Mocha Yule Log

barbara lentz




☆☆☆☆☆ 0 votes

10 Min
15 Min


  • CAKE

  • 5 large
    eggs separated
  • 1/2 c
    cake flour
  • 1/4 c
    cocoa powder
  • 1/4 tsp
  • 1 c
  • 1/2 tsp
    cream of tarter

  • 2 tsp
    expresso powder
  • 1 c
    heavy cream
  • 1/2 c
    powdered sugar

  • 1/2 c
    butter softened
  • 2 dash(es)
    powdered sugar
  • 1/3 c
    cocoa powder
  • 1 Tbsp
    strong brewed coffee
  • 1 tsp
  • ·
    3 tbsp more or less for frosting consistency

How to Make Mocha Yule Log


  1. Cake
    Place egg whites in a bowl and set aside.
    Preheat oven 350 degrees.
    Line a jelly roll large jelly roll pan with parchment paper. Grease the paper. Mix the flour, cocoa and salt in a bowl and set aside. In a large bowl beat the egg yolks until slightly thickened. Gradually add 1/2 cup of the sugar. Beat until thick and lemon colored. Fold into the flour mixture. Add the cream of tarter to the egg whites and beat until soft peaks form. Add the other 1/2 cup of sugar and beat until glossy. Fold into the cake mixture. Spread evenly on prepared pan. Bake about 12 to 15 minutes. Cool 5 minutes then turn it out on a clean dish towel that is dusted with powdered sugar. Begin at short end and roll up jelly roll style. Let cool completely.
  2. For the filling
    Dissolve the expresso powder in the heavy cream and beat until it begins to thicken. Add the sugar and continue to beat until stiff peaks form. Unroll cake and add the filling roll back up and trim the edges. Set on plate seam side down. Place in fridge to get cold
  3. For the frosting.
    Beat all frosting ingredients together adding heavy cream until the desired consistency is reached. Frost the cold cake. Use a fork to make lines to resemble tree bark.

Printable Recipe Card

About Mocha Yule Log

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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