Description
Chocolate Yule Log is the ultimate festive dessert, featuring a light chocolate sponge cake rolled with creamy Irish buttercream, topped with rich chocolate ganache, and decorated to look like a rustic log. Perfect for holiday celebrations and sure to impress your guests!
Ingredients
Scale
For the Irish Buttercream Filling:
- ½ cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1 pinch salt
- 2 tablespoons Bailey’s Irish Creme or heavy cream
- ½ cup mascarpone cheese
For the Sponge Cake:
- 5 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 tablespoons flour
- ½ teaspoon salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/3 cups dark chocolate chips
For Assembly & Garnish:
- ½ cup powdered sugar
- 1 teaspoon cocoa powder
- 1 teaspoon powdered sugar for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C) and spray a 13×18 inch baking sheet with baking spray. Line it with parchment paper and spray the parchment paper as well to prevent sticking.
- Make Sponge Cake Batter: In a stand mixer, beat the eggs and sugar on medium speed for 2-3 minutes until light and fluffy. Lower the speed and add vanilla extract, cocoa powder, flour, and salt. Mix just until combined, about 15 seconds.
- Bake the Sponge: Pour the batter onto the prepared baking sheet and tap it gently on the counter to release bubbles. Bake for 8-10 minutes until the top feels dry to touch.
- Prepare Buttercream Filling: While the cake bakes, clean your mixer bowl and beat the softened butter and powdered sugar on low speed until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes. Mix in salt and Bailey’s Irish Cream (or heavy cream) for 30 seconds, then add mascarpone cheese and beat another 30 seconds.
- Roll Cake with Towel: When cake is done, dust the top liberally with powdered sugar and run a knife around edges to release cake. Place a clean kitchen towel over the cake and invert a second baking sheet on top. Flip the sheets together, remove the bottom pan, and carefully peel off parchment paper. Dust the cake again with powdered sugar.
- Form Cake Roll: Slowly roll the cake into a spiral inside the towel and let it cool for 10 minutes to set the shape. Then carefully unroll the cake.
- Fill Cake: Spread all but ¼ cup of the prepared buttercream evenly over the unrolled cake. Roll the cake back into a log without wrapping the towel this time. Wrap the rolled log tightly in plastic wrap and refrigerate for 2 hours along with the leftover buttercream.
- Make Ganache: Heat the heavy cream and chocolate chips in a microwave-safe bowl for 1 minute. Let it sit for 2 minutes, then stir until smooth and glossy.
- Assemble Yule Log: Cut a diagonal slice about 3 inches from one end of the cake for decoration. Use reserved buttercream to attach the slice to the main log, frosting the cut area.
- Frost with Ganache: Spread the chocolate ganache evenly over the entire cake except the edges. Refrigerate the cake for 20 minutes to set the ganache.
- Decorate Log: Use a fork to create bark-like texture and knots by drawing lines and circular patterns on the ganache. Dust lightly with cocoa powder and powdered sugar for a snowy effect. Add any festive decorations desired on top.
Notes
- Use a clean kitchen towel to help roll and shape the delicate sponge without cracking.
- Make sure the cake is slightly cooled but still warm when rolling for best flexibility.
- For a non-alcoholic version, substitute Bailey’s Irish Cream with heavy cream in the buttercream.
- Decorate the log with edible holly, powdered sugar, or meringue mushrooms for a festive touch.
- Refrigerate the Yule Log after assembly to maintain shape and set the ganache properly.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Yule Log, Christmas dessert, holiday cake, chocolate roll cake, buttercream filling, chocolate ganache, festive dessert
