Yule Log Cake

Updated at: Thu, 17 Aug 2023 08:45:32 GMT

Step 1

1 1/4 cups (300ml) heavy whipping cream, cold

Step 2

3/4 cups (86g) powdered sugar

Step 3

1 tsp vanilla extract

Step 4

1/8 tsp salt

Step 5

8 oz (226g) mascarpone cheese, softened but still chilled*

Step 6

8 ounces semi sweet chocolate, finely chopped

Step 7

1 cup heavy whipping cream

Step 8

Sugared cranberries, optional*

Step 9

Sugared rosemary, optional*

Step 10

Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.

Step 11

2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.

Step 12

3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.

Step 13

4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.

Step 14

5. Add the dry ingredients and gently whisk together until well combined, then set aside.

Step 15

6. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.

Step 16

7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.

Step 17

8. Add the remaining egg whites and gently fold together until well combined.

Step 18

9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.

Step 19

10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.

Step 20

11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.

Step 21

12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.

Step 22

13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.

Step 23

14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.

Step 24

15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.

Step 25

16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.

Step 26

17. When you’re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.

Step 27

18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.

Step 28

19. Whip on high speed until lightened in color and thick enough to spread.

Step 29

20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.

Step 30

21. Use some of the chocolate ganache to attache the small log to the side of the larger log.

Step 31

22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.

Step 32

23. Refrigerate the cake until ready to serve.

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