This tasty yule log cake recipe features a delicate chocolate sponge cake wrapped around a silky cream cheese filling and covered in whipped chocolate ganache. It’s festive enough to be the centerpiece at your holiday table!
*To make sugared rosemary & sugared cranberries
- Bring 1 cup granulated sugar and 1 cup water to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let cool for 10 minutes. Place 1 cup granulated sugar in a shallow dish. Dip 8 rosemary branches in the syrup then roll in sugar. Let dry for 10 minutes before using. Repeat with 1/4 cup cranberries.
Slightly adapted from Bake from Scratch