It’s that time of the year again when the aromas of cinnamon, gingerbread, and mulled wine fill the air, and the streets are adorned with twinkling lights and decorations. Yes, it’s Christmas, and what better way to celebrate this joyous occasion than with a classic Christmas Yule Log Cake? If you’re in Vancouver, you’re in luck because we’ve got the perfect recipe for you to whip up this delightful dessert in the comfort of your own home.
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes
- 1/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375°F. Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until thick and pale. This should take about 5 minutes.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the egg mixture, making sure to not overmix.
- Add the melted butter and vanilla extract and fold until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still hot, sprinkle it with powdered sugar and cover it with a clean tea towel. Allow it to cool completely.
- In a medium mixing bowl, beat the heavy cream, powdered sugar, and peppermint extract until it forms stiff peaks.
- Remove the tea towel from the cake and spread the peppermint whipped cream over the surface, leaving a 1-inch border on all sides.
- Sprinkle crushed candy canes over the whipped cream and gently roll up the cake tightly, starting from one of the shorter ends.
- Place the cake on a platter seam-side down and refrigerate for at least 30 minutes.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Remove the cake from the refrigerator and drizzle the melted chocolate over the top. Sprinkle with more crushed candy canes if desired.
- Refrigerate until the chocolate is set, slice, and serve.
Nutritional Information
Serving Size: 1 slice
Calories: 257
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 97mg
Sodium: 117mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 22g
Protein: 5g
Cooking Time
Preparation Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour and 15 minutes
Equipment
- 15×10 inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Sifter
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Whisk attachment or hand whisk
- Spatula
- Tea towel
- Platter
- Microwave-safe bowl
- Cutting board
- Sharp knife
Serving Suggestions
This Christmas Yule Log Cake is a showstopper on its own, but you can also serve it with a dollop of whipped cream and a sprinkling of crushed candy canes on top. Pair it with a piping hot cup of cocoa or coffee for the perfect festive treat.
Variations
- If you’re not a fan of peppermint, you can substitute it with any other extract of your choice such as almond, vanilla, or orange.
- You can also add different fillings such as Nutella, raspberry jam, or caramel sauce for a twist on the classic recipe.
Substitutions
- You can use vegetable oil instead of butter for a dairy-free version of this recipe.
- You can also use gluten-free flour and ensure that all other ingredients are gluten-free for a gluten-free option.
- For a lower calorie version, you can use low-fat whipped cream and reduce the amount of sugar used.
Storage
Store the Christmas Yule Log Cake in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure to not overmix the cake batter as this can result in a dense and tough cake.
- When rolling up the cake, use the tea towel to help roll it tightly and evenly.
- Refrigerating the cake before slicing it will make it easier to cut and prevent it from falling apart.
Notes
Make sure to allow the cake to cool completely before adding the whipped cream to prevent it from melting and becoming runny.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make the cake up to 2 days in advance and store it in the refrigerator until you’re ready to serve it.
Can I freeze the cake?
While you can freeze the cake, it’s best to freeze it before adding the whipped cream and candy cane filling. Wrap the cooled cake tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw the cake in the refrigerator overnight before adding the filling and serving.
Can I use a different type of chocolate for the drizzle?
Yes, you can use milk or white chocolate instead of semisweet chocolate if you prefer.
The Christmas Yule Log Cake is a classic holiday dessert that is loved by people of all ages. This recipe is easy to follow and results in a deliciously moist cake that is filled with the flavors of the season. The combination of peppermint whipped cream and crushed candy canes adds a festive touch to the cake, making it the perfect centerpiece for your holiday table. So go ahead and give this recipe a try, and let us know how it turned out for you!