Description
A classic Chocolate Yule Log Cake featuring a light and fluffy cocoa sponge rolled with creamy filling and finished with a rich chocolate ganache, perfect for holiday celebrations.
Ingredients
For the Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Buttercream frosting (amount as desired)
or
For the Frosting/Ganache
- 100g dark chocolate (melted or for ganache)
- 2 tablespoons butter (optional for ganache)
For Decoration
- Powdered sugar (for dusting)
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 180°C (350°F). Line a jelly roll pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat eggs and sugar: In a mixing bowl, beat the eggs and granulated sugar together until the mixture is thick, pale in color, and fluffy, which will provide the sponge with structure and lightness.
- Add vanilla and milk: Gently mix in the vanilla extract and milk to add flavor and moisture without deflating the batter.
- Sift and fold dry ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder. Carefully fold these dry ingredients into the wet mixture to maintain the batter’s airiness.
- Spread batter and bake: Evenly spread the batter into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, until the cake springs back lightly when touched.
- Roll the cake: Immediately turn the warm cake out onto a kitchen towel dusted with powdered sugar. Roll the cake up with the towel to form the log shape, and let it cool completely while rolled to avoid cracking.
- Prepare the filling: Whip the heavy cream with powdered sugar until stiff peaks form, or use buttercream frosting. This will be spread inside the cake for a creamy texture.
- Fill and roll cake: Carefully unroll the cooled cake, spread the whipped cream or buttercream evenly over the surface, then roll the cake back up tightly without the towel.
- Apply frosting/ganache: Cover the outside of the rolled cake with melted dark chocolate or ganache. Use a fork to create textured lines resembling a log’s bark.
- Trim and decorate: Trim the ends of the log if desired for a neat look. Decorate with optional powdered sugar or festive decorations.
- Chill before serving: Refrigerate the completed Yule Log for at least an hour to set the frosting and enhance flavors before slicing and serving.
Notes
- Rolling the cake while warm prevents cracking and helps form the log shape.
- The filling can be customized with flavored whipped cream, buttercream, or mascarpone for variation.
- If ganache is too thick, warm slightly to spread easily over the cake.
- Use a sharp serrated knife to slice the Yule Log to maintain clean edges.
- Chilling the cake also helps the flavors meld and makes it easier to slice.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
