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Perfect Yule Log Cake Recipe 5 Easy Steps with Dark Chocolate Ganache and Meringue Mushrooms

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A festive and approachable yule log cake featuring a light chocolate sponge, silky dark chocolate ganache, and whimsical meringue mushrooms, perfect for holiday celebrations.

Ingredients

Scale
  • 4 large eggs, room temperature (separated)
  • ½ cup granulated sugar (100g)
  • ⅔ cup all-purpose flour, sifted (75g)
  • ¼ cup unsweetened cocoa powder (25g)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 7 oz dark chocolate, chopped (70% cocoa recommended) (200g)
  • ¾ cup plus 1 tbsp heavy cream (200ml)
  • 1 tbsp unsalted butter
  • 2 large egg whites, room temperature
  • ½ cup superfine sugar (100g)
  • 1 tsp white vinegar
  • Unsweetened cocoa powder for dusting

Instructions

  1. Preheat the oven to 350°F (180°C). Line a 15×10 inch baking sheet with parchment paper and lightly grease it.
  2. Separate the eggs into yolks and whites. Whisk the egg yolks with half the sugar (½ cup / 50g) until pale and creamy, about 2-3 minutes. Stir in the vanilla extract.
  3. Sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the yolk mixture using a spatula.
  4. In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining sugar (½ cup / 50g) while whipping until stiff, glossy peaks form, about 5 minutes.
  5. Gently fold the whipped egg whites into the chocolate batter in thirds, preserving as much air as possible.
  6. Pour the batter into the prepared baking sheet and smooth evenly. Bake for 12-15 minutes until the cake springs back lightly and a toothpick comes out clean.
  7. While still warm, flip the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and roll the cake up with the towel inside. Let cool completely rolled up.
  8. Heat the cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in butter for shine. Cool slightly until spreadable.
  9. Unroll the cooled cake gently and spread a thin layer of ganache inside. Re-roll without the towel and place on a serving plate.
  10. Spread the remaining ganache over the outside of the log using an offset spatula, creating a bark-like texture by swirling the surface. Chill in the fridge for at least 1 hour to set.
  11. Preheat oven to 200°F (90°C). Beat egg whites with vinegar until soft peaks form. Gradually add superfine sugar, beating until stiff and glossy.
  12. Pipe mushroom caps and stems onto parchment paper. Bake for about 1.5 hours until dry and crisp. Dust with cocoa powder.
  13. Arrange meringue mushrooms on and around the yule log. Add extra cocoa powder dusting for a woodland feel.

Notes

Use fresh eggs for better volume and texture. Fold egg whites gently to keep sponge light. Roll the cake while warm to prevent cracking. Use good quality 70% dark chocolate for ganache. Bake meringue mushrooms low and slow for crispness. Meringue mushrooms can be made a day ahead and stored airtight. For dairy-free, substitute heavy cream with coconut cream and use dairy-free chocolate.

Nutrition

Keywords: Yule log cake, Bûche de Noël, chocolate cake, holiday dessert, dark chocolate ganache, meringue mushrooms, festive cake, Christmas dessert

Find it online: https://magnetmeal.com/perfect-yule-log-cake-recipe-5-easy-steps-with-dark-chocolate-ganache-and-meringue-mushrooms/