Chocolate Yule Log Cake

introduction

This easy cake shows warm dark chocolate and soft cream. It makes the table feel bright at winter time. For a quick guide on the classic log, see this Yule log cake guide.

why make this recipe

You can make this cake with simple food and small time. The cake looks like a log and tastes of deep chocolate. It fits big and small meals and will bring smiles. If you like rich chocolate, try a rich double chocolate cake too for more chocolate fun.

how to make Chocolate Yule Log Cake

We make a thin sponge, fill it, and wrap it like a log. You work fast when the cake is warm so it bends well. For help with the roll step, read these soft roll tips.

Ingredients :

• 4 large eggs
• 100 g granulated sugar
• 75 g all-purpose flour
• 30 g unsweetened cocoa powder
• 1/4 tsp salt
• 50 g unsalted butter, melted
• 1 cup heavy cream
• 100 g powdered sugar
• 1 tsp vanilla extract
• 200 g dark chocolate, chopped
• 1/2 cup water
  You can see other cake roll ideas for mixes and ways to bake at this cake roll mix ideas page.

Directions :

1. Preheat oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan.
2. In a bowl, whisk eggs and granulated sugar until pale and fluffy.
3. Sift together flour, cocoa powder, and salt into the egg mixture, then fold gently.
4. Stir in melted butter until combined.
5. Pour batter into the pan and spread evenly. Bake for 12-15 minutes.
6. Remove from oven and let cool slightly.
7. In a separate bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
8. Carefully roll the cake with the parchment paper into a log shape and let it cool completely.
9. Melt dark chocolate with water to make ganache.
10. Unroll the cooled cake, spread whipped cream filling, then roll back into a log.
11. Cover the log with ganache and decorate as desired.
12. Chill before serving.
    
    

how to serve Chocolate Yule Log Cake

Cut the log in clean slices. Serve on a plain plate or a wide tray. Add a dust of cocoa or a few berries for a small bright touch. Let each slice sit a minute at room heat so the cream softens.

how to store Chocolate Yule Log Cake

Keep the cake in the fridge in a sealed box or wrap it well. It stays good for 3 days. You can also freeze slices for up to two weeks; wrap each slice tight in foil.

tips to make Chocolate Yule Log Cake

• Use fresh eggs and cold cream for best lift.
• Roll the warm cake with parchment to keep the shape.
• Cool fully before you add ganache so the glaze is smooth.
• Warm the ganache a little if it gets thick.
  For more help with rich fillings and ways to make them smooth, check these creamy filling ideas.

variation (if any)

• Add a thin layer of jam under the cream for a small sweet tang.
• Use milk chocolate for a softer sweet top.
• Add a little orange zest to the cream for bright flavor.

FAQs

Q: Can I make the sponge a day before?
A: Yes. Cool it, wrap it, and keep it in the fridge. Fill and finish the next day.

Q: Can I use store whipped cream?
A: Yes, but fresh whipped cream holds shape best.

Q: How do I fix cracks when I roll the cake?
A: Roll while warm. If cracks stay, fill them with cream and cover with ganache.

Q: Can I make the ganache without water?
A: Yes. Use cream instead of water for a richer ganache.

Q: Is this cake good for a party?
A: Yes. It looks nice and the slices feed many people.

Conclusion

For one more clear step-by-step guide, try this full detailed Yule log cake recipe.

Chocolate Yule Log Cake

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• Author: olivia
• Total Time: 35 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A rich and festive chocolate cake that resembles a log, perfect for winter celebrations.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 100 g granulated sugar
• 75 g all-purpose flour
• 30 g unsweetened cocoa powder
• 1/4 tsp salt
• 50 g unsalted butter, melted
• 1 cup heavy cream
• 100 g powdered sugar
• 1 tsp vanilla extract
• 200 g dark chocolate, chopped
• 1/2 cup water

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan.
2. In a bowl, whisk eggs and granulated sugar until pale and fluffy.
3. Sift together flour, cocoa powder, and salt into the egg mixture, then fold gently.
4. Stir in melted butter until combined.
5. Pour batter into the pan and spread evenly. Bake for 12-15 minutes.
6. Remove from oven and let cool slightly.
7. In a separate bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
8. Carefully roll the cake with the parchment paper into a log shape and let it cool completely.
9. Melt dark chocolate with water to make ganache.
10. Unroll the cooled cake, spread whipped cream filling, then roll back into a log.
11. Cover the log with ganache and decorate as desired.
12. Chill before serving.

Notes

Use fresh eggs and cold cream for best lift. Roll the warm cake with parchment to keep the shape. Cool fully before you add ganache for a smooth glaze.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 20g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 140mg