Yule Log Cake (Christmas Log)
This delightful rolled cake combines a light chocolate sponge with luscious whipped cream and rich chocolate ganache, perfect for festive celebrations.
Ingredients
For the cake
- 4 large large eggs (separated and at room temperature)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup cake flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
For the filling
- 8 ounces bittersweet or dark chocolate (chopped)
- 1 tablespoon unsalted butter (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- ¾ cup heavy cream
For the frosting
- 1 cup heavy cream
- ¼ cup confectioners’ sugar (more or less to taste)
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whip the egg whites until soft peaks form, gradually adding 1/4 cup of granulated sugar.
- In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and fluffy.
- Sift together cake flour, cocoa powder, baking powder, espresso powder, and salt in a separate bowl.
- Gently fold the dry ingredients into the egg yolk mixture until just combined.
- Carefully fold in the whipped egg whites in three additions.
Baking
- Pour the batter into a parchment-lined 10x15-inch jelly roll pan and bake for 12-15 minutes.
- Immediately roll the cake up with a clean kitchen towel and let it cool completely.
Filling Preparation
- Melt the chopped chocolate and butter in a heatproof bowl, then stir in a pinch of salt and vanilla extract followed by the heavy cream until fluffy.
Assembly
- Once the cake is cooled, unroll it carefully and spread an even layer of the whipped cream filling inside, then reroll the cake gently.
- Trim the ends of the log for a cleaner look.
Frosting and Decoration
- Whip the heavy cream with confectioners' sugar and vanilla until soft peaks form and spread the ganache over the cake.
- Create bark-like patterns with a fork and dust with cocoa powder or powdered sugar for decoration.
Chill
- Chill the finished Yule Log Cake in the refrigerator for about 30 minutes before serving.
Notes
For variations, consider adding nuts, spices, or fruit flavors to personalize the Yule Log Cake. Store the cake in the fridge up to 5 days or freeze for 2-3 months.