Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe

Let me introduce you to a dessert that’s as festive as it is delicious—my Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe. This cake isn’t just a showstopper on your holiday table; it’s packed with layers of rich chocolate and bright, tart cranberries with an herbal twist that gives it a unique, grown-up flavor. I love making this recipe during the holidays—not just because it looks amazing—but because it brings everyone together with its cozy flavors and pretty presentation.

What’s especially wonderful about this Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe is how the textures play off each other: soft chocolate sponge, creamy hazelnut whipped cream, and the unexpected crunch of sugared cranberries. Plus, the rosemary adds a subtle aroma that makes it feel extra special. You’ll find it easier to make than you think, and once you see the smiles on your friends’ and family’s faces, you’ll be hooked.

Ingredients You’ll Need

This recipe combines pantry staples with a few fresh ingredients to create that signature yule log experience. Don’t worry if some components seem fancy at first—each one plays a key role in balancing flavors and textures, and I’ll share a few tips to help you shop smart.

• Fresh cranberries: Essential for that perfect pop of tartness; be sure to use fresh, not frozen, for the best sugaring effect.
• Rosemary sprigs: Adds a lovely herbal note; fresh is best for aroma and taste.
• Granulated sugar: Divided quantities help sweeten both cake and cranberries just right.
• Cake flour: Produces a tender sponge that’s not too dense.
• Unsweetened cocoa powder: Use natural or dutch-process for deep chocolate flavor.
• Baking powder: Helps the cake rise perfectly—make sure it’s fresh for best results.
• Salt: Balances sweetness and enhances flavors.
• Eggs: Separating yolks and whites is key to the light sponge texture.
• Vegetable or canola oil: Keeps the cake moist without adding strong flavors.
• Vanilla extract: Adds warmth and depth to the cake batter.
• Meringue ingredients (egg white, cream of tartar, granulated sugar): For charming meringue mushrooms—the perfect festive touch.
• Semi-sweet chocolate: Used in the ganache topping and for meringue mushroom decoration.
• Heavy cream: Cold cream helps you whip a luscious cocoa hazelnut whipped cream.
• Frangelico liqueur: Adds a subtle hazelnut flavor—feel free to skip if you prefer non-alcoholic.
• Confectioners’ sugar: Sweetens your whipped cream smoothly.
• Chopped hazelnuts: Optional but recommended for extra texture and that signature nutty flavor.

Variations

I love mixing this Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe up depending on the season and who I’m serving. It’s a recipe that really invites you to personalize, whether you want to lighten it up or make it even more indulgent.

• Non-alcoholic version: Simply swap out the Frangelico in the whipped cream for a teaspoon of hazelnut extract or just vanilla; your guests won’t miss it, and it’s family-friendly.
• Nut-free option: Leave out the hazelnuts in the whipped cream and use sunflower seed butter or a neutral oil instead of hazelnut liqueur to keep it allergy-friendly.
• Fruit variation: You can swap fresh cranberries for raspberries or chopped cherries for a different festive zing.
• Chocolate intensity: Prefer a darker cake? Use a mix of dutch-process and bittersweet cocoa powders, or add a handful of mini chocolate chips to the batter.
• Decorative twist: Try making edible gold leaf accents or dusting with powdered sugar “snow” for an extra festive look.

How to Make Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe

Step 1: Prepare Sugared Cranberries and Rosemary Syrup

Start by making the sugared cranberries—they’re so easy and add that dazzling sparkle on top. In a small saucepan, combine water, sugar, and rosemary sprigs. Simmer gently until the sugar dissolves and the mixture is fragrant, about 5 minutes. Let it cool, then toss the fresh cranberries in the syrup to coat. Drain them on a rack and toss in granulated sugar for that perfect frosted look. This step can be done ahead of time, which is a huge help!

