Yule Log Cake

This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache. It’s delicious, festive and made completely from scratch!

By @lifeloveandsugar

Original recipe source

Yule Log Cake

Cook time: 30 minutes

Servings: 8

Ingredients

  • 0.75 cup all-purpose flour
  • 0.33 cup cocoa powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 4 large eggs
  • 0.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0 powdered sugar
  • 1 cup heavy whipping cream
  • 0.5 cup mascarpone cheese
  • 0.25 cup powdered sugar
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate

Instructions

  1. Preheat your oven to 350°F (176°C). Prepare a 10x15 inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, combine 3/4 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, whisk together 4 large eggs and 3/4 cup granulated sugar on high speed for about 4 minutes, until thick and pale. Add 1 teaspoon vanilla extract and mix until combined.
  4. Gently fold the dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.
  5. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, until the cake springs back when touched.
  6. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
  7. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  8. Starting at the short end, roll the cake up with the towel and let it cool completely.
  9. To make the mascarpone whipped cream, combine 1 cup heavy whipping cream, 1/2 cup mascarpone cheese, and 1/4 cup powdered sugar in a large bowl. Whip on high speed until stiff peaks form.
  10. Unroll the cooled cake and spread the mascarpone whipped cream evenly over the cake. Roll the cake back up without the towel.
  11. To make the whipped chocolate ganache, heat 1 cup heavy cream until it just begins to boil. Pour it over 8 ounces of chopped semi-sweet chocolate and let it sit for 2-3 minutes. Whisk until smooth, then let it cool to room temperature.
  12. Once the ganache is cool, whip it on high speed until light and fluffy. Spread the ganache over the rolled cake.
  13. Decorate the cake as desired and refrigerate until ready to serve.
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