She Strengthens

Reimagining the Classic Yule Log: A Black Forest Cake Twist

Get ready to impress your friends and family with a show-stopping dessert that combines the best of both worlds: the traditional European yule log and the rich flavors of Black Forest cake.

The Inspiration

We took the classic bûche de Noël and gave it a bold new spin by substituting the traditional sponge cake with layers of decadent devil’s food cake. To add an extra layer of indulgence, we filled it with a cherry and whipped cream mixture and coated it in bittersweet chocolate frosting. The result is a masterpiece that’s sure to be the centerpiece of any holiday gathering.

Key Ingredients

• Dark sweet cherries in heavy syrup (avoid cherries packed in light syrup or water)
• Unsalted butter, granulated sugar, eggs, sour cream, and vanilla extract for the cake
• Cherry-flavored liqueur and lemon juice for the syrup
• Heavy cream, granulated sugar, and cornstarch for the whipped cream filling
• Bittersweet chocolate frosting for the exterior
• Fresh rosemary branches, cranberries, and meringue mushrooms for garnish

Cake Preparation

To begin, preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by coating them with butter, lining them with parchment paper, and dusting them with flour. In a medium saucepan, bring water to a boil, then remove from heat and whisk in unsweetened chocolate and cocoa powder. Let cool for 10 minutes.

In a stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by sour cream and vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Alternate adding the dry ingredients and chocolate mixture to the mixer, beginning and ending with the dry ingredients.

Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 15 minutes, then rotate the pans and continue baking for an additional 14-15 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Cherry Syrup and Whipped Cream Filling

While the cakes are baking, prepare the cherry syrup by straining the cherries and their syrup through a fine-mesh sieve. Cut the cherries in half and set aside. Bring the syrup to a boil, then reduce heat and simmer until reduced to 1/3 cup. Stir in kirsch and lemon juice. Let cool completely.

For the whipped cream filling, combine sugar and cornstarch in a small saucepan. Gradually add 1/4 cup of heavy cream, whisking constantly. Bring to a boil, then remove from heat and stir in vanilla extract. Let cool completely. In a stand mixer, whip the remaining heavy cream until stiff peaks form. Gradually add the cornstarch mixture and continue whipping until combined.

Assembly and Decoration

Once the cakes are completely cool, use a serrated knife to trim a thin layer from the top of each cake. Poke holes all over the top of each cake using a skewer. Place one cake layer cut-side up on a serving plate or cake stand. Brush with half of the reserved cherry syrup, followed by half of the whipped cream filling. Top with the second cake layer and press gently. Brush the top with the remaining cherry syrup.

Coat the entire cake with bittersweet chocolate frosting. To create the tree-stump effect, use an offset spatula to make shallow vertical lines on the side of the cake, spacing them about 1/2 inch apart. Use a table knife to make deeper, thinner lines in the shallow swipes, spacing them about 1 inch apart. Draw concentric circles on top of the cake using the tines of a fork.

Garnish with rosemary branches dusted with powdered sugar, cranberries, and meringue mushrooms. Serve immediately or refrigerate for up to 1 day, letting it sit at room temperature for 1 hour before serving.

Tips and Variations

• To make ahead, prepare the cake layers up to 1 day in advance and store at room temperature. Assemble and decorate just before serving.
• Experiment with different types of chocolate or flavorings, such as orange or hazelnut, to give the cake a unique twist.
• Consider adding other festive touches, such as holly sprigs or red berries, to make the cake even more special.

With its rich flavors, stunning presentation, and creative twist on a classic dessert, this Black Forest yule log cake is sure to be a showstopper at any holiday gathering.