Go Back
–+ servings

Yule Log

A rich chocolate cake rolled with a creamy filling, adorned with icing that mimics tree bark, making it a festive centerpiece for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Cake, Dessert
Cuisine French, Holiday
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 4 pieces eggs, yolks and whites separated Ensure to separate the yolks and whites properly.
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder Use Dutch-processed cocoa for a milder flavor if preferred.
  • 1/3 cup cake flour Ensure sifting for a lighter texture.
  • 1/2 tsp instant coffee granules
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Filling and Frosting

  • 1 cup heavy whipping cream Essential for whipping.
  • 1/4 cup powdered sugar Plus more for dusting.
  • 1/2 tsp vanilla extract
  • 6 oz dark or bittersweet chocolate chips Quality chocolate enhances flavor.
  • 3/4 cup softened unsalted butter
  • 1 tsp instant coffee granules
  • 2/3 cup heavy cream For frosting.
  • 1/2 tbsp Kahlua For flavor; can substitute with brewed coffee.
  • 1/2 tsp vanilla extract

For Garnishing

  • to taste Cranberries and rosemary For festive decoration.

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C) and prepare a half-sheet baking pan with parchment paper.
  • Whisk the egg whites on high speed for 2 to 3 minutes until soft peaks form.
  • In a separate bowl, whisk together egg yolks and sugar until pale and fluffy.
  • Sift together cocoa powder, cake flour, coffee granules, baking powder, and salt. Gradually combine with the yolk mixture.
  • Fold in the beaten egg whites gently to maintain aeration.
  • Pour the batter into the prepared baking pan and bake for 6 to 7 minutes.
  • Cool the cake for 2 minutes, then roll it with a towel to maintain its shape.

Making the Frosting

  • Melt chocolate chips, coffee granules, Kahlua, butter, and vanilla extract in a bowl with hot heavy cream.
  • Stir until smooth and refrigerate for 30 minutes.

Finishing Touches

  • Whip the remaining heavy cream until soft peaks form, then add vanilla and powdered sugar.
  • Unroll the cake and spread the whipped cream, then re-roll it with seam side down.
  • Attach a cut slice to create a 'stump' and frost the entire cake log.
  • Decorate with texture, cranberries, and rosemary.

Notes

Keep ingredients at room temperature for best results. Use quality chocolate for rich flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 50mgFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!