Making a rolled cake takes a bit of patience, but the steps are straightforward. The sponge bakes in just 12 minutes, and rolling it while warm ensures a smooth, crack-free log.
Why this works
- Whipping the eggs and sugar until thick provides the primary structure and lift for the sponge cake.
- Rolling the cake while it is warm prevents the sponge from cracking when you add the filling later.
- Scoring the whipped ganache frosting with a fork easily creates a realistic tree bark texture.
Ingredients you'll need
- Eggs: Use large eggs at room temperature. They whip up much faster and hold more air than cold eggs.
- Dutch-process cocoa powder: This type of cocoa has a smoother flavor and darker color than natural cocoa powder, giving the sponge a deep brown hue.
- Mascarpone cheese: Bring this to room temperature before mixing. It adds a rich, mild flavor to the filling that balances the sweet chocolate.
- Heavy whipping cream: You need cream with at least 36 percent milk fat for both the ganache and the whipped filling.
- Chocolate chips: Semisweet chips melt smoothly and provide a balanced chocolate flavor for the frosting.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the cake batter
Beat the eggs and sugar until very thick and pale. Sift the dry ingredients and fold them in gently so you do not deflate the eggs. Finally, fold in the buttermilk and oil.
Step 2: Bake and roll the sponge
Spread the batter into a lined baking sheet and bake until the top springs back. While the cake is still warm, roll it up tightly in the parchment paper and let it cool completely on a wire rack.
Step 3: Make the filling and frosting
Whip the heavy cream and mascarpone together to create a thick, stable filling. For the frosting, whip the cooled chocolate ganache with softened butter until light and fluffy.
Step 4: Assemble and decorate
Unroll the cooled cake, spread the filling, and roll it back up. Cut a small diagonal slice to form a branch on the side, then cover the cake with frosting and score it with a fork.
Serve it with
Serve slices of this cake alongside hot coffee or a mug of hot chocolate.
Storage and reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. You can freeze the fully assembled cake for up to 1 month. Thaw it overnight in the refrigerator before serving.
FAQ
Why did my cake crack when I unrolled it?
Cakes usually crack if they were overbaked or if they cooled flat before being rolled. Always roll the sponge while it is still warm from the oven.
Can I make a yule log cake ahead of time?
Yes. You can bake, fill, and frost the cake up to 2 days in advance. Keep it loosely covered in the refrigerator until serving.
What can I use instead of espresso powder?
You can omit the espresso powder entirely. It is just used to enhance the chocolate flavor, and the cake will still taste great without it.
