Chocolate Yule Log Cake Recipe

Ingredients:

For the Cake:

• All-purpose flour – 1/2 cup (60g)
• Cocoa powder – 1/4 cup (30g) (unsweetened)
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Granulated sugar – 1 cup (200g)
• Eggs – 3 large
• Vanilla extract – 1 tsp
• Vegetable oil – 1/4 cup (60ml)
• Water – 1/4 cup (60ml)
• Boiling water – 1/4 cup (60ml)

For the Chocolate Buttercream:

• Unsalted butter – 1/2 cup (115g), softened
• Powdered sugar – 1 1/2 cups (180g)
• Cocoa powder – 1/4 cup (30g)
• Vanilla extract – 1 tsp
• Heavy cream – 2-3 tbsp
• Dark chocolate – 100g, melted (optional for extra richness)
• Pinch of salt

For Decorating:

• Powdered sugar (for dusting)
• Fresh berries (like cranberries or raspberries) and mint leaves (optional)

Instructions:

1. Prepare the Cake:
   • Preheat the oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper, allowing the paper to hang over the edges for easy removal.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients:
   • In a separate large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes. Add the oil, vanilla extract, and water, mixing until combined.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, mixing until smooth.
5. Add Boiling Water:
   • Slowly stir in the boiling water. The batter will be thin, which is perfect for a light and moist cake.
6. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Roll the Cake:
   • Once baked, remove the cake from the oven. While it’s still hot, place a clean kitchen towel on the counter and sprinkle it with powdered sugar.
   • Carefully flip the cake out of the pan onto the towel. Peel off the parchment paper, then gently roll the cake up with the towel, starting from the short end.
   • Let it cool completely, still rolled up in the towel.
8. Make the Chocolate Buttercream:
   • While the cake cools, beat the softened butter in a bowl until smooth and creamy. Gradually add the powdered sugar and cocoa powder, then beat in the vanilla extract and a pinch of salt.
   • Add the melted chocolate (optional) and 2-3 tablespoons of heavy cream to achieve a spreadable consistency.
9. Unroll the Cake:
   • Once the cake has cooled completely, gently unroll it. Spread a generous layer of chocolate buttercream over the inside of the cake, leaving about an inch around the edges.
10. Roll the Cake Again:
    • Carefully roll the cake back up without the towel. Place it seam-side down on a serving platter.
11. Decorate the Yule Log:
    • Use the remaining buttercream to frost the outside of the cake, creating a “bark” effect by using a fork to make texture lines.
    • Dust the finished Yule log with powdered sugar for a snowy effect. If desired, garnish with fresh berries and mint leaves for a festive touch.
12. Serve:
    • Slice the Yule log and serve. It can be refrigerated for a few days or frozen for later enjoyment!

Tips:

• You can get creative with the decorations—add edible holly or chocolate shavings for extra flair.
• For a more traditional touch, use a bit of rum or orange liqueur in the cake or frosting.
• This cake is rich and perfect for a holiday dessert!