Step 2: Bake the Chocolate Sponge Cake

This sponge is all about gentle folding and patience. First, whisk together the cake flour, cocoa powder, baking powder, and salt. Meanwhile, separate your eggs: beat egg yolks with half the sugar until pale and creamy, then add vegetable oil and vanilla extract. In a different bowl, whip egg whites with cream of tartar until soft peaks form, then gradually add the remaining sugar until stiff and glossy. Gently fold the dry ingredients into the yolk mixture, then carefully fold in the egg whites, preserving all that airiness. Spread the batter evenly onto a lined jelly roll pan and bake at 350°F (175°C) for about 12 minutes—you want it springy but not overdone. Don’t skip the cooling step on a towel; that helps maintain flexibility when rolling!

Step 3: Make the Cocoa Hazelnut Whipped Cream

For this, chill your mixing bowl and beaters first—it’s the secret to fluffy whipped cream every time. Whip cold heavy cream with confectioners’ sugar and cocoa powder until soft peaks form. Then gently fold in the Frangelico liqueur and chopped hazelnuts. If you want to skip the alcohol, a splash of hazelnut extract works beautifully here too.

Step 4: Roll and Assemble the Cake

Once your cake is cool and your whipped cream is ready, dust the cake surface with cocoa powder to prevent sticking. Carefully invert the cake onto a clean kitchen towel sprinkled with powdered sugar, peel off the parchment paper, then spread a generous layer of your cocoa hazelnut whipped cream evenly over the cake. Using the towel as your guide, gently roll the cake into a tight log. This step takes a light touch—don’t rush or press too hard, or you might crack the sponge. Chill the rolled cake to set while you prepare the ganache.

Step 5: Prepare Ganache and Decorate

Heat the heavy cream just until simmering and pour over the chopped semi-sweet chocolate. Let it sit for a minute, then stir until silky smooth. Spread the ganache all over your rolled cake for a glossy, rich finish. Now comes the fun part—decorate with those sparkling sugared cranberries, fresh rosemary sprigs, and if you’re feeling fancy, your meringue mushrooms made from whipped egg whites, sugar, and a little cocoa for dusting. These little touches take your Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe from lovely to unforgettable.

How to Serve Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe

Garnishes

I’m all about simple but elegant garnishes. To me, those sugared cranberries and fresh rosemary sprigs are non-negotiable—they bring that winter sparkle and a subtle pine aroma that feels festive without overpowering the chocolate. I also like a light dusting of cocoa powder or powdered sugar to mimic snow, making the cake extra charming for the holidays.

Side Dishes

Because this cake is pretty rich, I often serve it with a light green salad with a citrus vinaigrette or a simple fruit compote like poached pears or orange segments to balance the chocolate. A cup of strong black coffee or spiced tea makes a perfect partner, too!

Creative Ways to Present

I’ve tried presenting this cake resting on a wooden board dusted with cocoa and surrounded by pinecones and cinnamon sticks for that cozy, rustic vibe. Wrapping a little ribbon around the board or placing the cake on a festive cake stand really ups the holiday swag. For an extra touch, I’ve added edible gold leaf to the cranberries—it’s easier than you’d think and makes the cake sparkle under candlelight.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you probably will!), I recommend wrapping the cake tightly in plastic wrap and keeping it in the fridge. It keeps well for up to 3 days without losing moisture or flavor. I always slice the cake before storing so it’s easy to serve later without hassle.

Freezing

I’ve frozen this cake a couple of times with great success—just wrap it super tight in plastic wrap, then foil, and place it in an airtight container. When you’re ready to enjoy it, thaw overnight in the fridge. The texture stays surprisingly good, and the flavors even seem to deepen.

Reheating

Since it’s a chilled cake, reheating isn’t really necessary. But if you like your cake a little less cold, let slices sit at room temperature for 15–20 minutes before serving. This brings out the cream’s flavor without melting the glaze. Avoid microwaving, as that can make the whipped cream separate and the cake soggy.

FAQs

Final Thoughts

Making this Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe has become my little holiday tradition—it feels like a gift I give to myself and my loved ones every year. It’s genuinely one of those desserts that wow guests but is doable, especially when you break it into manageable steps. Give it a try—you’ll enjoy not just the rich taste but the joyful moments creating and sharing it. Trust me, once you see those smiling faces around the table, you’ll know this recipe was worth every minute.

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