Classic Chocolate Yule Log Cake w/ Peanut Butter Mousse
I made a yule log cake!
As in a super fancy, super dope, kinda complicated confection that miraculously turned out AMAZING.
And I can’t wait to tell you all about it.
With Christmas barely a week away I know you’re short on time, so let me keep this brief. This is a classic chocolate yule log cake recipe that’s amp’d up with a simple — yet to die for!! — peanut butter mousse filling. This cake is definitely not for novice bakers (I’ll explain below), but for intermediaries who like a challenge, it’s perfect. It also LOOKS perfect, because are you seeing these pics?
The art to a great yule log cake is a mixture of skill, patience, and the willingness to screw up. If you’re a tense/uptight baker who requires flawless execution with every batch, kindly press the “x” at the top of your screen. If you’re a go-with-the-flow baker who welcomes mishaps as a learning experience, please continue reading — You’re going to handle this just fine.
What makes this recipe tricky is achieving a cake with enough elasticity to be rolled into a log. This sounds simple enough in theory, but execution proves otherwise. A series of steps involving whipped egg yolks, whipped egg whites, gentle folding, and barely any flour yields a batter that’s littered with air bubbles and almost looks like foam. It sounds totally odd, and frankly, it is! But this isn’t a normal cake you’re baking here, you’re baking a cake with spring. With bounce! With agility! And in order to do so, your batter is going to be very different.
I’ll spare you the rest of the cake-making details — they’re in the recipe, duh — but the peanut butter mousse? It needs a second of attention. The result of just three simple ingredients, this mousse is light, fluffy, peanut buttery heaven, and yes you will sample it with a spoon. Compared to the cake it’s a total breeze (ready in like 3 minutes) and its cloud-like texture expertly compliments the fluffy, flexible cake it’s encompassed in.
So if you think you’re up to the task, get clicking! The recipe is on Peanut Butter & Company right now. xo