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Easy Yule Log

Easy yule log is a rolled chocolate sponge cake filled with sweetened whipped cream and covered in smooth chocolate ganache. A fork-dragged bark pattern gives this festive dessert its classic look.
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Prep Time 30 minutes
Cook Time 12 minutes
cooling and chilling 2 hours 45 minutes
Total Time 3 hours 27 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 393
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • cooking spray nonstick, as needed
  • 4 eggs large, room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • 0.25 tsp salt fine
For the filling and ganache
  • 1.75 cups heavy cream divided (1 cup for the filling and 3/4 cup for the ganache)
  • 0.25 cup confectioners' sugar
  • 8 oz chocolate semisweet, finely chopped

Equipment

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

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Lightly coat a 10x15-inch jelly-roll pan with cooking spray.
  3. Line the pan with parchment paper.
  4. Lightly spray the parchment.
  5. Beat the eggs and granulated sugar in a large bowl with an electric mixer on high speed for 5 to 7 minutes, until pale, thick, and able to hold a ribbon briefly on the surface.
  6. Beat in the vanilla extract.
  7. Sift the flour, cocoa powder, baking powder, and salt over the egg mixture.
  8. Fold gently until no dry streaks remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 10 to 12 minutes, until the top springs back when lightly touched.
  11. Lay a clean sheet of parchment on the counter.
  12. Turn the hot cake out onto the parchment.
  13. Peel away the parchment from the pan.
  14. Roll the cake and clean parchment together from a short end.
  15. Set the rolled cake seam-side down.
  16. Let it cool for about 45 minutes, until no longer warm.
Make the filling
  1. Beat 1 cup of the heavy cream with the confectioners' sugar in a chilled bowl until stiff peaks form.
  2. Carefully unroll the cooled cake.
  3. Peel away the parchment.
  4. Spread the filling evenly over the cake, leaving a 1/2-inch border.
  5. Roll the cake back up without the parchment.
  6. Place it seam-side down.
  7. Refrigerate the filled cake for 30 minutes.
Make the ganache
  1. Place the chopped chocolate in a heatproof bowl.
  2. Heat the remaining 3/4 cup heavy cream in a small saucepan over medium heat until steaming and small bubbles form around the edge.
  3. Pour the hot cream over the chocolate.
  4. Let stand for 5 minutes.
  5. Stir until smooth.
  6. Let the ganache cool for 20 to 30 minutes, stirring occasionally, until thick but spreadable.
Finish the yule log
  1. Trim a thin slice from each end of the cake with a serrated knife.
  2. Spread the ganache over the cake.
  3. Drag a fork through it lengthwise to make bark-like lines.
  4. Refrigerate for at least 1 hour before serving.
  5. Keep refrigerated until ready to serve.

Notes

For clean slices, use a sharp knife and wipe it between cuts. Store covered in the refrigerator for up to 3 days; freeze yes, tightly wrapped, for up to 1 month. For a gluten-free option, use a cup-for-cup gluten-free flour blend.