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Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 74 reviews
  • Author: Lily
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 10 to 12 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Description

This Chocolate Yule Log Cake recipe features a moist and airy cocoa sponge cake rolled with luscious cocoa hazelnut whipped cream and topped with a rich chocolate ganache. Accented with festive sugared cranberries, rosemary, and delicate meringue mushrooms, it’s a stunning holiday centerpiece combining classic flavors and textures in an impressive yet achievable dessert.

Ingredients

Scale

Sugared Cranberries & Rosemary

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4–5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Cake

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

For Rolling

  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Cocoa Hazelnut Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Ganache Topping

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries & Rosemary: In a small saucepan, combine water and 1/4 cup (50g) of the sugar. Bring to a simmer until sugar dissolves. Add rosemary sprigs and steep for 30 minutes. Remove rosemary. Add fresh cranberries to the syrup and simmer for a few minutes until they start to pop. Using a slotted spoon, transfer cranberries to a bowl. Roll cranberries in remaining sugar and let dry on parchment paper.
  2. Make Cake Batter: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it. Whisk together cake flour, cocoa powder, baking powder, and salt in a bowl. In a large bowl, beat egg yolks with 1/2 cup (100g) sugar until pale and thick. Mix in oil and vanilla extract. Gradually fold in dry ingredients.
  3. Whip Egg Whites: In a clean bowl, whisk egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add remaining 1/2 cup (100g) sugar and whip to stiff peaks. Gently fold egg whites into the egg yolk mixture in three additions, maintaining volume and airiness.
  4. Bake the Cake: Pour batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when lightly touched. Immediately invert the cake onto a clean kitchen towel dusted with cocoa powder and peel off the parchment paper. While still warm, roll the cake up with the towel along the short edge to form a log shape. Cool completely.
  5. Prepare Meringue Mushrooms: Preheat oven to 200°F (93°C). Beat egg white with cream of tartar and salt until soft peaks form. Gradually add sugar while beating to form stiff, glossy peaks. Pipe small mushroom caps and stems onto parchment paper. Bake for 1–1.5 hours until dry and crisp. Dust caps with cocoa powder. Melt chocolate and use it to glue stems to caps.
  6. Make Cocoa Hazelnut Whipped Cream: Chill mixing bowl and beaters. Whip cold heavy cream with Frangelico, confectioners’ sugar, and cocoa powder until soft peaks form. Gently fold in chopped hazelnuts if using.
  7. Assemble the Cake: Carefully unroll the cooled cake. Spread an even layer of the cocoa hazelnut whipped cream over the surface. Re-roll the cake tightly without the towel.
  8. Prepare Ganache Topping: Heat heavy cream until simmering and pour over chopped semi-sweet chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly until spreadable.
  9. Finish the Cake: Place rolled cake on a serving platter. Spread ganache evenly over the cake, creating bark-like texture with a spatula. Decorate with meringue mushrooms and sugared cranberries. Garnish with rosemary sprigs for a festive look.
  10. Chill and Serve: Refrigerate the yule log cake for at least 1 hour before serving to allow ganache to set and flavors to meld. Slice and serve chilled or at room temperature.

Notes

  • Use fresh cranberries, not frozen, for best results in sugaring process.
  • Room temperature eggs whip better for volume in the cake batter.
  • Dusting the towel with cocoa powder prevents sticking when rolling the cake.
  • Meringue mushrooms can be prepared a day in advance and stored in an airtight container.
  • For a non-alcoholic version, omit Frangelico or substitute with hazelnut extract.
  • Allow the ganache to cool slightly before spreading to avoid melting the whipped cream filling.
  • Handle the rolled cake gently to prevent cracking.

Find it online: https://justworthi.com/chocolate-yule-log-cake-with-sugared-cranberries-and-rosemary-recipe/