Description
A festive and delicious Classic Chocolate Yule Log, perfect for holiday celebrations.
Ingredients
Scale
- 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