How do I roll the cake without it cracking?

Bake the sponge just until it springs back, 10 to 12 minutes, and roll it while it is still hot using a towel dusted with powdered sugar. Let it cool completely in the rolled shape, which trains the crumb to hold the curve. Small surface cracks are normal and disappear entirely under the ganache.

Should I use Dutch-process or natural cocoa powder?

Dutch-process cocoa gives the darkest color and the smoothest, mellowest chocolate flavor, which is what you want for a yule log. Natural cocoa works in a pinch but produces a lighter color and a slightly tangier crumb. Do not swap them without keeping the same leavening, since the two cocoas react differently with baking powder.

Can I use buttercream instead of ganache for the coating?

You can, but ganache is the better choice for the classic bark look because it sets firm enough to hold fork lines. Buttercream tastes sweeter and stays softer, which makes the branch piece less stable. If you do use buttercream, chill the assembled log for at least an hour before slicing.

Can I freeze a chocolate yule log cake?

Yes, freeze the log before decorating for up to 1 month. Wrap it in two layers of plastic wrap plus foil, then thaw overnight in the refrigerator. Add the powdered sugar snow and meringue mushrooms after thawing so they stay crisp and picture perfect.

How far ahead can I make the meringue mushrooms?

Bake the meringue caps and stems up to one week ahead and store them in an airtight container at room temperature. Glue the pieces together with melted chocolate the day you decorate, and attach them to the log with a dab of ganache. Keep them away from humidity, which makes meringue sticky.

Chocolate Yule Log Cake | Rich, Festive & Easy

Ingredients

Scale

6 large eggs, separated, at room temperature
3/4 cup granulated sugar, divided
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/3 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine salt
3 tablespoons powdered sugar, for dusting the towel
1 1/2 cups cold heavy whipping cream
8 ounces mascarpone cheese, softened but still cool
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy whipping cream
1 tablespoon unsalted butter, at room temperature
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 teaspoon Dutch-process cocoa powder, for dusting the mushrooms
2 ounces semisweet chocolate, melted, for assembling the mushrooms
Powdered sugar, for the snow effect
Fresh cranberries and rosemary sprigs, for decorating (optional)

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Instructions

Make the meringue mushrooms first: beat the egg whites with the cream of tartar until foamy, gradually add the sugar, and whip to stiff glossy peaks, about 4 minutes. Pipe small caps and stems onto a parchment-lined baking sheet, dust lightly with cocoa, and bake at 200F (95C) for 90 minutes until dry and crisp. Cool completely, then glue each cap to a stem with melted chocolate.
Heat the oven to 350F (175C). Line a 12×17-inch jelly roll pan with parchment paper, letting the paper hang over the two long sides, and lightly grease the paper.
Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl. Sift if the cocoa looks lumpy.
Beat the egg yolks with 1/2 cup of the sugar on high speed until thick, pale, and ribbon-like, about 3 minutes. Beat in the oil and vanilla until smooth.
In a separate clean bowl with clean beaters, whip the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and whip to stiff, glossy peaks.
Fold one-third of the whipped whites into the yolk mixture to lighten it. Add the remaining whites and the dry ingredients in two alternating additions, folding gently until just combined with no flour streaks.
Spread the batter evenly into the prepared pan. Bake 10 to 12 minutes, until the top springs back when lightly touched. Do not overbake.
Dust a clean kitchen towel generously with the 3 tablespoons of powdered sugar. Immediately invert the hot cake onto the towel and peel off the parchment.
Starting from a short end, roll the warm cake up with the towel inside. Cool completely in the rolled shape, about 1 hour.
Whip the cold cream, powdered sugar, vanilla, and salt to soft peaks. Add the mascarpone and whip just until stiff peaks form, about 30 seconds more. Do not overwhip.
Gently unroll the cooled cake and spread the filling evenly, leaving a 1-inch border at the far end. Re-roll without the towel, place seam-side down on a platter, and chill 30 minutes.
Make the ganache: pour steaming-hot cream over the chopped chocolate, wait 2 minutes, then stir until smooth. Stir in the butter and cool until thick but spreadable, about 20 minutes.
Cut a 3-inch piece off one end of the log on a sharp diagonal. Dab ganache on the cut side and press it against the side of the main log to form a branch. Chill 15 minutes to set.
Spread the remaining ganache over the whole log and drag a fork lengthwise through it for bark texture. Dust with powdered sugar, arrange the meringue mushrooms on top, and add cranberries and rosemary if using. Chill until serving.

Author: Chef Jordan
Prep Time: 30 minutes
Cook Time: 12 minutes