introduction
This Christmas Vertical Cake – Chocolate Yule Log is a showy cake that looks like a log. It uses light sponge, mascarpone frosting, and chocolate shards. The cake is easy to make with simple steps. For another rich holiday idea try the classic chocolate Christmas cake recipe.
why make this recipe
This cake looks special and tastes like chocolate and cream.
You can make it ahead and finish the decoration on the day.
Kids and guests will love the log shape and the chocolate pieces.
how to make Christmas Vertical Cake – Chocolate Yule Log
Ingredients :
- 8 eggs (room temperature)
- 250 g caster sugar
- 160 g all-purpose flour
- 80 g unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla paste or vanilla extract
- 8 g baking powder
- 500 g Mascarpone cheese (chilled)
- 400 g whipping cream (chilled)
- 120 g powdered sugar
- 2 tsp instant coffee powder
- 2 tbsp water (optional)
- 130 g bittersweet or dark chocolate (chopped)
- some melted chocolate (for sticking the chocolate shards)
- powdered sugar (for dusting)
Directions :
- Preheat the oven to 180°C (350°F).
- In a medium bowl, sift and mix together flour, cocoa, salt, and baking powder.
- In a large bowl, beat the eggs, sugar, and vanilla with a hand mixer until thick and pale.
- Gradually fold in the flour mixture.
- Divide the batter between two lined baking sheets.
- Bake for 10-15 minutes until a toothpick comes out clean.
- Cool the cakes for 5 minutes.
- Dust the cakes with powdered sugar.
- Invert each cake onto a flat surface.
- Cool the cakes completely.
- For the mascarpone frosting, mix mascarpone, powdered sugar, whipping cream, and coffee until creamy.
- Trim the edges of the cooled cakes.
- Cut each cake into three strips.
- Soak each strip with sugar syrup or coffee.
- Spread a thin layer of frosting on each strip.
- Roll each strip up in a spiral.
- Chill the rolled cakes for 1 hour.
- Melt the dark chocolate and spread it on parchment paper.
- Refrigerate the chocolate until it sets.
- Break the set chocolate into shards.
- Attach the chocolate shards to the sides of the chilled cake with melted chocolate.
- Dust the finished cake with powdered sugar before serving.
how to serve Christmas Vertical Cake – Chocolate Yule Log
Serve the cake chilled or at cool room temperature.
Cut with a sharp knife and wipe the blade between cuts.
Add extra powdered sugar or small berries for a fresh touch.
how to store Christmas Vertical Cake – Chocolate Yule Log
Keep the cake covered in the fridge for up to 3 days.
Store in an airtight container to keep the shards in place.
Do not freeze the assembled cake, freeze only unfilled sponge for later use.
tips to make Christmas Vertical Cake – Chocolate Yule Log
- Use room temperature eggs for better volume.
- Beat eggs and sugar until very pale for a light sponge.
- Chill the rolled cake well before adding shards.
- Warm a knife to cut neat slices without cracking the shards.
- Make the chocolate shards a day ahead to save time.
variation (if any)
- Add a hint of orange zest to the mascarpone for citrus flavor.
- Replace coffee with simple syrup if you want no coffee taste.
- Use milk chocolate for milder shards or white chocolate for contrast.
FAQs
Q: Can I use store-bought frosting?
A: Yes, but fresh mascarpone frosting gives the best texture and taste.
Q: Can I make this gluten-free?
A: Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend.
Q: How do I keep the shards from falling off?
A: Use melted chocolate as glue and press shards gently. Chill to set.
Q: Can I make the sponge ahead?
A: Yes, bake the sponge a day ahead and wrap it well until use.
Conclusion
This Chocolate Yule Log is a festive and elegant cake that you can make with simple steps and common ingredients. For more decoration ideas and a similar festive recipe see Festive Yule Log or Tree Trunk Cake – Jenny is baking.