Ingredients
Equipment
Method
- Preheat your oven to 350° Fahrenheit. Grab a 17×12 inch rimmed baking sheet and prepare it by spraying it with non-stick baking spray. To take it a step further, line the bottom with parchment paper, allowing at least a one-inch overhang on all sides. This will help with easy removal later. A light spray on the parchment is also a good idea to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, instant coffee, and salt. Mix thoroughly and set aside. This step is important as it combines all the dry ingredients and ensures even distribution.
- In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light and well combined. The color should brighten as you whisk, creating a beautiful, fluffy mixture. Then, add in the sour cream, unsalted butter, and vanilla extract. Mix well until everything is fully incorporated.
- Now, it’s time to fold in the dry ingredients from your earlier bowl. Do this gently, taking care not to overmix; you want the batter to be just combined.
- In another clean bowl, whip the egg whites until stiff peaks form. This means that when you pull the whisk out, the whites should hold their shape. This is a crucial step, as it adds volume to your batter.
- Start by folding one-third of the whipped egg whites into the batter. This helps loosen the mixture. Once combined, gently add in the remaining egg whites, folding them until there are no visible white streaks left. Be careful not to deflate the egg whites; we want to keep that airy texture.
- Spread the batter evenly into your prepared baking pan. Use an offset spatula to ensure even distribution, then place it in the oven to bake for 10 to 12 minutes. The cake is done when it springs back to the touch.
- Once baked, let the cake cool for about 2 minutes. Meanwhile, prepare a clean kitchen towel by dusting it lightly with powdered sugar. Run a knife around the edges of your cake to loosen it, then carefully turn it out onto the towel. Slowly peel back the parchment paper, ensuring the cake doesn’t tear. Dust the top lightly with more powdered sugar.
- Take the towel and starting from one short end, roll the warm cake snugly, with the towel inside. This step is crucial as it helps form the log shape. Place the rolled cake seam-side down to cool completely for about an hour.
- While the cake cools, prepare the cream cheese filling. In a stand mixer, combine the softened cream cheese and powdered sugar and mix at medium speed for about a minute, then set it aside.
- In the stand mixer, whip the heavy cream and additional vanilla until medium-soft peaks form. Fold in the cream cheese mixture until smooth and fluffy.
- Next, for the ganache, place the semi-sweet chocolate chips in a mixing bowl. Heat the heavy cream in the microwave until steaming (but not boiling) for about a minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Whisk them together until combined and let the ganache cool to room temperature. If you want to speed this up, place it in the fridge for about 20 minutes.
- Once the ganache has cooled, whip it for about 3 to 4 minutes until it becomes light in color and thick. This will give it a lovely fluffy texture.
- Gently unroll the cake from the towel, ensuring none of it sticks. Spread the whipped cream filling evenly over the cake, making sure to leave about a quarter-inch border at the edges. Carefully re-roll the cake, using the towel to help you.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least an hour, or up to overnight. This chill time helps the flavors meld together beautifully.
- When you’re ready to frost, remove the cake from the fridge and unwrap it. Cut off about 3 inches from one end at a sharp angle to create a branch effect. Place this piece against the main log.
- Spread the whipped ganache around the entire cake, smoothing it with a frosting spatula. Use a fork or the spatula to create a bark-like texture, making it look rustic and authentic.
- Finally, dust with powdered sugar and decorate the cake with sugared cranberries and fresh rosemary or thyme. Your beautiful Yule Log Cake is now ready to be served!
Notes
When prepared ahead of time, the Yule Log Cake can be a delightful addition to any festive gathering. Just remember to store it properly to maintain its freshness.