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Martha Stewart-Inspired Yule Log Cake

Close-up of Martha Stewart-Inspired Yule Log Cake showing its texture
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A tender chocolate sponge rolled around a cloud of whipped cream and finished with a silky chocolate ganache, this yule log cake is inspired by Martha Stewart’s classic American entertaining style. The cake is light and airy, the filling is barely sweet, and the ganache sets to a glossy finish that looks impressive but comes together with everyday ingredients.

Ingredients

Scale

For the Cake

  • 1/2 cup (63g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1g) kosher salt
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) whole milk

For the Filling

  • 1 1/2 cups (360ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract

For the Ganache

  • 8 oz (227g) semisweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tbsp (28g) unsalted butter, softened
  • 1 tbsp (12g) granulated sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10×15-inch (25x38cm) rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the short sides, and lightly grease the paper.
  2. Whisk the flour, cocoa powder, baking powder, and salt in a small bowl until no streaks of cocoa remain; set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes. The mixture should fall in a slow ribbon from the beaters; if it looks thin, keep beating.
  3. Beat in the vanilla and milk on low speed. Sift the dry ingredients over the egg mixture in two additions and fold gently with a rubber spatula just until combined; stop as soon as no dry streaks remain, because overmixing deflates the batter.
  4. Spread the batter evenly into the prepared pan with an offset spatula, smoothing it to the corners. Bake until the cake springs back when lightly pressed in the center and a toothpick inserted comes out clean, 12 to 15 minutes.
  5. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges, then invert it onto the sugared towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short side. Let it cool completely in the towel, seam side down, about 30 minutes.
  6. Make the filling: chill a large bowl and the beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form, 1 to 2 minutes; do not overbeat or the cream will turn grainy.
  7. Gently unroll the cooled cake and remove the towel. Spread the whipped cream evenly over the cake, leaving a 1/2-inch border on all sides. Re-roll the cake from the same short side, without the towel, and place it seam side down on a serving platter. Refrigerate while you make the ganache.
  8. Make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream, butter, and granulated sugar in a small saucepan over medium heat until it just begins to simmer around the edges, about 3 minutes; do not let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently with a spatula until smooth and glossy.
  9. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable frosting consistency, 15 to 20 minutes. If it becomes too stiff, set the bowl over a pan of barely simmering water and stir briefly to loosen.
  10. Spread the ganache over the top and sides of the chilled cake, using a small offset spatula to swirl the surface and create a bark-like texture. If desired, drag the tines of a fork along the log to make wood-grain lines. Refrigerate until the ganache is set, at least 30 minutes, before slicing with a serrated knife.

Notes

Store the cake covered in the refrigerator for up to 3 days. To freeze, wrap the unglazed rolled cake tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator before glazing. The cake can be baked and rolled in the towel up to 1 day ahead; keep it wrapped at room temperature. The ganache can be made up to 2 days ahead and refrigerated; rewarm gently over a pan of simmering water before spreading. Serve chilled or let it stand at room temperature for 15 minutes before slicing.

Nutrition

Keywords: yule log cake, chocolate roll cake, buche de noel, Martha Stewart inspired, chocolate sponge cake, whipped cream filling, chocolate ganache, Christmas dessert, holiday cake, rolled cake

Find it online: https://marthadishes.com/martha-stewart-yule-log-cake-recipe/