Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the egg yolks and ½ cup of the granulated sugar until pale and slightly thickened.
- Whisk in the oil, milk, and vanilla extract until combined.
- In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel that has been dusted with powdered sugar. Gently peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel. Let cool completely on a wire rack.
- Place the chopped chocolate in a heatproof bowl. In a medium saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Gently stir the chocolate and cream together with a rubber spatula until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the softened butter and vanilla extract until combined.
- Let the ganache cool at room temperature for about 30-60 minutes, or until it has thickened to a spreadable consistency. You can speed up the process by refrigerating it for a shorter period, but be sure to check it frequently and stir it occasionally to prevent it from becoming too firm.
- Gently unroll the cooled cake from the towel.
- Spread a generous layer of the chocolate ganache over the cake, leaving about 1 inch uncovered along one edge. Reroll the cake tightly, starting from the same end as before.
- Trim the ends of the log at an angle using a serrated knife to create a more natural-looking log shape. You can use the trimmed pieces to create "branches" by attaching them to the sides of the log with ganache.
- Frost the entire exterior of the log with the remaining ganache. Use an offset spatula or butter knife to create a bark-like texture by swirling the ganache and creating ridges.
- Decorate the Yule Log with chocolate shavings, powdered sugar, fresh berries, meringue mushrooms, or any other edible decorations you like.
- Refrigerate the Yule Log for at least 30 minutes to allow the ganache to set before serving.
Notes
For best results, use Dutch-processed cocoa powder for a smoother, less bitter flavor. Store the Yule Log in the refrigerator for up to 3 days. To prevent cracking, ensure the cake is rolled tightly while still warm and moist. The ganache can be made ahead of time and stored in the refrigerator; bring to room temperature before using. For a variation, add a layer of raspberry jam before frosting.