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Ingredients:
- For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons melted butter (optional)
- For the Chocolate Ganache Filling:
- 1 cup heavy cream
- 8 oz dark chocolate (chopped, or use chocolate chips)
- For the Frosting:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder (unsweetened)
Instructions:
1. Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring to leave some overhang for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk the eggs and sugar together until light and fluffy, about 5 minutes. You can use an electric mixer on medium-high speed.
- Add the vanilla extract and mix.
- Gently fold the dry ingredients into the egg mixture, then fold in the melted butter (if using) to ensure everything is well combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, immediately turn it out onto the prepared towel and peel off the parchment paper. Roll the cake up tightly in the towel (starting from the short end) while it’s still warm. Allow it to cool completely while rolled up.
2. Make the Ganache Filling:
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (don’t let it boil).
- Pour the hot cream over the chopped chocolate or chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth.
- Allow the ganache to cool slightly before using it to fill the cake.
3. Make the Frosting:
- In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Sift the cocoa powder over the whipped cream and gently fold it in until fully combined. The frosting should be thick and creamy.
4. Assemble the Yule Log Cake:
- Unroll the cooled cake carefully. Spread a layer of chocolate ganache over the inside of the cake.
- Gently roll the cake back up (without the towel). Don’t worry if the cake cracks a little; this is normal.
- Once rolled, place the cake seam-side down on a serving platter.
5. Frost the Cake:
- Use a spatula to spread the whipped chocolate frosting all over the outside of the Yule log, covering it completely. You can create a rustic, bark-like texture by gently dragging the spatula through the frosting.
- If desired, use a fork to create additional texture or a “bark” effect along the top and sides of the cake.
6. Decorate and Serve:
- Garnish the cake with powdered sugar for a snowy effect or decorate it with small edible ornaments, holly leaves, or chocolate shavings to make it more festive.
- Slice and enjoy the delicious, moist cake!
Tips:
- Rolling the Cake: If the cake cracks when rolling, don’t worry! The frosting will cover most imperfections. To prevent cracking, make sure the cake is warm when you roll it, and roll gently.
- Make-Ahead: The Yule log can be made a day or two in advance and stored in the fridge. Just cover it tightly with plastic wrap to keep it fresh.
- For a Lighter Cake: If you prefer a lighter texture, you can separate the eggs and fold the egg whites into the batter after beating them to stiff peaks.
This Chocolate Yule Log Cake is not only a showstopper for the holidays but also a deliciously rich and satisfying dessert! Enjoy every bite!
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