Christmas Yule Log

A festive Christmas Yule Log with soft chocolate sponge, smooth filling, and rich cocoa frosting, perfect for holiday dessert tables.

This Christmas Yule Log is a classic holiday dessert made with a light chocolate sponge rolled around a creamy filling and finished with a rich chocolate frosting. It is elegant enough for a special celebration and delicious enough to become a family tradition. Serve chilled or at room temperature for the best texture and flavor.

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, chilled
• 6 oz semi-sweet chocolate, chopped
• 1 tablespoon butter
• 2 tablespoons powdered sugar, for garnish
• Fresh berries or rosemary sprigs, optional for decoration

Instructions

1. Preheat the oven to 350 F and line a 10 x 15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar until thick, pale, and tripled in volume. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
4. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
5. While the cake bakes, place a clean kitchen towel on the counter and dust it lightly with powdered sugar.
6. Turn the warm cake out onto the towel, peel off the parchment, and roll the cake up with the towel from the short end. Let it cool completely rolled up.
7. To make the filling, beat the cream cheese, powdered sugar, vanilla extract, and chilled heavy cream until smooth and fluffy.
8. Carefully unroll the cooled cake, spread the filling evenly over the surface, then roll it back up tightly without the towel.
9. For the frosting, heat 1/2 cup heavy cream until just simmering, then pour it over the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.
10. Cover the rolled cake with the chocolate frosting. Use a fork to create bark-like lines if desired.
11. Dust with powdered sugar and garnish with berries or rosemary sprigs, if using. Chill for at least 30 minutes before slicing and serving.