This Chocolate Yule Log is the perfect centerpiece for your holiday table. With its rich, velvety chocolate filling and light, airy sponge, it captures the spirit of the season in every bite. Whether you're a seasoned baker or a beginner, this recipe is sure to impress.
All-purpose flour provides the structure for the cake, keeping it light yet sturdy enough to roll. Cocoa powder adds that deep chocolate flavor, so make sure to use a good quality one. Baking powder helps the cake rise, ensuring a light and fluffy texture. A pinch of salt enhances all the flavors — don’t skip it! The eggs are the backbone of the sponge, giving it richness and lift. Granulated sugar sweetens the cake and helps create a tender crumb. A splash of vanilla extract adds warmth to the chocolate. For the filling, heavy cream transforms into a luscious ganache when heated and mixed with dark chocolate chips. Finally, a dusting of powdered sugar adds a festive finish.
Pair this Chocolate Yule Log with a scoop of vanilla ice cream for a delightful contrast. For a more adult twist, serve with a small glass of port or a rich espresso to complement the chocolate notes.
Start by preheating your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, making sure it fits snugly. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside — it’s your dry mix.
In a separate large bowl, beat the eggs and sugar with a hand mixer or stand mixer until the mixture is thick and pale. This usually takes about 5 minutes. Stir in the vanilla extract gently, being careful not to deflate the mixture.
Gradually fold the dry ingredients into the egg mixture. Use a spatula and a gentle hand, folding until just combined. Over-mixing can lead to a dense cake, which we definitely want to avoid.
Spread the batter evenly in your prepared pan. A little patience here goes a long way to ensure an even bake. Pop it in the oven for 12-15 minutes, keeping a close eye on it toward the end. It’s done when the cake springs back lightly when touched.
Once out of the oven, immediately roll the cake with the parchment paper from one short end to the other. This step is crucial for shaping. Let it cool completely while rolled up.
For the filling, heat the heavy cream in a saucepan until it’s just simmering. Pour it over the dark chocolate chips in a bowl, letting it sit for a minute before stirring to melt the chocolate completely. You’ll end up with a smooth, glossy ganache.
Carefully unroll the cooled cake and spread the chocolate cream filling evenly over the surface. Roll it back up, but this time without the parchment paper, using it more as a guide. Place it seam side down on a serving platter.
Complete your masterpiece with a dusting of powdered sugar just before serving, like a fresh snowfall on your Yule log.
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