Introduction to Classic Chocolate Yule Log
Ah, the holiday season! A time filled with joy, laughter, and, of course, delicious treats. One dessert that never fails to impress is the Classic Chocolate Yule Log. This festive delight is not just a feast for the eyes; it’s a quick solution for those busy days when you want to wow your loved ones without spending hours in the kitchen. Imagine rolling up a rich chocolate cake, filled with creamy goodness, and then decorating it to look like a charming log. It’s a culinary adventure that brings warmth and cheer to any gathering!
Why You’ll Love This Classic Chocolate Yule Log
This Classic Chocolate Yule Log is a true crowd-pleaser! It’s surprisingly easy to make, even for novice bakers. The rich chocolate flavor combined with the light, fluffy filling creates a delightful contrast that dances on your taste buds. Plus, it’s a showstopper on any holiday table, making it perfect for impressing family and friends. With just a little effort, you can create a festive masterpiece that everyone will adore!
Ingredients for Classic Chocolate Yule Log
Gathering the right ingredients is the first step to creating your Classic Chocolate Yule Log. Here’s what you’ll need:
- Large eggs: These are the backbone of your cake, providing structure and moisture.
- Granulated sugar: This sweetener helps create a light and airy texture.
- Brown sugar: Adds a hint of caramel flavor and moisture to the cake.
- Vanilla extract: A splash of this brings warmth and depth to the flavor.
- Vegetable oil: Keeps the cake moist and tender; you can substitute with melted butter for a richer taste.
- All-purpose flour: The base of your cake, providing structure; gluten-free flour can be used as a substitute.
- Cocoa powder: Unsweetened cocoa gives that rich chocolate flavor; make sure to sift it for a smooth batter.
- Baking powder: This leavening agent helps the cake rise, making it fluffy.
- Salt: Just a pinch enhances the sweetness and balances flavors.
- Heavy whipping cream: Essential for the filling and ganache, it adds richness; you can use coconut cream for a dairy-free option.
- Powdered sugar: Sweetens the whipped cream filling and helps stabilize it.
- Semisweet or dark chocolate chips: The star of the ganache; choose high-quality chocolate for the best flavor.
- Butter: A touch of butter in the ganache gives it a beautiful shine.
- Powdered sugar (for dusting): Creates a snowy effect on your Yule Log.
- Fresh cranberries & rosemary sprigs: These are optional but add a festive touch to your presentation.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Classic Chocolate Yule Log
Now that you have all your ingredients ready, let’s dive into the fun part: making your Classic Chocolate Yule Log! Follow these steps, and you’ll be on your way to creating a festive masterpiece.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 10×15-inch jelly roll pan. Line it with parchment paper and give it a light greasing. This will help your cake slide out easily later on. Trust me, you don’t want to wrestle with a stuck cake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step is crucial! Sifting the cocoa powder ensures a smooth batter. Plus, it helps to evenly distribute the leavening agent, giving your cake that perfect rise.
Step 3: Beat the Eggs
In a separate large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract together. Use an electric mixer for about 3–4 minutes until the mixture becomes pale and thick. It should look like a fluffy cloud! This is where the magic happens, creating a light texture for your Classic Chocolate Yule Log.
Step 4: Combine Ingredients
Now, add the vegetable oil to the egg mixture and mix briefly. Then, gently fold in the dry ingredients. Be careful not to overmix! You want to keep that airy texture. Think of it as a gentle hug for your batter, not a wrestling match!
Step 5: Bake the Cake
Spread the batter evenly into your prepared pan. Bake for 10–12 minutes, or until the top springs back when touched. The aroma of chocolate will fill your kitchen, making it hard to resist sneaking a taste!
Step 6: Roll the Cake
While the cake is still warm, dust a clean kitchen towel with cocoa powder. Turn the cake out onto the towel and peel off the parchment paper. Now, roll the cake up tightly with the towel inside, starting from the short side. This helps shape the cake for later. Let it cool completely for about an hour.
Step 7: Prepare the Filling
While the cake cools, it’s time to whip up the filling! In a bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creamy goodness will be the heart of your Yule Log, adding a delightful contrast to the rich chocolate.
Step 8: Fill and Roll Again
Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a ½-inch border. Now, roll the cake back up without the towel. Place it seam side down in the fridge to chill. This helps it hold its shape beautifully!
Step 9: Make the Ganache
For the ganache, heat the heavy cream until it’s just simmering. Pour it over the chocolate chips and let it sit for a minute. Stir until smooth and glossy, then add the butter for that shiny finish. Let it cool slightly until it’s spreadable.
Step 10: Frost the Cake
Trim off both ends of the cake for clean slices. Now, frost the entire cake with the chocolate ganache using a spatula. To create a “bark” texture, drag a fork gently through the ganache. It’s like giving your Yule Log a rustic charm!
Step 11: Garnish
Finally, dust the cake with powdered sugar for a snowy effect. Add fresh cranberries and rosemary sprigs for a festive touch. Your Classic Chocolate Yule Log is now ready to steal the show at your holiday gathering!
