Ingredients

  • For the Chocolate Sponge Cake:
  • 3 large eggs
  • 75g (1/3 cup) granulated sugar
  • 50g (1/3 cup) all-purpose flour
  • 30g (1/4 cup) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • For the Chocolate Ganache:
  • 100g (3.5 oz) dark chocolate, chopped
  • 100ml (1/2 cup) heavy cream
  • 1 tbsp unsalted butter
  • For Decoration:
  • Powdered sugar, for dusting
  • Fresh berries or mint leaves (optional)

Instructions

Preheat your oven to 180°C (350°F) and line a 13×9 inch baking pan with parchment paper.

In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes. This helps to incorporate air for a light sponge.

Sift the flour, cocoa powder, and salt together. Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter.

Add the vanilla extract and mix until just combined. Pour the batter into the prepared baking pan, spreading it evenly.

Bake in the preheated oven for 12-15 minutes, or until the cake springs back when gently pressed in the center.

While the cake is baking, prepare a clean kitchen towel and sprinkle it lightly with powdered sugar. This will help prevent sticking.

Once the cake is done, remove it from the oven and immediately invert it onto the towel. Peel off the parchment paper and roll the cake tightly in the towel from one short end to the other. Let it cool completely in this rolled form.

For the ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit for a minute, then stir until smooth. Add the butter and mix until fully melted and glossy. Let it cool slightly to thicken.

Once the cake is completely cool, carefully unroll it. Spread a layer of chocolate ganache over the surface, leaving a small border around the edges.

Roll the cake back up without the towel, then transfer it to a serving platter seam-side down. Use the remaining ganache to cover the outside of the log.

To create a bark-like texture, use a fork to create grooves in the ganache. Dust with powdered sugar for a snowy effect and decorate with fresh berries or mint leaves if desired.

Chill the yule log in the refrigerator for at least an hour before slicing and serving. Enjoy your festive chocolate yule log!