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Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe

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★★★★★

4.4 from 111 reviews

This decadent Chocolate Yule Log Cake is a festive dessert featuring a moist chocolate sponge rolled with rich cocoa hazelnut whipped cream and topped with a glossy ganache. Adorned with sugared cranberries, rosemary sprigs, and delicate meringue mushrooms, this classic holiday treat combines impressive presentation with indulgent chocolate flavors.

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: In a small saucepan, combine water and 1 cup (200g) of the granulated sugar and bring to a boil. Add the fresh cranberries and rosemary sprigs and simmer for 5 minutes until cranberries soften slightly. Remove cranberries and rosemary with a slotted spoon to a wire rack. Sprinkle with remaining 1/4 cup (50g) sugar and allow to dry and crystallize.
  2. Make the Cake Batter: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly. In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt. In another large bowl, beat egg yolks with 1/2 cup (100g) sugar until pale and light. Add oil and vanilla extract and mix until combined. Gradually fold in the dry ingredients until smooth.
  3. Beat Egg Whites: In a clean, dry bowl, beat egg whites until foamy, add 1/2 teaspoon cream of tartar and a pinch of salt, then gradually add the remaining 1/2 cup (100g) sugar and beat until stiff, glossy peaks form.
  4. Combine Mixtures: Gently fold about one-third of the egg whites into the yolk batter to lighten it, then carefully fold in the remaining whites until just combined, preserving volume.
  5. Bake the Sponge: Pour batter evenly into the prepared pan, spreading it smooth. Bake for about 12-15 minutes or until the cake springs back when lightly pressed and a toothpick inserted comes out clean.
  6. Roll the Cake: While warm, invert the cake onto a clean kitchen towel dusted with the 3 tablespoons cocoa powder. Peel off the parchment paper. Starting from one short end, gently roll the cake up with the towel and let cool completely on a wire rack.
  7. Prepare Cocoa Hazelnut Whipped Cream: In a chilled bowl, whip heavy cream with confectioners’ sugar, cocoa powder, and Frangelico liqueur until soft peaks form. Fold in finely chopped hazelnuts if using. Keep chilled.
  8. Unroll and Fill: Carefully unroll the cooled cake. Spread the cocoa hazelnut whipped cream evenly over the cake surface, then reroll the cake tightly without the towel. Chill to set for about 30 minutes.
  9. Make Ganache Topping: Heat heavy cream until steaming but not boiling. Pour over chopped semi-sweet chocolate and let stand for 2 minutes. Stir gently until smooth and glossy. Cool slightly to thicken.
  10. Frost the Cake: Place the rolled cake on a serving platter. Spread ganache evenly over the outside of the cake in a bark-like pattern. Refrigerate until ganache is set.
  11. Prepare Meringue Mushrooms: Preheat oven to 200°F (95°C). Beat egg white with cream of tartar and salt until frothy. Gradually add sugar and beat until stiff, glossy peaks form. Using piping bags, shape small mushroom caps and stems on parchment paper. Optionally dust caps with cocoa powder. Bake for 1.5 to 2 hours until dry. Let cool. Use melted chocolate to attach caps to stems.
  12. Decorate Cake: Arrange sugared cranberries, rosemary sprigs, and meringue mushrooms on and around the Yule log for a festive finish. Serve chilled or at room temperature.

Notes

  • Use fresh cranberries, do not substitute frozen as they may become mushy.
  • Chilling the cake after rolling helps it hold its shape and makes frosting easier.
  • Meringue mushrooms require low and slow baking to dry thoroughly; be patient for best results.
  • Substitute Frangelico with hazelnut extract or omit for a non-alcoholic version of the whipped cream.
  • For a gluten-free version, substitute cake flour with a gluten-free flour blend suitable for cakes.

Keywords: Chocolate Yule Log, Bûche de Noël, Holiday Cake, Christmas Dessert, Chocolate Cake Roll, Festive Cake, Cocoa Hazelnut Cream, Meringue Mushrooms

Find it online: https://mjrecipe.com/chocolate-yule-log-cake-with-sugared-cranberries-rosemary-and-hazelnut-whipped-cream-recipe/