This Black Forest Yule Log Cake has a classic black forest filling of cherries and whipped cream, all wrapped up in a chocolate swiss roll cake, and smothered in a creamy, rich chocolate ganache.
Place parchment paper on a 17X12 sheet pan and grease with butter
Bring an inch of water to a simmer in a medium saucepan
Whisk eggs and sugar in heatproof bowl, then palce over simmering water. Make sure the water doesn't touch the botto of the bowl at any time.
Using a hand mixer (or whisk) continually beat the egg mixture until the eggs are thick, pale yellow and warm to the touch (around120 degrees F) It shoudl feel like warm tap water.
Remove the egg bowl from the heat and continue beating on high speed with an electric mixer, until the mixture is thick and airy and has reached the ribbon stage.* This means that when you drag and drizzle a spoonful of liquid it shouldn't settle back into the liquid for a good 5-10 seconds.
Mix in the melted butter with a spoon (do NOT beat in with mixer)
In a small bowl, whisk together cocoa powder, flour and salt.
Add the chocolate mixture to the egg mixture and gently fold it into the eggs with a spatula.
* You need to be patient doing this - only mix until combined or batter will fall/deflate.
Spread the batter onto the buttered parchment, leaving approximately an inch from the edges of the parchment.
Bake the cake for 8 minutes, until springy to the touch and cake test or toothpick comes out clean
Prepare a new piece of parchment paper by sprinkling it lightly with cocoa powder.
Flip the cake onto the parchment, then remove the parchment the cake was baked on.
Gently roll the cake up in the parchment, into a log, while it is still warm. *This is like muscle memory for the cake and it will roll easier again later. * Don't worry if it cracks (it will look more log-like anyway)
Leave it in this rolled up position to cool.
Filling
In a large mixing bowl, whip the heavy cream in a large bowl on medium speed, increasing to high speed, untl soft peaks form.
Add vanilla and powdered sugar.
Whip until stiff peaks form.
Unroll the cooled cake, then spread the cream all over, leaving a one inch border all around the edges
Spread the canned cherries on top of the whipped cream.
Roll the cake up gently, without the parchment paper this time. Place on a wire rack, with parchment or wax paper underneath (for pouring ganache)
Chocolate Ganache Frosting
Microwave the whipping cream and dark chocolate in a heatproof bowl for 30 second intervals at ½ power (50%), stirring after each time until combined.
Each time you take it out to stir, the chocolate will melt more in the hot cream. You want to heat it as little as possible. If needed: add a tablespoon of milk, which will give some pourable consistency to the ganache. (I did not need to do this)
Pour the ganache over the cake, spreading with a spatula to cover all of it and etch lines in it to look like a log (you can use a spatula as I did, or the blunt side of a butter knife).
Garnish
Refrigerate for one hour before serving, so the ganache can firm up. Add 3 cherries and 3 spearmint candy leaves on top and sprinkle with powdered sugar.
Notes
*Please see post contents for important recipe information, substitutions and tips!