Chocolate Yule Log
Delight your taste buds and wow your guests with this decadent Chocolate Yule Log recipe! A light and fluffy chocolate sponge cake rolled with creamy whipped filling and topped with rich chocolate ganache, this festive dessert is a show-stopping centerpiece for your holiday celebrations. Perfect for Christmas baking, this recipe is easy to follow and customizable for every preference. Make your holidays extra sweet with this timeless classic!
Equipment
- Mixing Bowls - For preparing the cake batter, whipping cream, and ganache.
- 1 Electric Mixer or Hand Mixer - To whip egg whites, cream, and mix ingredients.
- 1 Sifter - To evenly sift cocoa powder and flour into the batter.
- 1 Jelly Roll Pan (10x15-inch) - For baking the sponge cake.
- Parchment Paper - To line the baking pan and prevent sticking.
- 1 Kitchen Towel - For rolling the sponge cake while warm
- 1 Spatula - For spreading whipped cream filling and ganache.
- 1 Knife - For trimming edges and slicing the log.
- 1 Small Saucepan - To heat the cream for the ganache.
- 1 Whisk or Spoon - For stirring ganache until smooth.
- Measuring Cups and Spoons: To measure ingredients accurately.
- 1 Serving Platter - To present the Yule Log beautifully.
Ingredients
For the Sponge Cake:
- 4 Large eggs (separated) Use room-temperature eggs for easier whipping.
- ¾ cup (150g) Granulated sugar
- 1 tsp Pure vanilla extract
- ¼ cup (30g) Unsweetened cocoa powder (plus extra for dusting)
- ½ cup (60g) All-purpose flour Substitute gluten-free flour for a gluten-free option.
- ¼ tsp Salt
For the Filling:
- 1 cup (240ml) heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Pure vanilla extract
- 2 tbsp Cocoa powder (optional, for a chocolate twist)
For the Chocolate Ganache:
- 8 oz (225g) Semi-sweet chocolate (chopped)
- 1 cup (240ml) Heavy cream
- 1 tbsp Unsalted butter (optional, for shine)
- Tip: Add a teaspoon of espresso powder to the ganache for a deeper chocolate flavor.
For Garnish (Optional):
- Powdered sugar (for dusting)
- Fresh berries or sprigs of rosemary
- Chocolate shavings or curls
Instructions
Step 1: Prepare the Sponge Cake
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Whip the Egg Whites: In a clean bowl, beat the egg whites with half the sugar (3/8 cup) until stiff peaks form. Set aside.
- Mix the Yolks: In another bowl, beat the egg yolks with the remaining sugar and vanilla until pale and creamy.
- Combine and Sift: Gradually fold the cocoa powder, flour, and salt into the yolk mixture. Gently incorporate the whipped egg whites into the batter in three additions.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched.
- Roll the Cake: While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper and roll the cake with the towel. Let it cool completely.
Step 2: Make the Filling
- Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. For a chocolatey filling, sift in cocoa powder before whipping.
- Unroll and Fill: Gently unroll the cooled cake and spread the whipped cream evenly. Roll it back up tightly without the towel.
Step 3: Prepare the Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped chocolate in a heatproof bowl.
- Mix and Cool: Let sit for 5 minutes, then stir until smooth. Add butter for extra shine if desired. Allow the ganache to cool slightly until it thickens.
Step 4: Assemble and Decorate
- Coat with Ganache: Place the rolled cake on a serving platter and spread the ganache evenly over the top and sides using a spatula.
- Add Garnishes: Dust with powdered sugar, arrange fresh berries, or sprinkle chocolate shavings for a festive touch.
Notes
Make-Ahead and Storage Tips
Make-Ahead Tips:- Sponge Cake: You can prepare the sponge cake up to 1 day in advance. After baking and rolling it with a clean kitchen towel, allow it to cool completely and wrap it tightly in plastic wrap to keep it moist. Store it at room temperature.
- Whipped Cream Filling: Whip the cream and store it in an airtight container in the refrigerator for up to 24 hours. Whip it briefly before spreading to restore its texture, if necessary.
- Ganache: Prepare the chocolate ganache and store it in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring until smooth, before using.
Storage Tips:
- Refrigeration: Once assembled, store the Yule Log in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days. This will keep the filling fresh and the cake moist.
- Freezing: The fully assembled Yule Log can be frozen for up to 1 month. Place it on a baking sheet and freeze until firm, then wrap it tightly in plastic wrap followed by aluminum foil. Thaw in the refrigerator overnight before serving.
Pro Tip: To keep the ganache looking glossy and appealing, cover the Yule Log loosely with wax paper or parchment while refrigerating to prevent smudging. Always slice with a sharp knife for clean cuts!