The holiday season brings with it a variety of sweet treats, but none quite as iconic as the yule log. This festive dessert is a classic for a reason: it’s delicious, visually stunning, and perfect for sharing with loved ones. In this recipe, we’ll show you how to make your own yule log from scratch, and we promise it’s easier than it looks!
Ingredients
- 6 eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries, for garnish
Instructions
- Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the paper.
- In a large mixing bowl, beat the egg yolks and granulated sugar together until thick and pale yellow. Add the flour, cocoa powder, salt, and vanilla extract and mix until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture until no streaks remain.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- While the cake is baking, prepare the filling. In a mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
- Once the cake is done baking, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting at the short end. Let it cool completely in the towel.
- Once the cake has cooled, carefully unroll it and spread the raspberry jam over the surface. Then spread the whipped cream over the jam.
- Roll the cake back up, this time without the towel. Place it seam side down on a platter or cake stand.
- To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and stir in the chocolate chips until they are completely melted and the mixture is smooth.
- Let the ganache cool for a few minutes, then pour it over the cake, spreading it out to cover the entire surface. Let it set for a few minutes, then use a fork or knife to create a bark-like texture on the surface.
- Garnish with fresh raspberries and serve.
Nutritional Information
Per serving:
- Calories: 380
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 135mg
- Sodium: 110mg
- Total Carbohydrates: 41g
- Dietary Fiber: 3g
- Sugars: 32g
- Protein: 6g
Cooking Time
Preparation time: 30 minutes
Cooking time: 15 minutes
Cooling time: 60 minutes
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Kitchen towel
- Spatula
- Saucepan
- Fork or knife
Serving Suggestions
The yule log is a festive dessert that’s perfect for sharing with friends and family during the holiday season. It pairs well with a cup of hot cocoa or a glass of red wine. Serve it as the centerpiece of your holiday dessert table for a show-stopping presentation.
Variations
There are many variations of the yule log, so feel free to experiment with different flavors and fillings. Here are a few ideas:
- Chocolate hazelnut: Use Nutella instead of raspberry jam for the filling.
- Peppermint: Add crushed candy canes to the whipped cream filling.
- Vanilla: Skip the cocoa powder in the cake batter and use vanilla extract in the whipped cream filling.
Substitutions
If you don’t have all of the ingredients on hand, here are a few substitutions you can make:
- Heavy cream: You can use whipped topping or whipped coconut cream instead.
- Raspberry jam: Any fruit jam or jelly will work, or you can skip it altogether and just use whipped cream.
- Semi-sweet chocolate chips: You can use milk chocolate or dark chocolate chips instead.
Storage
The yule log can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.
Tips
- Be sure to roll the cake up in the towel while it’s still warm, as it will be more pliable and less likely to crack.
- Use a serrated knife to cut the yule log into slices for serving.
- Don’t worry too much about making the chocolate ganache look perfect – the rough texture is part of what makes the yule log look like a real log.
Notes
This recipe makes about 10 servings.
Frequently Asked Questions
Q: Can I make the yule log ahead of time?
A: Yes, you can make the cake and filling up to a day in advance. Store them separately in the refrigerator until you’re ready to assemble the log.
Q: Can I freeze the yule log?
A: Yes, you can freeze the assembled yule log for up to a month. Thaw it in the refrigerator overnight before serving.
Q: Can I use a different type of fruit for the filling?
A: Yes, any fruit jam or jelly will work, or you can skip the fruit altogether and just use whipped cream.
Personal Thoughts
The yule log is one of my favorite holiday desserts, and this recipe is a winner. The cake is moist and chocolaty, the whipped cream filling is light and fluffy, and the chocolate ganache gives it a rich, decadent finish. Plus, it’s so fun to decorate to make it look like a real log! I highly recommend giving this recipe a try – it’s easier than it looks, and your guests will be impressed.
In summary, the joy of baking yule log is a delicious and festive holiday treat that’s perfect for sharing with loved ones. With a moist chocolate cake, raspberry jam and whipped cream filling, and a rich chocolate ganache, it’s a show-stopping dessert that’s easier to make than you might think. So why not give it a try this holiday season?