If you’ve never made a Yule Log because you thought it would take a lot of time and effort, then you probably made the right decision, since it does. But, if you haven’t tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to bûche, since the techniques required are actually quite simple.
This classic holiday dessert is a showstopper, but it’s often better looking, than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Having said that, if you have a favorite frosting or filling, literally anything you can spread will work here. As long as you can slice it later, pretty much anything goes.
I forgot to add the vanilla extract, and I’ve made that correction in the ingredients below, but above and beyond what you add to the batter, you can also drizzle the baked sponge with many delicious, possibly adult beverages. Coffee liqueur is a great choice, as is dark rum, Kirsch, and Framboise, just to name a few. This practice probably started to cover up dry, overcooked cake, which of course would never be a problem for us, but even a perfectly cooked sponge can benefit if you’re so inclined.
As far as the decorations go, just a dusted and frosted Yule log makes for a great presentation, but half the fun is creating a scene around your log, and an image search should give you plenty of ideas. I may try to sneak in a video for how to do the meringue mushrooms, but not sure exactly when. Regardless of how you decorate it, or what you flavor it with, I really do hope you give this a try soon. Enjoy!
Ingredients for one Chocolate Yule Log (8 portions): NOTE: This was for a 13 X 18″ sheet pan)
2 tablespoons melted butter for greasing pan
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
5 large room temperature eggs (do not use cold eggs)
2/3 cup white sugar
1/2 teaspoon vanilla – Bake at 400 F. for 8 to 10 minutes
For the filling: NOTE: I thought mine had too much buttercream, so I’d probably use 2/3 rd for this and save the rest for cupcakes)
1 2/3 cups powdered sugar
1/2 cup room temp butter
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons coffee liquor, and or any other flavoring or extract, or a splash of milk to achieve a light, fluffy buttercream
1/3 cup mascarpone cheese
1 cup hot heavy cream
8 ounces dark chocolate chips, or chopped chocolate