Why You’ll Love This Recipe
There’s something so magical about a Chocolate Yule Log Cake. It brings warmth to chilly winter days and adds a sprinkle of joy to the holiday table. Picture this: a rich, chocolatey masterpiece that’s rolled up with sweet cream and dressed like a winter wonderland. It feels like a cozy hug, doesn’t it?
This recipe is not only delightful to eat but also fun to make! It’s perfect for bringing family and friends together during the holidays. Whether you’re having a bustling brunch or a cozy family gathering, this cake will be the show-stopper. Plus, there’s something so satisfying about rolling up a cake. It might feel like a culinary challenge at first, but trust me, it’s easier than it looks! You’ll be proud to cut into it and share, watching everyone’s eyes light up with delight.
how to make Chocolate Yule Log Cake
Let’s get started! The beauty of this cake lies not just in its taste but in the experience of making it. You might want to gather your kids or friends and create some memories while you whisk, roll, and decorate!
Ingredients
– 4 large eggs
– 100g granulated sugar
– 70g all-purpose flour
– 30g unsweetened cocoa powder
– 1/4 teaspoon baking powder
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 8 oz dark chocolate
– 1/2 cup unsalted butter
– Sugared cranberries and meringue mushrooms for decoration (optional)
Directions
1. Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper. This is a crucial step. The parchment helps the cake release easily without tearing.
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In a bowl, whisk together 4 large eggs and 100g of granulated sugar until thick and pale. This will take a few minutes, but it’s when the magic begins!
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Sift together 70g of flour, 30g of cocoa powder, and 1/4 teaspoon of baking powder. Then, gently fold this mixture into the egg mixture. Make sure not to deflate those lovely eggs.
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Pour the batter into the prepared pan and spread it evenly with a spatula. You want a nice flat surface here.
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Bake for 10-12 minutes or until springy to the touch. Your kitchen will start to smell divine.
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While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. This is where your cake will cool and not stick.
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Once done, invert the cake onto the towel and peel away the parchment paper. Roll the cake up in the towel and let it cool completely. This step locks in the shape for the delightful roll.
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For the filling: whip 1 cup of heavy cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. Oh, this creamy filling is the icing on the cake—literally!
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Unroll the cooled cake and spread the whipped cream over it. Then, roll it back up without the towel. The key is to do this gently to keep all that delicious filling inside.
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For the ganache: melt together 8 oz of dark chocolate and 1/2 cup of unsalted butter. Stir until smooth, then let it cool slightly. Pour this rich chocolatey goodness over the rolled cake, covering it evenly. It’s going to look so inviting!
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Decorate with sugared cranberries and meringue mushrooms if desired. Chill before serving. This step is optional, but it makes the cake feel extra special.
how to serve Chocolate Yule Log Cake
When you’re ready to serve, slice the cake with a sharp knife for neat cuts. The chocolate ganache will glisten and the whipped cream peeks through beautifully. Serve it alongside a warm cup of cocoa or a spiced tea; it complements the cake’s chocolatey richness perfectly.
If you’re hosting, consider arranging slices on a festive platter, perhaps with some fresh berries or mint leaves. It makes for a lovely presentation that feels warm and inviting. Sharing is the spirit of the season, after all!
how to store Chocolate Yule Log Cake
If you happen to have leftovers (which is rare!), you can store the Yule Log in the fridge. Just place it in an airtight container or cover it with plastic wrap. Reheating isn’t necessary; it’s delightful cold! Enjoy within a few days for the best texture and flavor.
If you want to make it ahead, you can prepare it a day in advance. Just hold off on the ganache until the day you plan to serve. This way, it’ll have that fresh appeal.
tips to make Chocolate Yule Log Cake
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Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps them blend together smoothly, resulting in a light and fluffy cake.
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Gentle Folding: When folding in the dry ingredients, do it gently! This preserves all that airy goodness from the eggs. Remember, a light touch is key to keeping the cake spongy and tasty.
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Chill the Ganache: Allow the ganache to cool slightly before pouring it over the cake. If it’s too hot, it might slide off instead of setting nicely. You want that beautiful, glossy finish!
variation (if any)
If you want to switch things up, consider a flavored filling. A hint of orange zest or peppermint extract mixed into the whipped cream can create a festive twist. You could even try a pumpkin spice whipped cream for a fall variation.
For a nutty flavor, fold in some finely chopped hazelnuts or almonds into the filling. These whispers of flavor make your Yule Log unique and delightful!
Pro Tips for Success
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Practice Rolling: If this is your first time making a rolled cake, consider doing a practice run with a smaller sponge cake. It helps build confidence, and you’ll get a feel for the rolling technique.
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Use Good Chocolate: The flavor of your ganache relies heavily on the quality of chocolate you use. Choose a dark chocolate that you enjoy eating on its own. It elevates the whole dessert!
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Temperature Control: After baking, let the cake cool completely at room temperature. If you rush this process, the cake could break when you roll it. Patience is key!
Serving Ideas
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Cozy Brunch: Serve this cake alongside some freshly brewed coffee and a hearty breakfast spread. It’s a wonderful way to celebrate a cozy family brunch.
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Festive Potluck: Bring this cake to a holiday cookie swap or potluck. It’ll definitely be the star of the show, and everyone will appreciate the rich flavors.
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After-Dinner Treat: Pair this cake with a scoop of vanilla ice cream for an indulgent dessert option. The warm chocolate and cold ice cream work beautifully together.
FAQs
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Can I make this cake in advance?
Yes, you can make the cake a day in advance. Just wait to add the ganache until the day you plan to serve it. -
How do I prevent the cake from cracking?
Gently rolling the cake while it’s still warm will help maintain its shape. Always use a light touch and don’t force it. -
Can I use a different filling?
Absolutely! You can try flavored whipped creams or even fruit preserves for a refreshing twist. -
What should I do if my ganache is too thin?
If your ganache is runny, try chilling it in the fridge for a bit until it thickens. That way, it’ll stay on the cake beautifully.
Quick Recap
So there you have it! A delightful Chocolate Yule Log Cake that’s sure to bring smiles to your table. Baking together creates sweet memories, and this cake embodies the warmth and joy of the season. I can already picture the happy faces as you slice into this delightful creation.
Bake this weekend, and you’ll be glad you did! Happy baking, my friend!
Chocolate Yule Log Cake
Ingredients
For the Cake
- 4 large eggs At room temperature
- 100 g granulated sugar
- 70 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1/4 teaspoon baking powder
For the Filling
- 1 cup heavy cream Whipped
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Ganache and Decoration
- 8 oz dark chocolate Melted
- 1/2 cup unsalted butter Melted
- Sugared cranberries and meringue mushrooms For decoration (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a bowl, whisk together the eggs and granulated sugar until thick and pale.
- Sift together the flour, cocoa powder, and baking powder, then gently fold this mixture into the egg mixture.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until springy.
- Prepare a clean kitchen towel dusted with powdered sugar for cooling.
- Once baked, invert the cake onto the towel, peel away the parchment paper, and roll it up in the towel. Let it cool completely.
Filling and Ganache
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake and spread the whipped cream over it, then roll it back up gently.
- Melt together the dark chocolate and unsalted butter, stir until smooth, let cool slightly.
- Pour the ganache over the rolled cake, covering evenly.
- Decorate with sugared cranberries and meringue mushrooms if desired. Chill before serving.