Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together the Eggs and Granulated Sugar until light and fluffy.
- In a separate bowl, whisk together the All-Purpose Flour, Cocoa Powder, Instant Espresso Powder, Baking Powder, and Salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Coffee Buttercream. In a bowl, beat the Unsalted Butter until light and fluffy. Gradually add the Powdered Sugar, alternating with the Strong Brewed Coffee, until smooth and creamy. Stir in the Vanilla Extract.
- Once the cake is baked, let it cool slightly, then invert it onto a clean kitchen towel dusted with Powdered Sugar. Carefully peel off the parchment paper.
- Spread the Coffee Buttercream evenly over the cake. Starting from one short end, roll the cake up tightly like a jelly roll.
- Place the rolled cake seam-side down on a serving platter. Trim the ends if necessary.
- Prepare the Chocolate Ganache. Heat the Heavy Cream in a saucepan until simmering. Pour over the chopped Semi-Sweet Chocolate and let sit for 1 minute. Stir until smooth and glossy.
- Drizzle the Chocolate Ganache over the Yule Log to resemble branches. You can use a fork to create a textured effect.
