30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cousin Bartholomew's Chocolate Chestnut Yule Log
Cousin Bartholomew's Chocolate Chestnut Yule Log
Cousin Bartholomew's Chocolate Chestnut Yule Log
⏱3h
👥8
🔥450 cal
Medium
🍽️Holiday
A classic Yule Log featuring a moist chocolate sponge, a creamy chestnut filling, and a simple chocolate ganache. Perfect for a festive holiday dessert.
A classic Yule Log featuring a moist chocolate sponge, a creamy chestnut filling, and a simple chocolate ganache. Perfect for a festive holiday dessert.
Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
Combine all Sponge Cake ingredients and beat until smooth. Pour into prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Chestnut Filling. In a bowl, whip the Heavy cream until soft peaks form. Gently fold in the Chestnut puree, Powdered sugar, and Rum (if using).
Once the cake is cooled, carefully roll it up tightly with a clean kitchen towel. Let cool completely.
Prepare the Chocolate Ganache. Heat the Heavy cream in a saucepan until simmering. Pour over the Chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
Unroll the cooled cake and spread evenly with the Chestnut Filling. Re-roll the cake tightly.
Frost the entire Yule Log with the Chocolate Ganache. Decorate as desired.
Ingredients
8
1 cup120 gAll-purpose flour
1/2 cup60 gUnsweetened cocoa powder
1 tsp5 mLBaking powder
1/4 tsp1.25 mLSalt
1/2 cup113 gButter-softened
3/4 cup150 gGranulated sugar
22Eggs
1/2 cup120 mLMilk
1 tsp5 mLVanilla extract
1 cup240 mLHeavy cream
1 cup160 gChestnut puree
1/4 cup50 gPowdered sugar
1 tbsp15 mLRum-optional
8 oz227 gSemi-sweet chocolate chips
1/2 cup120 mLHeavy cream
Equipment
Jelly roll pan
Mixer
Saucepan
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
Combine all Sponge Cake ingredients and beat until smooth. Pour into prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Chestnut Filling. In a bowl, whip the Heavy cream until soft peaks form. Gently fold in the Chestnut puree, Powdered sugar, and Rum (if using).
Once the cake is cooled, carefully roll it up tightly with a clean kitchen towel. Let cool completely.
Prepare the Chocolate Ganache. Heat the Heavy cream in a saucepan until simmering. Pour over the Chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
Unroll the cooled cake and spread evenly with the Chestnut Filling. Re-roll the cake tightly.
Frost the entire Yule Log with the Chocolate Ganache. Decorate as desired.
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