Holiday Yule Log with Gingerbread Ax
Try this Holiday Yule Log with Gingerbread Ax recipe.
Try this Holiday Yule Log with Gingerbread Ax recipe.
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 teaspoon white pepper
- generous pinch salt
- 1/2 teaspoon fresh orange zest
- 2 cups (240 grams) all-purpose flour
- 2 cups (430 grams) granulated sugar
- 3/4 cup (78 grams) dutched cocoa powder (i use cacao barr
- 1/4 cup buttermilk powder such as saco
- nonstick cooking spray for the pans
- 1/2 cup (1 stick/113 grams) unsalted butter very soft but not melted
- 2 tablespoons neutral oil such as canola
- 1 cup warm coffee
- 2 packages cream cheese at room temperature
- 1 pound (4 sticks/454 grams) unsalted butter at room temperature
- 8 1/2 cups (850 grams) confectioners' sugar sifted
- 8 ounces (225 grams) bittersweet chocolate finely chopped
- 1 gingerbread ax recipe follows
- 3 cups (360 grams) all-purpose flour, plus more for dust
- 1 1/2 tablespoons ground ginger
- 1/2 teaspoon grated nutmeg
- 1 cup (2 sticks/227 grams) unsalted butter at room temperature
- 3/4 cup (150 grams) dark brown sugar
- 1/2 cup organic barley malt syrup or molasses
- 1 large egg plus 1 egg white at room temperature
- 1 teaspoon grated fresh ginger (peel a nub of fresh ginger a
- granulated sugar for sprinkling
- Carbohydrate 1.49387003652566 g
- Cholesterol 58.4850000017342 mg
- Fat 9.25446913206184 g
- Fiber 0.239759717632197 g
- Protein 1.8296977091161 g
- Saturated Fat 5.54404817367531 g
- Serving Size 1 1 serving (65g)
- Sodium 83.2409340331778 mg
- Sugar 1.25411031889346 g
- Trans Fat 0.777921079875383 g
- Calories 96 calories
Step-by-step
- For the "better than box mix chocolate cake": Whisk the dry ingredients together in a bowl: the flour, granulated sugar, cocoa powder, buttermilk powder, baking powder, salt and baking soda.
- Preheat the oven to 350 degrees F. Spray the bottoms but not the sides of three 6-inch cake pans with nonstick spray and line with parchment paper.
- Add the dry ingredients to a stand mixer fitted with the paddle attachment. Add the butter in small pieces and the oil. Mix until the mixture looks like damp sand. Add the eggs, one at a time, mixing well between each addition. Add the coffee, vanilla and 1/2 cup water, and mix on high for 30 seconds. Divide the batter evenly among the 3 prepared cake pans.
- Bake for 30 to 35 minutes or until the cakes spring back when gently poked. Cool the cakes, then wrap in plastic wrap and freeze for 30 to 40 minutes until firm but not frozen through. Slice each cake in half horizontally to create 2 layers.
- For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and mix until smooth. Add the butter and beat on high until smooth. Add the vanilla and, with the mixer on low, slowly add the confectioners' sugar and salt. Once the confectioner's sugar is all added, raise the speed to high and beat until light, fluffy and smooth.
- For the assembly: Cut three 6-inch rounds of cardboard and place a 6-inch round of parchment on top of each.
- Place a bottom cake layer from each of the halved cakes on each of the parchment-lined cardboard rounds. Top the 3 rounds with 1/2 cup frosting each, then top with another cake layer and press gently to adhere so you have 3 double-tired cakes.
- Using a small offset spatula, frost the tops of the cakes smoothly and frost the sides roughly to resemble bark. Place in the refrigerator until set, about 30 minutes.
- Meanwhile, gently melt the chocolate over a saucepan of simmering water or in the microwave. Transfer the chocolate to a pastry bag fitted with a small open tip. Pipe several thin concentric circles on the top of each cake to resemble tree rings.
- Stack the 3 cakes in a zigzag configuration, placing thick straws into the first 2 layers to add stability where the cakes overlap. If you're afraid that the layers are unstable after they're stacked, secure them with wooden skewers: poke the pointy ends down and through the cakes and tap gently with a hammer to force the skewers all the way through the three cakes and into their cardboard rounds (but remember where the skewers are so you can remove them before serving). Top with a Gingerbread Ax before serving.
