Salted Caramel Chocolate Yule Log

Salted Caramel Chocolate Yule Log is a decadent dessert that is perfect for the holiday season. This dessert is a combination of rich chocolate cake, creamy salted caramel filling, and a smooth chocolate ganache. The Salted Caramel Chocolate Yule Log is a show-stopping dessert that will impress your guests and leave them wanting more.
Ingredients:

For the cake:

- 6 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt

For the salted caramel filling:

- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp sea salt

For the chocolate ganache:

- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar together until light and fluffy.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
5. Pour the batter into the prepared pan and spread it out evenly.
6. Bake for 12-15 minutes, or until the cake is set and springs back when touched.
7. While the cake is baking, make the salted caramel filling. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
8. Increase the heat to high and bring the mixture to a boil. Cook, without stirring, until the mixture turns a deep amber color.
9. Remove the pan from the heat and carefully whisk in the heavy cream, butter, and sea salt. Set aside to cool.
10. Once the cake has cooled, spread the salted caramel filling over the top, leaving a 1-inch border around the edges.
11. Starting at one of the short ends, carefully roll the cake up, using the parchment paper to help you.
12. Place the rolled cake seam-side down on a wire rack set over a baking sheet.
13. Make the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer.
14. Remove the pan from the heat and add the chopped chocolate and sea salt. Stir until the chocolate has melted and the mixture is smooth.
15. Pour the ganache over the top of the rolled cake, using a spatula to spread it out evenly.
16. Chill the Salted Caramel Chocolate Yule Log in the refrigerator for at least 1 hour, or until the ganache has set.
17. To serve, slice the Salted Caramel Chocolate Yule Log into 1-inch slices and enjoy!
Type: Dessert, Cake
Main Ingredients: Chocolate, Caramel, Salt