Description
This Christmas Yule Log Cake is a festive, elegant dessert featuring a light, airy chocolate sponge rolled with a creamy mascarpone filling and finished with a rich, whipped chocolate ganache. Decorated with seasonal accents, this classic French-inspired cake is perfect for holiday celebrations.
Ingredients
Scale
Sponge Cake
- ¼ cup all-purpose flour
- ½ cup cornflour
- ½ cup unsweetened cocoa powder
- 5 large eggs
- ½ cup granulated sugar
- 2 tablespoons salted butter
- Pinch of salt
Mascarpone Whipped Cream Filling
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup + 1 tablespoon heavy whipping cream
Chocolate Ganache
- 7 ounces semi-sweet chocolate, finely chopped
- ¾ cup + 3 tablespoons heavy whipping cream
Decoration
- Chocolate shreds, strands, sprinkles, or pearls
- Christmas decorations
Instructions
- Prepare the Chocolate Ganache: Place finely chopped semi-sweet chocolate in a medium bowl. Heat ¾ cup + 3 tablespoons heavy cream in a saucepan over medium heat until just simmering, but do not boil. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir gently with a spatula until smooth and lump-free, avoiding whisking to prevent air incorporation. Cover the ganache surface with plastic wrap and refrigerate for at least 4 hours or overnight until it reaches a spreadable consistency.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 18 x 13-inch half sheet baking pan with parchment paper and set aside.
- Sift Dry Ingredients: In a bowl, sift together all-purpose flour, cornflour, cocoa powder, and pinch of salt. Mix to combine and set aside.
- Beat Egg Yolks: Separate eggs into yolks and whites. In a large bowl, using an electric hand mixer or stand mixer with whisk attachment, beat the egg yolks while gradually adding granulated sugar. Continue beating for 5 to 8 minutes until pale yellow and tripled in volume.
- Beat Egg Whites: In a separate clean bowl, beat egg whites until soft peaks form. Set aside.
- Combine Batter: Gently fold the dry ingredients into the egg yolk mixture. The batter will appear thick and lumpy at first but continue stirring gently until smooth. Melt 2 tablespoons salted butter and stir it into the batter.
- Incorporate Egg Whites: Fold about one-third of the whipped egg whites into the batter gently to lighten it, then fold in the remaining egg whites carefully until no white streaks remain.
- Bake the Sponge Cake: Spread the batter evenly in the prepared pan. Bake for 10 minutes or until the top springs back when gently touched.
- Roll the Cake: Remove the cake immediately from the oven and lift it out using the parchment paper. While still hot, carefully roll the cake from the short end into a log with the parchment paper. Allow it to cool completely rolled up.
- Make Mascarpone Filling: In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract for 1 minute using an electric mixer. Add ¾ cup + 1 tablespoon heavy whipping cream and beat until stiff peaks form (about a few seconds to 1 minute).
- Fill and Refrigerate: Unroll the cooled cake carefully and remove the parchment paper. Spread the mascarpone filling evenly over the cake. Roll the cake back into a log and wrap it in plastic wrap with the seam side down. Refrigerate for at least 1 hour or overnight for best results.
- Whip the Ganache: Remove the chilled ganache from the refrigerator and let it sit at room temperature for 20 minutes to soften. If it’s too hard, stir in 2 tablespoons of heavy cream to loosen. Transfer to a large bowl and whip with an electric mixer at high speed until lightened in color and stiff peaks form, which happens quickly within seconds.
- Decorate the Log: Remove the log from the refrigerator and trim the ends. Place the log on a serving plate. Using a palette knife or offset spatula, spread the whipped ganache evenly over the surface of the log, leaving the ends revealed if you prefer to showcase the filling swirl.
- Create Texture and Add Decorations: Use a fork to create bark-like lines across the ganache to resemble a tree log. Decorate with chocolate shreds, sprinkles, and festive Christmas cake decorations as desired. Refrigerate the cake until ready to serve.
Notes
- Make sure egg whites are beaten correctly to soft peaks for perfect sponge texture.
- Do not overmix the batter after folding in egg whites to retain airiness.
- Use room temperature ingredients for better mixing results.
- Ganache must be well chilled and properly whipped to achieve the right spreading consistency.
- The cake log can be made a day ahead to enhance flavors and ease serving on the event day.
- Handle the rolled cake gently to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Yule log, Christmas cake, chocolate sponge cake, mascarpone filling, French dessert, holiday dessert
