Chocolate Beet Yule Log

What to do

1. If you are planning on decorating with meringue mushrooms or sugared cranberries & rosemary, prep them a day in advance.
2. Preheat the oven to 375. Grease and flour a 15x10x1 baking sheet. Set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
4. In a large bowl, using a hand mixer on high speed, whisk the eggs for 5 minutes, gradually adding sugar, until the sugar has dissolved and the eggs have lightened in color, increased in volume, and become glossy.
5. Using a flexible spatula gently fold beet puree and apple cider vinegar into the eggs.
6. Once the beet is fully incorporated add the dry ingredients. Slowly and gently fold the flour in. This may take a while, but don’t rush! We want to maintain the air bubbles.
7. Do not allow the batter to sit. Immediately pour into the prepared pan, spreading into an even layer.
8. Bake for 18-20 minutes or until the sides have pulled away from the pan and the middle bounces back when you gently press it with your finger.
9. While the cake bakes, lay out a clean dish towel. Lay parchment paper on top. Using a fine mesh sieve, generously dash powdered sugar over the parchment paper.
10. Once removed from the oven, immediately run a knife along the edges of the pan. Invert the pan onto the parchment paper. If the cake is sticking, tap the bottom of the pan a few times. Starting at the short end, tightly roll the cake in the towel/parchment paper. Work slowly, Once rolled, allow the cake to cool completely in the towel/parchment paper.
11. While the cake cools, make the ganache. Place the chopped dark chocolate into a heat safe mixing bowl. In a small saucepan, warm the heavy cream, being careful to not allow it to simmer.
12. Pour the hot heavy cream over the chopped chocolate. Allow to sit for 2-3 minutes. Mix together until all the chocolate has completely melted. Let the ganache set for 30-60 minutes in the fridge.
13. Once the cake has cooled, prep the filling. Using a hand mixer, whip the heavy cream and powdered sugar on high speed until peaks form. Fold in the vanilla paste, mascarpone, and beet juice.
14. Carefully unroll the cake. Using an offset spatula, spread the filling over the top in an even layer, leaving a ½ inch border. Slowly reroll the cake. (Some filling will come out — that’s okay!) Transfer the cake to a cutting board, cover with plastic wrap, and chill for at least 30 minutes.
15. Once the cake and filling have firmed up, diagonally cut a 4 inch piece of the end. Transfer to a serving platter, placing the 4 inch piece along the side to create a branch.
16. Slowly spread ganache over the top and sides of the cake. Use a fork to make lines along the “branch” to create “bark”.
17. Decorate with meringue mushrooms, chopped pistachios, and sugared cranberries & rosemary if you desire. Dust with cocoa powder and powdered sugar. Slice and enjoy!