introduction
This Yule Log Cake is a soft chocolate roll that looks like a log. It fits a holiday meal and a small party. The cake stays light and full of cream. You can learn more in this Yule log cake guide to see other ways to make it.
why make this recipe
You make this cake to share joy and warm smiles. The cake looks like a log and feels special. It uses few tools and clear steps. If you like other cakes, try an almond cake for a new taste.
how to make Yule Log Cake
This cake uses a thin sponge, a whipped cream filling, and a chocolate coat. Work with care when you roll the warm cake so it does not crack. For ideas on a richer filling, read these almond ricotta cake tips.
Ingredients :
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup chocolate ganache
- Chocolate shavings or decorations
Directions :
- Preheat the oven to 350ยฐF (175ยฐC) and grease a jelly roll pan.
- In a bowl, beat the eggs and granulated sugar together until thick and pale.
- Sift together flour, cocoa powder, and salt; gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 12-15 minutes until the cake springs back when touched.
- Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Roll it up gently and let it cool.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake, spread the whipped cream mixture over it, then roll it back up.
- Place the rolled cake seam-side down on a serving plate.
- Frost the outside with chocolate ganache, create bark-like textures, and decorate as desired.
- Chill before serving.
how to serve Yule Log Cake
Slice the cake with a sharp, warm knife for clean cuts. Serve each slice on a small plate. You can also serve small sweets like apple crisp mini cheesecakes for a full dessert table. Add a small mint leaf or a dust of cocoa on each slice.
how to store Yule Log Cake
Keep the cake in the fridge in a box or under a cake dome. Cover it well so it does not dry out. The cake will stay good for 2 to 3 days. If you need a warm, spiced side, try ideas from this apple crumble coffee cake guide.
tips to make Yule Log Cake
- Beat the eggs and sugar until very light. This keeps the cake soft.
- Fold the dry mix with slow, small moves. Do not stir hard.
- Roll the cake while it is warm to make a smooth curve.
- Chill the cake before you frost so the cream stays firm.
- Use good chocolate for the ganache for a deep taste.
variation (if any)
- Make a mocha log by adding a spoon of instant coffee to the ganache.
- Use chocolate buttercream instead of whipped cream for a richer cake.
- Add chopped nuts or berries inside for a new bite.
FAQs
Q: Can I make the cake a day ahead?
A: Yes. Make the cake and fill it a day before. Keep it in the fridge.
Q: Can I freeze this cake?
A: Yes. Wrap it tight in plastic and foil. Thaw in the fridge before serving.
Q: What if the cake cracks when I roll it?
A: Do not force it. Unroll, add more filling, and roll again. Chill it to help hide small cracks.
Q: Can I use store-bought filling?
A: Yes. Use a thick, stable cream or buttercream for best shape.
Q: How do I make the bark look real?
A: Drag a fork or spatula through the ganache to make lines. Add chocolate shavings for depth.
Conclusion
For a full step-by-step photo guide and extra tips, see the Easy Chocolate Yule Log Cake | Bรปche de Noรซl Recipe.
Print
Yule Log Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft chocolate roll cake resembling a log, perfect for holiday gatherings and special occasions.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup chocolate ganache
- Chocolate shavings or decorations
Instructions
- Preheat the oven to 350ยฐF (175ยฐC) and grease a jelly roll pan.
- In a bowl, beat the eggs and granulated sugar together until thick and pale.
- Sift together flour, cocoa powder, and salt; gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 12-15 minutes until the cake springs back when touched.
- Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Roll it up gently and let it cool.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake, spread the whipped cream mixture over it, then roll it back up.
- Place the rolled cake seam-side down on a serving plate.
- Frost the outside with chocolate ganache, create bark-like textures, and decorate as desired.
- Chill before serving.
Notes
Use a sharp, warm knife for cutting the cake for clean slices. Store covered in the fridge for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
