Yule Log Chocolate Cake (Print-Friendly Format)
Light chocolate sponge rolled with whipped cream and frosted in chocolate buttercream, finished with festive decoration.
# Ingredients You’ll Need:
→ Sponge Cake
01 -
4 large eggs, separated
02 -
100 g granulated sugar, divided
03 -
40 g all-purpose flour
04 -
25 g unsweetened cocoa powder
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1 teaspoon vanilla extract
→ Filling
08 -
240 ml heavy cream, chilled
09 -
16 g powdered sugar
10 -
1 teaspoon vanilla extract
→ Chocolate Buttercream
11 -
115 g unsalted butter, softened
12 -
180 g powdered sugar
13 -
25 g unsweetened cocoa powder
14 -
15 ml milk or cream
15 -
1 teaspoon vanilla extract
→ Decoration (optional)
16 -
Fresh cranberries
17 -
Edible mushrooms or meringue mushrooms
18 -
Edible glitter or snow
19 -
Fresh rosemary or evergreen sprigs
# How to Make It:
01 -
Preheat oven to 175°C. Line a 25x38 cm jelly roll pan with parchment paper. In a clean bowl, beat egg whites until soft peaks form, gradually adding 50 g sugar until stiff. In a separate bowl, combine egg yolks and remaining 50 g sugar; beat until pale and thick. Stir in vanilla extract. Sift flour, cocoa powder, baking powder, and salt together, then gently fold into the yolk mixture. Carefully fold in the beaten egg whites to maintain volume. Spread batter evenly into the prepared pan and bake for 10–12 minutes, until it springs back when lightly pressed.
02 -
Immediately turn the cake onto a clean kitchen towel liberally dusted with powdered sugar. Starting from the short end, gently roll the warm cake inside the towel and allow it to cool completely.
03 -
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Carefully unroll the cooled sponge. Evenly spread the whipped cream over the surface, then gently roll the cake up from the short end. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
05 -
In a bowl, beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy.
06 -
Remove the cake from the refrigerator and place onto a serving platter. Cover the roll with the chocolate buttercream, then run a fork or spatula along the surface to create a bark-like effect. Decorate with fresh cranberries, edible mushrooms, edible glitter or snow, and rosemary sprigs as desired.
07 -
Finish by dusting with powdered sugar to mimic fresh snow before serving.
# Extra Tips:
01 -
For a festive presentation, serve on a rustic wooden board or platter. Cake can be prepared one day in advance and refrigerated.