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Decadent Yule Log Recipe with Whipped Chocolate Ganache

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A rich yet airy rolled sponge cake filled and frosted with a light whipped chocolate ganache, perfect for festive occasions and holiday celebrations.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (95g) all-purpose flour, sifted
  • 3 tbsp (20g) unsweetened cocoa powder, sifted
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 6 oz (170g) bittersweet or semisweet chocolate, finely chopped
  • 2 tbsp (28g) unsalted butter, softened
  • 2 tbsp (15g) powdered sugar
  • Pinch of salt
  • Optional garnishes: fresh berries, candied orange peel, powdered sugar dusting, edible gold star sprinkles, chocolate shavings

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat 6 large eggs with 3/4 cup granulated sugar on high speed for 5-7 minutes until tripled in volume and pale.
  3. Sift together 3/4 cup all-purpose flour, 3 tbsp unsweetened cocoa powder, and 1/4 tsp salt in a separate bowl.
  4. Gently fold the dry ingredients into the beaten eggs using a spatula, avoiding overmixing to keep the batter airy.
  5. Fold in 1 tsp vanilla extract.
  6. Pour the batter evenly into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 12-15 minutes until the sponge springs back when lightly pressed and feels set but pliable.
  8. Dust a clean kitchen towel with powdered sugar. Invert the warm sponge onto the towel, peel off parchment paper, and roll the cake and towel together from the short end. Cool completely while rolled on a wire rack.
  9. To make the ganache, heat 1 cup heavy cream until just simmering and pour over 6 oz chopped bittersweet chocolate. Let sit 2 minutes, then stir until smooth.
  10. Stir in 2 tbsp softened unsalted butter and a pinch of salt. Chill ganache until firm but pliable, about 1 hour.
  11. Whip the chilled ganache with 2 tbsp powdered sugar using an electric mixer until fluffy and spreadable.
  12. Unroll the cooled sponge gently and spread whipped ganache evenly over the inside, leaving a small border.
  13. Re-roll the cake carefully without the towel and place seam side down on a serving tray.
  14. Frost the outside of the log with remaining ganache and create bark-like texture using a fork or knife.
  15. Chill the yule log in the refrigerator for at least 2 hours before serving.

Notes

Roll the cake while warm using a powdered sugar-dusted towel to prevent cracking. Chill ganache until thick but still pliable before whipping for best texture. Use room temperature eggs for better volume. If sponge cracks, patch with extra ganache. Test sponge doneness by gentle touch near end of baking.

Nutrition

Keywords: yule log, bûche de Noël, chocolate ganache, holiday dessert, rolled sponge cake, festive cake, whipped ganache

Find it online: https://katedishes.com/decadent-yule-log-recipe-with-whipped-chocolate-ganache-easy-step-by-step-guide/