Yule Log
A festive and decadent chocolate sponge cake rolled with rich cream filling, perfect for holiday celebrations.
Ingredients
Eggs and Dry Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (prefer natural, not Dutched)
- 1 1/4 teaspoon baking powder
Cream and Butter
- 1/3 cup sour cream
- 1/4 cup unsalted butter (melted, 1/2 stick)
- 2 tablespoons milk
- 2 tablespoons powdered sugar (approximate)
- 1/2 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder (prefer natural, not Dutched)
Filling and Ganache
- 4 ounces cream cheese (half a block)
- 1 teaspoon vanilla extract
- 1 1/3 cup heavy cream
- 6 ounces semi-sweet chocolate (broken into small pieces)
- 1/2 cup heavy cream
- 1 large egg white
- 2 1/2 tablespoons granulated sugar
- 2 ounces semi-sweet chocolate (melted)
Garnish
- unsweetened cocoa powder (for garnish)
- powdered sugar
- fresh greens
- sugared cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk eggs and sugar until fluffy, then fold in vanilla, salt, flour, cocoa, and baking powder.
- Spread batter evenly on prepared sheet and bake for 12-15 minutes. Cool slightly.
- Whip heavy cream and fold in softened cream cheese and melted chocolate to make filling. Spread on cake and roll tightly.
- Decorate with cocoa powder, powdered sugar, greens, and cranberries. Chill before serving.
Notes
Ensure the cake is completely cooled before rolling to prevent cracking.