Decadent Mocha Christmas Log

Decadent Mocha Christmas Log

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About this recipe: A traditional holiday cake that is so rich and good! A taste of coffee liquer in both the jelly roll and chocolate-cream cheese frosting add a twist to an otherwise plain chocolate log.


Makes: 1 log

  • For the jelly roll:
  • 85 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 5 eggs
  • 150 g white sugar
  • 56 g unsweetened dark chocolate
  • 30 ml water
  • 30 ml coffee-flavoured liquer
  • 25 g white sugar
  • baking soda
  • icing sugar for dusting
  • For the filling and frosting
  • 112 g semisweet baking chocolate
  • 224 g cream cheese, softened
  • 360 g icing sugar
  • ½ teaspoon vanilla extract
  • 15 ml coffee-flavoured liquer

Prep:30min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

  1. Preheat the oven to 175 degrees C (350 degrees F ). Lightly spray a 25x38 cm jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the 150 g sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the water with the coffee liqueur and the remaining 25 g sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. Pour batter into prepared pan. Bake at 175 degrees C for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of icing sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with icing sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the icing sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

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