Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

 

 

Copycat Hershey Chocolate Syrup

 Delicious Hershey-like syrup calls just a few ingredients . . .  all of which I always have on hand. Simple to make. Nice to have on hand to serve over icc creamy, drizzle over angel food cake or to stir into milk.

Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
   
   
   
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
   
   
   
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Recipe without photos . . .Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

World Peace Cookies , , , if only it was this easy!

Cookbook writer Dorie Greenspan offers up this recipe and on her blog explains the history of this recipe that has traveled the world. So, I set out to follow up example and try to encourage world peace . . . if only it were this easy.

 

Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. 
   
   
   
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
   
   
   
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
   
   
   
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

Recipe without photos . . .Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. 
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

CHOCOLATE WALNUT TORTE

This  rich, dense, fudge cake tops our list of FAVORITE desserts. It was a favorite as a dessert when we did cooking classes around the state and continues to be a favorite with our at-home guests. The recipe is from Jennifer Kassebaum. 

CHOCOLATE WALNUT TORTE    Serves 10-12.    

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 tablespoon rum

2 tablespoons vanilla

1/4 teaspoon salt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish if desired. 

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
   
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
   
6. Pour batter into pan. 
   
   
   
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
   
10. Remove from heat. Add chocolate and whisk until melted and smooth.  
    
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo below); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
    
    
    
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.
    
    
    

Recipe without photos . . .

CHOCOLATE WALNUT TORTE    Serves 10-12   

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 bablespoon rum

2 teaspoons vanilla

1/4 teaspoonsalt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish, if desired

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
6. Pour batter into pan. 
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
10. Remove from heat. Add chocolate and whisk until melted and smooth. 
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo above); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top.  (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.

Holiday Yule Log (with make ahead and freeze option)

Yule Logs are so festive but often have to be down at the last minute. This recipe includes a make ahead freezer option. The buche de noel cake can be frozen before it is frosted and garnished. The filling (a combo of whipped cream stabilized with cream cheese) can be frozen. Freezing also makes it easier to frost in that there won’t be a lot of crumbs in the frosting.  Recipe is adapted from Baking A Moment blog. By the way, this recipe gets a thumbs up — not too sweet, moist and just the right balance between cake, creamy filling and frosting. YUM! This may have just become a new Christmas tradition! 

Holiday Yule Log    Servings: 10 

Chocolate Sponge Cake

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt 

2/3 cup all-purpose flour 

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 1/4 teaspoon baking powder  

1/3 cup sour cream

1/4 cup (1/2 stick) butter, melted

2 tablespoons milk

Powdered sugar for sprinkling over baked cake 

Chocolate Whipped Cream Filling, recipe follows

Whipped Chocolate Ganache Frosting, recipe follows

Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks 

1. Cake —  Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan  with non-stick spray; line with parchment paper allowing for overhang on both ends. 
2. Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.
   
3. Using a silicon spatula, fold in the flour, cocoa, and baking powder.
   
   
   

   
4. Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.
   
   
   
   
5. Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer. 
6. Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.
7. Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.
   
8. Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started.
9. Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.
   
10. Filling & Cutting — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. 
11. When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.
    
12. Carefully roll it back into a log  shape. CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.
    
13. Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.
14. Frosting — Prepare the Whipped Chocolate Ganache Frosting according to directions that follow.
15. Use a small spatula to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. 
16. Garnish ­­— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. 

Chocolate Whipped Cream Filling

1/2 cup powdered sugar 

2 tablespoons unsweetened cocoa powder 

4 ounces (1/2 block) cream cheese

1 teaspoon vanilla 

1 1/3 cup heavy cream

 

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth. 

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

 

Whipped Chocolate Ganache Frosting

6 ounces semisweet chocolate chips

1/2 cup heavy cream

 

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

Recipe without photos . . . Holiday Yule Log    Servings: 10 

Chocolate Sponge Cake

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt 

2/3 cup all-purpose flour 

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 1/4 teaspoon baking powder  

1/3 cup sour cream

1/4 cup (1/2 stick) butter, melted

2 tablespoons milk

 

Powdered sugar for sprinkling over baked cake 

Chocolate Whipped Cream Filling, recipe follows

Whipped Chocolate Ganache Frosting, recipe follows

Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks 

1. Cake —  Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan  with non-stick spray; line with parchment paper allowing for overhang on both ends. 
2. Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.
3. Using a silicon spatula, fold in the flour, cocoa, and baking powder.
4. Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.
5. Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer. 
6. Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.
7. Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.
8. Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started
9. Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.
10. Filling & Cutting — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. 
11. When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.
12. Carefully roll it back into a log  shape.  CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.
13. Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.
14. Frosting — Prepare the Whipped Chocolate Ganache Frosting according to directions that follow.
15. Use a small spatula to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. 
16. Garnish ­­— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. 

Chocolate Whipped Cream Filling

1/2 cup powdered sugar 

2 tablespoons unsweetened cocoa powder 

4 ounces (1/2 block) cream cheese

1 teaspoon vanilla 

1 1/3 cup heavy cream

 

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth. 

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

 

Whipped Chocolate Ganache Frosting

6 ounces semisweet chocolate chips

1/2 cup heavy cream

 

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

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