Classic Yule Log (Print Version)

# Ingredients:

→ Chocolate Sponge Cake

01 - 1/2 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs
06 - 1/2 cup granulated sugar
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons milk
09 - Powdered sugar, for dusting

→ Filling

10 - 1 cup heavy whipping cream, cold
11 - 1/4 cup powdered sugar
12 - 1 teaspoon vanilla extract

→ Chocolate Ganache Frosting

13 - 1/2 cup heavy cream
14 - 1 cup semi-sweet chocolate chips
15 - 1 tablespoon unsalted butter

→ Decoration (Optional)

16 - Powdered sugar, for a snowy effect
17 - Chocolate shavings
18 - Fresh berries or sugared cranberries
19 - Meringue mushrooms

# Instructions:

01 - Preheat oven to 190°C. Line a 10×15-inch jelly roll pan with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt. Beat eggs and sugar on high speed for 3-4 minutes until pale and fluffy, then gently mix in vanilla extract and milk. Sift the dry ingredients into the egg mixture and fold until just combined. Spread batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
02 - Lay a clean kitchen towel on the counter and dust it with powdered sugar. Immediately invert the warm cake onto the towel, remove the parchment paper, and roll it up from the short end with the towel inside. Let cool completely.
03 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
04 - Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Roll the cake back up without the towel. Place it seam-side down on a serving platter and chill while making the ganache.
05 - In a saucepan, heat heavy cream until steaming (not boiling). Pour the hot cream over the chocolate chips and butter, let sit for 1-2 minutes, then stir until smooth. Let the ganache cool slightly before spreading it over the rolled cake. Use a fork to create a log-like texture.
06 - Dust the cake with powdered sugar for a snowy effect. Add chocolate shavings, fresh berries, or meringue mushrooms as festive decorations. Chill for 1 hour before slicing and serving.

# Notes:

01 - For extra flavor, brush the cake with espresso or rum syrup before adding the filling.
02 - Use chocolate buttercream instead of whipped cream for a richer filling.
03 - Store in the fridge for up to 3 days or freeze for up to 2 months.

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