Classic Christmas Yule Log Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
¾ cup (98g) all-purpose flour
02 -
⅓ cup (38g) Hershey's Special Dark cocoa powder
03 -
1 teaspoon baking powder
04 -
½ teaspoon salt
05 -
4 large eggs, divided
06 -
¾ cup (155g) granulated sugar
07 -
5 tablespoons (72g) sour cream
08 -
¼ cup unsalted butter, melted
09 -
1 teaspoon vanilla extract
→ Mascarpone Filling
10 -
1¼ cups (300ml) cold heavy whipping cream
11 -
¾ cup (86g) powdered sugar
12 -
1 teaspoon vanilla extract
13 -
⅛ teaspoon salt
14 -
8 ounces (226g) mascarpone cheese, softened but still chilled
→ Chocolate Ganache
15 -
8 ounces semi-sweet chocolate, finely chopped
16 -
1 cup heavy whipping cream
→ Optional Garnish
17 -
Sugared cranberries
18 -
Sugared rosemary sprigs
# Instructions:
01 -
Preheat oven to 350°F. Line a 17×12 inch jelly roll pan with parchment paper, ensuring it extends at least an inch above all sides.
02 -
Mix dry ingredients in one bowl. In another, combine egg yolks, sugar, sour cream, melted butter, and vanilla. Combine wet and dry mixtures. Separately, whip egg whites to stiff peaks and gently fold into the batter.
03 -
Spread batter evenly in pan and bake 10-12 minutes. While hot, immediately roll cake in parchment paper from short end. Cool completely, unrolling and re-rolling several times during cooling to prevent cracking.
04 -
Whip heavy cream, powdered sugar, vanilla, and salt to soft peaks. Add mascarpone cheese and whip until stiff peaks form. Spread evenly on unrolled cake and roll back up without parchment. Chill for an hour.
05 -
Pour hot cream over chopped chocolate, let sit, then whisk until smooth. Cool to room temperature and whip until light and spreadable.
06 -
Cut a 3-inch diagonal piece from one end and attach to the side. Cover entire cake with whipped ganache and create bark texture using a fork. Garnish with sugared cranberries and rosemary if desired.
# Notes:
01 -
Use mascarpone when still cool but softened to prevent filling from becoming too soft
02 -
Roll cake while hot and re-roll several times during cooling to prevent cracking
03 -
Don't let rolled cake sit for several hours before filling