Name: Black Forest Yule Log Cake Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 4 large eggs; 1/2 cup white granulated sugar; 4 tbsp unsalted butter, melted; 1/3 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 tsp salt; 1 cup heavy cream (whipping cream); 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup canned cherry pie filling; 3 oz semi-sweet baker’s chocolate; 1/2 cup heavy cream (whipping cream); 3 maraschino cherries; 3 spearmint gummy leaves; Powdered sugar for sprinkling

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There is something utterly magical about a festive dessert that perfectly combines rich chocolate, fluffy cream, and luscious cherries, and that’s exactly what you get with this delightful Black Forest Yule Log Cake Recipe. This show-stopping dessert is not only a feast for the eyes with its beautiful log shape and delicate cocoa-dusted exterior, but each bite offers a heavenly balance of flavors and textures that feels like a warm hug during the holiday season. Whether you are a seasoned baker or just starting out, this recipe will guide you to creating a stunning centerpiece dessert that will have everyone asking for seconds.

Ingredients You’ll Need

A sequence of four images shows the making of a chocolate batter. The first image features a white bowl with a dark brown chocolate mixture being stirred with a black spatula, showing swirls of chocolate and lighter cream mixed together. The second image shows the same bowl with a smoother, more uniform chocolate batter in a medium brown color with small lumps, still being mixed by the black spatula. The third image presents a rectangular tray lined with white parchment paper filled with the chocolate batter spread evenly, revealing a smooth surface with small bubbles. The last image displays the tray after the batter is baked, showing a flat, even, dark brown cake layer with a slightly rough texture on top. All images are set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this Black Forest Yule Log Cake Recipe is in its simplicity and finesse. Each ingredient plays a crucial role in creating the perfect texture, flavor, and presentation of this classic dessert, so gather these essentials carefully and get ready to bake some magic.

4 large eggs: The foundation of our sponge cake, providing structure and lightness when beaten correctly.
1/2 cup white granulated sugar: Sweetens the cake and helps achieve the rich, airy texture when whipped with eggs.
4 tbsp unsalted butter, melted: Adds moisture and a subtle creaminess to the sponge.
1/3 cup all-purpose flour: Gives the cake its delicate crumb and structure.
1/4 cup unsweetened cocoa powder: Gives the cake that classic chocolatey depth essential to Black Forest cakes.
1/4 tsp salt: Enhances the overall flavor and balances sweetness.
1 cup heavy cream (whipping cream): The star of the whipped cream filling, adding richness and lightness.
1/4 cup powdered sugar: Sweetens and stabilizes the whipped cream.
1 tsp vanilla extract: Infuses the whipped cream with aromatic warmth.
1 cup canned cherry pie filling: Adds juicy bursts of classic Black Forest cherry flavor.
3 oz semi-sweet baker’s chocolate: For a luscious and glossy chocolate ganache glaze.
1/2 cup heavy cream (whipping cream): Combines with the chocolate to create the silky ganache coating.
3 maraschino cherries: For festive garnish, adding color and that extra cherry essence.
3 spearmint gummy leaves: Adds a whimsical, minty touch mimicking real leaves.
Powdered sugar (for sprinkling): A delicate dusting that mimics snowy frost on your yule log.

How to Make Black Forest Yule Log Cake Recipe

Step 1: Prepare the Cake Batter

Start by placing parchment paper on a 17×12-inch sheet pan and greasing it well with butter to prevent sticking. Next, bring about an inch of water to a simmer in a medium saucepan. In a heatproof bowl, whisk together the eggs and sugar, then place the bowl over the simmering water—just ensure the water does not touch the bottom of the bowl. Using a hand mixer or whisk, beat the eggs continuously until they become thick, pale yellow, and warm to the touch, about 120 degrees Fahrenheit. This warming process will yield a luxuriously airy texture essential to a perfect sponge.

Step 2: Achieve the Ribbon Stage

Remove the bowl from the heat and keep beating the egg-sugar mixture on high speed until it reaches the ribbon stage. This means when you lift the whisk or spoon, the batter drizzled over the surface should hold its shape for about 5 to 10 seconds without quickly blending back in. Achieving this stage is vital—it’s the hallmark of a light, moist cake.

Step 3: Incorporate Dry Ingredients and Butter

Gently fold in the melted butter using a spoon—be careful not to deflate your precious batter by mixing too vigorously. In a separate bowl, whisk together the cocoa powder, flour, sugar, and salt, then gradually fold this chocolate mixture into the airy eggs. The key here is patience; folding just until everything is combined will keep your batter fluffy and ready to rise beautifully.

Step 4: Bake the Cake

Spread the batter evenly onto your prepared parchment, leaving about an inch border along the edges. Bake in a preheated oven for approximately 8 minutes, or until the cake springs back to the touch and a toothpick inserted comes out clean. The cake will be delicate but beautifully soft, the perfect canvas for your filling and ganache.

