Yule Log Channel Optimum

Yule Log Channel Optimum

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Watch the original 1966 Yule log TV broadcast tonight at 11pm ET The
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The holiday season is the perfect time to indulge in delicious treats, and what better way to celebrate than with a Yule Log Channel Optimum? This classic French dessert is not only visually stunning, but also packed with rich, chocolatey flavor. In this recipe, we’ll show you how to create a Yule Log Channel Optimum that will impress your guests and leave them begging for more.


  • 6 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • Cocoa powder, for dusting
  • Candy canes or other festive decorations, for garnish


  1. Preheat your oven to 350°F. Grease a 10×15-inch jelly roll pan and line it with parchment paper.
  2. In a large bowl, beat the egg yolks and granulated sugar together until light and fluffy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  4. Add the dry ingredients to the egg yolk mixture and stir until well combined.
  5. In another large bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter until no white streaks remain.
  7. Pour the batter into the prepared pan and smooth it out with a spatula.
  8. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  9. While the cake is baking, make the chocolate ganache. Heat the heavy cream in a small saucepan until it just begins to simmer.
  10. Remove from heat and add the chopped chocolate. Let sit for a minute or two, then stir until smooth.
  11. Let the ganache cool slightly, then spread it over the cooled cake.
  12. Roll the cake up tightly, using the parchment paper to help you. Place seam side down on a serving plate and refrigerate for at least 30 minutes.
  13. In a large bowl, beat the butter until creamy. Add the powdered sugar, vanilla extract, and peppermint extract and beat until well combined.
  14. Remove the cake from the refrigerator and carefully unroll it. Spread the buttercream over the cake, leaving a 1/2-inch border around the edges.
  15. Re-roll the cake tightly, using the parchment paper to help you. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
  16. To serve, dust the cake with cocoa powder and decorate with candy canes or other festive decorations.
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Nutritional Information

Calories: 350 | Fat: 20g | Carbs: 38g | Protein: 6g | Sodium: 80mg | Sugar: 30g

Cooking Time

Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 3 hours


  • Jelly roll pan
  • Parchment paper
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Small saucepan
  • Whisk
  • Serving platter

Serving Suggestions

This Yule Log Channel Optimum is the perfect dessert for your holiday celebration. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.


  • Try adding different flavors to the buttercream, such as orange zest or espresso powder.
  • Decorate the Yule Log Channel Optimum with festive sprinkles or edible gold leaf for an extra special touch.
  • For a gluten-free version, substitute almond flour for the all-purpose flour.


  • If you don’t have peppermint extract, try using almond extract or vanilla extract instead.
  • You can use semisweet or milk chocolate instead of bittersweet chocolate for the ganache, depending on your preference.
  • If you don’t have a jelly roll pan, you can use a 9×13-inch baking dish instead, but the cake may be slightly thicker and may need a few extra minutes in the oven.


The Yule Log Channel Optimum will keep in the refrigerator for up to 3 days. Cover with plastic wrap to prevent it from drying out.


  • Make sure your egg whites are at room temperature before beating them. This will help them whip up to stiff peaks more easily.
  • Don’t overmix the batter when you add the egg whites. You want to keep as much air in the batter as possible to ensure a light and fluffy cake.
  • When you roll up the cake, make sure you do it tightly to prevent any gaps or air pockets.
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This recipe makes a large Yule Log Channel Optimum that will serve 10-12 people. If you’re feeding a smaller crowd, you can cut the recipe in half and use an 8×8-inch baking dish instead.

Frequently Asked Questions

  • Can I make this Yule Log Channel Optimum ahead of time?
  • Yes! You can make the cake and ganache up to 2 days ahead of time and store them separately in the refrigerator. When you’re ready to serve, make the buttercream and assemble the Yule Log Channel Optimum.

  • Can I freeze this Yule Log Channel Optimum?
  • Yes, you can freeze the Yule Log Channel Optimum for up to 1 month. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer. Thaw it in the refrigerator overnight before serving.

  • Can I use a different type of frosting?
  • Yes, you can use any type of frosting you like. Cream cheese frosting, whipped cream, or even a chocolate buttercream would all be delicious options.

Final Thoughts

The Yule Log Channel Optimum is a classic dessert that never goes out of style, and this recipe is the perfect way to create a show-stopping dessert that will impress your guests. The combination of rich chocolate cake, smooth ganache, and creamy buttercream is simply irresistible. So why not give this recipe a try and see for yourself how delicious it can be?

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