Yule Log Cake
A rich and festive Yule Log Cake made with chocolate sponge, whipped cream filling, and a silky ganache coating. Decorated with Ferrero Rocher candies and hazelnuts, this showstopping dessert brings indulgent flavor and stunning presentation to your holiday table.
Ingredients
Scale
- 4 large eggs
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 2 tablespoons butter
- ¼ cup chopped hazelnuts (optional)
- Ferrero Rocher candies, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar for 5 minutes until pale and fluffy.
- Sift in flour, cocoa powder, salt, and baking powder. Gently fold until combined.
- Spread batter in prepared pan and bake for 10–12 minutes.
- Turn cake onto a towel dusted with powdered sugar. Peel off parchment and roll with the towel. Let cool.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cake, spread whipped cream evenly, and re-roll gently.
- Melt chocolate chips with butter. Stir in hazelnuts if using. Spread ganache over cake and chill.
- Decorate with chocolate swirls, Ferrero Rocher candies, and extra hazelnuts.
Notes
- Roll the cake while warm to prevent cracking.
- Let the rolled cake cool completely before applying ganache.
- Use room-temperature eggs for best sponge texture.
Find it online: https://dishmio.com/yule-log-cake/