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Yule Log Cake Recipe

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★★★★★

4.6 from 586 reviews

This classic Yule Log Cake recipe features a light and fluffy chocolate sponge rolled with a rich mascarpone chocolate filling and topped with a smooth chocolate ganache. Perfect for festive celebrations, this elegant dessert resembles a traditional log with beautiful swirl patterns and a delicious balance of creamy and chocolatey flavors.

Ingredients

Scale

Filling

  • 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

Cake

  • 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)

Ganache

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

Instructions

  1. Make the filling: In a large bowl, beat the softened butter until light and fluffy, about 1-2 minutes. Add powdered sugar, cocoa powder, salt, milk, and vanilla extract, mixing on medium speed until well combined. Increase the mixer speed to high and beat until the mixture is light and fluffy. Scrape the bowl sides and bottom, then beat in the cooled melted dark chocolate. Using a rubber spatula, gently fold in the mascarpone cheese. Cover and refrigerate until ready to use.
  2. Prepare the cake: Preheat the oven to 400°F (200°C). Spray a 13 x 18-inch baking sheet with cooking spray, line it with parchment paper, then spray the parchment paper with cooking spray as well. Set aside. In a small bowl, whisk together the unsweetened cocoa powder, salt, and all-purpose flour. In a large bowl, beat the eggs and white sugar until pale and fluffy. Add the vanilla extract and half of the cocoa-flour mixture, mixing until combined, then add the remaining cocoa mixture and blend until smooth.
  3. Bake the cake: Pour the batter evenly into the prepared pan and spread it out. Tap the pan gently on the counter to release air bubbles. Bake for 8-11 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.
  4. Roll the cake: While baking, dust a clean medium to large kitchen towel evenly with powdered sugar. Once baked, invert the cake onto the towel with the powdered sugar side down, and carefully remove the parchment paper. Sprinkle additional powdered sugar on the cake, then immediately roll the cake up into a spiral starting from the long edge, wrapping the towel inside. Allow it to cool for 15-20 minutes.
  5. Add the filling: After the cake cools, gently unroll it and spread the chilled mascarpone filling evenly over the surface, reserving about 1/2 cup of filling. Carefully roll the cake back up, avoiding squeezing out the filling. Wrap in plastic wrap and refrigerate for at least 2 to 4 hours.
  6. Create the log shape: When chilled, trim about 1/2 inch from both ends of the cake to reveal the spiral pattern. Make a diagonal cut approximately 3-4 inches from one end. Using a little of the reserved filling as glue, attach that piece to the side of the larger piece to create a log. Fill any gaps with the remaining filling.
  7. Prepare the ganache: Heat the heavy cream in a microwave-safe bowl until boiling, about 2 minutes. Place the semi-sweet chocolate chips in a separate bowl and pour the hot cream over them. Let sit for one minute, then stir until smooth and fully melted. Allow the ganache to cool 10-15 minutes until slightly thickened.
  8. Assemble the Yule log: Spoon and spread the ganache evenly over the log, avoiding the trimmed ends. Refrigerate the cake for another 15-30 minutes. Using the back of a spoon, create swirl patterns in the ganache, mimicking tree bark.
  9. Serve: Chill the cake for at least one hour to let the ganache set fully before slicing and serving. Enjoy this festive and delicious Yule Log Cake!

Notes

  • Ensure eggs are at room temperature for a fluffier cake.
  • Be gentle when rolling and unrolling the cake to prevent cracks.
  • Use high-quality chocolate for the best flavor in both the filling and ganache.
  • The cake can be made a day ahead and refrigerated, allowing flavors to meld beautifully.
  • Garnish with powdered sugar, berries, or edible holly for a festive presentation.

Keywords: Yule Log, Bûche de Noël, Chocolate Cake, Holiday Dessert, Festive Cake, Mascarpone Filling, Chocolate Ganache

Find it online: https://lucabites.com/yule-log-cake-recipe/