Cannabis Christmas Chocolate Yule Log
Celebrate A Cannabis Christmas!
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 13x18-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.