Cannabis Christmas Chocolate Yule Log

It’s the most wonderful time of the year, and with a Cannabis Christmas Chocolate Yule Log it will be even more festive, and wonderful!

Before we show you how to infuse weed into your Christmas yule log, let’s take a step into the past and actually explore how yule logs came to be a tradition.

What Is A Christmas Yule Log?

Yule is the name of the old Winter Solstice festivals in Scandinavia and other parts of northern Europe, like Germany.

The Yule Log was originally a real tree, carefully chosen and brought into the house with great ceremony – now the modern-day Christmas tree.

Now? It’s a decadent cake-roll meant to represent Yule – or a log and we’re combining two of the best ingredients you could put together:

Cannabis and Chocolate!

What is Yule?

Yule comes from a name for a 12-day festival, celebrated by Germanic peoples, around the winter solstice, and started in the 900’s!

The word yule comes from geōl, which was created by the Norse and over the years, traditions have been adapted to mimmick the tree or log that was burned in celebration of Solstice.

Baking With Cannabis

Baking with Cannabis, when done properly, can be an exhilarating experience in the kitchen – especially when making this edibles dish.

You’ll have to complete a few steps first before baking and making your Yule Log.

You’ll love the sponge cake and ganache filling, and so will all of your guests!

The First Step When Baking With Cannabis

Is to make sure you know how to or have already decarbed your Cannabis.

Don’t know how? No worries. Here’s a fantastic instructional, step-by-step video on how to decarb.

The next step is making your Cannabis Butter – which can literally be used in hundreds of edible dishes.

How To Make Cannabis Butter

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

And Finally! How To Make A Cannabis Christmas Chocolate Yule Log

Celebrate A Cannabis Christmas!

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Prep Time: 50 minutes minutes

Course: Dessert

Keyword: (Cannabutter), cannabis chocolate, Christmas

Author: Steph Van De Ven

Cost: 30-40

Equipment

• Stand Mixer or Electric Mixer
• Measuring cups
• Measuring spoons
• Spatula
• Sheet Pan & Parchment Paper
• Oven
• Mixing Bowls
• Pastry brush or BBQ brush
• Plastic Wrap
• Clean, Large Kitchen Towel or Tea Towel

Ingredients

Yule Log Filling

• 1 1/3 cups Powdered Sugar
• 1/2 cup Cannabis Butter Room Temp
• 1 1/2 tbsp Unsweetened Cocoa Powder
• 1 pinch Himalayan Salt
• 2 tbsp Coffee Flavoured Liquer
• 1/3 cup Marscapone Cheese

Yule Log Sponge Cake

• 2 tbsp Melted Butter
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 tsp Himalayan Salt
• 2 tbsp All Purpose Flour
• 5 Large Eggs Room Temp
• 2/3 cup White Granulated Sugar
• 1/2 tsp Vanilla Extract
• 2 tbsp Powdered Sugar Or As Required

Yule Log Ganache Frosting

• 1 cup Heavy Cream Boiling Hot
• 1 8 oz Package of Dark Chocolate Chips 70 % +

Instructions

• Whip powdered sugar, Cannabis butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined and then set aside.
• Preheat the oven to 400 degrees F. Brush a little melted butter over a 13×18-inch rimmed sheet pan. Line your pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl. remove all clumps and bumps.
• Grab a fresh, clean bowl and put the eggs in. Mix in sugar and whip until fluffy, and thick.

  Then, add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended.
• Pour the mixed batter onto the sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out any air bubbles. This step is very important! Give it good tap!
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, about 8 to 10 minutes. Don't over cook because we're going to roll this, and if it's too hard it will fall apart.
• Using a clean kitchen towel, sprinkle powdered sugar directly on top – enough to cover an area just a bit larger than the sponge cake.

  Remove cake from the oven. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip the pan upside down onto the towel. You can remove parchment paper and dust cake with more powdered sugar.

  Here's the fun part: Gently roll cake up inside the towel; allow to cool on the counter for 15 minutes.
• Unroll cake and put your creamy buttercream on top, saving some for later.

  Spread frosting all the way to the edges. Roll your cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap your log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Whisk until the chocolate melts.
• Spread your ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark if you like. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

Tried this recipe?Mention @cannadish or tag #cannadish!