Description
A classic holiday dessert featuring a soft chocolate sponge cake rolled with creamy filling and covered in rich chocolate frosting to resemble a festive Yule log.
Ingredients
Scale
- Chocolate Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs, granulated sugar, brown sugar, and vanilla on high for 3–4 minutes until pale and thick.
- In another bowl, whisk flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Spread batter evenly in the pan and bake for 10–12 minutes.
- While warm, turn cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel. Let cool completely.
- For the filling, whip cream, powdered sugar, and vanilla to stiff peaks.
- Unroll cooled cake, spread filling evenly, and carefully re-roll.
- For the frosting, beat butter, powdered sugar, cocoa powder, milk, and vanilla until smooth.
- Frost the cake and use a fork to create bark-like lines.
- Chill 20–30 minutes before slicing.
Notes
- Dust with powdered sugar for a snowy effect.
- Add chocolate curls or meringue mushrooms for decoration.
- Do not overbake the sponge or it may crack when rolling.
- Use peppermint or hazelnut extract for flavor variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg