This Yule log recipe delivers a very nice, moist, and most of all, delicious cake. This traditional Christmas cake recipe is very easy to follow and if you spread the work over two days you will see that in the end it is easy to make. You don’t have to be an expert baker to use this Yule log cake recipe.
This Yule log cake recipe has less sugar in it then the common ones. This fact makes the cake easy to roll and prevents from cracking. Also, the chocolate flavor is intensified, making this traditional Christmas cake really a delicious dessert.
There are many easy Christmas desserts and I can only strongly recommend this one to you. The cake itself is flourless, so those with wheat allergy can enjoy it. Also, it is perfect as a dessert for Passover. This cake has a whipped cream filling, making it lighter than the original recipe with chocolate buttercream. Also, it is made from chocolate roll that is very light and delicate, and not from the usual yellow cake roll. I really hope that you will enjoy this Yule log recipe.
I recommend leaving the ganache overnight in a fridge and using it on the next day.
I skipped the Cognac since I have kids and don’t want them to have any alcohol. The ganache has enough fat from the cream and chocolate, so I also omitted the butter.
Prepare the Yule log cake
For the chocolate roll cake: • ¼ cup and 2 tablespoons of sugar (78 g) • 6 large eggs, divided at room temperature • 4 oz (113 g) of bittersweet chocolate, melted, cooled off to room temperature • ¾ teaspoon of cream of tartar • 1 tablespoon of unsweetened cocoa • Optional: • 1/3 cup (35 g) unblanched sliced almonds, toasted and fine grounded
Preheat the oven to 350°F (175°C)
Prepare the chocolate roll cake: • Beat the egg yolks with ¼ cup of the sugar until light and fluffy, for about 5 minutes. • Prepare the baking form: • Grease 17 x 12 inch (43 x 30 cm) pan, line it with parchment paper, grease it and flour it. I used a pan that fits exactly into my 60 cm wide oven, as the European ovens are smaller than the American ones. • Add the melted chocolate (at room temperature) and the optional almonds. Mix well scraping the sides of the bowl to make sure even incorporating of all ingredients. • In another bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form. Add the 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised. • Add ¼ of the whipped egg whites to the yolk-sugar mixture and with a large balloon whisk mix it in to lighten the batter. Add the rest of the whites and gently fold them in. • Spread the batter onto the prepared form and place it into the oven. • Make sure that the oven is preheated with the correct temperature and that you place the cake directly after pouring it into the form. If you wait too long, the air bubbles that are in the cake batter will collapse and the cake will not come out right. • Bake for 16 minutes at 350°F (175°C). The cake will be ready when it will slightly spring back from the sides and the tester will be clean when inserted and taken out of the cake. • Prepare the whipped cream filling (recipe below). • Wet a clean dish towel and wring it out well. • Remove the cake from the oven when baked and leave it in the form. • Sprinkle the cake with cocoa powder and cover with the damp towel. • Cool the cake. • Remove the towel and slide the cake from the pan onto your table top. • Spread the whipped cream onto the cake surface and roll up using the parchment paper as support gently peeling it away as you go. • Chill the cake for 1 hour. • Cut the ends off (eat them, they taste lovely) cut off a diagonal slice and place on top of the cake to create a “real” log look. • Frost the cake with the chocolate ganache. Make lines with a fork to resemble bark. If you add swirls, the cake will look more real. • You can decorate with cut outs from marzipan ( I made Christmas trees, you can make leaves if you like). • Refrigerate before serving.
Whipped Cream Icing Recipe
Ingredients: • 1 cup of heavy cream (250ml) • 1 tablespoon of sugar • ½ teaspoon of Vanilla extract • 1 pack of whipped cream stabilizer (if you have access to one)
Prepare the easy frosting: • Place all ingredients onto the fridge and cool for at least 15 minutes, bowl and beater included. • Beat the whipped cream and sugar until soft peaks form when beater is raised.
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