Ingredients
Equipment
Method
Prepare the Cake Batter
- Preheat oven to 375°F (190°C) and line a 10x15 inch baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Whip Eggs and Sugar
- In a stand mixer, beat eggs and granulated sugar on high speed until light, fluffy, and pale, about 5-7 minutes. Gently fold in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually fold the dry ingredient mixture into the egg mixture until just combined, being careful not to overmix.
Bake the Cake
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake
- Immediately invert the warm cake onto a clean, powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper, then roll the cake and towel together tightly from a short end; cool completely.
Make Whipped Cream Filling
- While the cake cools, combine heavy cream, powdered sugar, and vanilla extract in a cold bowl. Beat with a mixer until stiff peaks form.
Prepare Chocolate Buttercream
- In a mixer, beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, milk, vanilla extract, and salt, beating until smooth and fluffy.
Assemble the Yule Log
- Gently unroll the cooled cake. Spread the whipped cream filling evenly over the cake, leaving a small border. Carefully re-roll the cake without the towel.
Frost and Decorate
- Place the rolled cake seam-side down on a serving platter. Trim the ends diagonally if desired. Cover the entire cake with chocolate buttercream, creating a tree bark effect using an offset spatula or fork, and decorate.
Notes
For best results, chill the cake thoroughly before serving. Decorate with meringue mushrooms, fresh cranberries, or rosemary sprigs for a festive touch.