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Gingerbread Yule Log with Cranberry and Chocolate Bark Recipe

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★★★★★

4.7 from 94 reviews

This Gingerbread Yule Log is a festive, spiced rolled cake that combines warm gingerbread flavors with a rich mascarpone cream filling and a decoration of white chocolate bark and sugared cranberries. The light and tender molasses cake is rolled with a fluffy vanilla mascarpone whipped cream and topped with crunchy white chocolate bark to resemble a traditional Yule log, perfect for holiday celebrations.

Ingredients

Scale

Cranberries

  • 1 cup (200 grams) granulated sugar
  • 1/3 cup (65 grams) granulated sugar (for rolling)
  • 1 cup (235 grams) water
  • 1 cup (100 grams) fresh cranberries

Cake

  • 3 large eggs
  • 3/4 cup (145 grams) dark brown sugar
  • 1/2 cup (150 grams) molasses or treacle
  • 3 tablespoons (45 grams) mascarpone, sour cream, or applesauce
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • Several gratings or two pinches nutmeg
  • 1/4 teaspoon kosher salt
  • 3/4 cup (100 grams) all-purpose flour
  • Powdered sugar, for rolling

Bark

  • 6 ounces (170 grams) white chocolate chips or chopped white chocolate

Filling and Frosting

  • 1 1/2 cups (355 ml) heavy cream
  • Scant 1 teaspoon vanilla bean paste or 1 1/2 teaspoons vanilla extract
  • 1 1/2 to 3 tablespoons powdered sugar, plus more to decorate
  • 3 tablespoons (45 grams) mascarpone or sour cream

Instructions

  1. Make sugared cranberries: Combine 1 cup granulated sugar and 1 cup water in a saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat, add cranberries, and let soak in syrup in the fridge overnight or at least 1-2 hours. Drain cranberries and roll them in the remaining 1/3 cup sugar. Chill until dry to the touch, about 45 minutes in the fridge or shorter if cooler environment.
  2. Prepare cake batter: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, securing with a little water and greasing. Beat eggs until bubbly, add brown sugar, molasses, and mascarpone/sour cream/applesauce, mixing well. Add baking soda, salt, and spices, whisk thoroughly. Gradually stir in flour with a rubber spatula until incorporated.
  3. Bake cake: Pour batter into prepared pan and bake for 4 minutes. Rotate pan 180 degrees, bake 4 more minutes. Check cake; if needed, bake additional 2-minute increments until set but slightly sticky. Let cake cool 5 minutes in pan on a rack.
  4. Roll cake: Loosen edges and carefully invert cake onto a cooling rack. Sift powdered sugar over top. Cover with a second parchment sheet and a cutting board; flip again so cake is face up. Peel off original parchment and sift powdered sugar on back. Using the parchment, roll cake snugly from short side and let cool completely in the rolled shape for 1-2 hours or chill until firm.
  5. Make chocolate bark: Melt about two-thirds of white chocolate chips gently in microwave or stove until smooth. Remove from heat and stir in remaining chips to cool slightly. Spread chocolate thinly on large parchment and roll into a log shape leaving 1-2 inches space in center for loosening. Chill until firm, about 15 minutes.
  6. Prepare cream filling: Beat heavy cream, vanilla, and powdered sugar until stiff peaks form. Gently whisk mascarpone or sour cream into whipped cream until smooth and stable.
  7. Assemble cake: Unroll cooled cake carefully and spread about two-thirds of the cream evenly over the surface. Re-roll cake gently, peeling off parchment as you go. Place roll seam-side down on serving tray. Frost outside with remaining cream, leaving ends uncovered.
  8. Decorate with bark and cranberries: Unroll chocolate bark and break into long and short curved pieces. Arrange over whipped cream to mimic tree bark. Sprinkle with powdered sugar and decorate platter with sugared cranberries.

Notes

  • The cake may appear underbaked but should be set and spring back to a gentle jiggle without loose batter.
  • Rolling the cake while warm but not hot helps prevent cracking and sticking.
  • Mascarpone or sour cream in the cream adds stability and slight tang.
  • Sugared cranberries can be made in advance and keep well chilled.
  • The white chocolate bark adds texture and visual appeal mimicking real Yule log bark.
  • If you prefer, applesauce can be used instead of mascarpone or sour cream to lighten the cake.

Keywords: gingerbread, yule log, holiday dessert, rolled cake, white chocolate bark, sugared cranberries

Find it online: https://cheflenacooks.com/gingerbread-yule-log-with-cranberry-and-chocolate-bark-recipe/