Something about this year, it just felt right to make my first ever yule log! After binge-watching two..or three seasons of Great British Baking Show, I felt it was about time I made one.
When it comes to Christmas classics, it can be tricky knowing if something is more-so for the tradition or if something is actually good. I am glad to report this is actually good! It's really light from the thin layer of cake and whipped frosting but a rich chocolate exterior. I got the recipe from Stress Baking, if you would like to reference the original .
INGREDIENTS
Chocolate Cake
4 Eggs, separated and room temperature
½ cup Granulated Sugar
1 tsp. Vanilla Extract
½ cup Cake Flour
¼ cup Unsweetened Cocoa Powder
1 tsp. Baking Powder
½ tsp. Espresso Powder
¼ tsp. Salt
Chocolate Ganache
8 oz. Dark Chocolate, chopped
1 tbs. Unsalted Butter, room temperature
1 tsp. Vanilla Extract
Salt, pinch
¾ cup Heavy Cream
Whipped Cream
1 cup Heavy Cream
¼ cup Powdered Sugar more or less, to taste
1 tsp. Vanilla Extract or Vanilla Paste
INSTRUCTIONS
CAKE
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In the stand mixer or in a large bowl using an electric hand mixer, whip egg whites until soft peaks form. Set aside.
In a separate large bowl, whisk together egg yolks and sugar until well combined and a pale yellow color. Add vanilla and whisk again to combine. Set aside.
In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
Add the medium bowl of dry mixture to the large bowl of egg yolk mixture and stir to combine – it will be very thick!
Add half of the egg whites to the mixture and stir vigorously to combine completely.
Gently fold in the other half of the egg whites. Take your time and, again, be gentle – you don't want to eliminate all the air you whipped into them.
Pour batter onto the prepared pan, gently using a spatula to evenly distribute the batter.
Bake for 10-12 minutes, or until the cake is spongey and bounces back when touched. Be careful not to overbake!
While the cake is baking, lay out a flour sack or clean kitchen towel on the counter and sprinkle it with a layer of powdered sugar.
Let the cake cool for a minute on the baking sheet, then carefully turn it out onto the towel and remove the parchment paper from the bottom.
Starting from one of the short ends, roll the cake up (rolling the towel with it as you go). Lay the wrapped cake seam side down and let cool completely.
CHOCOLATE GANACHE
While the cake is baking, make the ganache. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.
In a small saucepan, heat the heavy cream over low heat until you see the edges start to bubble. Remove from heat and pour over the bowl of chocolate mixture.
WHIPPED CREAM
In a stand mixer or in a large bowl using an electric hand mixer, whip heavy cream until soft peaks form.
Add powdered sugar (to taste) and vanilla and whip until stiff peaks form. Set aside.
ASSEMBLE
Once the cake is completely cooled, carefully unroll it.
Gently re-roll the cake and then move it, seam side down, to a serving platter.
Use a spatula to coat the outside of the roll with the chocolate ganache frosting, on all sides. Make it look like a log by using a fork and toothpicks to make lines across the top. Sprinkle with powdered sugar and garnish with whatever you would like.
CAKE
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In the stand mixer or in a large bowl using an electric hand mixer, whip egg whites until soft peaks form. Set aside.
In a separate large bowl, whisk together egg yolks and sugar until well combined and a pale yellow color. Add vanilla and whisk again to combine. Set aside.
In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
Add the medium bowl of dry mixture to the large bowl of egg yolk mixture and stir to combine – it will be very thick!
Add half of the egg whites to the mixture and stir vigorously to combine completely.
Gently fold in the other half of the egg whites. Take your time and, again, be gentle – you don't want to eliminate all the air you whipped into them.
Pour batter onto the prepared pan, gently using a spatula to evenly distribute the batter.
Bake for 10-12 minutes, or until the cake is spongey and bounces back when touched. Be careful not to overbake!
While the cake is baking, lay out a flour sack or clean kitchen towel on the counter and sprinkle it with a layer of powdered sugar.
Let the cake cool for a minute on the baking sheet, then carefully turn it out onto the towel and remove the parchment paper from the bottom.
Starting from one of the short ends, roll the cake up (rolling the towel with it as you go). Lay the wrapped cake seam side down and let cool completely.
CHOCOLATE GANACHE
While the cake is baking, make the ganache. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.
In a small saucepan, heat the heavy cream over low heat until you see the edges start to bubble. Remove from heat and pour over the bowl of chocolate mixture.
WHIPPED CREAM
In a stand mixer or in a large bowl using an electric hand mixer, whip heavy cream until soft peaks form.
Add powdered sugar (to taste) and vanilla and whip until stiff peaks form. Set aside.
ASSEMBLE
Once the cake is completely cooled, carefully unroll it.
Gently re-roll the cake and then move it, seam side down, to a serving platter.
Use a spatula to coat the outside of the roll with the chocolate ganache frosting, on all sides.
Make it look like a log by using a fork and toothpicks to make lines across the top. Sprinkle with powdered sugar and garnish with whatever you would like.
If you tried this recipe please tag me on Instagram, I would love to see it!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
A video is up on my Pinterest and Instagram as well.
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