Doc Bear's Yule Log Cake

Traditional French Christmas cake rolled with mascarpone whipped cream filling and covered in chocolate ganache to resemble a tree log. This elegant holiday centerpiece features chocolate sponge cake, rich cream filling, and realistic bark texturing, complete with sugared cranberry and rosemary decorations.

Ingredients

  • 3/4 Cup flour
  • 1/3 Cup Hershey's Special dark cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 4 each large eggs, divided
  • 3/4 Cup sugar
  • 5 Tbsp sour cream
  • 1/4 Cup butter, melted
  • 1 tsp vanilla extract
  • 1¼ Cups heavy whipping cream, cold
  • 0.75 Cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp kosher salt
  • 8 oz mascarpone cheese, soft but cold
  • 1 Fresh cranberries
  • 1 Rosemary sprigs
  • 1 Cup sugar

Instructions

  1. For the Chocolate Cake:
  2. Preheat oven to 350°F and line a 17 x 12-inch sheet pan with parchment paper, making sure the parchment paper is at least 1-inch larger on all sides of the pan for overhang, and set aside.
  3. The extra parchment will aid in rolling the log.
  4. Sift and whisk the flour, cocoa, baking powder and salt in a medium bowl and also set aside.
  5. Using a whisk and a large bowl, whisk together the egg yolks and sugar until well combined.
  6. Add in the sour cream, melted butter, and vanilla and continue whisking until well combined.
  7. Slowly add in the flour mixture and whisk until well combined, then set aside.
  8. Using a hand mixer on high speed, in a large bowl, whip the egg whites until stiff peaks form.
  9. Turn off the mixer and remove, then gently fold about 1/3 of the whipped eggs into the chocolate batter.
  10. Continue folding in the whipped eggs until all are incorporated and well combined.
  11. Spread the cake batter evenly onto the parchment prepared pan and bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted comes out clean, about 10 minutes.
  12. Remove pan from the oven and immediately remove the cake from the pan using the parchment paper and place it on the counter.
  13. While the cake is still hot, use the parchment paper and while starting at the narrower end, slowly and carefully roll the cake into a log, then set the cake aside and allow it to cool completely.
  14. For the Mascarpone Whipped Cream Filling
  15. Once the cake has completely cooled and ready to be filled, make the filling.
  16. Using a hand mixer on high, in a large bowl, whip the heavy whipping cream, powdered sugar, vanilla extract and salt until soft peaks form.
  17. Add the mascarpone cheese and continue to whip until stiff peaks form, this will happen really fast.
  18. Very carefully, unroll the cake, watching for areas where it may be stuck and need to be carefully released.
  19. Spread the mascarpone filling evenly onto the unrolled cake, then carefully roll it back up, this time without the parchment paper.
  20. Wrap the log in plastic wrap and with the seam side down, refrigerate for 2 hours.
  21. Make three (3) batches of Doc Bear's Chocolate Ganache when you are ready to decorate the yule log.
  22. First, use a serrated knife to gently cut off at a diagonal, a piece of the log about 3 inches in length.
  23. Using some of the chocolate ganache, attach this 3-inch log to the side of the larger log, to simulate a branch.
  24. Then, spread the remaining chocolate ganache all over the cake.
  25. Once completed, use a fork to create bark-like lines all over it, noting that these do not have to be straight lines.
  26. For the Sugared Decorations:
  27. Using a small saucepan over medium-high heat, add 1/2 cup of sugar and 1/2 cup of water and bring to a boil.
  28. Reduce heat and simmer until sugar has melted, 5 minutes.
  29. Remove from heat and let cool for 10 minutes.
  30. Spread about 1/2 cup of sugar evenly on a shallow pan, then carefully dip cranberries and rosemary sprigs in the sugar water and carefully roll in the sugar.
  31. Let items dry before adding to the cake.
  32. Use leftover sugar as snow and add other decorations, if desired.
  33. Refrigerate until ready to serve.