Description
A festive and delicious dessert, this Classic Yule Log combines the rich flavors of dark chocolate and pistachio oil, paired with a decadent ganache frosting. Perfect for holiday gatherings, this show-stopping treat is sure to impress with its delicate filling, chocolatey exterior, and optional meringue mushrooms.
Ingredients
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For the Cake:
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2 1/2 ounces pistachio oil, roasted hazelnut oil, or melted butter (about 1/3 cup; 70 g)
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2 1/2 ounces finely chopped dark chocolate (85%–100%) (about 1/3 cup; 70 g)
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1/2 ounce vanilla extract (about 1 tablespoon; 15 g)
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5 large eggs (8 3/4 ounces; 250 g)
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5 3/4 ounces sugar (about 3/4 cup; 165 g)
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1 tablespoon instant espresso powder
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3/4 teaspoon baking powder
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1/2 teaspoon (2 g) Diamond Crystal kosher salt (for table salt, use half the volume or same weight)
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1/2 teaspoon baking soda
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1 1/4 ounces water (about 2 1/2 tablespoons; 35 g)
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3 3/4 ounces bread flour (about 3/4 cup; 106 g)
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For the Ganache Frosting:
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12 ounces heavy cream (about 1 1/2 cups; 340 g)
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12 ounces finely chopped dark chocolate (55%–75%) (about 2 heaping cups; 340 g)
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Salt and vanilla to taste
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For the Filling:
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2 cups sweetened whipped cream, buttercream, or other frosting (weight will vary)
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To Garnish:
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Matcha powder (optional)
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Cocoa powder (optional)
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Meringue mushrooms (optional)
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Instructions
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Make the Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
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In a saucepan, heat the pistachio oil (or butter) over low heat, then add the dark chocolate and stir until melted and smooth. Remove from heat and stir in vanilla extract.
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In a large mixing bowl, whisk the eggs and sugar together until light and fluffy.
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Add the instant espresso powder, baking powder, salt, baking soda, and water to the egg mixture, then stir in the melted chocolate mixture. Slowly fold in the bread flour until just combined.
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Pour the batter into the prepared pan, spreading evenly.
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Bake for 15-20 minutes, or until the cake springs back when lightly touched.
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Let the cake cool for 10 minutes, then carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up in the towel and allow it to cool completely.
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Make the Ganache Frosting: Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat, then pour over the chopped chocolate. Stir until smooth, then add salt and vanilla to taste. Let it cool and thicken.
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Assemble the Yule Log: Unroll the cooled cake and spread a layer of whipped cream or buttercream across the surface. Carefully roll the cake back up.
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Frost the outside of the log with the ganache, using a spatula to create a bark-like texture. Garnish with matcha powder, cocoa powder, and optional meringue mushrooms for a festive touch.
Notes
You can substitute the pistachio or hazelnut oil with melted butter if preferred.
For a different flavor, you can use sweetened whipped cream as the filling instead of buttercream.
Meringue mushrooms can be homemade or bought, adding an extra touch of decoration.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Holiday, Cake
- Method: Baking, Frosting
- Cuisine: European (French-inspired)
Keywords: Yule log, Christmas cake, chocolate cake, ganache, holiday dessert, festive cake, meringue mushrooms