Chocolate Yule Log Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
¾ cup (98g) regular flour
02 -
⅓ cup (38g) dark Hershey's cocoa powder
03 -
1 teaspoon baking powder
04 -
½ teaspoon salt
05 -
4 large eggs, separated
06 -
¾ cup (155g) white sugar
07 -
5 tablespoons (72g) tangy sour cream
08 -
¼ cup melted unsalted butter
09 -
1 teaspoon vanilla extract
→ Mascarpone Filling
10 -
1¼ cups (300ml) heavy whipping cream, chilled
11 -
¾ cup (86g) confectioners sugar
12 -
1 teaspoon vanilla extract
13 -
⅛ teaspoon salt
14 -
8 ounces (226g) cool but soft mascarpone cheese
→ Chocolate Ganache
15 -
8 ounces finely chopped semi-sweet chocolate
16 -
1 cup heavy whipping cream
→ Optional Garnish
17 -
Sugar-coated cranberries
18 -
Crystallized rosemary twigs
# Instructions:
01 -
Heat your oven to 350°F. Put parchment paper in a 17×12 inch jelly roll pan with extra paper hanging over all edges by at least an inch.
02 -
Combine dry stuff in one bowl. In another bowl, mix egg yolks, sugar, sour cream, melted butter, and vanilla. Blend wet and dry mixtures together. Whip egg whites separately until they form stiff peaks and carefully fold them into your mix.
03 -
Spread your mix evenly in the pan and cook for 10-12 minutes. As soon as it's done, roll up the hot cake in parchment from the short end. Let it cool fully, unrolling and rolling again a few times while cooling so it won't crack.
04 -
Beat heavy cream, confectioners sugar, vanilla, and salt until slightly firm. Add in the mascarpone and keep beating until stiff peaks show up. Spread this mix on your unrolled cake and roll it back up without the paper. Chill it for 60 minutes.
05 -
Pour steaming cream over the chopped chocolate, wait a bit, then stir until it's smooth. Let it cool to room temp and then beat until it's fluffy and spreadable.
06 -
Slice a 3-inch piece diagonally from one end and stick it to the side. Cover the whole cake with your whipped ganache and make bark patterns using a fork. Top with sugar-coated cranberries and rosemary if you want.
# Notes:
01 -
Work with mascarpone when it's soft but still cool or your filling might get runny
02 -
Always roll your cake while it's hot and do this multiple times as it cools to avoid cracks
03 -
Fill your rolled cake right away instead of waiting hours