Description
A festive yule log cake that features a thin sponge, creamy filling, and a rich chocolate ganache, perfect for holiday celebrations.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, beat the eggs and granulated sugar until thick and pale.
- Sift the flour, cocoa powder, and salt, and fold them into the egg mixture gently. Add the vanilla.
- Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes, until the top bounces back when touched.
- Remove from the oven and cool briefly. Turn the cake onto a clean towel and roll it up while warm. Allow it to cool fully in the rolled position.
- For the filling, whip the heavy cream with powdered sugar until stiff peaks form. Unroll the cake, spread the whipped cream, and roll it back up gently.
- To make the ganache, melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Spread over the rolled cake.
- Use a fork or knife to create bark lines in the ganache. Decorate with sugar, meringues, or holly if desired.
- Chill the cake to set the ganache before slicing and serving.
Notes
Store in the fridge for up to 3 days. Wrap well if freezing, and always thaw in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French