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Yule log recipe

Yule log recipe

Yule log recipe for making the best chocolate log cake for christmas.The chocolate log is soft and fluffy and is filled with vanilla cream and is topped off with chocolate ganache.
Prep Time 50 mins
Cook Time 30 mins
cooling time 30 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine American, French
Servings 10 people

Ingredients
  

To make the chocolate sponge cake

  • 5 Eggs
  • 100 g Flour
  • 50 ml Oil
  • 50 ml Milk
  • 100 g Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Cocoa Powder
  • 1/8 tsp Salt

For the filling

  • 240 ml Whipping cream approximately 1 cup
  • 1 tsp Vanilla extract
  • 30 g Powdered sugar approximately 1/4 cup

For the chocolate ganache topping

  • 90 ml whipping cream 6 tbsp
  • 90 g chocolate chips approximately 1/2 cup

For meringue mushrooms

  • 2 egg whites
  • 75 g sugar 6 tbsp
  • 1/4 tsp cream of tartar
  • A pinch of salt

Instructions
 

HOW TO MAKE CHOCOLATE SPONGE CAKE

    Seperate the Egg whites and yolks

    • Whip up the egg whites until they become foamy.
      Add salt and sugar(little by little) while whipping the egg whites.
      We need to beat the egg whites until they become glossy and form medium stiff peaks.It may take around 6-8 minutes.

    Mix together all the rest of ingredients in the bowl of egg yolks.

    • Now Beat the yolks until light and foamy.
      Then Add in the milk ,oil, vanilla extract and mix.
      Then sift in, the flour and cocoa powder mix and combine to form a smooth homogenous mixture.

    Blend together the egg white foam and chocolate batter

    • Take a small part of the beaten egg whites and gently mix it with the chocolate mixture.This will help to loosen the chocolate mixture and then mix the rest of egg whites in three parts.Gently mix them together until we get a smooth airy foamy batter.
      Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven.
      Now pour in this batter into tray greased with butter and lined with a parchment paper.
      Tap the pan on the counter a few times to break any large air bubbles in the batter .
    • Bake the Chocolate Sponge cake
    • Bake at 325 F (160-170 C) for 25-30 minutes.
      Take the cake out of the pan. 
      Lay a clean towel on the cake and flip it over and remove the parchment paper .
      Cover the cake with a clean towel and let the cake cool down completely at room temperature.

    HOW TO MAKE THE VANILLA CREAM FILLING FOR YULE LOG CAKE

    • Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak. 
      Sift the sugar over the cream and continue to beat just until it holds a soft peak. 
      Take care not to over beat the cream otherwise, the fat will get separated and it will look curdled.

    HOW TO MAKE THE CHOCOLATE GANACHE FOR CHRISTMAS LOG CAKE

    • Add warm heavy cream to equal amount of chopped chocolate or chocolate chips.
      Let it sit for 2 minutes and then stir to combine.In a minute it will combine together to form a smooth chocolate ganache.
      If in case the chocolate chips are bigger, and if we find, some solid chocolate pieces; Just place this bowl over some hot water taken in a bigger bowl.It will melt and form smooth and shiny chocolate ganache.
      The mix will get a little thicker in consistency when it is cold and set.
      Adding more cream will make it thinner and more chocolate will make it thicker.

    HOW TO MAKE MERINGUE MUSHROOMS

    • Beat the egg whites and cream of tartar, on medium low speed until soft peaks form. Continue beating, on high speed, gradually adding the superfine sugar, until the whites are shiny and hold stiff peaks.
      Transfer the meringue to your piping bag.The opening should be large.
      How to pipe caps :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into round shape(approximately 4 cm diameter and 2 cm height).
      The tips on top can be smoothen with a wet fingertip.
      How to pipe the stems :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into pillar shape of 2-3 cm height.
      The tips on top can be cut off before decorating.
      Some of the stems may fall over during baking, so it is best to make a few extra stems.
      Bake the meringues at 200 F for about  1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking. 

    HOW TO ASSEMBLE THE YULE LOG CAKEHOW TO DECORATE A YULE LOG CAKE

    • While the cake layer is cooling down, we prepared our whipping cream and the chocolate ganache.
      I kept the vanilla whipped cream in fridge so that they will remain cold,stiff and firm.
      The chocolate ganache was left at room temperature and it will become very stiff if kept in fridge.
      When the cake layer has cooled and it is ready for filling, spread the vanilla whipped cream,all over the cake and then carfully roll the chocolate sponge cake layer to form the shape of a log.
      If your place is warm, please keep this rolled chocolate sponge cake covered in fridge until it become cold, stiff and firm.

    HOW TO DECORATE A YULE LOG CAKE

    • Take the cake cylinder out from fridge.
      Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch.
      Spread the chocolate ganache over the cake, leaving the ends exposed. Use a serrated knife to create bark lines in the cake, then decorate with sugared cranberries or with some fresh red currants and rosemary sprigs.
      Place some meringue mushrooms here and there around the yule log.Dust the top with some cocoa powder.And then the entire yule log cake with some powdered sugar.
      When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas

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