Description
This Chocolate Yule Log Cake recipe features a moist chocolate sponge cake rolled with a fluffy vanilla whipped cream filling and topped with a light, whipped chocolate ganache. Perfect for festive holiday celebrations, this classic dessert combines textures and flavors beautifully while presenting an elegant wood log design.
Ingredients
Scale
Chocolate Sponge Cake
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons cocoa powder
- â…› teaspoon salt
- 5 eggs, at room temperature and separated
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
Whipped Cream Filling
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon vanilla extract
Whipped Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Make the Chocolate Sponge Cake: Preheat the oven to 400°F. Prepare a 17×12 inch half sheet baking pan by spraying with nonstick spray, lining with parchment paper, and spraying the parchment paper as well.
- Mix Dry Ingredients: Whisk together flour, cornstarch, cocoa powder, and salt in a medium bowl and set aside.
- Beat Egg Yolks: In a large bowl, combine egg yolks, all but 2 tablespoons of granulated sugar, and vanilla extract. Beat on high speed for 4-5 minutes until thick, fluffy, and pale yellow.
- Fold Dry Ingredients Into Yolks: Sift half of the dry ingredients into the egg yolk mixture and gently fold with a silicone spatula until just combined. Repeat with the remaining dry ingredients.
- Beat Egg Whites: In a separate bowl, beat egg whites on medium speed until soft peaks form (about 1-2 minutes). Gradually add the reserved 2 tablespoons of sugar and continue beating on high until stiff peaks form, approximately 3-4 minutes.
- Fold Egg Whites Into Batter: Gently fold the beaten egg whites into the yolk batter with a silicone spatula, careful not to deflate the mixture.
- Bake the Cake: Pour batter evenly into the prepared pan. Bake at 400°F for 8-10 minutes until the cake springs back lightly and a toothpick comes out clean. Avoid overbaking to prevent dryness or cracking.
- Cool and Roll Cake: Let cool for 1-2 minutes. Loosen edges with a spatula. Sift confectioners’ sugar on top, then invert cake onto a kitchen towel dusted with confectioners’ sugar. Remove parchment paper and roll cake gently with the towel from the narrow end. Let cool completely for about 1 hour.
- Prepare Whipped Cream Filling: Whip heavy cream with confectioners’ sugar and vanilla extract on medium speed until medium peaks form, about 2-3 minutes. Refrigerate until ready to use.
- Fill the Yule Log: Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving a 1-inch border around edges. Roll the cake back up without the towel.
- Refrigerate the Filled Cake: Wrap tightly with plastic cling wrap and refrigerate for at least 1 hour or overnight to firm before adding the ganache.
- Make Whipped Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream until it simmers, then pour over the chocolate. Let sit 5 minutes, then stir until smooth. Cool ganache uncovered in the refrigerator for 20 minutes.
- Whip Ganache: Using a hand mixer, whip the cooled ganache on medium-high speed for 3-4 minutes until light and fluffy.
- Decorate the Cake: Remove cake from refrigerator and unwrap. Trim ½ inch from each side to even edges. Optionally, cut a 4-inch angled piece from one end for a branch. Spread whipped ganache evenly over the cake with an icing spatula. Use a fork to create wood grain texture resembling bark.
Notes
- Use room temperature eggs for better volume when beating egg whites and yolks.
- Avoid overbaking the sponge cake to prevent it from cracking during rolling.
- Dusting with confectioners’ sugar on the cake before rolling helps prevent sticking.
- Chilling the filled cake helps the filling set and makes it easier to apply the ganache.
- For best results, prepare the cake a day ahead to allow flavors to meld and structure to hold well.
- You can decorate the yule log with powdered sugar or additional chocolate decorations for a festive touch.
