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Delicious fluffy moist Yule Log Cake decorated for the holidays

Fluffy & Moist Yule Log Cake

A delightful Yule log cake featuring a light sponge cake rolled with rich chocolate ganache and cream filling, perfect for festive gatherings.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: French, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 210 g Egg whites Creates a light texture.
  • 100 g Granulated sugar Sweetens the sponge and meringue.
  • 100 g Egg yolks Adds depth and richness.
  • 33 g Granulated sugar for yolks Enhances the yolks while whipping.
  • 80 g Cake flour Forms a delicate structure.
  • 1/2 teaspoon Baking powder Aids in leavening.
  • 60 g Milk Brings moisture.
  • 60 g Oil Adds tenderness.
  • 1/8 teaspoon Salt Balances sweetness.
  • 33 g Cocoa powder Provides rich chocolate flavor.
  • 30 g Water Used in the syrup.
  • 30 g Granulated sugar For making the cake syrup.
For the Ganache and Filling
  • 80 g Dark chocolate For the filling.
  • 60 g Heavy cream (warm) To help create ganache.
  • 180 g Heavy cream (cold) Whipped for fluffiness.
  • 80 g Dark chocolate For the ganache.
  • 160 g Heavy cream For a luscious ganache.
  • 10 g Honey Adds floral sweetness.
For Decoration (Optional)
  • Fresh fruits, such as cranberries For a pop of color.
  • Herbs, such as rosemary Adds aesthetic touch.

Method
 

Preparation
  1. Line a half-sheet rectangle baking sheet with parchment paper.
  2. Sift the cake flour and baking powder together.
  3. Mix the milk, oil, salt, and cocoa powder until smooth.
  4. Preheat your oven to 355ºF (180ºC).
Whip the Egg Yolks
  1. Whip the egg yolks and granulated sugar until fluffy and pale.
Whip the Egg Whites
  1. In a separate bowl, whip the egg whites on medium speed.
  2. Gradually add half of the sugar, then the rest until soft peaks form.
Combine the Mixtures
  1. Fold the meringue into the whipped yolks until partially combined.
  2. Add the sifted flour and continue folding until no streaks remain.
Add Cocoa Powder Liquids
  1. Fold in the milk and cocoa mixture gently until 70-80% blended.
Bake the Cake
  1. Pour the batter onto the prepared baking sheet and spread evenly.
  2. Bake for 8-10 minutes or until the surface springs back.
  3. Cool the cake on a wire rack covered with plastic wrap.
Make the Cake Syrup
  1. Microwave water and granulated sugar until dissolved.
Trim and Apply Cake Syrup
  1. Trim one edge of the cake diagonally.
  2. Brush the cake syrup generously over the sponge.
Make the Cream
  1. Melt dark chocolate over a double boiler.
  2. Mix in a third of the warm heavy cream until smooth.
  3. Incorporate the rest of the cream and whisk until fluffy.
Assemble the Cake
  1. Spread a thin layer of the chocolate cream over the cooled sponge.
  2. Carefully roll the sponge into a log using parchment.
Chill and Ganache Preparation
  1. Wrap the rolled cake and chill for at least one hour.
  2. Melt dark chocolate and mix in warm heavy cream for ganache.
Final touches
  1. Slice the log ends for cleaner aesthetics and cover with ganache.
  2. Decorate with fresh fruits and herbs.

Notes

Ensure all ingredients are at room temperature. Ovens vary in temperature; watch the cake closely.