Chocolate Yule Log
A festive and elegant chocolate dessert with whipped cream filling, perfect for holiday gatherings.
Ingredients
For the Cake
- 4 large large eggs (room temperature) Ensure eggs are at room temperature for better volume.
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Filling and Topping
- 1 cup heavy cream Can be substituted with whipped coconut cream for dairy-free.
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate Can be replaced with white or dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- Whisk together the eggs and granulated sugar in a large bowl until thick and pale, about 5-7 minutes.
- Sift the cocoa powder and salt into the egg mixture, then gently fold until combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 12-15 minutes, until the cake springs back when pressed.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar, roll it tightly with the towel and let it cool completely.
Filling and Assembly
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake and spread the cream filling evenly, then re-roll the cake without the towel.
- Melt the semi-sweet chocolate and pour it over the rolled cake, smoothing it out for an even finish.
- Decorate as desired and chill the Yule Log in the refrigerator before serving.
Notes
For creative serving, garnish with chocolate shavings, mint, or a dusting of powdered sugar.