Yule Log Cake
A classic French dessert, Martha Stewart's Yule Log Cake features rich chocolate flavor and chestnut cream, perfect for the holiday season.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute with cake flour for finer texture.
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder Sift to avoid lumps.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs Room temperature for better emulsion.
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup rum Can substitute with apple juice for non-alcoholic.
Filling and Decoration
- 1 cup chestnut puree Can be substituted with sweetened coconut cream.
- 1 cup heavy cream
- 1 cup chocolate frosting
- Marzipan decorations For decoration, optional.
Instructions
Preparation
- Preheat the Oven to 350°F (175°C) and prepare the baking pan with grease and flour.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, then stir in the rum until just combined.
Baking
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let the cake cool completely in the pan before transferring to a wire rack.
Preparing Filling
- Beat the chestnut puree with heavy cream in a chilled bowl until fluffy.
Assembly
- Spread the chestnut frosting evenly over the cooled cake.
- Roll the cake carefully from one short side to the other to create a log shape.
- Cover the log with chocolate frosting and decorate with marzipan.
- Slice and serve on a platter.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, wrap tightly and freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 25g
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