Tips for Success
- Make sure all ingredients are at room temperature for the best results.
- Don’t overmix the batter; it should be light and fluffy.
- Chill the rolled cake seam side down to help it maintain its shape.
- Use high-quality chocolate for the ganache to enhance the flavor.
- Dust with powdered sugar just before serving for a fresh look.
Equipment Needed for Classic Chocolate Yule Log
- 10×15-inch jelly roll pan: A baking sheet works too, but the right size helps with rolling.
- Parchment paper: If you don’t have this, greasing the pan well can work.
- Electric mixer: A whisk can substitute, but it’ll take more elbow grease!
- Mixing bowls: Use any size, just ensure they’re large enough for mixing.
- Kitchen towel: A clean dish towel will do the trick for rolling.
Variations of Classic Chocolate Yule Log
- Nutty Delight: Add chopped walnuts or hazelnuts to the filling for a crunchy texture.
- Minty Fresh: Incorporate peppermint extract into the whipped cream for a refreshing twist.
- Fruit Fusion: Layer in fresh raspberries or strawberries with the cream for a fruity burst.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a safe treat.
- Vegan Version: Use aquafaba instead of eggs and coconut cream for the filling and ganache.
- Spiced Chocolate: Add a pinch of cinnamon or nutmeg to the batter for a warm, festive flavor.
Serving Suggestions for Classic Chocolate Yule Log
- Pair with a dollop of whipped cream for extra creaminess.
- Serve alongside a scoop of vanilla ice cream for a delightful contrast.
- Complement with a warm cup of spiced hot chocolate or coffee.
- Present on a festive platter, garnished with extra cranberries and rosemary.
FAQs about Classic Chocolate Yule Log
Can I make the Classic Chocolate Yule Log ahead of time?
Absolutely! You can prepare the cake a day in advance. Just roll it up and store it in the fridge. Frost it with ganache on the day you plan to serve it for the best texture.
What can I use instead of heavy cream for the filling?
If you’re looking for a lighter option, you can use whipped coconut cream. It adds a lovely flavor and is perfect for a dairy-free version of the Classic Chocolate Yule Log.
How do I store leftovers of the Yule Log?
Store any leftover slices in an airtight container in the fridge. They’ll stay fresh for about 3-4 days. Just remember to dust with powdered sugar again before serving!
Can I freeze the Classic Chocolate Yule Log?
Yes, you can freeze it! Wrap the un-frosted log tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Thaw it in the fridge before frosting.
What’s the best way to serve the Classic Chocolate Yule Log?
Slice it into generous pieces and serve with a sprinkle of powdered sugar on top. A side of fresh berries or a scoop of ice cream makes it even more delightful!
Final Thoughts
Creating a Classic Chocolate Yule Log is more than just baking; it’s about sharing joy and warmth with those you love. The process, from mixing the batter to rolling the cake, is filled with delightful anticipation. Each slice reveals a beautiful swirl of chocolate and cream, making it a centerpiece of any holiday gathering. As you dust it with powdered sugar and add festive garnishes, you’re not just decorating a dessert; you’re crafting memories. So, gather your loved ones, and let this delicious Yule Log be a sweet reminder of the joy that comes from sharing good food and laughter together!
Print
Classic Chocolate Yule Log: Master This Festive Dessert!
- Total Time: 1 hour 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive and delicious Classic Chocolate Yule Log, perfect for holiday celebrations.
Ingredients
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp vanilla extract
- ¼ cup vegetable oil
- ⅓ cup all-purpose flour
- ⅓ cup cocoa powder (unsweetened, sifted)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup semisweet or dark chocolate chips
- ¾ cup heavy cream
- 1 tbsp butter (for shine)
- Powdered sugar (for dusting snow effect)
- Fresh cranberries & rosemary sprigs (for festive garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
- In a separate bowl, beat eggs, granulated sugar, brown sugar, and vanilla for about 3–4 minutes until pale and thick.
- Add oil and mix briefly, then fold in the dry ingredients gently until combined.
- Spread the batter evenly into the pan and bake for 10–12 minutes, or until the top springs back when touched.
- While warm, dust a clean kitchen towel with cocoa powder, turn the cake out onto the towel, and peel off the parchment.
- Roll the cake up tightly with the towel inside, starting from the short side, and let it cool completely (about 1 hour).
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border.
- Roll the cake back up (without towel) and chill seam side down.
- Heat cream until just simmering, pour over chocolate chips, and let sit for 1 minute.
- Stir until smooth and glossy, then add butter and mix until shiny. Let cool slightly until spreadable.
- Trim off both ends of the cake for clean slices, frost with chocolate ganache using a spatula, and drag a fork gently through the ganache to create a “bark” texture.
- Dust with powdered sugar for snow and garnish with cranberries and rosemary sprigs.
Notes
- Ensure all ingredients are at room temperature for best results.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Chilling the rolled cake helps it maintain its shape.
- Use high-quality chocolate for the ganache for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
