Yule Log Cake

First, make the chocolate-coffee cream. Combine the chocolate, butter, and instant coffee in a bowl, and melt in the microwave in 15-second bursts, stirring in between.

Add the heavy cream to the melted mixture and mix until smooth. Chill in the refrigerator, stirring every 5 minutes to ensure even setting.

Prepare the sponge cake base. Beat the softened butter with sugar for about 1 minute, add the eggs, and beat for another 5 minutes or so. Finally, fold in the Greek yogurt.

Combine the dry ingredients: wheat flour, cocoa powder, baking soda, and baking powder. Mix them into the egg mixture.

Spread the batter thinly onto parchment paper and bake at 170 °C for about 10 minutes. Transfer the hot sponge onto a towel dusted with powdered sugar or cocoa, roll it up, and let it cool.