Description
The Yule Log Cake is a true symbol of Christmas cheer. Its moist, fluffy chocolate sponge filled with whipped cream and topped with rich chocolate glaze is the perfect way to bring festive joy to the table. The beautifully swirled design on the outside adds a touch of elegance to this holiday treat, making it the centerpiece of any celebration.
This cake not only tastes amazing but also serves as a wonderful way to showcase your holiday spirit. The contrast between the rich chocolate and creamy filling, paired with the glossy glaze, creates an irresistible treat that will surely be remembered by your guests. Whether you’re hosting a family dinner or attending a party, this Yule Log Cake will make a lasting impression.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1 1/4 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- 1/2 cup dark chocolate, melted (for the glaze)
- 2 tablespoons unsalted butter (for the glaze)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the edges.
- Sift the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
- In a large bowl, beat the eggs with sugar and vanilla extract until thick and pale, about 5 minutes.
- Gently fold the flour mixture into the egg mixture until smooth. Be careful not to deflate the batter.
- Pour the batter onto the prepared jelly roll pan, spreading evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel. Dust it with powdered sugar and set aside.
- Once baked, immediately turn the cake out onto the towel and peel off the parchment paper. Carefully roll the cake with the towel from one short side to the other. Let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Unroll the cooled cake, and spread a generous amount of whipped cream filling inside. Roll the cake back up without the towel.
- To make the glaze, melt dark chocolate and butter together in a microwave or double boiler. Stir until smooth and let cool slightly.
- Place the rolled-up cake onto a serving platter, then pour the chocolate glaze over the top. Use a fork to create a “bark” effect by gently dragging it through the glaze.
- Let the cake set in the fridge for 30 minutes to allow the glaze to harden before slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes