Oat Chocolate Yule Log

4.72 from 7 votes

Print Pin

Prep Time: 15

Cook Time: 9

Cooling time: 1

Total Time: 1 24

Servings:

Author: Shashi

Layers of tasty chocolate oat cake, decadent chocolate mousse, and a rich chocolate buttercream make this flourless Oat Chocolate Yule Log hard to resist. A spin on the traditional Christmas yule log, this oat chocolate Bûche De Noël is made without any flour and is actually quite easy to make.

Ingredients

FOR THE CAKE

5 Eggs
1/2 cup Caster sugar
1 teaspoon Pure vanilla extract
1/4 teaspoon Salt
1/2 cup Ground Rolled Oats I ground rolled oats in a high-speed blender into a flour like consistency.
1/2 cup Cocoa unsweetened
2-3 tablespoons Brewed strong coffee

FOR THE FILLING

1/2 cup Semi-sweet chocolate chips
1 cup Cool Whip or any whipped topping room temperature

FOR THE BUTTERCREAM:

1 cup Butter I used vegan butter - preferably at room temperature.
3/4 cup Cocoa unsweetened
2 cups powdered sugar
1 tsp Pure vanilla extract
2 tbsp Almond milk

Get Recipe Ingredients

Instructions

FOR THE CAKE

Preheat oven to 375 degrees
Line a baking tray with parchment paper.
Add the rolled oats to a high speed blender or food processor and blend until the oats resemble a flour-like consistency.
Then, grab a large bowl. Crack the eggs, adding the egg yolks and the egg whites into the large bowl.
Also, add the vanilla extract and sugar to the bowl.
Then, using a handheld electric mixer or stand mixer, blend the eggs, sugar, and vanilla extract for 10 minutes, until the mixture has almost doubled in quantity.
Using a spatula, fold the dry ingredients (the blended oats, cocoa powder, and salt) into the egg, sugar, and vanilla mixture.
When this is well-mixed, pour this oat chocolate yule log batter into the parchment-lined baking tray.
Bake for 9 minutes.
Remove this from the oven, and, immediately, cover the baking tray with foil. I like to fold the foil over the sides of the baking tray with a kitchen towel and I usually just leave the kitchen towel over the foil. Let this cake cool down completely.
When the cake is cool, make some strong coffee. Then, remove the towel and foil from the baking tray and brush with the coffee, and make the filling.

FOR THE FILLING

Add the chocolate chips to a large microwave-safe bowl. Place this bowl in a microwave and microwave for 30 seconds on high. Remove the bowl from the microwave and if the chocolate chips are melted, mix them until creamy. If they are not melted, return to microwave and microwave for another 10-20 seconds, repeat until the chocolate is melted.
Then, using the spatula, fold the cool whip into the melted chocolate. Fold until both ingredients are well incorporated and set aside so the frosting can be made.

FOR THE BUTTERCREAM

Add the butter, powdered sugar, cocoa, vanilla, and almond milk to a large bowl.
Then using an electric hand mixture, beat the ingredients together until creamy and spreadable.

ASSEMBLY

After the cake is brushed with the coffee, place some plastic wrap over the cake. Then grab another baking tray that is similar in size, and place it on top of the plastic wrapped cake. Then flip the cake over and brush the side that was on the parchment, with coffee too. The plastic will be on the bottom of the cake right now.
Using a butter knife or spoon, spread the filling over the cake, to cover it.
Then, using the plastic to guide the cake, slowly and gently roll the cake on one edge. Roll until the cake rolls up. If the chocolate buttercream isn't made, then place the rolled cake in the freezer, while making the buttercream.
Slather the chocolate buttercream onto the rolled cake. Use a fork or knife to make the buttercream look like it has a bark texture.
Sprinkle on some powdered sugar so it looks like snow. If you want to, add meringue mushrooms, raspberries, rosemary, etc to make this oat chocolate yule log look festive.

Nutrition

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.