Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
In a small pitcher, combine warm milk and lemon juice to create buttermilk. Set aside.
In a large bowl, lightly beat the room temperature eggs with a hand mixer.
Add sugar, a pinch of salt, and vanilla extract to the eggs. Whip on high speed until the mixture becomes pale, thick, and has fine bubbles. Finish by whipping at the lowest speed for 1-2 minutes to stabilize the foam.
Sift in the cake flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the egg mixture until just combined.
In a separate bowl, mix the prepared buttermilk, vegetable oil, and red and black food coloring. Add a small amount of the main batter to this mixture and stir well. Then, pour it back into the main batter and fold until evenly incorporated.
Pour the batter into a 37cm x 25cm baking pan lined with parchment paper. Spread it evenly and tap the pan on the counter to remove large air bubbles.
Bake in a preheated oven at 180ยฐC (356ยฐF) for 13-15 minutes. (Preheat the oven to 200ยฐC/392ยฐF).
Once baked, immediately invert the cake onto a cooling rack lined with parchment paper. Let it cool until lukewarm, then carefully peel off the baking paper from the bottom.
In a clean bowl, combine whipping cream, powdered sugar, a pinch of salt, and vanilla extract. Whip until it reaches about 40-50% stiffness (soft peaks).
Add the cold cream cheese and lemon juice to the bowl. Continue whipping until the cream becomes firm and holds its shape.
Spread the cream cheese filling evenly over the cooled red velvet sheet, leaving a small border at the edges.
Using the parchment paper as a guide, carefully roll the cake up tightly.
Wrap the roll cake in the parchment paper to hold its shape and refrigerate for about 2 hours to set.
In a microwave-safe bowl, combine the dark couverture chocolate and whipping cream. Heat in the microwave for about 50 seconds.
Stir the mixture until the chocolate is completely melted and smooth. Then, add the corn syrup and unsalted butter and mix until fully incorporated.
Let the ganache cool at room temperature, stirring occasionally, until it thickens slightly to a spreadable consistency.
Unwrap the chilled roll cake and place it on a serving plate or turntable.
Apply a thin crumb coat of chocolate ganache over the entire roll cake. Refrigerate for about 10 minutes to set.
Apply the remaining ganache over the cake, spreading it to create a rustic, bark-like texture.
Use the tines of a fork to drag lines along the ganache to mimic the texture of a tree log.
Refrigerate for about 30 minutes to harden the ganache completely.
Trim both ends of the cake for a clean presentation.
Decorate the Yule log with decorative beads (to resemble holly berries), fresh rosemary sprigs, and a dusting of powdered sugar.
