Description
Decadent Chocolate Yule Log Cake Recipe
Ingredients
Scale
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons cocoa powder
- ⅛ teaspoon salt
- 5 eggs, at room temperature and separated
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Preheat the oven to 400°F. Spray a 17×12-inch half sheet baking pan with nonstick spray and line it with parchment paper, spraying the paper as well. In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt. Using a mixer, beat the egg yolks with most of the sugar and vanilla until thick and pale. Sift in dry ingredients in two additions, folding gently each time.
- Beat egg whites on medium speed until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites carefully into the yolk and flour mixture to maintain airiness.
- Pour batter into the prepared pan, spread evenly, and bake for 8-10 minutes until the cake springs back when touched and a toothpick comes out clean. Keep a close watch to avoid overbaking and drying out the cake.
- Let the cake cool for a minute or two, loosen edges with a spatula, sprinkle with confectioners’ sugar, then invert onto a clean kitchen towel dusted with confectioners’ sugar. Remove parchment paper. Starting from the narrow end, gently roll the cake in the towel and allow to cool completely for about an hour.
- Beat heavy cream with confectioners’ sugar and vanilla until medium peaks form. Refrigerate until ready to use.
- Unroll the cooled cake carefully, spread whipped cream evenly leaving a 1-inch border, then slowly re-roll without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight to set the filling.
- Place chopped chocolate in a bowl. Heat cream until simmering (not boiling), pour over chocolate, and let sit 5 minutes. Stir until smooth, chill for 20 minutes until thickened but still soft. Whip ganache until fluffy.
- Remove cake from fridge, unwrap, trim edges to even them, optionally cut one end angled and attach as a ‘tree branch’. Spread whipped ganache evenly over cake and texture with a fork to resemble bark.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg