Chocolate Yule Log (Print Version)

# Ingredients:

01 - 3/4 cup (98g) all-purpose flour.
02 - 1/3 cup (38g) Hershey's Special Dark cocoa powder.
03 - 1 teaspoon baking powder.
04 - 1/2 teaspoon salt.
05 - 4 large eggs, divided.
06 - 3/4 cup (155g) granulated sugar.
07 - 5 tablespoons (72g) sour cream.
08 - 1/4 cup unsalted butter, melted.
09 - 1 teaspoon vanilla extract.
10 - 1 1/4 cups (300ml) cold heavy cream.
11 - 3/4 cup (86g) powdered sugar.
12 - 8 oz (226g) mascarpone cheese.
13 - 8 oz semi-sweet chocolate, chopped.
14 - 1 cup heavy cream for ganache.

# Instructions:

01 - Line 17x12 jelly roll pan with parchment paper extending up sides. Heat oven to 350°F.
02 - Mix dry ingredients. Whisk egg yolks, sugar, sour cream, butter and vanilla. Combine with dry ingredients. Fold in whipped egg whites.
03 - Spread batter in pan, bake 10-12 minutes until springy. Roll hot cake in parchment and cool.
04 - Whip cream with sugar and vanilla. Fold in mascarpone until stiff peaks form.
05 - Unroll cake carefully, spread filling evenly, re-roll without parchment. Chill 1 hour.
06 - Pour hot cream over chocolate, let sit, then whisk until smooth. Cool and whip until fluffy.
07 - Cut 3-inch piece diagonally, attach to side. Cover with ganache and create bark texture with fork.

# Notes:

01 - Roll cake while hot to prevent cracking.
02 - Keep mascarpone cool but soft.
03 - Can be made 2 days ahead.

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