Introduction

This classic Yule Log Cake is a festive dessert perfect for holiday celebrations. With its rich chocolate sponge, creamy mascarpone filling, and silky ganache, it’s both impressive and delicious. Follow these straightforward steps to create a beautiful and tasty centerpiece for your dessert table.

A close-up of a chocolate Swiss roll cake showing three visible layers: a dark brown soft chocolate sponge cake rolled tightly with smooth, lighter brown chocolate cream filling inside. The outside has a thin, slightly shiny chocolate coating with a few small crumbs. The cake is placed on a white marbled surface, with bright red berries and a green pine branch around it, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened)
2 1/4 cups powdered sugar (sifted)

2 tablespoons cocoa powder (sifted)
8 ounces dark chocolate (chopped, melted, and cooled)

1/4 teaspoon sea salt
2 tablespoons milk

1 teaspoon vanilla
1/2 cup mascarpone cheese
1/2 cup unsweetened cocoa powder (sifted)

1/2 teaspoon salt
2 tablespoons all-purpose flour
5 large eggs (at room temperature)

2/3 cup white sugar
1 teaspoon vanilla extract
1/4 cup powdered sugar (sifted)

3/4 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

Step 1: Prepare the filling by beating the softened butter in a large bowl until light and fluffy, about 1-2 minutes.

Step 2: Add the powdered sugar, cocoa powder, sea salt, milk, and vanilla to the butter, mixing on medium speed until well combined.
Step 3: Increase the mixer speed to high and beat until light and fluffy. Scrape the bowl’s sides and bottom, then beat in the cooled melted dark chocolate.
Step 4: Fold in the mascarpone cheese gently using a rubber spatula. Cover the bowl and refrigerate until needed.

Step 5: Preheat the oven to 400°F (200°C). Spray a 13 x 18-inch baking sheet with cooking spray and line it with parchment paper. Spray the parchment paper as well.
Step 6: In a small bowl, whisk together the unsweetened cocoa powder, salt, and flour.
Step 7: In a large bowl, beat the eggs and white sugar until pale and fluffy.

Step 8: Add the vanilla extract and half of the cocoa mixture; mix until combined. Then add the remaining cocoa mixture and stir again.
Step 9: Pour the batter into the prepared pan, spreading evenly. Tap lightly on the counter to remove air bubbles.
Step 10: Bake for 8-11 minutes, until a toothpick inserted in the center comes out clean and edges pull away from the pan.

Step 11: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, cocoa side down, and carefully remove the parchment paper.
Step 12: Sprinkle the cake with additional powdered sugar and immediately roll it up, starting from the long edge, wrapping the towel inside. Let cool for 15-20 minutes.
Step 13: Once cooled, gently unroll the cake and spread the chilled filling evenly, reserving about 1/2 cup of filling.

Step 14: Roll the cake back up carefully without squeezing out the filling. Wrap in plastic wrap and refrigerate for 2-4 hours.
Step 15: After chilling, trim about 1/2 inch from both ends to reveal the spiral pattern.
Step 16: Cut diagonally about 3-4 inches from one end, then use some reserved filling to attach this smaller piece to the side of the main log, forming a Yule log shape. Fill gaps with remaining filling.

Step 17: For the ganache, heat the heavy cream in a microwave-safe bowl until boiling, about 2 minutes.
Step 18: Place chocolate chips in a bowl and pour hot cream over them. Let sit for one minute, then stir until smooth and fully melted.
Step 19: Allow ganache to cool and thicken for 10-15 minutes.

Step 20: Spoon and spread the ganache over the yule log, avoiding the trimmed ends.
Step 21: Refrigerate for 15-30 minutes. Use the back of a spoon to create swirl patterns in the ganache to mimic tree bark.
Step 22: Chill for at least one hour until set before slicing and serving.

Tips & Variations

Use a slightly damp kitchen towel when rolling the cake to prevent cracking.
For extra flavor, add a tablespoon of coffee or espresso powder to the cake batter.
Substitute mascarpone with cream cheese for a tangier filling.

Decorate with powdered sugar, edible holly, or meringue mushrooms for a festive look.

Storage

Store the Yule Log Cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat slices slightly in the microwave (about 10 seconds) if preferred warm, but it’s delicious served cold as well.

How to Serve

The image shows a close-up view of a chocolate roll cake with three distinct layers. The outer layer is a smooth, dark chocolate coating with a slight sheen and a dusting of powdered sugar. Inside, there are two visible alternating layers: a dark chocolate sponge cake layer that looks soft and moist, and a lighter brown chocolate cream filling that appears smooth and creamy. The cake slice is placed on a white marbled surface, with bright red berries slightly blurred in the background, adding a pop of color. The texture of the chocolate layers is rich and inviting, emphasizing the contrast between the sponge and creamy filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble the cake and refrigerate it for up to 3 days before serving. This actually helps the flavors meld and the ganache to set perfectly.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with an equal amount of cream cheese softened at room temperature; it will provide a slightly tangier but still creamy filling.