Every holiday season, I look forward to one dessert that steals the show: a yule log. This delightful rolled cake, rich with chocolate and whipped cream, captures the essence of festive gatherings and cozy winter evenings. It’s surprisingly simple to make, taking just a little time and effort, which makes it perfect for impressing guests without breaking a sweat.
The best part? A yule log is as delicious as it is beautiful, with a light and airy texture that melts in your mouth. The combination of chocolate cake and creamy filling is perfect for sharing with family and friends during holiday dinners or gatherings.
Why you’ll love yule log
- Impressive presentation: Looks beautiful on any holiday table.
- Decadent flavor: Rich chocolate combined with fluffy cream filling.
- Make-ahead friendly: Prepare in advance for stress-free entertaining.
- Customizable: Easily add flavors or toppings to suit your taste.
- Crowd-pleaser: Perfect for any chocolate lover.
What ingredients do I need for yule log?
- 4 eggs, yolks and whites separated
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cake flour
- 1/2 tsp instant coffee granules
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 tsp vanilla extract
- 6 oz dark or bittersweet chocolate chips
- 3/4 cup
- 1.5 tbsp softened unsalted butter
- 1 tsp instant coffee granules
- 2/3 cup heavy cream
- 1/2 tbsp Kahlua
- 1/2 tsp vanilla extract
- cranberries and rosemary for garnishing
Ingredient notes & swaps:
- Eggs: Can use egg substitutes for a vegan version.
- Cocoa Powder: Dark cocoa for a richer flavor.
- Kahlua: Substitute with coffee or chocolate liqueur for flavor.
How do I make yule log step-by-step?
Making a yule log involves baking a chocolate sponge cake, filling it with whipped cream, rolling it up, and frosting it with chocolate ganache. Follow these steps for a successful bake:
- Preheat your oven to 425°F, and line a half sheet baking pan with parchment paper, cutting slits in the corners for a flat fit.
- In a stand mixer, whisk the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
- In a separate bowl, whisk together the yolks and sugar until pale yellow.
- Sift together the cocoa powder, cake flour, coffee, baking powder, and salt in another bowl, then mix it with the yolk mixture. Expect a thick batter.
- Gently fold half of the egg whites into the batter to loosen it. Then, fold in the remaining whites carefully to retain air.
- Pour the batter into the prepared pan, smoothing the surface gently, and bake for 6 to 7 minutes until the cake springs back when pressed.
- Cool the cake briefly before flipping it onto a powdered sugar-dusted kitchen towel. Peel off the parchment slowly and roll the cake up in the towel while still warm. Let it cool completely in this shape.
- For the frosting, combine chocolate chips, coffee, Kahlua, butter, and vanilla in a bowl. Heat heavy cream until simmering, then pour over the chocolate mixture and stir until smooth. Refrigerate for 30 minutes.
- Whip the heavy cream with powdered sugar and vanilla until thick. Unroll your cake and spread the whipped cream, leaving a border, then reroll the cake.
- Cut a small diagonal piece off one end and attach it to the cake log as a stump.
- Whisk the chilled frosting until textured, then coat the log, creating bark-like ridges using a fork. Garnish with cranberries and rosemary.
Pro Tip: Make sure to roll the cake while it’s still warm to prevent cracking.
How should I serve it?
Slice your yule log into generous pieces, showcasing the cream filling inside. It pairs wonderfully with a dollop of extra whipped cream and a dusting of powdered sugar for that festive touch. Adding some cranberries and rosemary not only enhances flavor but also elevates the visual appeal, perfect for holiday gatherings.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can bake the yule log a day ahead. Once frosted, keep it refrigerated in an airtight container for up to 2-3 days. If you want to save it longer, freeze it before frosting. Simply thaw the log in the fridge overnight before serving, adding the frosting just before presenting.
How do I fix common issues?
- Dry cake: Ensure you don’t overbake, and cover it with a damp cloth after cooling briefly.
- Filling oozing out: Make sure to stabilize whipped cream with a little extra powdered sugar.
- Cake cracking: Roll it gently while still warm and consider using a towel with powdered sugar to prevent sticking.
What variations can I try?
Get creative with your yule log by adding flavors such as orange zest or peppermint extract to the cream filling. You can also decorate the outside with crushed candy canes or chocolate shavings to enhance the festive spirit. Another idea is to swap out the chocolate base for a pumpkin-flavored cake for a seasonal twist.
FAQs
Can I use a different type of chocolate?
Definitely! You can use milk chocolate or white chocolate. Adjust the sugar in the frosting if using sweeter varieties.
What’s the best way to cut the yule log?
Use a serrated knife and a gentle sawing motion. Wipe the knife clean between cuts for cleaner slices.
Can I use whipped topping instead of whipped cream?
While you can substitute it for convenience, homemade whipped cream provides a richer flavor and texture.
Yule Log
Ingredients
Method
- Preheat your oven to 425°F, and line a half sheet baking pan with parchment paper, cutting slits in the corners for a flat fit.
- In a stand mixer, whisk the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
- In a separate bowl, whisk together the yolks and sugar until pale yellow.
- Sift together the cocoa powder, cake flour, coffee, baking powder, and salt in another bowl, then mix it with the yolk mixture. Expect a thick batter.
- Gently fold half of the egg whites into the batter to loosen it. Then, fold in the remaining whites carefully to retain air.
- Pour the batter into the prepared pan, smoothing the surface gently, and bake for 6 to 7 minutes until the cake springs back when pressed.
- Cool the cake briefly before flipping it onto a powdered sugar-dusted kitchen towel. Peel off the parchment slowly and roll the cake up in the towel while still warm. Let it cool completely in this shape.
- For the frosting, combine chocolate chips, coffee, Kahlua, butter, and vanilla in a bowl. Heat heavy cream until simmering, then pour over the chocolate mixture and stir until smooth. Refrigerate for 30 minutes.
- Whip the heavy cream with powdered sugar and vanilla until thick. Unroll your cake and spread the whipped cream, leaving a border, then reroll the cake.
- Cut a small diagonal piece off one end and attach it to the cake log as a stump.
- Whisk the chilled frosting until textured, then coat the log, creating bark-like ridges using a fork. Garnish with cranberries and rosemary.