Chocolate Espresso Yule Log
This delightful Chocolate Espresso Yule Log is a stunning centerpiece for any Christmas celebration. A beautiful and edible reinterpretation of a classic Yule log, this dessert features a light and airy chocolate sponge cake rolled and filled with a creamy mascarpone espresso filling, beautifully frosted with silky chocolate ganache. With its rich chocolate flavor and hints of coffee, it's sure to impress your guests. Not only does it taste divine, but the powdered sugar dusting mimics fresh snow, giving it that perfect holiday touch. Perfect for sharing, this Yule log cake is sure to become a cherished holiday tradition in your family!
12
Servings
300
Calories
14
Ingredients
Ingredients
heavy cream
1/2 cup (simmered for filling, plus 3/4 cup for ganache)
confectioners' sugar
6 tablespoons (for filling, plus 1 cup for frosting)
instant espresso or instant coffee
2 teaspoons (added to filling)
mascarpone cheese
1 lb (softened for filling)
all-purpose flour
3/4 cup (sifted with cocoa and other dry ingredients)
cocoa powder
1/4 cup (sifted with flour and other dry ingredients)
baking powder
1 teaspoon (sifted with flour and other dry ingredients)
salt
1/4 teaspoon (sifted with dry ingredients and added to ganache)
large eggs
5 (at room temperature)
granulated sugar
3/4 cup (added to egg mixture while whipping)
vanilla extract
1 teaspoon (added to egg mixture)
bittersweet or semi-sweet chocolate
8 ounces (chopped for ganache)
light corn syrup
3 tablespoons (included in ganache)
unsalted butter
3/4 cup (cut into chunks and softened for ganache)
Instructions
1
For the filling, bring the heavy cream to a simmer in a small saucepan over high heat. Off the heat, stir in the confectioners’ sugar and instant espresso or coffee until well combined and allow to cool slightly. Gently whisk the cooled cream mixture into the softened mascarpone cheese until smooth. Cover with plastic wrap and refrigerate until ready for use.
2
For the chocolate ganache frosting, place the chopped chocolate into a food processor. In a microwave-safe measuring cup, combine heavy cream, light corn syrup, and salt, then heat until boiling. Stir to combine, then pour the hot mixture over the chocolate and blend until smooth, about 1 minute. Add the confectioners’ sugar and vanilla extract, processing for another 30 seconds. With the processor running, add the softened butter, one piece at a time, until fully incorporated and smooth, about 2 minutes. Transfer the frosting to a bowl, cover with plastic wrap, and refrigerate until thick and spreadable, approximately 1 hour.
3
To make the cake, preheat your oven to 350°F (175°C) and adjust an oven rack to the lower-middle position. Grease an 18 x 13-inch rimmed baking sheet, line the bottom with parchment paper, and grease the parchment. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
4
In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed. Gradually add the granulated sugar and continue whipping until thick and voluminous, which should take about 4 to 8 minutes. Mix in the vanilla extract. Sift the flour mixture over the egg mixture and gently fold together using a rubber spatula until just incorporated.
5
Spread the batter into the prepared baking sheet evenly and bake until the cake is firm and springs back when touched, around 12 to 17 minutes, rotating halfway through. Immediately run a knife around the edge of the pan and flip the hot cake onto a greased large sheet of parchment paper. Peel off and discard the parchment paper stuck to the bottom. Starting from one long end, roll the cake snugly around the parchment paper into a log shape and let it cool for about 15 minutes.
6
Once the cake is cool, beat the mascarpone filling with an electric mixer on medium-high speed until stiff peaks form, about 10 to 30 seconds. Gently unroll the cake and spread the filling over the surface, leaving a 1/2-inch border. Re-roll the cake carefully but snugly to encase the filling. From one end, cut a 2- to 3-inch piece at an angle and set it aside; this will be the stump.