- Make the cookies: Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour, ground ginger, cinnamon, white pepper, salt, baking soda, nutmeg and cloves. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and barley malt syrup until smooth. Scrape down the bottom and sides of the bowl. Add the whole egg and continue to mix until completely incorporated. Scrape the bottom and sides of the bowl again and add the vanilla, fresh ginger and orange zest.
- Slowly add the dry ingredients to the wet ingredients in the mixer. Mix until just combined. Then, turn the dough out onto a sheet of plastic wrap and press into a disk. Cover completely in the plastic wrap and chill for 20 minutes.
- Draw an ax (to the best of your ability) that's about 12 inches in length on a piece of parchment. Cut out the ax template from the parchment and set aside.
- Roll the dough out about 1/4 inch thick between 2 pieces of lightly floured parchment paper. Place the rolled out dough onto parchment on a cookie sheet in the freezer for 15 minutes.
- Place the ax template drawn-side up on the dough and use a sharp paring knife to carefully cut out an ax from the dough. Repeat a second time to make 2 axes (it's good to have an extra, in case the first breaks). Cut the remaining dough with cookie cutters. Place the axes and cookies onto parchment-lined cookie sheets. You can gather scraps together and reroll the dough 1 additional time. Brush the ax-head portions of the axes with the egg white and sprinkle with granulated sugar.
- Bake for 10 to 15 minutes or until just beginning to brown around the edges. Allow the cookies to cool completely.
My Festive Yule Log Adventure: A Baker's Tale
This year, I decided to go all out for the holidays. Forget store-bought treats; I was determined to bake something truly spectacular. My choice? A Yule log, but not just any Yule log – a Holiday Yule Log with a gingerbread ax topper! The idea sparked during a cozy night browsing holiday baking blogs. The image of this intricately decorated cake, complete with its whimsical ax, captured my imagination. It looked challenging, absolutely beautiful and utterly delicious, a perfect embodiment of the holiday spirit.
The recipe itself was a delightful journey. It started with a “better than box mix” chocolate cake, a promise that definitely lived up to its name. The layers were incredibly moist and rich, a testament to the quality of ingredients and the careful attention to detail outlined in the recipe. I've never been a huge fan of boxed mixes but the texture of this homemade cake was amazing. I carefully followed each step, from whisking the dry ingredients to meticulously layering the cakes, making sure each step was exact. The frosting, a luscious cream cheese concoction, added the perfect touch of tangy sweetness. The process was time-consuming, certainly, but every minute spent was worth it; the aroma filling my kitchen was pure magic. The chocolate "tree rings" added an elegant touch, making the cake look like a masterpiece from a professional bakery.
Then came the pièce de résistance: the gingerbread ax. This wasn't just a simple cookie; it was a work of art in miniature. The recipe provided detailed instructions for creating a perfectly shaped gingerbread ax, and, despite my initial doubts, I managed to produce two charmingly imperfect axes. The process of rolling, cutting, and baking the gingerbread was remarkably satisfying, creating miniature culinary treasures. I decorated them with granulated sugar, making them gleam like miniature metallic tools. Adding these to the stacked chocolate cake turned the whole cake into a proper centre piece for any holiday table.
The assembly itself was an adventure. Stacking the three cake layers in a zigzag fashion, carefully securing them with skewers, was a test of patience and precision. The result, however, was stunning. The final product was a magnificent sight, a true testament to the joy of holiday baking. This Yule log wasn’t just a cake; it was a celebration of the season, a visual representation of warmth and festive cheer. The taste? Oh, the taste was even better than anticipated; it was a perfect balance of chocolate richness, creamy tanginess, and the comforting spice of gingerbread.
This Holiday Yule Log wasn't just a cake, it was a journey. A journey through the world of baking, a test of my skills, and ultimately, a delicious reward. Every bite was a reminder of the time and effort put into its creation, a tangible expression of the holiday spirit. It's a recipe I'll cherish, and one I will undoubtedly repeat year after year, creating new memories around this beautiful and delicious tradition.
The experience taught me more than just how to bake a fantastic cake. It was a lesson in patience, precision, and the transformative power of simple ingredients. It reminded me that the true magic of the holidays isn’t just about the end result, but about the journey of creating something special with my own two hands. And the best part? Sharing this creation with loved ones, and seeing the joy on their faces as they taste a slice of my holiday masterpiece. This year, the holiday season was more than just special; it was unforgettable, and it all started with that whimsical gingerbread ax and a beautifully decorated chocolate Yule log.
