A Yule Log by any other name would be as sweet, so celebrate the holidays with this very festive and delicious cake!
- Preheat the oven to 375°F. Line a 15" x 10" x 1" jelly roll pan with parchment paper, spray with cooking spray and set aside.
- Combine the flour, baking powder, and salt in a medium bowl and whisk to blend.
- In a stand mixer with the paddle attachment, beat eggs until thick and lemon colored.
- Gradually add in the sugar. Then slowly add the water and Peppermint Extract on low speed.
- Add the flour mixture as you continue beating at medium speed until the batter is smooth.
- Pour the batter into the prepared jelly roll pan and spread the batter to the corners.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Immediately loosen the cake from the edges of pan and invert the pan onto a towel generously sprinkled with powdered sugar.
- Carefully peel off the parchment paper. Trim off any stiff edges from the cake if necessary.
- While still warm, carefully roll cake and towel from the narrow end. Cool completely on a cooling rack.
- While the cake is cooling, make the filling by combining the cream cheese, butter, and Peppermint Extract in a stand mixer with the paddle attachment.
- Gradually add the powdered sugar and beat until smooth.
- If desired, add green food coloring a drop at a time until desired color is achieved.
- Unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving approximately ½-inch on all sides.
- Roll up the cake and place it on a serving platter. Cut off a 2-inch diagonal slice from one end of the cake to create the stump.
- In a stand mixer with the paddle attachment, beat the cocoa powder and butter until thoroughly mixed.
- Add the powdered sugar, the Crème de Cacao Extract, and enough of the hot water to make the frosting smooth and spreadable.
- Place parchment paper around the log to keep the serving plate clean.
- Attach the stump to the main log with 1 Tbs icing, frost the entire log with the remaining icing, and make wavy strokes in the icing with a fork to make the icing look like tree bark.
- Lightly dust the log with confectioner’s sugar to simulate snow.
- Remove the protective parchment paper and the Bûche de Noël is ready to serve!
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