Decadent S’mores Yule Log
A rich and indulgent holiday dessert featuring chocolate sponge cake, marshmallow frosting, and graham cracker crumbs with a nostalgic campfire twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- 1/2 cup (120g) marshmallow fluff
- 1/4 cup (30g) powdered sugar
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 1/2 cup (60g) crushed graham crackers
- Mini marshmallows (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving extra hanging over the edges for easy removal.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the eggs and sugar on high speed until pale, thick, and tripled in volume (about 5 minutes). Add the vanilla extract and mix to combine.
- Gently fold the dry ingredients into the egg mixture in three additions. Be careful not to deflate the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
- While the cake is still warm, turn it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and gently roll the cake, towel included, into a log. Let it cool completely while rolled.
- To make the marshmallow frosting, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the marshmallow fluff until smooth.
- Unroll the cooled cake and spread the marshmallow frosting evenly over the surface. Sprinkle with crushed graham crackers, then roll it back up tightly. Refrigerate for at least 1 hour.
- To make the ganache, heat the heavy cream in a microwave-safe bowl until just steaming. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Spread the ganache over the chilled yule log and use a fork to create a bark-like texture. Garnish with more crushed graham crackers and mini marshmallows if desired.
Notes
[‘Make sure your eggs are at room temperature for a better rise and more stable batter.’, ‘Don’t skip the kitchen towel rolling step — it helps the cake hold its shape and prevents cracks later.’, ‘Use cold heavy cream when whipping the marshmallow frosting; it’ll create a fluffier texture.’, ‘If your ganache is too thick, add a splash of warm cream and stir until smooth.’, ‘Chill the cake thoroughly before adding the ganache to avoid melting the frosting.’]
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 17
- Carbohydrates: 38
- Protein: 5
Keywords: S'mores, Yule Log, Holiday Dessert, Chocolate Cake, Marshmallow Frosting