Print

Decadent Triple Chocolate Yule Log

triple chocolate yule log - featured image
Print Recipe

A rich and festive dessert featuring a chocolate sponge cake, smooth chocolate mousse filling, and glossy chocolate ganache topping. Perfect for holiday celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 oz (170g) semi-sweet chocolate, finely chopped
  • 1 1/2 cups (360ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4 oz (115g) bittersweet chocolate, chopped
  • 2/3 cup (160ml) heavy cream
  • 1 tablespoon unsalted butter, softened
  • Powdered sugar for dusting (optional)
  • Fresh berries or edible gold stars for decoration (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar on high speed for 5-7 minutes until thick, pale, and tripled in volume.
  3. Sift cocoa powder, flour, and salt together. Gently fold dry ingredients into egg mixture in three batches. Stir in vanilla extract.
  4. Pour batter evenly into prepared pan and smooth the top. Bake for 12-15 minutes until cake springs back lightly and a toothpick comes out clean.
  5. Dust a clean kitchen towel with powdered sugar. Immediately invert the cake onto the towel, peel off parchment paper, and roll the cake with the towel inside. Let cool completely rolled up.
  6. Melt semi-sweet chocolate gently over a double boiler or microwave in short bursts. Let cool slightly.
  7. Whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold one-third of whipped cream into melted chocolate, then fold in the rest gently to create mousse.
  8. Unroll cooled sponge carefully and spread chocolate mousse evenly, leaving a small border. Roll back up tightly but gently.
  9. Heat heavy cream for ganache until just simmering. Pour over bittersweet chocolate and let sit for a minute. Stir until smooth, then mix in softened butter.
  10. Place rolled cake on serving platter. Pour or spread ganache over top and sides, creating bark-like texture with a fork or spatula. Chill at least 1 hour before serving.

Notes

Whip eggs until thick and pale for a light sponge. Fold dry ingredients gently to keep batter airy. Roll sponge while warm to prevent cracking. Use cold bowls and cream for best mousse texture. Chill assembled log before slicing for clean cuts. Variations include nut additions, fruit infusions, dairy-free substitutions, and spiced chocolate.

Nutrition

Keywords: yule log, chocolate dessert, holiday dessert, festive dessert, chocolate mousse, chocolate ganache, sponge cake, Christmas dessert

Find it online: https://blingbite.com/decadent-triple-chocolate-yule-log-recipe-easy-perfect-festive-dessert/