This post for Chocolate Yule Log is sponsored by Sweet’N Low®, America’s favorite pink zero-calorie sweetener, but the opinions expressed here are my own.
Chocolate Yule Log – rolled chocolate sponge cake filled with a cream cheese filling and topped with an easy whipped chocolate ganache frosting.
We chose to lighten up our Chocolate Yule Log by using Sweet’N Low® to replace some of the sugar. Holidays are a time to indulge a little, aren’t they? This dessert can be enjoyed without the guilt. How cool is that?
We are trying to be careful with what we eat, but not having dessert during the holidays is just not an option, and this is one of our favorite holiday traditions.
Did you know that these little pink packets are not just for coffee, but also dissolve easily in cold drinks as well? Not only that, but Sweet’N Low® can be used in baking to help reduce sugar and
calories in your favorite recipes! I found the Sweet’N Low® in the baking aisle of my local grocery store.
Sweet’N Low® is available in the little pink packets, and it also comes in an 8oz Bulk Box that is helpful for baking. This recipe utilizes the bulk box and the packets.
One packet of Sweet’N Low® is as sweet as two teaspoons of sugar, making it the perfect amount for a cup of coffee or a bowl of cereal.
As we get older it is getting harder to maintain our weight. Is this happening to you too? We are finding that some of our recipes need a little updating to make them a little more figure-friendly.
A couple of my recipes that are on the top of the list to lighten up is this Triple Berry Cheesecake Salad and this Banana Breakfast Cake, among others.
The Sweet’N Low® website also has a ton of great low calorie recipe options.
Tips to make Chocolate Yule Log, or any rolled cake or roulade, successfully:
- Make sure you are making the right type of cake. Sponge cakes work best because they are sturdier.
- Be sure to put plenty of powdered sugar onto the towel you are going to roll the cake in to cool. There is no such thing as too much in this situation.
- Line your jelly roll pan with waxed paper (even the sides), and slather the waxed paper with shortening or butter.
- Make sure your cake has cooled down so your filling won’t melt. Conversely, don’t leave the cake cooling too long or it won’t want to unroll and re-roll without breaking.
The first experience I had with a rolled cake was at a family gathering. My niece’s husband brought a pumpkin roll and I was so impressed.
I went home and looked in all of my cookbooks for a recipe. Then I searched the internet and found a suitable option.
The very first one I made came out beautifully! I was even surprised at how easy it was to make. Now I have made many rolled cakes and I have had only one stick. That one taught me to make sure the towel has enough powder on it!
Chocolate Yule Log
Ingredients
For the cake:
- ¾ cup flour
- ¼ cup cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs
- ½ cup sugar
- 3 teaspoons Sweet'N Low® 8oz Bulk Box or 15 Sweet’N Low® packets
- 1 teaspoon vanilla
For the cream cheese filling:
- 1 package ⅓ less fat cream cheese room temperature
- 6 tablespoons butter room temperature
- ½ cup powdered sugar sifted
- 3 teaspoons Sweet'N Low® 8oz Bulk Box or 15 Sweet’N Low® packets
- 1 teaspoon vanilla
For the whipped chocolate ganache frosting:
- 1 package chocolate chips 11.5 ounces
- 1 cup heavy whipping cream
- 1 packet Sweet'N Low® or ⅕ teaspoon Sweet’N Low® 8oz Bulk Box
- 1 teaspoon vanilla
Instructions
To make the cake:
- Preheat oven to 375°. Line a 15 ½" X 10 ½" X 1" jelly roll pan with waxed paper. Coat the waxed paper with shortening or butter.
- Combine flour, cocoa, baking powder and salt in a small bowl; set aside.
- In a large bowl beat eggs with an electric mixer on high speed until frothy and yellow, about 5 minutes. Reduce speed on mixer to low and add sugar and Sweet'N Low®. Gradually add flour mixture and mix until just combined. Pour into prepared jelly roll and bake for 11 - 14 minutes, or until it springs back when touched and a toothpick inserted into the middle comes out clean.
- While cake is baking prepare a tea towel with powdered sugar - lay towel on counter and dust with powdered sugar using a mesh strainer liberally so cake does not stick. This can take about ½ cup of powdered sugar.
- Remove cake from oven and immediately turn out onto prepared towel. Carefully peel waxed paper off of cake. Starting at the short end roll cake up in towel and cool for about 30 minutes.
To make the cream cheese filling:
- In a large bowl beat cream cheese, butter, powdered sugar, Sweet'N Low® and vanilla until fluffy and smooth. Unroll cake carefully, spread filling over cake. Carefully reroll cake.
To make the whipped chocolate ganache frosting:
- In a double boiler, heat chocolate chips and whipped cream until chocolate chips are melted and the mixture is smooth. Place in a large bowl and let cool in the refrigerator for 45 minutes to an hour, or until you can spoon some out and it keeps its shape on the spoon.
- Add Sweet'N Low® and vanilla and whip until the consistency of frosting, about 4 - 6 minutes.
- Spread over rolled, filled cake, including the ends. Take a fork and make lines along the log to make it look like bark. Refrigerate for a couple of hours before cutting.
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I’ve never made a rolled cake before, but your instructions give me hope for the future. This looks delicious!
It’s easier than you think!
Your chocolate log looks absolutely stunning, Mindy. Beautiful tender cake crumb and that frosting is flawless.
Thanks, Angie! It was fun to make.