Ingredients:

  • 4 large eggs, separated (US/Metric - about 200g total)
  • ¾ cup (150g) granulated sugar (US/Metric)
  • ⅓ cup (30g) unsweetened cocoa powder, sifted (US/Metric)
  • ½ cup (60g) all-purpose flour, sifted (US/Metric)
  • 1 teaspoon vanilla extract (US/Metric - approx 5ml)
  • Pinch of salt (US/Metric - less than 1g)
  • 1 cup (2 sticks / 227g) unsalted butter, softened (US/Metric)
  • 3 cups (360g) confectioners' sugar, sifted (US/Metric)
  • ½ cup (50g) unsweetened cocoa powder, sifted (US/Metric)
  • ¼ cup (60ml) heavy cream (US/Metric)
  • 1 teaspoon vanilla extract (US/Metric - approx 5ml)
  • Pinch of salt (US/Metric - less than 1g)
  • Powdered sugar, for dusting (US/Metric)
  • Chocolate shavings, for bark (US/Metric - about 50g)
  • Marzipan mushrooms or other edible decorations (Optional - US/Metric - about 100g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the baking pan with parchment paper, leaving an overhang on two sides.
  2. Separate eggs. Beat egg yolks with sugar until pale and thick.
  3. In a separate bowl, whisk together cocoa powder, flour, and salt.
  4. Gently fold the dry ingredients into the egg yolk mixture.
  5. In a clean bowl, beat egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter in two additions, being careful not to deflate them.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Immediately turn the cake out onto a clean tea towel dusted with powdered sugar.
  10. Carefully peel off the parchment paper.
  11. Starting from one short end, roll the cake up tightly inside the tea towel.
  12. Let cool completely at room temperature (about 30 minutes). This helps the cake retain its shape when rolled later.
  13. In a large bowl, beat softened butter until light and fluffy.
  14. Gradually add the confectioners' sugar and cocoa powder, beating until combined.
  15. Add heavy cream, vanilla extract, and salt. Beat until smooth and creamy.
  16. Gently unroll the cooled cake.
  17. Spread a generous layer of chocolate buttercream evenly over the cake.
  18. Re-roll the cake tightly.
  19. Trim the ends of the log with a serrated knife to create clean, even edges.
  20. Spread a thin layer of buttercream over the entire log to create a bark effect.
  21. Use a fork to create ridges and texture in the buttercream, mimicking bark.
  22. Cut a diagonal slice from one end of the log and attach it to the side with buttercream to resemble a branch.
  23. Attach another trimmed end to the side of the cake to look like part of the log.
  24. Use a piping bag and star tip to create decorative swirls or rosettes (optional).
  25. Sprinkle generously with chocolate shavings to resemble bark.
  26. Dust with powdered sugar for a snow effect.
  27. Add marzipan mushrooms or other edible decorations if desired.
  28. Chill the Yule Log for at least 30 minutes before serving.