Chocolate Yule Log
A delightful holiday cake featuring a soft cocoa sponge rolled with whipped cream and topped with chocolate ganache, perfect for festive gatherings.
Ingredients
For the sponge
- 4 large large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the filling and ganache
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- Powdered sugar for dusting
- Fresh cranberries for garnish
Instructions
Baking the Sponge
- Preheat your oven to 350°F (175°C) and grease a jelly roll pan.
- In a bowl, beat eggs and sugar until thick and pale.
- Sift together flour, cocoa powder, and salt; fold into the egg mixture.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until springy to the touch.
- Remove from the oven and allow to cool slightly before rolling it in a kitchen towel.
Preparing the Filling and Ganache
- Whip heavy cream with powdered sugar until soft peaks form.
- In a saucepan, combine chocolate and butter over low heat until melted; let cool slightly.
Assembling the Yule Log
- Unroll the cooled cake and spread the whipped cream over it.
- Roll it up again and place seam side down on a serving platter.
- Pour the chocolate ganache over the log, ensuring it’s well coated.
- Dust with powdered sugar and garnish with fresh cranberries before serving.
Notes
Roll the cake while it is still warm to avoid cracks. Use a clean kitchen towel dusted with powdered sugar to prevent sticking. Let the ganache cool a bit before pouring so it doesn’t drip too thinly. For a richer sponge, fold in a tablespoon of melted butter.