Chocolate yul log cake

As the last month has come, I am in mixed emotions. As of right now we wait for December to arrive .. something is always cozy about it . I think , because kids don't have school .or may be the feeling is because there is hardly a week of school and then the exams are to come and go and we have a vacation where we travel to places that we love. But this December it's not cool nor is it comfortable . The weathers' are all changed and I cannot but argue that is taken a toll on the kids. They are all sick and I have to deal with it . All my kids are having exams this week and I am hoping they get well soon . 

As December is usually the baking month of the year. I try out few recipes. We get all the fresh berries and , citrus fruits are really cheap and many of my friends who live abroad are into baking plum cakes and cookies. Starting this month I made this cake which I wanted to make for so long.
Bûche de Noël (BuSH dunoh EHL) or yul log cake as it is called here, is a special  sweet dessert in itself. As a French pastry  dessert , there are variant  recipes for this traditional cake dessert, my version is  deliciously moist  chocolaty sponge cake, that is filled with  whipped cream, rolled into a pineapple filled  cylinder, and then frosted with chocolate ganache. 

The cake is usually dusted with Powder sugar to illustrate a snowy effect and decorated with maringue strawberries and cherries for everyone to dive in.

The cake is super moist so follow the instructions carefully as you wouldn't want a broken cake  while folding .

Ingredients

• 4 large eggs, separated yolks and whites .
• 2/3 cup sugar, halved
• 1/2 cup  flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FILLING:
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 tablespoon of pineapple chunks jam .

FROSTING
For the  ganache:

• 200 ml whipping cream
• 200 grams chocolate bar.

Directions

• Separate the egg yolks and whites .
• Let the whites stand for 30 minutes .
• Prepare a baking pan of size 15 "/ 10 " / 1 " greased and layer with paper. Set aside.
• Beat the egg yolks for 5 minutes.
• Add 1/3 sugar . Beat to combine.
• Add the flour, baking cocoa, baking powder,salt.( All sifted well twice ).
• Set aside.
• Now beat the egg whites for five minutes. And the remaining sugar gradually 1 teaspoon at a time. Beat till soft peaks form. Gradually fold with spatula to the batter . Spread evenly on pan and bake for 10 to 12 minutes till the skewer comes out clean once inserted .
• Set aside for 5 minutes to cool.
• Dust some Coco powder on a clean kitchen towel and roll the cake over like a cylinder. Now let it cool in this state completely.
• Beat the whipping cream according to packet instruction. Add powder sugar if needed.
• Unroll the chocolate cake and spread one tablespoon of pineapple jam with chunks in it .
• Top with whipped cream.
• Roll the whole cake again slowly.
• I made ganache heating 200 ml of cream and 200 gms. chocolate bar. Pour onto the cake and decor with maringue starwberries or just give a bark shape to it as I have done. I have cut it and placed a piece on the other side to give it a broken bark shape.,.