Description
Magical French Christmas Yule Log cake brings festive winter wonderland charm to holiday tables. Chocolate rolled sponge cake filled with delicate cream and decorated like woodland branch delights guests with its nostalgic European dessert elegance.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 3/4 cup (155g) granulated sugar
- 1/4 cup (57g) butter, melted
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Hershey’s Special Dark cocoa powder
- 8 ounces (226g) mascarpone cheese, softened but still chilled
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Filling and Cream Ingredients:
- 5 tablespoons (72g) sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Supplemental and Optional Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Sugared cranberries (optional)
- Sugared rosemary (optional)
Instructions
- Preheat the oven to 350°F and prepare a jelly roll pan by lining it with parchment paper, ensuring excess paper hangs over the edges for easy cake removal.
- Combine the dry ingredients (flour, cocoa powder, baking powder, and salt) in a bowl. In another bowl, whisk egg yolks and sugar until smooth, then incorporate sour cream, melted butter, and vanilla.
- Gently fold the dry ingredient mixture into the wet ingredients, creating a uniform chocolate batter.
- Whip egg whites until they form stiff, glossy peaks. Carefully fold one-third of the whites into the batter to lighten it, then gently incorporate the remaining whites.
- Spread the batter evenly in the prepared pan using an offset spatula. Bake for 10-12 minutes until the cake springs back when lightly touched.
- While still warm, roll the cake from the shorter end, keeping the parchment paper intact. Allow to cool completely.
- Prepare the cream filling by whipping heavy cream, powdered sugar, vanilla, and salt to soft peaks. Fold in mascarpone until stiff peaks form.
- Unroll the cooled cake, spread the cream filling evenly, then carefully re-roll without the parchment paper. Refrigerate to set.
- Create the chocolate ganache by heating cream until just boiling, then pouring over chopped chocolate. Let sit for a few minutes, then whisk until smooth.
- Once the ganache reaches room temperature, whip until thick and spreadable.
- Slice a diagonal piece from the cake’s end and attach it to the side using ganache to create a branch effect.
- Cover the entire cake with ganache, using a fork to create textured bark-like lines.
- Finish by garnishing with sugared cranberries and rosemary sprigs for a festive presentation.
Notes
- Measure ingredients precisely to ensure the perfect texture and rise of the sponge cake.
- Whip egg whites carefully, stopping just at stiff peaks to maintain the cake’s delicate airiness.
- Use room temperature ingredients for smoother mixing and better incorporation of components.
- Allow the cake to cool completely before filling to prevent the cream from melting and losing its structure.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend.
- Make ahead and refrigerate up to two days before serving to develop deeper flavor and easier slicing.
- Create decorative variations by adding crushed peppermint, chocolate shavings, or edible gold dust for festive flair.
- Serve at room temperature for the most luxurious texture and most intense chocolate flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg