Description
This Classic Yule Log features a light chocolate sponge cake filled with whipped cream or buttercream and covered in a rich chocolate ganache. It’s the perfect showstopping dessert for Christmas and holiday gatherings!
Ingredients
Scale
For the Chocolate Sponge Cake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
For Decoration (Optional):
- Powdered sugar (for a snowy effect)
- Chocolate shavings
- Fresh berries or sugared cranberries
- Meringue mushrooms
Instructions
Step 1: Make the Chocolate Sponge Cake
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Beat Eggs & Sugar: In a large bowl, beat eggs and sugar on high speed for 3-4 minutes until pale and fluffy.
- Add Vanilla & Milk: Gently mix in vanilla extract and milk.
- Fold in Dry Ingredients: Sift the dry ingredients into the egg mixture and fold gently until just combined.
- Bake: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
Step 2: Roll the Cake
- Dust with Sugar: Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Roll While Warm: Immediately invert the cake onto the towel, remove the parchment paper, and roll it up from the short end with the towel inside. Let cool completely.
Step 3: Make the Filling
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 4: Assemble the Yule Log
- Unroll the Cake: Gently unroll the cooled cake and spread the whipped cream evenly over the surface.
- Re-Roll: Roll the cake back up (without the towel) and place it seam-side down on a serving platter. Chill while making the ganache.
Step 5: Make the Chocolate Ganache
- Heat Cream: In a saucepan, heat heavy cream until steaming (not boiling).
- Melt Chocolate: Pour the hot cream over chocolate chips and butter, let sit for 1-2 minutes, then stir until smooth.
- Cool & Frost: Let the ganache cool slightly, then spread it over the rolled cake, creating a log-like texture using a fork.
Step 6: Decorate & Serve
- Dust with powdered sugar for a snowy effect, add chocolate shavings, berries, or meringue mushrooms for a festive touch.
- Chill for 1 hour before slicing and serving.
Notes
- For extra flavor, brush the cake with espresso or rum syrup before adding the filling.
- Want a richer filling? Use chocolate buttercream instead of whipped cream.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 2 months.