Yule Log
A festive and decadent chocolate sponge cake rolled with rich cream filling, perfect for holiday celebrations.
Ingredients
Eggs
- 4 large eggs
Sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Salt
- 1/2 teaspoon kosher salt
Flour
- 2/3 cup all-purpose flour
Cocoa Powder
- 1/2 cup unsweetened cocoa powder prefer natural, not Dutched
- 1 1/4 teaspoons baking powder
Sour Cream
- 1/3 cup sour cream
Butter
- 1/4 cup unsalted butter (melted) about 1/2 stick
- 2 tablespoons milk
- 2 tablespoons powdered sugar approximate
Powdered Sugar
- 1/2 cup powdered sugar
Additional Cocoa Powder
- 2 tablespoons unsweetened cocoa powder prefer natural, not Dutched
Cream Cheese
- 4 ounces cream cheese about 1/2 block
- 1 teaspoon vanilla extract
Heavy Cream
- 1 1/3 cups heavy cream
Semisweet Chocolate
- 6 ounces semisweet chocolate broken into small pieces
- 1/2 cup heavy cream
- 1 large egg white
- 1 pinch cream of tartar cream of tartar
- 1 pinch kosher salt kosher salt
- 2 1/2 tablespoons granulated sugar
- 2 ounces semisweet 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, cocoa, flour, baking powder, and salt. Spread batter evenly on prepared sheet and bake for 12-15 minutes.
- Let cake cool slightly, then roll with a towel to form a log shape. Prepare filling by whipping heavy cream and folding in melted chocolate and cream cheese. Unroll cake and spread filling, then re-roll.
- Chill the log, then frost with whipped cream, garnish with cocoa powder, powdered sugar, greens, and cranberries.
Notes
Ensure all ingredients are at room temperature for best results.