Why You’ll Crave This Delight
The Chocolate Yule Log, also known as a Christmas Log, is a festive treat that brings smiles to faces. This delicious dessert combines rich chocolate flavor with a light and airy texture. Perfect for holiday gatherings, this showstopper adds a touch of elegance to your table. Plus, making it is a fun activity to share with family and friends.
Creating Your Chocolate Yule Log
Ingredients
- 1/2 cup (60 g) flour
- 1/4 cup (25 g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (at room temperature)
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
- 1 cup (240 ml) cold heavy cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1/2 cup (115 g) softened butter
- 1 3/4 cups (220 g) powdered sugar (for buttercream)
- 1/4 cup (25 g) cocoa powder (for buttercream)
- 2 tablespoons (30 ml) milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- Cocoa powder (for dusting)
- Fresh fruit or mint leaves (for garnish)
- Powdered sugar (for snow effect)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Line a Swiss roll pan with parchment paper.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar together until the mixture is light and thick.
- Gently fold the dry ingredients into the egg mixture. Add the milk and vanilla, then pour everything into the prepared pan.
- Bake for 10-12 minutes.
- Once baked, sprinkle cocoa on a kitchen towel. Turn the hot cake onto the towel, remove the parchment paper, and roll it up while still warm. Let it cool in this shape.
- For the cream filling, beat the heavy cream with powdered sugar and vanilla until it thickens, then refrigerate.
- To make the buttercream, beat the softened butter until smooth. Add the powdered sugar, cocoa, milk, and vanilla until you achieve a spreadable consistency.
- Unroll the cooled cake carefully, spread the cream filling evenly, and roll it up again, seam side down.
- Coat the rolled cake with the chocolate buttercream, using a spatula to create a bark-like texture.
- Dust with cocoa powder and garnish with fresh fruit or powdered sugar for a snowy effect.
- Chill in the refrigerator for at least 30 minutes before serving.
Enjoying Your Chocolate Yule Log
When you’re ready to serve, slice the Yule Log into pieces for everyone to enjoy. It makes a beautiful centerpiece and tastes delightful after dinner.
Storing Your Yule Log
To store your Chocolate Yule Log, wrap it tightly in plastic wrap or foil. Keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month—just make sure to wrap it well.
Helpful Tips for Perfecting Your Log
- Ensure your eggs are at room temperature for better volume when beaten.
- Don’t skip the chilling time as it helps the flavors meld and the texture firm up.
- Feel free to get creative with decorations—use chocolate shavings or festive sprinkles!
Possible Variations
Try adding a layer of fruit preserves or nuts inside for added flavor. You could also substitute the chocolate buttercream for a white chocolate version if you prefer a lighter taste.
Nutritional Information
Not available.
Serving Suggestions for Everyone
Your Chocolate Yule Log not only looks beautiful but also pairs wonderfully with a cup of warm cocoa or coffee. Serve it alongside a scoop of vanilla ice cream for an extra special treat.
Delicious Pairings
For something extra, consider pairing this Yule Log with spiced tea or a rich dessert wine. They complement the chocolate nicely and enhance your dessert experience!
Frequently Asked Questions
Can I make the Yule Log in advance?
Yes! You can bake the cake a day ahead and store it wrapped in the fridge until you are ready to fill and frost it.
What if I don’t have a Swiss roll pan?
You can use a baking sheet, but ensure that it has a rim to hold the batter in place. Just be aware that the baking time might vary slightly.
How do I prevent the cake from cracking?
Be careful when rolling the cake while it’s warm. Rolling it up in a towel helps create a gentle curve that reduces cracking when you unroll it later.
Chocolate Yule Log
Ingredients
For the cake
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the filling and frosting
- 1 cup cold heavy cream
- 1/4 cup powdered sugar for cream
- 1 teaspoon vanilla extract for cream
- 1/2 cup softened butter
- 1 3/4 cups powdered sugar for buttercream
- 1/4 cup cocoa powder for buttercream
- 2 tablespoons milk for buttercream
- 1 teaspoon vanilla extract for buttercream
- Cocoa powder for dusting
- Fresh fruit or mint leaves for garnish
- Powdered sugar for snow effect
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line a Swiss roll pan with parchment paper.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar together until the mixture is light and thick.
- Gently fold the dry ingredients into the egg mixture. Add the milk and vanilla, then pour everything into the prepared pan.
Baking
- Bake for 10-12 minutes.
- Once baked, sprinkle cocoa on a kitchen towel. Turn the hot cake onto the towel, remove the parchment paper, and roll it up while still warm. Let it cool in this shape.
Filling and Frosting
- For the cream filling, beat the heavy cream with powdered sugar and vanilla until it thickens, then refrigerate.
- To make the buttercream, beat the softened butter until smooth. Add the powdered sugar, cocoa, milk, and vanilla until you achieve a spreadable consistency.
Assembly
- Unroll the cooled cake carefully, spread the cream filling evenly, and roll it up again, seam side down.
- Coat the rolled cake with the chocolate buttercream, using a spatula to create a bark-like texture.
- Dust with cocoa powder and garnish with fresh fruit or powdered sugar for a snowy effect.
- Chill in the refrigerator for at least 30 minutes before serving.
