Description
Magical Christmas Chocolate Yule Log brings festive cheer to holiday tables with its rich rolled sponge and silky chocolate buttercream. Delightful European tradition awaits you, promising sweet memories and joyful celebrations.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (40 grams) all-purpose flour
- 1/4 cup (25 grams) cocoa powder
Cake Batter Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Liquid and Additional Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup (113 grams) unsalted butter (softened)
- 1 1/2 cups (180 grams) powdered sugar
- 1/4 cup (25 grams) cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- Fresh cranberries
- Small pinecones or edible mushrooms (optional)
- Confectioners sugar (for dusting)
- Fresh sprigs of rosemary or evergreen
Instructions
- Preheat the oven to 350°F and line a baking pan with parchment paper, ensuring extra overhang for easy cake removal.
- Separate egg whites and yolks into two distinct mixing bowls. Whip egg whites until soft peaks form, gradually incorporating sugar until glossy and stiff.
- In the yolk bowl, whip with sugar until pale and creamy. Gently fold dry ingredients into the yolk mixture, then carefully incorporate the whipped egg whites to maintain airiness.
- Spread batter evenly in prepared pan, baking for 10-12 minutes until the surface springs back when lightly touched.
- Immediately after baking, dust a clean kitchen towel with powdered sugar. While cake is still warm, roll it inside the towel to create a flexible “memory” shape that prevents cracking.
- Prepare whipped cream filling by whisking heavy cream with powdered sugar and vanilla until stiff peaks develop. Refrigerate until needed.
- Once cake has completely cooled, unroll carefully and spread whipped cream in an even layer. Re-roll the cake without the towel, then wrap tightly in plastic and refrigerate for one hour.
- Create chocolate buttercream by beating softened butter until creamy. Sift powdered sugar and cocoa powder, then add milk and vanilla. Whip until fluffy, adjusting consistency as needed.
- Remove chilled cake and cover with buttercream, using a fork to create textured bark-like patterns.
- Garnish with cranberries, rosemary sprigs, or edible decorations. Finish by dusting with powdered sugar for a festive winter effect.
Notes
- Master the egg white technique by ensuring your bowl and whisk are completely grease-free for maximum volume and stability.
- Prevent cake cracking by rolling the warm cake in a sugar-dusted towel, creating a flexible “memory” that helps maintain structure during filling.
- Achieve smooth buttercream by bringing butter to room temperature and sifting powdered sugar to eliminate lumps for a silky-smooth texture.
- Create realistic bark texture using a fork or offset spatula, dragging it gently across the chocolate frosting to mimic natural wood grain patterns.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg