The Ultimate Easy Chocolate Yule Log Cake: Perfect for Beginners

Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, lightly greasing the paper.

In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until pale and thick. Stir in the vanilla extract.

In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form.

Gently fold the sifted flour and cocoa powder into the yolk mixture. Then, gently fold in one-third of the egg whites to lighten the batter. Fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.

While the cake bakes, place a clean kitchen towel on your counter and dust it generously with powdered sugar.

Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, carefully roll the cake and towel together. Let it cool completely in this rolled position on a wire rack.

To make the chocolate filling (ganache): Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream until simmering, then pour it over the chocolate. Let stand for 5 minutes, then whisk until smooth. Whisk in the softened butter until fully incorporated. Let the ganache cool until it is thick enough to spread, about 30 minutes at room temperature.

Once cooled, gently unroll the cake. Spread the chocolate ganache evenly over the surface, leaving a 1-inch border on one short end.

Reroll the cake tightly, starting from the same short end. Place the rolled cake seam-side down on a serving platter.

To make the frosting: Beat the remaining 1/2 cup heavy cream with the powdered sugar until stiff peaks form. Spread this frosting over the entire outside of the log.

Use a fork to create bark-like lines in the frosting. Chill for at least 2 hours before slicing and serving.