Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons butter
Directions
Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
Whisk flour, cocoa powder, baking powder, and salt in one bowl.
Beat eggs and sugar in a separate bowl until thick and pale, then mix in vanilla and milk.
Gently fold the dry ingredients into the wet ingredients until just combined.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes.
While the cake is warm, invert it onto a clean towel lightly dusted with powdered sugar.
Carefully peel off the parchment paper and gently roll the cake up inside the towel; let it cool completely.
To make the filling, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
Unroll the cooled cake, spread the whipped cream filling evenly over the surface, and roll the cake back up tightly.
To make the ganache, heat the cream until simmering, then pour it over the chocolate chips and butter, stirring until smooth.
Let the ganache cool slightly, then spread it evenly over the rolled cake, creating bark-like lines with a fork.
Dust the finished cake with powdered sugar and garnish with fresh berries or holly sprigs.
Frequently Asked Questions
How do I prevent my Chocolate Yule Log cake from cracking when I roll it?
The key to a successful roll is to work quickly while the sponge is still warm. Immediately after baking for 12 minutes, invert the cake onto a clean kitchen towel dusted lightly with powdered sugar, and roll it up gently within the towel before letting it cool completely. This pre-shaping prevents cracking when you fill and re-roll it later.
Can I substitute the heavy cream in the frosting for something else for this Chocolate Yule Log?
While the recipe calls for 1 cup of heavy cream for a rich frosting, you can substitute it with a high-quality, shelf-stable whipped topping if you need a lighter texture or are short on time. However, ensure any substitute is chilled thoroughly before whipping to achieve the best consistency for decorating.
What is the best way to store a finished Chocolate Yule Log Cake?
Because this cake uses a cream-based filling, it must be stored in the refrigerator. Cover the assembled Chocolate Yule Log loosely with plastic wrap or place it in an airtight container to prevent drying out, and it will stay fresh for up to 3 days.
