Description
A classic holiday cake, the Chocolate Yule Log features a light sponge rolled with a rich chocolate filling and topped with glossy ganache, making it a festive centerpiece for any holiday table.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream (for ganache)
- Powdered sugar (for dusting)
- Fresh cranberries (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, beat the eggs and sugar until thick and pale.
- Sift together cocoa powder, flour, and salt, then fold into the egg mixture gently. Add vanilla extract and fold again.
- Spread the batter in the pan and bake for 12–15 minutes until it springs back when touched.
- Dust a kitchen towel with powdered sugar. Turn the cake onto the towel and roll it up while warm. Let it cool.
- Whip the heavy cream with powdered sugar and additional vanilla until soft peaks form. Refrigerate until ready to fill.
- Unroll the cooled cake, spread whipped cream gently, and re-roll.
- For ganache, heat heavy cream until simmering. Pour over chopped dark chocolate, let sit, then stir until smooth.
- Place the rolled cake on a serving board and pour ganache over it, smoothing it out and adding texture.
- Garnish with powdered sugar and cranberries. Chill until set before slicing.
Notes
For best results, chill the log before slicing to ensure clean cuts. Adjust ganache consistency if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg