Description
A rich chocolate yule log cake featuring a creamy filling and bright cranberries, perfect for holiday celebrations.
Ingredients
- 1/2 cup plus 1/3 cup granulated sugar, divided
- 1/2 cup water
- 25 fresh cranberries
- 10 fresh rosemary sprigs
- 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
Instructions
- Prepare a plate or pan 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. Remove from heat, stir in cranberries and rosemary, and soak for 10 minutes. Drain and roll in sugar.
- Preheat the oven to 350°F. Toast pistachios for 7 minutes until gold and pulse into fine crumbs.
- Line an 18×13-inch baking sheet with parchment and spray. Mix granulated sugar, brown sugar, and salt.
- Beat eggs at medium speed until foamy, add sugar mix gradually, and beat until light and full (about 7.5 minutes in total). Add oil and vanilla.
- Sift flour, 1/3 cup cocoa, optional espresso powder, baking powder, and baking soda into egg mixture, fold until combined, and pour into the pan. Bake for 10-12 minutes.
- Dust with cocoa after removing and roll the cake in a towel, letting it cool for about 50 minutes.
- Melt chocolate and let cool. Beat cream cheese, powdered sugar, vanilla, optional espresso powder, and salt until smooth. Fold in whipped heavy cream.
- Spread filling on the cooled cake, re-roll without the towel, and chill.
- Heat 3/4 cup heavy cream, pour over chopped chocolate, stir until smooth, chill for thickening.
- Trim ends of the cake, add an angled slice to create a branch effect, spread ganache, and make bark lines with a spatula.
- Decorate with pistachio crumbs, cranberries, and rosemary. Dust with powdered sugar.
- Slice with a hot knife and serve with whipped cream or vanilla ice cream.
Notes
For the best texture, ensure your eggs are at room temperature and do not overbake the cake. Chill before adding ganache for better shape.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French