introduction

This cake brings a rich feel to your holiday table. It looks like a log and tastes like deep chocolate with bright cranberries. Read a short guide to the classic yule log cake if you want other ways to make a roll cake. This cake gives you showy look with real flavor.

why make this recipe

Make this cake for a special night. It has soft chocolate cake, creamy filling, and shiny ganache. The sugared cranberries add a sharp, fresh bite. The rosemary makes the cake look like a real branch. If you like rich chocolate treats, you will love this as a show piece and a dessert, and it goes well with many rich chocolate recipes.

how to make Decadent Yule Log Cake with Cranberries

Make the cake in small steps. You beat eggs and sugar until very light. You fold in dry things and bake a thin cake sheet. You roll the warm cake in a towel so it holds shape. You make a cream cheese and chocolate filling and spread it in the unrolled cake. Then you re-roll and chill. Next you make a ganache and spread it to look like bark. Try some layer cake tips if you want care on texture and layers.

Ingredients :

You can read other ingredient ideas for mix and match notes. Use these exact items for this cake:

1/2 cup plus 1/3 cup granulated sugar, divided
1/2 cup water
25 fresh cranberries
10 fresh rosemary sprigs (varying lengths)
1/4 cup raw, shelled pistachios
Powdered sugar, for dusting
Cooking spray
4 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoons neutral oil (canola or vegetable)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 ounces bittersweet chocolate
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon instant espresso powder (optional)
1/4 teaspoon kosher salt
1 1/4 cups cold heavy cream
3/4 cup heavy cream
5 ounces bittersweet chocolate, finely chopped
1 pinch kosher salt

Directions :

Put a plate or pan on the counter with parchment. Spread 1/3 cup granulated sugar on another plate. In a small pot, boil 1/2 cup sugar with 1/2 cup water. Take from heat and stir in cranberries and rosemary. Coat them and let them soak 10 minutes. Drain and roll the cranberries and rosemary on the sugar plate. Let them dry at least 30 minutes.
Heat oven to 350°F. Put 1/4 cup shelled pistachios on a baking sheet and toast about 7 minutes until they smell nutty and show a light gold color. Let cool and pulse in a food machine to make fine crumbs.
Heat oven to 350°F again. Spray and line an 18×13-inch rimmed baking sheet with parchment and spray the paper. Mix the granulated sugar, brown sugar, and salt so no clumps stay. In a bowl, beat eggs at medium speed until foamy. Add the sugar mix slowly and beat at medium-high until the mix looks light and full. Then beat at high until it makes a pale ribbon when you lift the beater (about 7.5 minutes total). With the mixer on, pour in oil and vanilla.
Sift the flour, 1/3 cup minus 3 tablespoons cocoa (use part of the cocoa), espresso powder if you use it, baking powder, and baking soda into the egg mix. Beat on low to combine, scrape the bowl, then fold by hand until even. Pour the batter into the pan and smooth the top. Bake 10–12 minutes until the cake puffs and a tester comes out clean.
Right after you take the cake out, loosen the edges and dust with half the left cocoa. Put a kitchen towel over the cake and place a baking sheet on top. Turn the cake over so it lands on the towel. Peel off the parchment and dust the other side with the rest of the cocoa. Roll the cake tightly in the towel from the short side. Let it cool fully about 50 minutes.
Melt 3 ounces bittersweet chocolate and let it cool a bit. In a bowl, beat cream cheese, powdered sugar, vanilla, espresso powder (if used), and salt until smooth. Slowly add 1 1/4 cups cold heavy cream and whip to medium-stiff peaks. Stir some of the whipped filling into the cooled chocolate to loosen it, then fold the chocolate mix back into the rest of the filling. Chill the filling.
Unroll the cooled cake and spread the filling evenly on the cake. Re-roll the cake without the towel and chill it in the fridge.
Heat 3/4 cup heavy cream in the microwave until hot and bubbling. Pour over 5 ounces chopped bittersweet chocolate and a pinch of salt. Let sit 1 minute, then stir until smooth. Chill and stir every 10 minutes until it gets thick and easy to spread (about 20–25 minutes).
Trim the cake ends and cut a 2–2.5 inch slice at an angle from one end. Put the big roll on a plate with the seam down and add the angled slice to look like a branch. Spread the ganache over the cake and leave the spiral ends clear. Use a spatula or fork to make bark lines. You can add pistachio crumbs around the cake and put sugared cranberries and rosemary sprigs on top. Dust lightly with powdered sugar. Use a hot knife for clean slices. For simple decoration ideas, see chocolate covered strawberry cupcakes for bright garnish tips.

how to serve Decadent Yule Log Cake with Cranberries

Cut the cake with a hot, clean knife. Serve each slice on a plate with a few sugared cranberries and a small rosemary sprig. You can add a spoon of whipped cream or a scoop of vanilla ice cream. Let each guest enjoy the rich filling and the tart cranberry.

how to store Decadent Yule Log Cake with Cranberries

Cover the cake with plastic wrap or put it in an airtight box. Keep it in the fridge for up to 4 days. If you slice it first, wrap each slice to keep it moist. You can freeze the whole roll wrapped tight for up to 1 month. Thaw in the fridge overnight before you serve.

tips to make Decadent Yule Log Cake with Cranberries

Use room temperature eggs so the batter rises well.
Do not overbake the thin cake. Bake until a tester comes out clean and the cake still bends.
Roll the cake while it is warm. This keeps it from cracking.
Chill the cake before you add the ganache. The cold cake holds its shape.
Warm the knife under hot water and dry it before each slice for clean cuts.

variation (if any)

Use raspberries or sugared blueberries instead of cranberries.
Swap pistachios for almonds or hazelnuts for a different crunch.
Make a coffee ganache by adding 1/2 teaspoon instant espresso to the hot cream.

FAQs

Q: Can I make this cake ahead?
A: Yes. You can make the cake one or two days ahead and keep it in the fridge. Add the fresh decoration the day you serve.

Q: Can I skip the cream cheese?
A: Yes. You can use a plain chocolate whipped cream filling or a mascarpone mix if you like a lighter filling.

Q: How do I get the bark look?
A: Use a small spatula or fork to draw short lines in the ganache. Drag the tool once and repeat to make bark texture.

Q: Can I use milk chocolate?
A: You can, but milk chocolate makes a softer ganache and less bitter chocolate taste. Dark chocolate gives a firmer, richer finish.

Conclusion

For a clear, step-by-step version of a chocolate yule log you can try another tested recipe like Easy Chocolate Yule Log Cake | Bûche de Noël Recipe.

Decadent Yule Log Cake with Cranberries Recipe