Peppermint Crunch Yule Log Cake (Print)

Chocolate sponge cake rolled with peppermint cream, covered in ganache, finished with crushed candy canes.

# Components:

→ Sponge

01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs
06 - 3/4 cup granulated sugar
07 - 1 teaspoon vanilla extract

→ Filling & Finish

08 - 1 cup heavy cream
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon peppermint extract
11 - 1 cup warm, spreadable chocolate ganache
12 - 1/3 cup crushed candy canes

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar for 3 to 4 minutes until the mixture is thick and pale. Gently fold the dry ingredients into the egg mixture, then fold in the vanilla extract.
03 - Spread the batter evenly in the prepared pan. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. While the sponge is still warm, invert it onto a clean kitchen towel that has been dusted with powdered sugar. Carefully roll up the sponge with the towel inside and let it cool completely.
04 - In a chilled bowl, whip the heavy cream with the powdered sugar and peppermint extract until it forms soft peaks. Once the sponge has cooled, gently unroll it. Spread the peppermint cream evenly over the sponge, leaving a small border. Re-roll the sponge carefully without the towel.
05 - Pour the warm chocolate ganache over the rolled cake, ensuring it is fully coated. Immediately sprinkle the crushed candy canes over the ganache. Chill the Yule Log for at least 30 minutes to allow the ganache to set.

# Expert Advice:

01 -
  • Makes a showstopping holiday centerpiece that looks professional
  • Perfect balance of chocolate richness and refreshing peppermint
  • Can be prepared a day ahead for stress-free entertaining
  • Simpler to make than it appears with step by step guidance
02 -
  • Can be made up to 24 hours ahead and stored in refrigerator
  • Serves 8 to 10 people depending on slice thickness
  • Perfect complement to after dinner coffee or hot chocolate
  • Makes a beautiful centerpiece for holiday dessert tables
03 -
  • For the cleanest slices, dip your knife in hot water and wipe dry between cuts
  • Reserve a tablespoon of crushed candy canes to sprinkle on individual plates just before serving
  • Let the cake sit at room temperature for 15 minutes before serving for the best flavor and texture
  • Create decorative mushrooms by piping extra ganache onto parchment paper and allowing to set
  • A traditional yule log often features one end cut at an angle and placed on top like a branch for authenticity

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