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Black Forest Yule Log Cake Recipe

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4 from 29 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This Black Forest Yule Log Cake is a festive, classic dessert perfect for the holiday season. It features a light and airy chocolate sponge cake rolled with whipped cream and cherry filling, topped with a glossy chocolate ganache and garnished with maraschino cherries and spearmint gummy leaves. The elegant log appearance and rich flavors will impress your guests and delight their taste buds.

Ingredients

Cake

  • 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

Whipped Cream Filling

  • 1 cup heavy cream (whipping cream)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup canned cherry pie filling

Chocolate Ganache Frosting

  • 3 oz semi-sweet baker’s chocolate
  • 1/2 cup heavy cream (whipping cream)

Garnish

  • 3 maraschino cherries
  • 3 spearmint gummy leaves
  • Powdered sugar for sprinkling

Instructions

  1. Prepare Cake Pan: Place parchment paper on a 17×12 inch sheet pan and grease with butter to prevent sticking.
  2. Create a Double Boiler: Bring an inch of water to a simmer in a medium saucepan to prepare for warming the eggs and sugar.
  3. Warm Eggs and Sugar: Whisk the eggs and granulated sugar together in a heatproof bowl, then place it over the simmering water ensuring the water does not touch the bowl bottom.
  4. Beat Egg Mixture: Continuously beat the egg mixture with a hand mixer or whisk until it becomes thick, pale yellow, and warm to about 120°F, feeling like warm tap water.
  5. Achieve Ribbon Stage: Remove the bowl from heat and beat on high speed until the mixture is thick, airy, and ribbons when drizzled, holding its form for 5-10 seconds.
  6. Add Melted Butter: Gently stir in the melted butter using a spoon without beating to maintain the batter’s airiness.
  7. Combine Dry Ingredients: In a small bowl, whisk together cocoa powder, all-purpose flour, and salt.
  8. Fold Dry Ingredients In: Gently fold the chocolate mixture into the egg batter using a spatula, mixing only until just combined to avoid deflating the batter.
  9. Spread Batter: Evenly spread the batter onto the prepared parchment-lined pan, leaving about one inch from all edges.
  10. Bake Cake: Bake the cake at 350°F (175°C) for 8 minutes until springy to the touch and a toothpick comes out clean.
  11. Prepare for Rolling: Lightly sprinkle a fresh piece of parchment paper with cocoa powder.
  12. Unmold Cake: Flip the warm cake onto the cocoa-dusted parchment and carefully peel off the original parchment paper.
  13. Roll Cake Warm: While still warm, roll the cake up gently in the parchment paper into a log shape; this helps it hold its shape later. Don’t worry if cracks form.
  14. Cool Cake: Leave the rolled cake in this shape to cool completely.
  15. Whip Cream Filling: In a large bowl, whip 1 cup of heavy cream on medium speed, gradually increasing to high until soft peaks form.
  16. Add Flavor and Sweetener: Add vanilla extract and powdered sugar to the whipped cream and continue beating until stiff peaks form.
  17. Fill Cake: Unroll the cooled cake and spread the whipped cream evenly, leaving a one-inch border on all sides.
  18. Add Cherry Filling: Spread the canned cherry pie filling evenly over the whipped cream layer.
  19. Re-roll Cake: Carefully roll the cake up again without the parchment paper and place on a wire rack lined with parchment or wax paper for ganache application.
  20. Make Ganache: Microwave the semi-sweet chocolate and 1/2 cup heavy cream in a heatproof bowl in 30-second intervals at 50% power, stirring well after each interval until smooth and combined. Add a tablespoon of milk if needed for pourability (optional).
  21. Frost Cake: Pour the ganache over the cake, spreading it evenly with a spatula. Use the spatula or blunt knife to etch lines resembling a tree log.
  22. Chill: Refrigerate the cake for one hour to let the ganache firm up.
  23. Garnish: Decorate with 3 maraschino cherries, 3 spearmint gummy leaves, and a dusting of powdered sugar before serving.

Notes

  • Be careful not to overmix the batter once the dry ingredients are added to maintain the cake’s airiness.
  • The rolling step when cake is warm helps prevent cracking when you roll it again after adding filling.
  • If your ganache is too thick, add a small amount of milk to improve consistency.
  • Chilling the cake before serving helps the ganache set and improves slicing.
  • Use a light hand when etching lines on the ganache to create a natural log texture.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://aminabakes.com/black-forest-yule-log-cake-recipe/