Description
This Classic Christmas Yule Log is a festive and elegant dessert perfect for the holiday season. It features a soft cocoa sponge cake rolled with whipped cream and topped with rich chocolate ganache, creating a traditional and visually stunning centerpiece for your Christmas table.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
Wet Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
Topping
- Chocolate ganache for topping (about 1 cup)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a jelly roll pan thoroughly and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together or whisk the all-purpose flour, cocoa powder, and baking powder ensuring they are well combined for an even batter texture.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until the mixture is thick, pale, and fluffy. Add the vanilla extract and mix to incorporate.
- Combine Ingredients: Gently fold the dry ingredients into the egg mixture using a spatula. Do this carefully to maintain the airiness of the batter and avoid deflating it.
- Bake the Sponge: Pour the prepared batter evenly into the lined jelly roll pan and spread it to fill the pan. Bake in the preheated oven for 10 to 12 minutes or until the sponge springs back when lightly touched.
- Shape the Cake: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar or cocoa powder. Roll the cake up in the towel starting from a short edge to form a log shape. Allow to cool completely while rolled to set the shape.
- Prepare the Filling: Whip the heavy cream and powdered sugar together until stiff peaks form. This will be the creamy filling for the Yule Log.
- Fill and Roll: Carefully unroll the cooled sponge cake and evenly spread the whipped cream filling over the surface. Roll the cake back up gently, this time without the towel, into the Yule Log shape.
- Apply Ganache and Chill: Cover the entire rolled cake with chocolate ganache, smoothing it with a spatula. Refrigerate the Yule Log for at least 1 hour before serving to allow the ganache to set and flavors to meld.
Notes
- Roll the cake while it’s still warm to avoid cracks and help it form the correct shape.
- Use a light dusting of powdered sugar or cocoa powder on the towel to prevent sticking.
- Chocolate ganache can be made by melting equal parts chocolate and heavy cream together until smooth.
- This dessert is best served chilled but allowed to sit at room temperature for 10 minutes before slicing for easier cutting.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
