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Chocolate Yule Log with Espresso cream

Chocolate Yule Log with Espresso Cream

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Prep Time 35 minutes
Cook Time 15 minutes
Cooling and Assembly 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine European, French
Servings 10

Equipment

  • Jelly roll pan (10x15 inches) This is key to getting the perfect sponge roll. If you don’t have one, a rimmed baking sheet with similar dimensions will work in a pinch.
  • Stand mixer or hand mixer You’ll need it to beat eggs to a ribbon stage and whip cream to stiff peaks.
  • Parchment paper Crucial for preventing the cake from sticking to the pan.
  • Clean kitchen towel Used to roll the warm sponge without cracking.
  • Offset spatula Helps spread cream and ganache evenly.
  • Cooling rack To cool the cake before assembly.

Ingredients
  

For the Chocolate Sponge

  • 6 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Espresso Cream Filling

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Topping

  • 8 oz dark chocolate around 60% cocoa, chopped
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter

For Garnish

  • Powdered sugar for “snow” effect
  • Chocolate curls or shards
  • Sugared cranberries or rosemary sprigs optional but festive

Instructions
 

Prepare the Pan and Preheat the Oven

  1. Start by preheating your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, making sure it extends up the sides for easy cake removal. Lightly grease the paper.

Make the Chocolate Sponge

  1. In a large bowl or stand mixer, beat the eggs and sugar together on high speed for about 5–7 minutes, until pale, thick, and tripled in volume. This step is crucial—don’t rush it. Once it reaches the ribbon stage (where the batter falls from the whisk in thick ribbons), add the vanilla.
  2. Sift the flour, cocoa powder, and salt together. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
  3. Pour the batter into your prepared pan, smoothing it out evenly with a spatula. Bake for 10–12 minutes or until the cake springs back when touched.

Roll the Cake

  1. While the cake is baking, lay a clean kitchen towel on your work surface and sprinkle it with powdered sugar. Once the cake is out of the oven, immediately flip it onto the towel and carefully peel off the parchment paper.
  2. Starting from one short end, roll the cake up with the towel inside. Let it cool completely in this rolled shape to prevent cracking later.

Make the Espresso Cream Filling

  1. In a chilled mixing bowl, combine the heavy cream, powdered sugar, espresso powder, and vanilla. Whip until stiff peaks form. The coffee flavor should be assertive but smooth, adding a grown-up note to this festive dessert.

Fill the Cake

  1. Once the rolled sponge has cooled, gently unroll it. Spread the espresso cream evenly over the surface, leaving a 1-inch border at the end to prevent overflow. Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.

Make the Ganache

  1. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 1–2 minutes, then add the butter and stir until smooth and glossy.
  2. Allow the ganache to cool slightly before spreading it over the rolled cake with an offset spatula. Use the spatula to create bark-like textures for a realistic log appearance.

Decorate and Chill

  1. Dust with powdered sugar to mimic snow, garnish with chocolate curls or sugared cranberries, and chill the cake for at least 30 minutes to set the ganache.