Description
A delightful Yule log cake made with a light chocolate sponge and a choice of Nutella mousse or eggnog cream filling, perfect for holiday meals and parties.
Ingredients
- 4 large eggs, separated
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp vanilla extract
- ¾ cup heavy cream (for Nutella Mousse)
- ½ cup Nutella
- 1 tsp vanilla extract (for Nutella Mousse)
- ¾ cup heavy cream (for Eggnog Cream)
- ⅓ cup eggnog
- 2 tbsp instant vanilla pudding mix
- Pinch of nutmeg
- 1 cup dark chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In one bowl, beat egg whites until soft peaks form. In another, beat yolks with sugar and vanilla until pale.
- Gently fold in sifted flour, cocoa, and salt, then fold in the egg whites.
- Pour into the prepared pan, smooth the top, and bake for 10–12 minutes.
- While warm, invert onto a clean towel dusted with cocoa. Roll the cake with the towel and cool completely.
- Prepare your chosen filling: For Nutella mousse, whip heavy cream until it holds soft peaks, fold in Nutella and vanilla. Chill. For eggnog cream, whip heavy cream with eggnog, add pudding mix and nutmeg, then chill.
- Unroll the cooled cake. Spread a thin, even layer of your filling. Roll the cake back up without the towel.
- Heat heavy cream for ganache until just hot, pour over chocolate chips, stir until smooth, and let cool until thick. Spread ganache over the roll. Use a fork to make bark lines.
- Chill the log for at least 1 hour before serving.
Notes
Keep the log in a cake box or covered dish in the fridge for 3 to 4 days, or freeze slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American