Step 1

Note to baker

Step 2

Make the ganache ahead of time and let it set

Step 3

You can even make the filling prior to baking the sponge and leave in the fridge until needed

Step 4

To make the sponge

Step 5

Preheat the oven to 200 °C (400 °F)

Step 6

Mix cocoa powder, flour and salt and sift everything to remove lumps and set aside

Step 7

Melt the butter and apply a light coating to the half sheet pan. Cut a parchment that fits the bottom of the pan and stick it to the pan. Apply a light coating of butter on the parchment with a brush

Step 8

Place eggs and sugar in the bowl of the stand mixer and place over a double boiler

Step 9

Heat the egg and sugar mixture to 36 °C (or just warm to the touch), stirring all the time. Do not let the bottom of the bowl touch the hot water.

Step 10

Once warm enough, whisk the mixture on medium-high until the batter is pale, thick and almost tripled in volume. This may take around 5-10 minutes

Step 11

The batter should be at the ‘ribbon consistency’, like shown in the image above in the blog post

Step 12

Add 1/3 of the flour+cocoa powder mix to this batter and mix on low speed for 2 seconds just to mix slightly, not all the way. Add some more flour +cocoa and mix on low speed for 3 seconds. Add the rest of it take the bowl out of the mixer. Add vanilla and coffee if using

Step 13

Finish mixing by hand using a spatula. Use gentle folding motion (just like how you would mix flour to cake batter) Do not overmix or deflate the batter. Make sure no flour is stuck to bottom of the bowl. Stop mixing/folding as soon as flour disappears. The final batter should be thick and voluminous (almost like soft whipped cream)

Step 14

Now pour this batter onto the prepared tray and gently spread using a spatula (or offset spatula) the batter should be evenly spread to get a nice even sheet cake. Try not to deflate the mixture while doing this or your cake will be flat and rubbery

Step 15

Once spread, gently tap the tray on the table a couple of times to release any big air bubbles trapped in the batter

Step 16

Place in the preheated oven and bake for about 8-10 minutes. Check to see if the cake is dry to the touch. Slight stickiness is fine. If there are wet areas, leave for another minute or two. Do not over bake the sponge. Overbaking will dry out the sponge, which will cause cracking when rolling

Step 17

While the sponge is baking, lay a tea towel on the table and dust it with a coating of icing sugar

Step 18

As soon as the sponge is done, remove from the oven

Step 19

Leave pan to cool slightly for about 5 minutes. Run a spatula around the pan to release the sides of the sponge (sides may be stuck to the pan)

Step 20

Then invert the pan over the prepare tea towel, once the sponge drops onto the tea towel, lift the pan off

Step 21

Carefully peel off the parchment paper

Step 22

Dust the sponge with a light coating of icing sugar

Step 23

While still warm, roll the sponge along with the tea towel, into a log and set aside to cool completely

Step 24

Rolling the sponge while still warm is important to prevent cracking later

Step 25

To make the ganache

Step 26

Roughly chop chocolate into small pieces and place in a heat resistant bowl (glass is best)

Step 27

Bring cream to a vigorous boil

Step 28

Pour the boiling cream over the chocolate (make sure most of the chocolate are submerged)

Step 29

Let it sit for 2 minutes

Step 30

Slowly mix using a spatula in circular motions. Take care not to incorporate too much air

Step 31

Once all the chocolate is melted, cover and leave to cool

Step 32

As it cools it will reach spreadable consistency. You can speed up cooling by placing this in the fridge. If the ganache is set too hard, just microwave (5-10 second burst) and stir again or leave at room temperature to thaw

Step 33

To make filling (fluffy cream)

Step 34

Beat the cream cheese in the bowl of a mixer on low speed until just smooth (paddle attachment is easier)

Step 35

Add the powdered sugar and beat until smooth for about 1 minute

Step 36

Change to whisk attachment. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding any more cream

Step 37

Once all the cream is added, increase the speed to medium-high and beat until fluffy and stiff peaks form when you lift the whisk (for about 2-4 minutes). Do not over whip

Step 38

Add the vanilla and beat to incorporate

Step 39

Transfer the frosting into a small bowl, cover and leave in the refrigerator until needed

Step 40

To make the sugar syrup

Step 41

Place sugar and water in a saucepan bring to boil and stir to dissolve sugar

Step 42

Simmer for 1 minute and leave to cool

Step 43

You can add flavor to this syrup (a drop of Orange liqueur, coffee liqueur, rum etc.)

Step 44

To make chocolate shards

Step 45

Crimp up a parchment paper to create texture and unfold and lay on a tray

Step 46

Melt some (about 100 g) cooking chocolate and pour over the parchment and spread to a thin coating using an offset spatula

Step 47

Set in the fridge (or at room temperature)

Step 48

Once set hard, break/cut into rectangular shaped shards. It's okay to have uneven pieces

Step 49

Store in a cool dry place until needed

Step 50

To construct the Yule Log

Step 51

Bring the filling(cream cheese mixture) out, if it is in the fridge (make sure its fluffy and spreadable)

Step 52

Unroll the sponge, brush with syrup lightly, just to dampen the surface

Step 53

Spread the cream cheese mixture (to about about ½ cm thickness)

Step 54

Starting from one narrow end, roll the sponge into a log

Step 55

Wrap in a cling film and refrigerate the roll for about 15-30 minutes to set. Setting and chilling in the fridge helps keep everything together, so it makes easier to decorate. But if you are confident, move on to decorating straight-away

Step 56

Assemble directly on the serving tray/platter

Step 57

If you like a branch to your log, cut a 2.5 inch long piece in an angle from one end of the log

Step 58

Attach the cut piece to the side of the main log using some ganache

Step 59

Cover the whole log with a layer of ganache. Leave ends exposed if you like to show-off the swirl of cream cheese filling

Step 60

Dust the platter with cocoa powder

Step 61

Drag a fork to draw lines on the ganache to give it some realistic look

Step 62

Attach few chocolate shards here and there to represent bark peeling off

Step 63

Leave in the fridge until serving time

Step 64

Just before you serve, decorate with cranberries, leaves and a dusting of icing sugar