Decadent Chocolate Yule Log

Follow our step-by-step guide on how to make Decadent Chocolate Yule Log.

1. Step 1

   Begin by crafting the luscious buttercream filling.

2. Step 2

   In a stand mixer fitted with the whisk attachment, combine powdered sugar, unsalted butter, coffee-flavored liqueur, cocoa powder, and a pinch of salt.

3. Step 3

   Whip on high speed until the mixture becomes light and fluffy.

4. Step 4

   Transfer this delightful filling to a separate bowl and gently fold in mascarpone cheese until fully incorporated.

5. Step 5

   Set this aside and give your mixer bowl a quick clean.

6. Step 6

   Preheat your oven to a toasty 400°F (200°C).

7. Step 7

   Prepare a 13x18-inch rimmed sheet pan by brushing it with melted butter, lining it with parchment paper, and giving the top another brush of melted butter for good measure.

8. Step 8

   In a mixing bowl, whisk together cocoa powder, flour, and salt, ensuring a smooth blend without clumps.

9. Step 9

   In the now-clean bowl of your stand mixer, add eggs and sugar, whipping on high speed until the mixture is fluffy, thick, and a lovely light color, which should take about 2 to 3 minutes.

10. Step 10

    Introduce vanilla extract and half of the cocoa mixture, mixing on low speed for a few seconds.

11. Step 11

    Then, add the remaining cocoa mixture and mix on low until just combined.

12. Step 12

    Switch to high speed and mix until the batter is moistened but not completely blended.

13. Step 13

    Remove the whisk attachment and use it to whisk the batter by hand until it is evenly mixed.

14. Step 14

    Pour the batter into the prepared sheet pan, spreading it with a spatula almost to the edges.

15. Step 15

    Give the pan a gentle tap on the counter to release any large air bubbles.

16. Step 16

    Bake in the preheated oven for 8 to 10 minutes, or until the top is dry and the edges begin to pull away from the sides.

17. Step 17

    While the cake bakes, sift powdered sugar onto a clean kitchen towel, covering an area slightly larger than the sponge cake.

18. Step 18

    Once the cake is ready, run a knife around the edges of the pan.

19. Step 19

    Dust powdered sugar over the top, then carefully flip the pan onto the sugared area of the towel to invert the cake.

20. Step 20

    Gently peel off the parchment paper and sift more powdered sugar over the cake.

21. Step 21

    Roll the cake up inside the towel and let it cool for 15 minutes.

22. Step 22

    After cooling, carefully unroll the cake and spread the buttercream filling over the top, reserving some for later.

23. Step 23

    Roll the cake back up over the filling, using the towel to assist if needed.

24. Step 24

    Sprinkle additional powdered sugar on top, wrap the log in plastic wrap, and refrigerate until firm, about 2 hours.

25. Step 25

    For the ganache frosting, pour hot cream over chocolate chips in a bowl.

26. Step 26

    Allow it to sit for 1 minute, then whisk until the chocolate is melted and smooth.

27. Step 27

    Make an angled cut about 3 inches from one end of the log.

28. Step 28

    Place the log on a parchment-lined sheet pan and apply some filling to the angled slice, attaching it to one side of the log.

29. Step 29

    Spread a generous layer of ganache over the entire cake, leaving the ends exposed.

30. Step 30

    Refrigerate for 15 minutes to allow the ganache to firm up.

31. Step 31

    Use a knife to carve lines into the ganache, creating a beautiful bark-like texture.

32. Step 32

    Chill until completely set.

33. Step 33

    Before serving, dust the cake with cocoa powder and powdered sugar for an elegant finish.

34. Step 34

    Enjoy this decadent treat that’s sure to impress!.