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Chocolate Yule Log

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PREP TIME
50 min
COOKING TIME
10 min
TOTAL TIME
195 min
SERVINGS
10 servings
Dessert Cake French
Chocolate Yule Log
Ingredients
  • 1 2/3 cups powdered sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons coffee-flavored liqueur
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 1/3 cup mascarpone cheese
  • 2 tablespoons melted butter
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 5 large eggs, at room temperature
  • 2/3 cup white sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons powdered sugar, or as needed
  • 1 cup heavy cream, boiling-hot
  • 1 (8 ounce) package dark chocolate chips
Instructions
1
Prepare the buttercream filling by combining whipped powdered sugar, softened butter, coffee-flavored liqueur, and cocoa powder in the bowl of a stand mixer fitted with the whisk attachment on high speed. Mix until smooth and creamy; set aside temporarily. Clean and dry the stand mixer bowl thoroughly.
2
Preheat your oven to 400 degrees F (200 degrees C) for baking the sponge cake. Prepare a large, rimmed sheet pan measuring 13x18 inches by brushing a small amount of melted butter over the surface, followed by lining it with parchment paper and brushing the remaining melted butter on top.
3
In a separate bowl, whisk together cocoa powder, flour, and salt until well combined and free of lumps. Place eggs in the clean bowl of your stand mixer, then add sugar and whip with the whisk attachment until light, fluffy, and almost double in volume, taking about 2 to 3 minutes.
4
Add a hint of vanilla and half of the cocoa powder mixture; mix on low speed for just a few seconds. Add the remaining cocoa powder mixture and mix on low for another brief period, followed by switching to high speed and mixing until the batter is just moistened but not fully blended.
5
Remove the whisk attachment from the stand mixer and use it to manually whisk the batter until evenly combined. Pour the prepared batter onto the sheet pan, spreading it out almost to the edges but leaving a small border. Gently tap the pan on the counter several times to release any large air bubbles.
6
Bake the cake in the preheated oven until the top is dry and the edges start to pull away from the sides, taking about 8 to 10 minutes.
7
While the cake is baking, sift powdered sugar onto a clean kitchen towel, covering an area slightly larger than the sponge cake. Remove the cake from the oven and run a knife around the edges of the pan to loosen it. Dust some powdered sugar over the top and use a spatula to remove any parchment paper that may be stuck.
8
Quickly flip the pan over the sugared area on the towel to invert the cake. Carefully remove the parchment paper, then sift more powdered sugar over the cake. Gently roll the cooled cake up inside the towel; allow it to cool for 15 minutes.
9
Once cooled, carefully unroll the cake and dollop as much buttercream filling as desired on top, reserving some for later. Spread the filling to the edges of the cake and roll it up over the filling, using the towel to lift it if needed.
10
Sprinkle more powdered sugar on top of the log and wrap it in plastic wrap. Refrigerate until firm, about 2 hours.
11
Create the ganache frosting by pouring hot cream over chocolate chips in a bowl. Let it sit for 1 minute, then whisk until the chocolate is fully melted.
12
Make an angled cut 3 inches from one end of the log and attach it to one side using some filling. Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache.
13
Use a knife tip to carve lines into the ganache, creating the appearance of tree bark. Refrigerate until completely chilled before serving.
14
Dust with cocoa powder and powdered sugar for the final touch.