Chocolate Mascarpone Yule Log Cake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
20
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Course
Dessert
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Cuisine
Swiss, International
Chocolate Mascarpone Yule Log Cake
Description
The cake begins with a sponge made by whipping eggs and sugar until firm, then gently folding in flour and cocoa powder. Melted butter is added for moisture. After baking on a parchment-lined tray, the hot sponge is rolled in a towel to shape and left to cool. The filling combines mascarpone and whipped cream sweetened with sugar, then spread evenly on the unrolled sponge with a layer of sour cherry jam before re-rolling. This layered approach provides a creamy and mildly tangy interior contrasting the chocolate sponge.
For decoration, a chocolate ganache made from dark chocolate, whipping cream, and butter is prepared, often combined with milk and white chocolates for variety and visual appeal. This glossy, rich topping coats the roll, creating a yule log appearance. The cake is refrigerated to set the filling and ganache, enhancing melding of flavors.
This dessert is well suited for festive occasions, offering a combination of chocolate richness and fresh berry highlight in a traditional holiday format. The balance of textures—from the soft sponge to creamy filling and smooth ganache—makes for an elegant treat that can be sliced and served individually.
Ingredients
Sponge:
- 5 egg medium
- 6 tbsp sugar
- 2 tbsp cocoa powder
- 4 tbsp flour
- 2 tbsp butter melted
- salt a pinch
Cream:
- 250 g mascarpone
- 200 g whipping cream
- 50 g sugar
- 150 g sour cherry jam
Decoration:
- 200 g dark chocolate
- 150 ml whipping cream
- 25 g butter
- 50 g milk chocolate
- 50 g white chocolate
- 50 g dark chocolate
Instructions
Sponge:
- Add a pinch of salt to the eggs and mix until they become firm and triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the flour and cocoa powder with gentle upward movements.
- Preheat the oven to 180 °C (350 °F). Line a large baking tray, 30/40 cm (12x16 inches) in size, with parchment paper. Pour the mixture into the pan and smooth it out. Bake for 15 minutes. When ready, flip onto a clean towel. Roll up the towel while the cake is still hot. Leave the roll to cool.
Cream:
- Mix the whipping cream with a teaspoon of vanilla sugar until you get a firm foam.
- Mix the mascarpone with the powdered sugar until it becomes creamy.
- Incorporate the whipped cream into the mascarpone with upward movements.
- Carefully unroll the sponge and spread it with the mascarpone cream. Place a couple of spoonfuls of the jam on top. Roll carefully and refrigerate for a few hours.
Decor:
- Bring the whipping cream to a boil. Turn off the heat and add the chocolate broken into pieces. Stir well. Spread the glaze over the roulade and leave to cool. Decorate the roll with the remaining chocolate.
- Cut the roll into even slices using a knife, running the blade under hot water for a smooth cut.
Serve!
Notes
User Reviews
Overall Rating
4.9
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