Description
This classic Yule Log Cake recipe features a rich, light chocolate sponge cake rolled with creamy mascarpone filling and covered in a luscious chocolate ganache. Perfectly festive and beautifully presented, this dessert is a holiday centerpiece that combines fluffy textures and deep chocolate flavors.
Ingredients
Filling
- 1/2 cup unsalted butter (softened)
- 2 1/4 cups powdered sugar (sifted)
- 2 tablespoons cocoa powder (sifted)
- 8 ounces dark chocolate (chopped, melted, and cooled)
- 1/4 teaspoon sea salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone cheese
Cake
- 1/2 cup unsweetened cocoa powder (sifted)
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 5 large eggs (at room temperature)
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (sifted)
Ganache
- 3/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Filling: In a large bowl, beat the softened butter until light and fluffy for about 1-2 minutes. Gradually add the sifted powdered sugar, cocoa powder, sea salt, milk, and vanilla extract, mixing on medium speed until well combined. Increase the mixer speed to high and beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl, then beat in the cooled melted dark chocolate. Fold in the mascarpone cheese gently with a rubber spatula. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Preheat and Prepare the Baking Pan: Preheat your oven to 400°F (200°C). Spray a 13 x 18-inch baking sheet with cooking spray and line it with parchment paper, then spray the parchment paper again to ensure easy release. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the sifted unsweetened cocoa powder, salt, and all-purpose flour to evenly combine.
- Make the Cake Batter: In a large bowl, beat the eggs and white sugar together until the mixture turns pale and fluffy. Add the vanilla extract and half of the cocoa powder mixture, mixing until just combined. Add the remaining cocoa powder mixture and mix again until incorporated.
- Bake the Cake: Pour the cake batter into the prepared baking sheet and spread it evenly. Lightly tap the pan on the counter to remove any air bubbles. Bake in the preheated oven for 8-11 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the pan.
- Roll the Cake: While the cake bakes, dust a medium to large clean kitchen towel evenly with sifted powdered sugar. Once the cake is done, immediately invert it onto the sugared towel, placing the sugared side down. Carefully remove the parchment paper, sprinkle more powdered sugar on the top side, then starting with the long edge, roll the cake up with the towel inside. Let it cool rolled for 15-20 minutes to set its shape.
- Fill the Cake: After the cake has cooled, carefully unroll it and spread the chilled filling evenly over the surface, reserving about 1/2 cup of the filling. Gently roll the cake back up without squeezing out the filling. Wrap it tightly with plastic wrap and refrigerate for 2-4 hours to set.
- Shape the Log: After chilling, trim about 1/2 inch from both ends of the cake to reveal the neat spiral. Make a diagonal cut 3-4 inches from one end and attach the cut piece to the side of the main cake using a bit of the reserved filling, forming a log shape. Fill any gaps with the remaining filling for a seamless look.
- Make the Ganache: Heat the heavy cream in a microwave-safe bowl for about 2 minutes until it reaches a gentle boil. Pour the hot cream over the semi-sweet chocolate chips in a medium bowl and let it sit untouched for one minute. Then stir slowly until the ganache is smooth and the chocolate is fully melted. Allow the ganache to cool for 10-15 minutes until slightly thickened.
- Decorate the Yule Log: Spoon and spread the ganache evenly over the assembled log, leaving the trimmed ends exposed. Refrigerate the cake for 15-30 minutes. Then, using the back of a spoon, create swirl patterns on the ganache to mimic tree bark texture.
- Chill and Serve: Refrigerate the decorated Yule Log cake for at least one hour until the ganache is set. Slice and serve chilled for a festive dessert.
Notes
- For best results, ensure eggs are at room temperature before beating; this helps achieve maximum volume.
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- The cake can be made a day ahead and stored in the refrigerator wrapped tightly with plastic wrap.
- Let the ganache cool enough to thicken before spreading to prevent it from sliding off the cake.
- Decorate the Yule Log with fresh berries or edible flowers for an extra festive touch.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
