Holiday Showstopper: Glossy‑Ganache Yule Log with Clean Spiral Slice

Prep and Preheat:Line your pan with parchment paper, leaving an overhang on the long sides for easy removal. Preheat the oven to 180°C (350°F), middle rack, for at least 20 minutes before baking. Sift together flour, cocoa, baking powder, salt, and milk powder (if using). Set aside.

Whip Eggs and Sugar:Place the eggs and sugar in a heatproof bowl. Set over a saucepan of gently simmering water (don’t let the bowl touch the water). Whisk constantly until the mixture reaches 40°C (104°F); the sugar should dissolve completely. Remove from heat and transfer to a fresh bowl. Whisk by hand until thick, pale, and tripled in volume—this can take 5–7 minutes. The batter is ready when it falls from the whisk in a thick ribbon that holds its shape for about 5 seconds. Don’t overbeat—it can turn greasy.

Fold in Dry Ingredients:Gently sift half the dry ingredient mix over the egg mixture. Fold carefully with a spatula until just combined. Repeat with the remaining dry mix. Drizzle in oil and vanilla, folding again, and finally add the hot water. Fold until everything is smooth, with no streaks—but don’t overmix.

Bake:Pour batter into the prepared pan, spread evenly, and tap once on the counter to release bubbles. Bake for 10–12 minutes, until the top springs back when lightly pressed, and the edges begin to pull away. The center should feel set, and a skewer should come out clean. Don’t overbake—overdone cake cracks when rolled.

Roll the Cake:Immediately turn the cake out onto a fresh sheet of parchment dusted lightly with cocoa. Carefully peel off the parchment the cake was baked on. Starting at a short end, roll the cake and parchment together into a tight log. Let it cool completely (about 1 hour) rolled up like this. Rolling while warm sets the spongy structure in a curl, reducing the chance of cracks.

Prepare Filling and Frosting:While the cake cools, whip the cream until soft peaks form. Stir in a bit of mascarpone or, for a local touch, paneer. Add powdered sugar to taste—just enough to balance the cocoa.For the ganache: Heat the heavy cream until steaming, pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Add a pinch of salt. Cool until it’s thick but still spreadable.

Fill and Frost:Gently unroll the cooled cake, spread the stabilized whipped cream evenly over the surface, leaving a 1-inch border at the edges. Roll back up (seam side down) using the parchment to help. Chill for 30 minutes.Spread ganache over the log—if too thick, gently warm; if too thin, let it cool. Drag a fork through for a bark-like texture. For extra holiday sparkle, dust with powdered sugar or edible glitter.