Description
This decadent Chocolate Yule Log combines a fluffy cocoa sponge cake rolled with a rich Irish buttercream filling and finished with a silky dark chocolate ganache. Perfect for festive celebrations, this classic holiday dessert offers a beautiful presentation and melt-in-your-mouth flavors, enhanced by the subtle warmth of Bailey’s Irish Cream in the buttercream.
Ingredients
Scale
For the Irish Buttercream Filling:
- ½ cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1 pinch salt
- 2 tablespoons Bailey’s Irish Creme or heavy cream
- ½ cup mascarpone cheese
For the Sponge Cake:
- 5 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 tablespoons flour
- ½ teaspoon salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/3 cups dark chocolate chips
For Assembly:
- ½ cup powdered sugar
- 1 teaspoon cocoa powder
- 1 teaspoon powdered sugar for garnish
Instructions
- Prepare the baking sheet: Preheat the oven to 400°F. Spray a 13×18 inch baking sheet with baking spray. Line it with parchment paper and spray the parchment as well to prevent sticking.
- Make the sponge cake batter: In a stand mixer, add eggs and sugar on medium speed and beat for 2-3 minutes until the mixture is lightened in color and fluffy. Lower mixer speed to low and add vanilla extract, cocoa powder, flour, and salt. Mix just until combined, about 15 seconds.
- Bake the sponge cake: Pour the batter onto the prepared baking sheet and tap it gently to release any bubbles. Bake for 8-10 minutes or until the top feels dry to the touch.
- Make the Irish buttercream filling: While cake bakes, clean the mixer bowl. Add softened butter and powdered sugar on low speed until combined. Increase to medium speed and beat for about 2 minutes until light and fluffy. Add salt, Bailey’s Irish Cream (or heavy cream), and beat for 30 seconds. Add mascarpone cheese and beat another 30 seconds until smooth.
- Roll the cake: Remove cake from oven, dust the top generously with powdered sugar, and loosen edges with a knife. Lay a clean kitchen towel on top, place a second baking sheet upside down over the towel. Flip both sheets so the cake is on the towel and peel off the parchment paper. Dust with more powdered sugar. Slowly roll the cake into a spiral using the towel and let rest for 10 minutes.
- Fill and re-roll the cake: Gently unroll the cake and spread all but ¼ cup of the buttercream evenly over it. Roll the cake back into a spiral, using the towel to help but without wrapping the towel in the cake this time. Wrap the cake tightly with plastic wrap and refrigerate for 2 hours alongside the reserved buttercream.
- Make the chocolate ganache: Heat heavy cream and chocolate chips in a microwave-safe bowl for 1 minute. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Assemble the Yule Log: Cut a diagonal piece about 3 inches from one end of the cake. Use the leftover buttercream to attach this piece to the side of the log, creating a branch effect. Spread the ganache evenly over the entire cake except the exposed cut edges.
- Decorate: Refrigerate the cake for 20 minutes to set the ganache. Use a fork to create bark-like texture and knots by drawing tree lines and circular patterns. Dust the log lightly with cocoa powder and powdered sugar, then add any desired festive decorations on top.
Notes
- Use room temperature ingredients for best mixing results.
- When rolling the cake for the first time, do it carefully to avoid cracks.
- Bailey’s Irish Cream adds flavor but can be substituted with heavy cream for a non-alcoholic version.
- Ensure the ganache is smooth and glossy before spreading for the best finish.
- Allow the assembled cake to chill well to firm up before slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Chocolate Yule Log, Chocolate Cake Roll, Irish Buttercream, Holiday Dessert, Christmas Cake, Chocolate Ganache, Festive Dessert
