Print
Description
A classic festive dessert for the holidays, this Yule Log Cake features a tender chocolate sponge rolled with rich chocolate frosting.
Ingredients
Scale
- 4 large eggs
- 120g granulated sugar
- 1 teaspoon vanilla extract
- 85g all-purpose flour
- 30g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120ml milk
- 60g unsalted butter, melted
- 200g semi-sweet chocolate, chopped
- 120ml heavy cream
- 2 tablespoons unsalted butter, softened
- Powdered sugar for dusting
- Optional: Fresh rosemary sprigs and cranberries for decoration
Instructions
- Preheat your oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper and grease it.
- In a large bowl, beat the eggs and granulated sugar until pale and fluffy. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a small saucepan, heat the milk and 60g melted butter until warm.
- Gradually add the dry ingredients to the egg mixture, alternating with the warm milk mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Stir in the 2 tablespoons of softened butter until melted and incorporated.
- As soon as the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- While the cake is still warm, roll it up tightly with the towel. Let it cool completely.
- Once cooled, unroll the cake. Spread a layer of the chocolate frosting evenly over the surface.
- Roll the cake up again, this time without the towel.
- Frost the outside of the rolled cake with the remaining chocolate frosting, creating a bark-like texture with a fork or spatula.
- Decorate with rosemary sprigs and cranberries if desired. Dust with powdered sugar to resemble snow.
Notes
- Ensure your eggs are at room temperature for better volume when beating.
- Do not overmix the batter once the flour is added.
- Allow the cake to cool completely before frosting to prevent it from breaking.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg