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–+ servings
Yule log decorated with herb and pears

Yule Log Cake

Serve this delicious yule log on the winter solstice, Christmas Eve or on New Year's as a symbol of good luck for the new year.
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Cook Time 30 minutes
Additional Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 12
Calories 641 kcal

Ingredients
  

Cake

  • 1 box chocolate cake
  • extra egg if box mix calls for only two
  • 1 pkg chocolate pudding mix 3.9 oz

Filling

  • 1 cup of softened butter
  • 4 cups of powdered sugar
  • 1 tablespoon of vanilla extract
  • 2 or more tablespoons milk

Chocolate Ganache

  • 1 pint heavy cream
  • 2 bars semi-sweet chocolate reserve 2 squares for decorating
  • 2 cups powdered sugar
  • 1/2 cup pistachios crushed
  • 2 squares of chocolate grated
  • various fresh or dried fruits and herbs

Instructions
 

  • Line a jelly roll pan with parchment paper
  • Make the cake by following the box directions and adding in an extra egg if the directions only call for 2 eggs and the pudding mix.
  • While the cake is baking prepare a large piece of parchment paper sprinkled with powdered sugar.
  • Once cake has baked let cook for a couple of minutes and while it's still warm flip onto the parchment paper. If the parchment paper from the pan is still on top of the cake remove it.
  • Roll the cake up starting at the short end and then place it the refrigerator for 30 mins.
  • Meanwhile make the filling by combining the butter, vanilla, powdered sugar and as much milk as you need to get a nice spreadable filling. (about 2 T)
  • Remove the cake from the refrigerator and spread on the filling leaving the edges clear as the filling will spread out as you roll it back up.
  • Re-roll the cake back up, lifting and pushing it together while also removing the parchment paper. Transfer carefully to a serving platter and refrigerate as you make the ganache topping.
  • Once the ganache is made remove the yule log from the refrigerator. Spread the ganache all over the cake and around the serving platter. Garnish the top with grated chocolate, crushed pistachios and place the pears and mint around the sides.
  • Serve immediately or refrigerate.

Notes

My jelly roll pan is 15 x 12 x 1. That's a little bigger than most. So if you are using a box cake mix it will probably be too much in a smaller pan. In fact, I think mine was a little too much. I suggest reserve some for another pan to make a branch or another small cake.

Nutrition

Serving: 1gCalories: 641kcalCarbohydrates: 77gProtein: 4gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 104mgSodium: 343mgFiber: 2gSugar: 71g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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