To assemble the mushrooms: Spread a light layer of melted chocolate on the underside of the mushroom cap and using a toothpick, drag 'gill' lines moving from the center to the edge. With the same tooth pick, gently poke a hole in the center of the meringue cap and move in a circular motion to enlarge the hole until it is about the size of the diameter of the stem. Dip the top of the stem in chocolate and press into the opening. Set the assembled mushrooms aside to allow the chocolate to cool and harden.
For our cake roll, we made a thin sponge cake, piping faux wood grain darkened with cocoa onto a silpat mat before spreading the remaining lighter batter over the top. For the filling we simply mixed melted chocolate with a room temperature bin of CoolWhip to create a fudgy mousse. Once the cake has cooled, spread the filling evenly over the inside so that the pattern remains on the underside of the cake and shows on the surface when rolled.
Any cracking on the edges or surface are forgiven by the fact that it's supposed to look like wood 😉
Extra pieces of cake can be used as limbs and the mushrooms can be attached to the log with a light dip into melted chocolate. Use the rest to decorate the plate and to serve to each guest with their slice.
Yule logs are a festive and fun alternative to traditional chocolate cake and can be frosted as much or as little as you like. Adding a layer of chocolate frosting dragged with a bark-like pattern can simplify production even more and a light dusting of powdered sugar brings a feel of freshly fallen snow to the table.
However you choose to serve it, we hope your Yule Log with be shared with friends & family around the dinner table as you celebrate together. From our family to yours, wishing you a very Merry Christmas!