It's time ♪ ♫ The blessed season is upon us so it's time to make our traditional favorite desserts and goodies to share with our love ones starting with this showstopper centerpiece- tender chocolate sponge cake filled with chocolate whipped cream filling and frosted with dark chocolate ganache

RECIPE:
✅ GANACHE FROSTING
200 grams ( 1 cup ) dark chocolate, chopped
220 grams/ml ( 1 cup ) heavy whipping cream
Pinch of salt

✅ SPONGE CAKE BASE
4 large eggyolks
50 grams ( 1/4 cup ) corn oil or any neutral oil
70 grams ( 1/4 cup + 1 tablespoon ) full cream milk
1 teaspoon vanilla extract
60 grams ( 1/3 cup + 1 tablespoon ) cake flour
30 grams ( 1/3 cup ) cocoa powder ( i used Dutch processed cocoa powder )
4 large eggwhites
1/4 teaspoon cream of tartar
50 grams ( 1/4 cup ) sugar

✅ CHOCOLATE CREAM FILLING
220 grams ( 1 cup ) heavy whipping cream
40 grams ( 3 tablespoons ) hazelnut / chocolate spread

BAKING TEMPERATURE: 165'C
BAKING TIME: 15 minutes
OVEN USED: Conventional Oven ( bottom heat )

◾A yule log cake or buche de noel is a traditional Christmas cake originated in France and is made to look like a log burned during winter time
◾Make sure the ganache is spreadable in consistency before using to ice the cake
◾You may add your preferred fruits & jam in the filling
◾There are lots of variants for the cake sponge - you may use whatever flavor you prefer
◾You may use chocolate buttercream instead of ganache frosting
◾Meringue mushrooms can also be used for decorations and dusted with powdered sugar to resemble snow
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY

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Take care, enjoy and happy baking ! :-D

God bless,
YEYET
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