Icebox Peppermint Yule Log Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop candies in food processor until crushed but not ground. With electric mixer, beat 1 1/2 cups cream, 1/4 cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. Fold crushed candy into peppermint cream.
  • Spread 1 tablespoon peppermint cream on chocolate wafer. Top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. Make 6 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.
  • Place cookie stacks on sides and put them together end to end, making one 16-inch log. A plain stack without cream on top wafer should be placed at end. Wrap log in plastic and freeze until firm, at least 5 hours.
  • With electric mixer, beat remaining cream, remaining sugar, and cocoa in large bowl until stiff peaks form.
  • Cut thin piece diagonally from one end of frozen log and discard. Cut 2-inch piece diagonally from other end of frozen log and set aside.
  • Transfer frozen cake to serving platter and spread all but 1/2 cup cocoa cream evenly over the log. Press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. Cover bump with remaining cocoa cream.
  • Drag tines of fork down length of log to simulate bark.
  • Freeze until firm, at least 3 hours.
  • Let stand at room temperature for 20 minutes before serving.
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