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Perfect Triple Chocolate Yule Log Cake

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An indulgent yet straightforward holiday dessert featuring a soft chocolate sponge, triple chocolate mousse layers, and a glossy ganache topping. Perfect for festive gatherings and chocolate lovers.

Ingredients

  • All-purpose flour – 1 cup (120g)
  • Cocoa powder, unsweetened – ⅓ cup (35g)
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 4, at room temperature
  • Salt – ⅛ teaspoon
  • Baking powder – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Butter, melted – 2 tablespoons (unsalted, cooled)
  • Dark chocolate (70% cocoa), chopped – 3 oz (85g)
  • Milk chocolate, chopped – 3 oz (85g)
  • White chocolate, chopped – 3 oz (85g)
  • Heavy cream – 1 ½ cups (360ml), divided
  • Powdered sugar – 2 tablespoons
  • Vanilla extract – ½ teaspoon
  • Dark chocolate, chopped – 4 oz (115g)
  • Heavy cream – ⅔ cup (160ml)
  • Butter – 1 tablespoon

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving some overhang on the sides.
  2. Sift together the flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
  3. In a separate large bowl, beat the eggs with sugar and vanilla extract on high speed until thick, pale, and tripled in volume (about 5 minutes).
  4. Gently fold the dry ingredients into the egg mixture using a spatula, then fold in the melted butter.
  5. Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until the cake springs back when lightly pressed and a toothpick comes out clean.
  6. Immediately invert the cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper and roll the cake up with the towel inside. Let it cool completely rolled up.
  7. Melt the dark, milk, and white chocolates separately over simmering water or in short microwave bursts. Let cool slightly.
  8. Whip 1 cup (240 ml) of heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Divide the whipped cream into three portions. Fold each portion into a different melted chocolate to create three mousses.
  10. Unroll the cooled sponge carefully. Spread the dark chocolate mousse over one-third of the sponge, milk chocolate mousse over the next third, and white chocolate mousse on the final third. Roll the cake back up without the towel.
  11. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours or overnight to set.
  12. Heat ⅔ cup (160ml) heavy cream until just boiling, then pour over chopped dark chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.
  13. Unwrap the cake and place it on a serving platter. Pour the ganache over the cake, letting it drip naturally. Chill again for 30 minutes before serving.

Notes

Roll the sponge while still warm to prevent cracking. Use a serrated knife dipped in hot water for clean slices. The mousse and ganache cover minor cracks. Chilling the assembled cake is essential for firm mousse and clean slicing. For gluten-free, substitute all-purpose flour with almond flour; for dairy-free, use coconut cream and dairy-free chocolate.

Nutrition

Keywords: Yule Log, Chocolate Cake, Holiday Dessert, Triple Chocolate, Mousse Cake, Ganache, Festive Dessert

Find it online: https://junomeals.com/perfect-triple-chocolate-yule-log-cake-recipe-easy-holiday-dessert-idea/