Recipe Index

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon instant coffee
• 1/2 teaspoon salt
• 4 large eggs, divided
• 3/4 cup granulated sugar
• 5 tablespoons sour cream
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 8 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• Sugared cranberries
• Rosemary or thyme

Method

1. Heat the oven to 350°F, spray a 17x12-inch rimmed baking sheet, and line it with parchment that overhangs all sides by at least 1 inch before spraying the paper lightly as well.
2. Whisk the flour, dark cocoa powder, baking powder, instant coffee and salt together in a medium bowl for the chocolate sponge.
3. Whisk the egg yolks with the granulated sugar in a large bowl until pale, then whisk in the sour cream, melted butter and teaspoon of vanilla extract.
4. Fold the dry cocoa mixture into the yolk mixture until the sponge batter is just combined.
5. Whip the egg whites to stiff peaks in another bowl, fold a third of the whites through the batter, and fold in the rest until no white streaks remain.
6. Spread the chocolate batter evenly in the prepared pan and bake the sponge for 10 to 12 minutes, until its center springs back when pressed gently.
7. Rest the hot sponge for 2 minutes, dust a clean kitchen towel with powdered sugar taken from the measured cup, turn the cake out onto the towel, and peel the parchment away slowly.
8. Dust the exposed sponge with more of the powdered sugar, roll the warm cake up in the towel from a short end, and leave the rolled cake seam-side down for about 1 hour to cool completely.
9. Beat the softened cream cheese with the powdered sugar for about 1 minute and set that sweetened cream cheese aside in a small bowl.
10. Whip the 2 cups heavy cream with the tablespoon of vanilla extract to medium-soft peaks, add the cream cheese mixture back in, and whip the filling on medium until creamy and fluffy.
11. Heat the cup of heavy cream in the microwave until steaming but not boiling, pour it over the semi-sweet chocolate chips, rest the ganache for a few minutes, and whisk it smooth.
12. Chill the ganache to room temperature or refrigerate it about 20 minutes, then whip it for 3 to 4 minutes until it lightens in color and turns thick and fluffy.
13. Unroll the cooled sponge carefully, spread the cream cheese filling over it leaving a 1/4-inch border, and re-roll the cake with the help of the towel.
14. Wrap the filled roll tightly in plastic and refrigerate the yule log for at least 1 hour before frosting it.
15. Cut about 3 inches from one end of the chilled roll at a sharp angle and set that piece against the side of the log as a branch.
16. Cover the log and branch with the whipped ganache, dragging a fork or spatula through the frosting to suggest bark, then dust the yule log with more powdered sugar and decorate it with rosemary or thyme and sugared cranberries.

Prep: 150 min · Cook: 12 min · Total: 162 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data