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Yule Cake

Yule Cake

This beautiful Yule Cake is a soft, spongy, chocolate cake swirls and a light fluffy whipping cream filling topped with a creamy chocolate ganache.
5 from 1 vote
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Calories 4010 kcal

Ingredients
 

  • 4 Yolks, Room temperature
  • 4 White, Room temperature
  • ⅔ cup Granulated sugar, Divided
  • 2 tablespoon Oil
  • ½ cup All-purpose flour, Spooned and levelled
  • 2 tablespoon Cocoa powder, Sifted
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt

For The Filling

  • 1 cup Heavy whipping cream, Cold
  • 2 tablespoon Granulated sugar
  • 1 teaspoon Vanilla extract

For The Chocolate Ganache

  • 6 ounce Semi-sweet chocolate chips
  • ½ cup Heavy cream
  • 1 teaspoon Vanilla extract

For The Meringue Mushrooms

  • 1 Egg white, Room temperature
  • ¼ cup Granulated sugar
  • ⅛ teaspoon Cream of tartar
  • ⅛ teaspoon Salt
  • ½ teaspoon Vanilla extract
  • 2 tablespoon Semi-sweet chocolate chips, Melted

Instructions
 

How To Make The Sponge Cake

  • Preheat the oven to 375℉.
  • Line a baking sheet of 15X10X1 inch and grease the parchment paper.
  • Just like any other sponge cake, start by separating the egg yolks. Beat the yolks until pale and double in size. This might take 4-5 minutes.
    4 Yolks
  • Gradually add ⅓ cup of the granulated sugar and keep whisking. The mixture will become thick and pale in colour.
    ⅔ cup Granulated sugar
  • Add the oil and mix.
    2 tablespoon Oil
  • Sift all dry ingredients twice to aerate the flour and gently add them to the yolk mixture. The batter will be thick, and that is okay.
    ½ cup All-purpose flour, 2 tablespoon Cocoa powder, 1 teaspoon Baking powder, ¼ teaspoon Salt
  • Wipe the mixing bowl and the whisk attachment with white vinegar, and whip the egg whites until soft peaks form.
    4 White
  • Gradually add the remaining ⅓ cup sugar and mix until the mixture reaches the stiff peaks.
  • Gently mix the yolk mixture into the egg white mixture and mix. Do not overbeat and overmix the mixture because it will cause deflating the batter. Spread the batter onto the baking sheet and smooth the surface with a spatula.
  • Bake the sponge for 10-12 minutes, then let it cool down ONLY for Five minutes. Put a clean kitchen towel on the clean counter, and sift about two tablespoons of cocoa powder on the towel.
  • Flip the baked cake on the towel and peel off the parchment paper. Start rolling the cake in a jelly-roll style from the short side. Let the log cool down completely on the cooling rack!

How To Make The Filling

  • Whisk the cream until soft peaks form.
    1 cup Heavy whipping cream
  • Gradually add the sugar, one tablespoon at a time and beat the cream until firm peaks form.
    2 tablespoon Granulated sugar
  • Add vanilla extract and beat.
    1 teaspoon Vanilla extract

How To Make The Chocolate Ganache

  • Heat the cream in the microwave or in the oven until it simmers on the edges.
    6 ounce Semi-sweet chocolate chips
  • Remove it from the microwave or oven and pour it over the chopped chocolate. Let the bowl sit on the counter for 5 minutes.
    ½ cup Heavy cream
  • After 5 minutes, stir the mixture until all the chocolate is melted. Add vanilla extract.
    1 teaspoon Vanilla extract
  • Leave the bowl on the counter for half an hour until the mixture has thickened. The mixture should be thick but not too stiff and still spreadable.

Assembly

  • Unroll the log gently to avoid breaking or tearing it. Spread the filling over the cake sheet and avoid an inch from the short sides.
  • Smooth out the filling evenly. Start rolling the log from the short side that is close to you.
  • Spread the chocolate ganache over the log and use a small spatula or the tip of a small spoon to create tree bark designs on the chocolate ganache.

How To Make The Meringue Mushrooms

  • Whisk the egg whites, salt, and cream of tartar at medium speed using the whisk attachment until they look foamy and just beginning to turn white.
    1 Egg white, ⅛ teaspoon Cream of tartar, ⅛ teaspoon Salt
  • While whipping the whites, add the sugar very slowly.
    ¼ cup Granulated sugar
  • Add vanilla extract now and whip. Transfer the meringue mixture to a piping bag fitted with a large round tip and pipe half of the meringue in 1-inch diameter domes onto a lined baking sheet. Pipe the other half in a tall kiss, and to do that, when finishing the piping, pull your hand up.
    ½ teaspoon Vanilla extract
  • Bake the meringues in a 200℉ oven for one hour and a half. Let them cool completely. Make a small hole at the bottom of the dome meringue.
  • Dip the tip of the tall dome into melted chocolate and press it into the hole at the bottom of the other dome meringue. Let the chocolate harden, and place the mushrooms on the log while the ganache is soft. Put the log in the fridge until it is firm.
    2 tablespoon Semi-sweet chocolate chips

Nutrition

Calories: 4010kcalCarbohydrates: 381gProtein: 59gFat: 256gSaturated Fat: 136gPolyunsaturated Fat: 19gMonounsaturated Fat: 82gTrans Fat: 0.3gCholesterol: 1193mgSodium: 1703mgPotassium: 2097mgFiber: 21gSugar: 294gVitamin A: 6386IUVitamin C: 2mgCalcium: 724mgIron: 20mg
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