulge in. And what better way to get into the holiday spirit than with a mouth-watering Mocha Yule Log that will leave everyone in the family begging for more?

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But listen, my dear fellow coffee enthusiasts, we’re not just making any ordinary Yule Log here. No, no, no. We’re taking things up a notch and infusing it with our favorite beverage of all time – coffee. Yes, you heard that right. It’s time to put that fresh coffee bag to use and whip up a dessert that will knock your socks off.

First up, let’s take a look at the ingredients we’ll need for this heavenly creation:

– 4 large Separated Eggs
– 1 cup Granulated Sugar
– 1/3 cup Light Olive Oil
– 1/4 cup Brewed Coffee (cooled)
– 1 tsp Pure Vanilla Extract
– 3/4 cup All-Purpose Flour
– 1/2 cup Unsweetened Cocoa Powder
– 1 tsp Baking Powder
– 1/4 tsp Baking Soda
– 1/2 tsp Salt

For the Mocha Buttercream Frosting, you’ll need:

– 1/2 cup Unsalted Butter (room temperature)
– 1 cup Powdered Sugar
– 1/4 cup Unsweetened Cocoa powder
– 1/4 cup Brewed Coffee (cooled)
– 1 tsp Pure Vanilla Extract
– 1/4 tsp Salt

Okay, now that we have all our ingredients ready, it’s time to preheat our oven to 350°F and let’s get baking!

In a mixing bowl, whisk the egg yolks and sugar until they’re thick and pale yellow. Add the olive oil, brewed coffee, and vanilla extract, and whisk until well combined. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt, and whisk until smooth.

Gradually add the dry ingredients to the egg mixture, and whisk until everything is well blended. In another mixing bowl, whisk the egg whites until soft peaks form. Then, fold the egg whites into the batter using a spatula, and gently mix until everything is fully incorporated.

Now, line a 15×10 inch jelly roll pan with parchment paper, and pour the batter into the pan. Level out the batter using a spatula, and bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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While the cake is baking, let’s prepare the Mocha Buttercream Frosting. In a mixing bowl, cream the butter until it’s smooth and fluffy. Add the powdered sugar, unsweetened cocoa powder, brewed coffee, vanilla extract, and salt, and mix until everything is well combined.

After the cake has baked, remove it from the oven and let it cool in the pan for a few minutes. Then, invert the cake onto a clean kitchen towel, and remove the parchment paper. Starting from the shorter side, gently roll up the cake and towel together, and let it cool completely.

Once the cake has cooled down, gently unroll it from the towel and spread the Mocha Buttercream Frosting evenly over the surface. Then, roll up the cake again, this time without the towel, and place it on a serving platter.

Now comes the fun part – decorating the delicious creation with some Coffee Logs! These little miracles burn 20% hotter and longer than kiln-dried wood, so you know you’re in for a treat. Just grab some Coffee Logs and place them around the Yule Log cake in a creative way. You can also grate some chocolate shavings and sprinkle them on top, for some added indulgence.

And voila, there you have it – a delicious Mocha Yule Log that will leave everyone in awe of your baking skills. Go ahead, take a bite and let the divine combination of coffee and chocolate transport you to heaven. Merry Coffee Christmas, dear friends!

Mocha Yule Log | Rijo42 Ingredients Ltd

Mocha Yule Log | rijo42 Ingredients Ltd

www.rijo42.co.uk

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