Yule Log
from https://lilluna.com/yule-log-cake/
Prep Time
30minutes
Cook Time
10minutes
Prep Time
30minutes
Cook Time
10minutes
Ingredients
for the Filling:
for the Cake
for the Ganache:
Instructions
Buttercream Filling
  1. To make the filling, beat the butter in a large bowl until light and fluffy. Add the powdered sugar, cocoa powder, salt, milk, and vanilla, and mix until well combined. Increase the mixer speed to high and beat until light and fluffy. Fold in the mascarpone using a rubber spatula. Cover and refrigerate until ready to use.
Chocolate Sponge Cake
  1. To make the cake, preheat the oven to 400°F. Spray a 13 x 18 baking sheet with cooking spray, then line with parchment paper. Spray the parchment paper with cooking spray and set aside.
  2. In a small bowl, whisk together the cocoa powder, salt, and flour.
  3. In a large bowl or the bowl of a stand mixer, beat the eggs and sugar together until they are light in color, fluffy, and slightly thickened (about 5-8 minutes). Add the vanilla and half of the cocoa powder mixture, and mix until combined. Add the remaining cocoa powder, and mix until combined.
  4. Pour the cake batter into the prepared pan, spreading evenly. Tap lightly on the counter to remove any large air bubbles. Bake the cake 8-10 minutes, until a toothpick inserted in the middle comes out clean, and the edges of the cake pull away from the sides of the pan.
  5. Dust a clean kitchen towel evenly with powdered sugar, then invert the cake onto the towel. Remove the parchment paper and sprinkle the cake with powdered sugar. Roll the cake up into a spiral, starting from the long edge, wrapping the towel inside the cake. Cool 15-20 minutes.
  6. After the cake has cooled, gently unroll the cake and spread the filling evenly across the cake, reserving about 1/2 cup of filling. Gently roll up the cake, being careful not to roll so tightly the filling squishes out. Wrap the cake in plastic wrap and refrigerate at least two hours.
  7. After the cake has chilled, trim 1/2 inch from both ends of the log to display the spiral pattern. Make a diagonal cut about 3 inches from one end of the cake, then attach the cut piece on one side of the log with the remaining filling. Fill in any gaps with the filling.
Chocolate Ganache
  1. To make the ganache, heat the heavy cream to boiling in a microwave safe bowl or measuring cup, about 2 minutes. Place the chocolate chips in a medium bowl. Pour the cream over the chocolate chips and let sit for one minute, then stir until the ganache is smooth and the chocolate chips are completely melted.
  2. Let the ganache cool 10-15 minutes, until slightly thickened. Spoon the ganache over the yule log, covering all surfaces except the cut ends of the cake. Refrigerate 15 minutes, then make a swirl pattern in the ganache using the back of a spoon to resemble tree bark. Refrigerate at least one hour, until set. When ready to serve, move the cake to a serving platter and sprinkle with powdered sugar.
Recipe Notes

Optional garnish. Meringue mushrooms, sprigs of rosemary and sugared cranberries, pine cones, a dusting of powdered sugar to resemble snow

Prep ahead of time.

Option 1. The sponge cake and filling can be made 1-2 days in advance. Store the filling in an airtight container in the fridge. Once the cake has cooled in the towel, remove the towel, place a piece of wax paper over the top, and reroll it. Wrap it with plastic wrap until you’re ready to assemble.

Option 2. Apply the filling, roll the cake wrap, and store in the fridge for 1-2 days, or wrap in aluminum foil and keep in the freezer for up to 3 months.

Store the finished Christmas cake, or any leftovers, in the fridge. Cover with plastic wrap, or place in an airtight container and store for 3-4 days, or place in a freezer-safe container and keep it frozen for about 4-6 weeks.