Description
This Chocolate Yule Log Cake is a festive and elegant dessert perfect for holiday celebrations. Featuring a light cocoa sponge rolled with a rich cocoa hazelnut whipped cream, topped with a glossy chocolate ganache and adorned with delicate meringue mushrooms and sugared cranberries with rosemary, this recipe combines stunning presentation with deep, indulgent chocolate flavors.
Ingredients
Scale
Sugared Cranberries & Rosemary
- 1 cup (100g) fresh cranberries (do not use frozen)
- 4–5 rosemary sprigs
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Cake
- 1 and 1/3 cups (157g) cake flour
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated and at room temperature
- 1 cup (200g) granulated sugar, divided
- 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
- 1 and 1/2 teaspoons pure vanilla extract
For Rolling
- 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
Meringue Mushrooms
- 1 large egg white, at room temperature
- less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
- pinch salt
- 2 Tablespoons (25g) granulated sugar
- 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
- 1 ounce (28g) semi-sweet chocolate, finely chopped
Cocoa Hazelnut Whipped Cream
- 1 and 1/2 cups (360ml) cold heavy cream
- 2 Tablespoons (30ml) Frangelico liqueur
- 1/4 cup (30g) confectioners’ sugar
- 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (60g) finely chopped hazelnuts (optional)
Ganache Topping
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
Instructions
- Prepare Sugared Cranberries: In a small saucepan, combine water and 1 cup (200g) granulated sugar. Bring to a boil until the sugar dissolves, creating a simple syrup. Add cranberries and rosemary sprigs and simmer gently for about 2 minutes until cranberries are coated and syrupy. Using a slotted spoon, transfer cranberries and rosemary to a wire rack to cool. Once tacky, toss cranberries in remaining 1/4 cup (50g) sugar to coat. Set aside for decoration.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Line a 15 x 10-inch jelly roll pan with parchment and grease. In a bowl, sift together cake flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat egg yolks with 1/2 cup (100g) sugar until pale and thick, then mix in vegetable oil and vanilla extract. Gently fold the dry ingredients into the yolk mixture until combined.
- Beat Egg Whites: In a clean, dry bowl, whisk egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add remaining 1/2 cup (100g) sugar and continue beating until stiff, glossy peaks form. Carefully fold the meringue into the yolk-flour mixture in batches to maintain airiness.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12–15 minutes or until the cake springs back when lightly touched. Remove from oven and immediately invert the cake onto a clean tea towel dusted with cocoa powder. Peel off parchment, roll the cake up in the towel starting from the short edge, and let cool completely rolled up to set its shape.
- Prepare Cocoa Hazelnut Whipped Cream: In a chilled bowl, beat cold heavy cream, Frangelico liqueur, confectioners’ sugar, and cocoa powder until soft peaks form. Fold in finely chopped hazelnuts if using.
- Unroll and Fill the Cake: Carefully unroll the cooled cake. Spread the cocoa hazelnut whipped cream evenly over the surface, leaving a small border at edges. Re-roll the cake tightly without the towel. Chill in the refrigerator to firm up the filling for at least 30 minutes.
- Make Ganache Topping: Heat heavy cream in a small saucepan just until simmering. Pour hot cream over chopped semi-sweet chocolate in a bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Cool slightly to thicken but remain pourable.
- Assemble the Yule Log: Place the rolled cake seam side down on a serving platter. Pour ganache over the top, smoothing with a spatula to cover the log evenly. Refrigerate the cake to set the ganache for about 15 minutes.
- Make Meringue Mushrooms: Beat egg white with cream of tartar and salt until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form and glossy. Pipe small mushroom caps and stems onto a baking sheet lined with parchment. Dust mushroom caps lightly with cocoa powder. Bake meringue mushrooms at 200°F (93°C) for 1 1/2 hours or until dry and crisp. Cool completely.
- Decorate the Yule Log: Attach meringue mushrooms to the cake using a small dab of ganache or whipped cream. Scatter sugared cranberries and rosemary sprigs around the log for a festive garnish. Store cake refrigerated until serving.
Notes
- Use fresh cranberries only; frozen ones may become too soft when cooked.
- The cake batter is delicate; fold the egg whites carefully to retain air and achieve a light sponge.
- Chilling the rolled cake before applying ganache helps maintain shape and makes glazing easier.
- Meringue mushrooms can be made a day ahead and stored in an airtight container.
- If Frangelico liqueur is unavailable, substitute with hazelnut extract or omit for a non-alcoholic version.
- For gluten-free version, use a cake flour substitute blend designed for baking.
Keywords: Yule Log, Bûche de Noël, chocolate cake, holiday dessert, Christmas cake, whipped cream filling, chocolate ganache, meringue mushrooms, sugared cranberries