introduction

This Yule Log is a simple cake that looks like a log. You can make it for a cold night or a small party. The cake has a soft sponge and a thick chocolate filling. Many people like its look and taste. You can find a clear step by step guide at yule log cake guide.

why make this recipe

You can make this cake to mark the season and to share with friends. It looks festive and it tastes rich but not hard to make. You can change the look with small leaves or berries. For more ideas on how others make it, see this simple yule log post.

how to make Traditional Yule Log

Work in steps and keep the cake soft. First you make the thin sponge on a sheet pan. Then you roll it while it cools. Next you make a smooth chocolate cream and fill the cake. After you fill it, roll it back and frost the outside. To see a full example of the shape and roll, visit this yule log cake page.

Ingredients :

4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 cup heavy whipping cream
8 oz semi-sweet chocolate, chopped
Powdered sugar for dusting
Festive decorations (e.g., holly leaves, berries)

You can check a photo and tips on ingredient use at yule log cake resource.

Directions :

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the eggs and sugar until pale and fluffy.
Sift together the flour, cocoa powder, and salt, then fold into the egg mixture.
Pour in the melted butter and mix gently until combined.
Spread the batter evenly on the prepared baking sheet and bake for about 10-12 minutes or until the cake springs back when touched.
Remove from the oven and let cool for 5 minutes.
Turn the cake out onto a clean kitchen towel dusted with powdered sugar, and carefully roll it up from the short end.
For the filling, heat the heavy cream until just boiling, then pour it over the chopped chocolate. Let it sit for a minute before stirring until smooth. Allow it to cool until thickened.
Unroll the cooled cake and spread a layer of ganache over the surface, then re-roll it tightly.
Use any remaining ganache to frost the outside of the Yule Log.
Decorate with festive decorations and dust with powdered sugar before serving.

how to serve Traditional Yule Log

Cut the log in thick slices. Put one slice on a small plate. Dust with powdered sugar and add one small leaf or berry. Serve with tea or a small spoon of cream. For more serving ideas, look at yule log serving ideas.

how to store Traditional Yule Log

Keep the cake in a covered box in the fridge. It will stay good for 3 days. You can wrap slices in plastic and freeze them for up to 1 month. Thaw in the fridge before you eat.

tips to make Traditional Yule Log

Beat the eggs well so the cake is light.
Dust the towel with powdered sugar so the cake does not stick.
Let the ganache cool a bit so it is spreadable but not runny.
Use a sharp knife to make clean slices.

variation (if any)

You can use a light vanilla cream instead of chocolate ganache. You can add a small dash of coffee to the cream for more depth. You can also add nuts to the outside for a rough bark look.

FAQs

Q: Can I make the cake a day ahead?
A: Yes. Bake and roll the cake one day before. Keep it in the fridge. Fill and frost the next day.

Q: Can I use low fat cream?
A: No. Low fat cream may not make a thick ganache. Use heavy cream for best texture.

Q: Can I make the cake gluten free?
A: Yes. Swap the flour for a good gluten free mix. The cake will be a bit more fragile.

Q: How do I stop the cake from cracking?
A: Roll the cake while it is still warm and soft. Roll it with the towel to shape it and let it cool rolled.

Q: What if my ganache is too thin?
A: Let it cool more in the fridge. Stir when it firms up.

Conclusion

This simple Yule Log brings joy and a warm look to your table. For a step by step photo guide and more tips from a trusted source, see Bûche De Noël (Yule Log) – Sally’s Baking.