7
Position the chocolate log on a serving platter, using strips of parchment to line the edges to catch any drips. Frost the log with about 2 cups of the ganache frosting, ensuring an even coat. Attach the reserved angled piece to the side of the log to resemble a tree stump, and frost this piece with the remaining ganache. Use a fork to create a wood grain pattern all over the frosting.
8
To finish, if desired, dust the entire Yule log with powdered sugar to mimic snow. Remove the parchment strips before serving. Enjoy your festive creation!
Nutrition Information
18g
Fat
29g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Chocolate Espresso Yule Log?
It is a festive Christmas cake, also known as a Bûche de Noël, consisting of a chocolate sponge cake rolled with espresso mascarpone filling and coated in chocolate ganache to look like a log.
How many servings does this recipe provide?
This recipe makes 12 servings.
What are the main flavor profiles of this dessert?
The main flavors are rich chocolate and bold espresso coffee, complemented by creamy mascarpone.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What type of cheese is used in the filling?
One pound of softened mascarpone cheese is used for the creamy filling.
How do you create the bark-like appearance on the frosting?
After frosting the log with chocolate ganache, use a fork to create a wood grain pattern all over the surface.
What baking temperature is required for the cake?
The oven should be preheated to 350°F (175°C).
What size baking sheet is needed for the sponge cake?
An 18 x 13-inch rimmed baking sheet is required.
How long does the cake need to bake?
The cake should bake for 12 to 17 minutes until it is firm and springs back when touched.
How do you prevent the cake from cracking when rolling?
Roll the hot cake snugly around parchment paper immediately after flipping it out of the pan and let it cool in that shape.
What ingredients are in the chocolate ganache frosting?
The ganache consists of chopped chocolate, heavy cream, light corn syrup, salt, confectioners' sugar, vanilla extract, and softened butter.
Can I use instant coffee instead of espresso?
Yes, the recipe allows for either 2 teaspoons of instant espresso or instant coffee.
How do you make the stump for the log?
Cut a 2- to 3-inch piece at an angle from one end of the rolled log and attach it to the side using frosting.
How do you achieve the 'snowy' look on the cake?
Dust the entire Yule log with powdered (confectioners') sugar before serving.
Should the eggs be at room temperature?
Yes, the recipe specifies 5 large eggs at room temperature for optimal volume when whipping.
How long should the chocolate ganache refrigerate before use?
It should be refrigerated for approximately 1 hour until it is thick and spreadable.
How long do you beat the eggs and sugar?
Beat them on medium-high speed for 4 to 8 minutes until the mixture is thick and voluminous.
What kind of chocolate is best for the ganache?
Bittersweet or semi-sweet chocolate (8 ounces, chopped) is recommended.
Is there a specific way to prepare the baking sheet?
Yes, grease the pan, line the bottom with parchment paper, and grease the parchment as well.
What is the purpose of light corn syrup in the frosting?
It helps give the chocolate ganache a silky texture and a glossy finish.
How do you finish the mascarpone filling?
Once the cake is cool, beat the refrigerated filling mixture until stiff peaks form, which takes about 10 to 30 seconds.
How much flour is used in the recipe?
The recipe calls for 3/4 cup of all-purpose flour.
Is baking powder used in this sponge cake?
Yes, 1 teaspoon of baking powder is included in the dry ingredients.
How do you incorporate the dry ingredients into the egg mixture?
Sift the flour mixture over the whipped eggs and gently fold them together using a rubber spatula.
What is the fat content per serving?
There are 18 grams of fat per serving.
How much sugar is in the cake batter?
The batter uses 3/4 cup of granulated sugar.
What should I do with the parchment paper after baking?
Immediately flip the hot cake onto a new sheet of greased parchment, then peel off and discard the piece stuck to the bottom.
Does the recipe require salt?
Yes, 1/4 teaspoon of salt is divided between the dry cake ingredients and the ganache.
Can I make the filling ahead of time?
Yes, the cream and espresso mixture should be combined with mascarpone and refrigerated until you are ready to assemble the cake.
How much butter is in the frosting?
The frosting uses 3/4 cup of unsalted butter, added one piece at a time while processing.