Step 5: Roll and Cool the Cake

While the cake is still warm, lightly sprinkle a fresh sheet of parchment paper with cocoa powder and flip your cake onto it. Remove the original parchment carefully. Then, gently roll the cake with the new parchment into a log shape. This initial rolling while warm sets the cake’s shape and prevents cracking during final assembly. Allow it to cool completely in this rolled state—your muscles will thank you later.

Step 6: Prepare the Whipped Cream Filling

In a large bowl, whip the heavy cream starting at medium speed, then increase to high until soft peaks form. Add the vanilla extract and powdered sugar, then continue whipping until stiff peaks are achieved. This luscious cream will complement the rich chocolate sponge and provide a light, creamy lift in every bite.

Step 7: Assemble the Cake

Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a one-inch border to prevent overflow when rolling. Next, spoon the canned cherry pie filling over the cream, dotting it with juicy bursts of fruit. Gently re-roll the cake (this time without parchment) and place it on a wire rack with parchment paper underneath in preparation for the ganache.

Step 8: Make and Apply the Chocolate Ganache

Microwave the half cup of heavy cream and semi-sweet chocolate in 30-second intervals at 50% power, stirring after each until just combined and silky smooth. Be careful not to overheat; the goal is a glossy ganache that will pour easily. If needed, a tablespoon of milk can adjust the consistency. Pour the ganache evenly over the rolled cake and smooth with a spatula. Use the back of your spatula or a butter knife to create textured lines that mimic the bark of a log, lending an authentic rustic charm.

How to Serve Black Forest Yule Log Cake Recipe

A slice of chocolate roll cake sits on a white square plate on a white marbled surface, showing three layers: a dark brown chocolate sponge cake rolled with a creamy white filling mixed with bright red cherry pieces inside. The top of the slice has a bright red cherry placed in the center, with powdered sugar dusted lightly over the cake and plate. Behind the slice, the rest of the chocolate roll cake is visible on a white rectangular plate, topped with red cherries and small green leaves. A silver fork is placed next to the slice, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Presentation is everything when serving this Black Forest Yule Log Cake Recipe. After refrigerating the cake for at least an hour to let the ganache firm up, garnish with a few maraschino cherries and those delightful spearmint gummy leaves to evoke a woodland feel. A light dusting of powdered sugar on top adds a final snow-kissed touch that guests will instantly adore.

Side Dishes

This cake is rich and decadent, so pairing it with light accompaniments is best. A simple berry salad or a platter of fresh fruit provides a bright, sweet contrast that highlights the chocolate and cherry flavors beautifully. Alternatively, a cup of spiced mulled wine or a smooth cup of coffee complements the dessert’s warmth, creating an inviting holiday pairing.

Creative Ways to Present

If you want to take your Black Forest Yule Log Cake to the next level, consider placing it on a rustic wooden board or a festive cake stand to emphasize its yule log character. Surround it with sprigs of fresh mint or fir to enhance the wintry vibe. For a fun twist, add edible gold leaf accents or dust with edible glitter to make your cake sparkle under the holiday lights.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices of this Black Forest Yule Log Cake Recipe tightly covered in the refrigerator for up to three days. This ensures the whipped cream stays fresh and the ganache maintains its silky consistency without drying out.

Freezing

You can freeze the cake wrapped tightly in plastic wrap and then aluminum foil for up to one month. When you’re ready to enjoy it again, thaw it overnight in the refrigerator to maintain that perfect texture and flavor.

Reheating

This cake is best enjoyed chilled, but if you prefer a slightly softer ganache, remove it from the refrigerator about 15 minutes before serving. Avoid microwaving as it can melt the beautiful ganache and change the cream’s texture.

FAQs

Can I use fresh cherries instead of canned cherry pie filling?

Absolutely! Fresh cherries make this cake even more vibrant. Just be sure to pit and lightly macerate them with a bit of sugar to bring out their juices before spreading over the whipped cream.

Do I need to use a special pan for the sponge cake?

A standard jelly roll or rimmed baking sheet about 17×12 inches works perfectly. Lining it with parchment paper ensures your cake releases easily without sticking.

What is the ribbon stage, and why is it important?

The ribbon stage is when the beaten eggs and sugar form a thick, flowing ribbon when drizzled back into the bowl. This stage signifies that your batter has incorporated enough air, crucial for a light, fluffy cake.

Can I make this cake vegan or gluten-free?

While this recipe relies on eggs and flour, you can experiment with vegan substitutes like aquafaba for egg whites and gluten-free flour blends. Just know this will alter texture and may require some trial and error.

How do I prevent the cake from cracking when rolling?

Rolling the cake while still warm and using parchment paper helps prevent cracking. Also, don’t worry if small cracks appear—they add character and make your yule log look even more authentic.

Final Thoughts

This Black Forest Yule Log Cake Recipe is a true holiday treasure that brings warmth, joy, and a touch of elegance to any celebration. Baking it might just become your new favorite festive tradition, impressing your loved ones with its perfect balance of chocolate, cream, and cherry goodness. Dive in, have fun creating it, and most importantly, savor every delicious bite with those you cherish.