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Easy Yule Log

Easy yule log cake is a cocoa sponge rolled around a fluffy whipped cream filling and covered with smooth chocolate ganache. Roll the warm cake in parchment to help it hold its shape, then finish it with fork-drawn bark-like lines.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling and chilling 2 hours 35 minutes
Total Time 3 hours 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 4 eggs large, at room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
For the ganache and filling
  • 8 oz semisweet chocolate finely chopped
  • 1.5 cups heavy cream divided (1/2 cup for ganache and 1 cup for filling)
  • 2 tbsp powdered sugar

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 375°F.
  2. Line a 10x15-inch jelly-roll pan with parchment paper.
  3. Whisk the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl.
  4. Beat the eggs, granulated sugar, and vanilla extract with an electric mixer on medium-high speed for 5 to 7 minutes, until thick, pale, and falling from the beaters in ribbons.
  5. Sift the flour mixture over the egg mixture.
  6. Gently fold until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 10 to 12 minutes, until the cake springs back when lightly pressed.
  9. Lay a clean sheet of parchment on the counter.
  10. Invert the warm cake onto the clean parchment.
  11. Peel away the pan liner.
  12. Starting at a short end, roll the cake up with the clean parchment inside.
  13. Cool seam-side down for about 45 minutes.
Make the ganache
  1. Put the semisweet chocolate in a heatproof bowl.
  2. Warm 1/2 cup of the heavy cream in a small saucepan over medium heat until steaming.
  3. Pour the warm cream over the chocolate.
  4. Let stand for 5 minutes.
  5. Stir the ganache until smooth.
  6. Let it cool at room temperature for 30 to 45 minutes, stirring occasionally, until thick but spreadable.
Fill and finish the log
  1. Beat the remaining 1 cup heavy cream with the powdered sugar until stiff peaks form.
  2. Carefully unroll the cooled cake.
  3. Spread the whipped cream over the cake, leaving a 1/2-inch border.
  4. Reroll the cake without the parchment.
  5. Place it seam-side down on a serving platter.
  6. Refrigerate for 30 minutes.
  7. Cut a 2-inch diagonal piece from one end of the cake.
  8. Place the cut piece against the side to form a branch.
  9. Spread the ganache over the cake and branch.
  10. Drag a fork through the ganache lengthwise to make bark-like lines.
  11. Refrigerate for at least 30 minutes before slicing.

Notes

For neat slices, chill the finished log thoroughly and use a sharp knife warmed in hot water and wiped dry between cuts. Store covered in the refrigerator for up to 3 days; the log can be frozen. For a dairy-free variation, use dairy-free semisweet chocolate and coconut cream in place of the heavy cream.