Double Chocolate Yule Log

Courtesy of our friends at Disney Cruise Blog, enjoy this amazing recipe!

INGREDIENTS:

For the Chocolate Sponge Cake:

• 1/4 Cup Cocoa Powder (Disney uses Dutch-process unsweetened)
• 1/4 Cup All Purpose Flour
• 4 large eggs at room temperature
• 1/2 Cup & Also 2 Tbsp Sugar

For the Chocolate Ganache:

• 6 oz (about 3/4 cup) chopped bittersweet chocolate
• 1/2 Cup heavy cream

For the Chocolate Mousse:

• 5 oz dark chocolate, coursely chopped
• 1 tbsp dark rum
• 3/4 Cup heavy cream

For the Chocolate Glaze:

• 3/4 Cup chopped dark chocolate
• 1 tbsp light corn syrup

Cooking Instructions:

For the Chocolate Sponge Cake:

1. Preheat oven to 400 degrees F. Line bottom of a 13 x 9 x 2 pan (metal) with parchment paper & spray generously with nonstick spray with flour & set aside.
2. Sift flour & cocoa powder into small bowl & set aside.
3. Crack eggs into large bowl then beat eggs with an electric mixer on low for 1 minute, increasing speed to medium-high and add sugar. Beat mixture until thick and pale – usually about 3 minutes.
4. Sift dry ingredients over egg mixture & fold until just blended.
5. Transfer batter to prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with fingertips (about 10-12 minutes)
6. While cake is warm, slide it out of the pan, with parchment paper attached, onto a clean kitchen towel. Beginning at one narrow end, use the kitchen towel to roll the cake (with parchment paper still with it) into a cylinder.

For the Chocolate Ganache:

1. Place chocolate in medium heat-safe bowl. Heat the cream in a small saucepan until hot, but do not boil it.
2. Pour cream over chocolate and stir until chocolate melts.

For the Chocolate Mousse:

1. Bring a few inches of water in a small pot to a gentle simmer over medium heat.
2. Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
3. Place the bowl on the pot and heat until chocolate is melted, stirring often.
4. When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
5. Whip cream at high speed to stiff peaks, about 2 minutes; do not over-beat.
6. Stir 1/4 of whipped cream into chocolate to lighten.
7. Gently fold 1/3 of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain.
8. Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.

For the Chocolate Glaze:

1. Bring a small pot of water to a gentle simmer over medium heat.
2. Combine chocolate and corn syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
3. Heat in bowl until chocolate melts and ingredients are well combined.

To Assemble:

1. Carefully unroll cake from the towel; remove towel. Spread 2/3 of mousse over cake surface.
2. Roll cake back up, over the mousse, peeling off the parchment paper as you go.
3. Once the cake is rolled, wrap the parchment paper around it to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
4. Remove parchment paper from cake and evenly spread remaining mousse over cake.
5. Pour glaze over top; refrigerate until glaze has set, about 30 minutes.
6. Drizzle with ganache.

Enjoying this sweet treat: Refrigerate until glaze is set, about 30 minutes prior to serving.

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See the original recipe by clicking here.