Yule Log Recipe

I absolutely love this recipe because it combines the joy of baking a classic Swiss Roll with the indulgence of rich chocolate ganache, making it a total showstopper at any gathering. Plus, it’s such a rewarding process to see all those simple ingredients transform into a beautiful dessert that tastes as good as it looks!

I adore making cheerful confections, and this Yule Log is a top pick for the holidays. Stacked with flavors from unsweetened cocoa powder and semisweet chocolate chips, it verges on the indulgent yet offers a delightful balance of richness and lightness.

Six large eggs and an abundance of heavy cream give the cake a beautiful structure and a luxuriously creamy texture.

Ingredients

Protein and structure are provided to the sponge by eggs.

Sugar, in granular form, is the cake’s sweetening and egg-white-stabilizing component.

Universal Flour: Delivers form; average gluten content.

Cocoa Powder (Unsweetened): Contributes deep chocolate flavor.

Whipping; adds richness and creamy texture; heavy cream.

Semisweet Chocolate Chips: For ganache, melts; flavor sweet, chocolaty.

Confectioners’ sugar: Sweetens and refines the texture of the filling.

Ingredient Quantities

• 6 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for filling)
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream (for ganache)
• Powdered sugar for dusting

Instructions

1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a jelly roll pan of 15×10 inch dimensions by lining it with parchment paper. Let the paper extend over the edges of the pan for easy removal of the finished product.

2. Using a clean bowl, beat the egg whites with cream of tartar at medium speed until soft peaks form. Slowly add 1/4 cup of granulated sugar and keep beating until the mixture forms very stiff peaks.

3. In another large bowl, with an electric mixer, beat the egg yolks with the 1/4 cup of granulated sugar and the vanilla extract until thick and pale.

4. Sift the flour, cocoa powder, and salt into the egg yolk mixture, gently folding until combined. Carefully fold in the beaten egg whites until the batter is smooth and uniform.

5. Evenly spread the batter into the pan you prepared beforehand. Place in the oven and set the timer for 12-15 minutes; the cake is done when it lightly springs back from your touch.

6. As soon as it comes out of the oven, turn the cake upside down onto a clean kitchen towel that has been lightly dusted with powdered sugar. Gently pull off the parchment paper, and roll the cake up in the towel, starting from a short end. Allow the cake to cool completely while rolled up in the towel.

7. In the meantime, ready the filling: beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until it reaches the consistency of thick whipped cream.

8. Take the cooled cake and unroll it. Now take the whipped cream filling and spread it over the surface of the unrolled cake, leaving a small border. Reroll the cake, making sure to take out any towel wrinkles, and place it seam side down on a platter.

9. To make the ganache, the first step is to heat half a cup of heavy cream until it’s just simmering. This step is vital to the ganache’s proper texture. If you let the cream get too hot, the chocolate will seize as soon as you pour the cream over it. On the other hand, if you pour cream that isn’t hot enough over the chocolate, you won’t get a smooth result.

10. Over the rolled cake, spread the ganache and swirl it to look like bark. Dust with powdered sugar immediately before serving.

Equipment Needed

1. Oven
2. 15×10 inch jelly roll pan
3. Parchment paper
4. Mixing bowls
5. Electric mixer
6. Sifter
7. Spatula
8. Kitchen towel
9. Saucepan
10. Platter

FAQ

• Q: Can I make the Yule Log ahead of time?Q: Can the Yule Log be made in advance? If so, how far in advance can it be made, and how should it be stored?

  A: Yes, you can make the Yule Log a day in advance. Store it in the refrigerator and dust it with powdered sugar just before serving.

• Q: How do I avoid the cake cracking when rolling it?A: While the cake is still warm, roll it in a clean kitchen towel. This helps to set the shape and prevent cracking.
• Q: Can I use a different filling instead of whipped cream?A: Yes, you can use various fillings, like chocolate mousse or cream cheese icing, depending on your preference.
• Q: How is the ganache made?1/2 cup of heavy cream should be heated until steaming and then poured over the chocolate chips. After a couple of minutes, stir the mixture until it is completely smooth and glossy.
• Q: What is the best way to store leftover Yule Log?Leftover food should be stored in an airtight container. It can then be kept in the refrigerator for as long as 3 days.
• Q: Can I freeze the Yule Log?A: Yes, it can be frozen. Wrap it tightly with plastic wrap and foil, then freeze for up to a month.
• Q: How do I ensure the cake batter doesn’t deflate?A: When incorporating the egg whites into the batter, handle them with care so that you retain the air necessary for an egg that leavens a cake in place of using baking powder.

Substitutions and Variations

Coconut sugar or honey can be used to replace granulated sugar, and the amount needed is the same as for using granulated sugar.
For a gluten-free version, use gluten-free all-purpose flour instead of all-purpose flour.
Dutch-processed cocoa powder can replace unsweetened cocoa powder in equal amounts.
Coconut cream can be used in place of heavy cream for a dairy-free substitute.
If you have a flavor or dietary restriction that requires you to change out the semisweet chocolate chips in this recipe, consider using dark chocolate chips. Or for a different flavor entirely, try using dairy-free chocolate chips.

Pro Tips

1. Separate Eggs While Cold Cold eggs separate more easily than room temperature ones. After separating, let them sit until they reach room temperature before using, as this ensures maximum volume when beating.

2. Prevent Cake Cracking When rolling the cake in the towel, make sure it’s still warm. A warm cake is more pliable and less likely to crack. Dusting the towel with powdered sugar also helps prevent sticking.

3. Gentle Folding When incorporating the beaten egg whites into the yolk mixture, fold gently to avoid deflating the batter. Use a spatula and fold in a slow, gentle motion to maintain volume and lightness in the cake.

4. Ganache Texture When heating the cream for the ganache, aim for small bubbles around the edges, but do not let it boil. Pour it over finely chopped chocolate, let it sit for a minute to melt, and then stir gently until smooth and glossy.

5. Advanced Flavor For an extra touch, consider adding a pinch of espresso powder to the cocoa mixture or a splash of liqueur to the whipped cream filling for a more complex flavor profile.