It’s that time of the year again – the holiday season! And what better way to celebrate than with a delicious yule log chocolate cake? This classic dessert is not only a feast for the taste buds but also a treat for the eyes. A chocolate sponge cake, rolled up with a creamy filling, and decorated to look like a log – it’s the perfect centerpiece for your holiday table.
Ingredients:
- 6 eggs, separated
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips, melted
- powdered sugar, for dusting
Instructions:
- Preheat your oven to 350°F (180°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and granulated sugar until light and creamy. Add the cocoa powder and vanilla extract, and mix until well combined.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture, until no streaks remain.
- Sift the flour and cornstarch over the batter, and fold gently until just combined.
- Pour the batter into the prepared pan, and smooth out the top.
- Bake for 12-15 minutes, or until the cake is springy to the touch.
- While the cake is still warm, sprinkle powdered sugar over a clean kitchen towel. Invert the cake onto the towel, and peel off the parchment paper.
- Roll up the cake with the towel, starting from the short side. Let it cool completely in the towel.
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Unroll the cake, and spread the whipped cream mixture over it. Roll up the cake again, without the towel this time. Place it seam-side down on a serving platter.
- Decorate the cake with melted chocolate, using a fork to create a bark-like texture. Dust with powdered sugar to simulate snow.
- Refrigerate the cake for at least an hour before slicing and serving.
Nutritional Information:
Serving size: 1 slice
Calories: 280
Total fat: 15g
Saturated fat: 9g
Cholesterol: 115mg
Sodium: 75mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugar: 25g
Protein: 5g
Cooking Time:
Preparation time: 30 minutes
Baking time: 12-15 minutes
Cooling time: 1 hour
Total time: 1 hour 45 minutes
Equipment:
- 10×15 inch jelly roll pan
- Parchment paper
- Large bowl
- Electric mixer
- Spatula
- Clean kitchen towel
- Medium bowl
- Whisk
- Serving platter
Serving Suggestions:
Yule log chocolate cake is a showstopper dessert that’s perfect for any holiday gathering. Serve it as the centerpiece of your dessert table, alongside other festive treats like cookies, pies, and eggnog.
Variations:
If you’re feeling adventurous, you can try different variations of the yule log chocolate cake recipe. For example, you can add a layer of fruit preserves or Nutella to the whipped cream filling. You can also use different types of chocolate for the decoration – white chocolate, dark chocolate, or even caramel.
Substitutions:
If you don’t have all the ingredients on hand, you can make some substitutions. For example, you can use almond flour instead of all-purpose flour, or coconut sugar instead of granulated sugar. You can also use whipped coconut cream instead of heavy cream, for a dairy-free version.
Storage:
You can store the yule log chocolate cake in the refrigerator, covered with plastic wrap, for up to 3 days. It’s best to slice it just before serving, to keep it fresh and moist.
Tips:
- Make sure to beat the egg yolks and sugar until light and creamy, to ensure a fluffy texture.
- Use a gentle hand when folding the egg whites into the batter, to avoid deflating them.
- Be careful not to overbake the cake, or it will become dry and crack when rolled.
- Let the cake cool completely before adding the whipped cream, or it will melt and make a mess.
- Refrigerate the cake before decorating it with melted chocolate, to make it easier to handle.
Notes:
The yule log chocolate cake is a traditional French dessert, also known as bûche de Noël. It originated in the 19th century, as a way to celebrate the winter solstice. The cake represents the Yule log that was burned in the hearth, as part of the solstice celebration. Nowadays, it’s a popular dessert for Christmas, with many variations and flavors.
Frequently Asked Questions:
Can I make the yule log chocolate cake ahead of time?
Yes, you can make the cake a day ahead of time and keep it in the refrigerator. Just make sure to decorate it with the melted chocolate and powdered sugar just before serving, to keep it fresh.
Can I freeze the yule log chocolate cake?
No, it’s not recommended to freeze the cake, as it will become soggy and lose its texture.
What can I do with leftover whipped cream?
You can use the leftover whipped cream as a topping for hot chocolate, coffee, or fruit. You can also freeze it in an airtight container and use it later for another dessert.
How can I make the cake gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour, and make sure that all the other ingredients are gluten-free as well.
Final Thoughts:
The yule log chocolate cake recipe is a classic for a reason – it’s delicious, festive, and fun to make. Whether you’re celebrating Christmas, Hanukkah, or the winter solstice, this cake will bring a touch of magic to your holiday table. So gather your family and friends, put on some holiday music, and roll up your sleeves – it’s time to make some memories (and some cake)!