Description
This Yule Log Cake brings festive elegance and delicious chocolate to your holiday table. A light, airy sponge cake rolled with a rich chocolate ganache and decorated with delicate meringue mushrooms, this cake is a holiday showstopper. Perfect for celebrating with friends and family, each bite is soft, creamy, and bursting with holiday spirit!
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ tsp salt
- Powdered sugar, for dusting
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, finely chopped
For the Meringue Mushrooms:
- 2 large egg whites, room temperature
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- Cocoa powder, for dusting
Instructions
- Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat egg yolks and sugar until pale and thick. Stir in vanilla.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Gently fold egg whites into the yolk mixture. Sift flour over the batter and fold to combine.
- Spread batter evenly in the prepared pan and bake for 10-12 minutes, until springy to the touch.
- While hot, dust with powdered sugar, cover with a kitchen towel, and roll. Let cool.
- Make the Chocolate Ganache
- In a saucepan, heat heavy cream until just beginning to boil. Pour over chopped chocolate in a bowl.
- Let sit for 5 minutes, then stir until smooth. Let it cool to a spreadable consistency.
- Make the Meringue Mushrooms
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks.
- Transfer to a piping bag and pipe mushroom caps and stems onto the baking sheet.
- Bake for 1-1.5 hours until dry. Dust with cocoa powder once cooled.
- Assemble the Yule Log
- Carefully unroll the cake, spread a thin layer of ganache inside, and re-roll.
- Cover the cake with remaining ganache, using a fork to create a bark texture.
- Arrange meringue mushrooms around the cake for a festive woodland effect.
Notes
- Rolling Tip: Roll the cake while warm to prevent cracking.
- Ganache Consistency: Cool the ganache until it’s thick but spreadable.
- Decoration: Add edible glitter, powdered sugar, or fresh holly leaves for extra holiday flair.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 325 kcal
- Sugar: 20g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg