🧂 Ingredients
- 4 large eggs, room temperature
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- powdered sugar
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate, chopped
- ¾ cup heavy cream
- 1 tbsp unsalted butter
📖 Instructions
🍰 Make the Sponge Cake:
1. Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.
2. In a bowl, beat the 4 eggs and ½ cup sugar on high speed for 5–7 minutes until thick, pale, and tripled in volume.
3. Gently fold in 1 tsp vanilla.
4. Sift together ⅓ cup flour, ¼ cup cocoa powder, and ¼ tsp salt. Gradually fold into the egg mixture until just combined.
5. Spread batter evenly in prepared pan. Bake for 9–11 minutes, until springy to the touch.
6. Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
7. Immediately turn the hot cake onto the towel. Peel off the parchment. Starting from a short side, roll the cake and towel together into a log. Let cool completely.
☁️ Make the Whipped Cream Filling:
1. In a chilled bowl, whip 1 cup cream, 2 tbsp sugar, and 1 tsp vanilla until stiff peaks form.
2. Gently unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a ½-inch border.
3. Roll the cake back up (without the towel). Chill for at least 30 minutes.
🍫 Make the Ganache:
1. Heat the ¾ cup cream in a saucepan until just simmering. Pour over 1 cup chopped chocolate in a bowl.
2. Let sit 2 minutes, then stir until smooth. Add butter if using.
3. Let the ganache cool slightly to thicken.
🎄 Assemble the Yule Log:
1. Trim the ends of the cake for clean edges or cut off a small piece at an angle and place it on the side to resemble a branch.
2. Cover the cake with ganache using an offset spatula. Create a bark-like texture with a fork.
3. Chill for 30 minutes or until set.
✨ Optional Decorations:
a. Dust with powdered sugar (snow effect)
b. Add sugared cranberries, rosemary sprigs, or meringue mushrooms