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Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Cake will need to be refrigerated for 4 hours before serving. 


Servings: 8
Author: Gabrielle & Émilie
Ingredients
Chocolate and beer sponge cake:
  • 2 eggs at room temperature
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • ¼ cup dark cocoa
  • ½ tsp salt
  • ¼ cup semi-salted butter
  • ¾ cup dark beer
Cranberry Compote:
  • 1 ½ cups frozen cranberries
  • ½ cup coconut sugar
  • 2 tbsp dark beer
Whipped Cream:
  • 1 ½ cup 35% whipped cream
  • ½ cup icing sugar
  • 2 tsp vanilla
  • Chocolate shavings for decoration.
Instructions
Sponge cake:
  1. Preheat the oven to 375°F and put the grill in the middle.
  2. Cover a baking sheet with parchment paper.
  3. Separate the egg yolks from the egg whites. Put the yolks aside and whip the egg whites with an electric mixer until they make soft peaks.
  4. Gradually add ½ cup of brown sugar to the egg whites. Whip until it makes a meringue that is shiny and consistent.
  5. In the meantime, sift the flour, cocoa, baking soda and salt all together in a small bowl.
  6. In a larger bowl, cream the butter and ½ cup brown sugar. Alternate adding the dry ingredients and the black beer.
  7. Add the meringue to the mix by folding it gently.
  8. Pour the mix on the baking sheet and spread it out evenly. Place in the oven and cook for about 12 minutes or until a toothpick comes out clean.
  9. Remove from the oven and let cool completely.
Cranberry compote:
  1. Place the cranberries, sugar and beer in a pot. Mix well and put it on the stove.
  2. Let it simmer for about 12 minutes.
  3. Then let it cool completely before using.
Whipped Cream:
  1. Put the whipped cream, the icing sugar, and the vanilla in a large bowl.
  2. Beat the ingredients together until they reach a consistent texture.
  3. Place it in the fridge for about 2 hours.
Making the Yule Log :
  1. Place the sponge cake on the counter with the parchment paper.
  2. Spoon half of the whipped cream on the entire sponge cake. Repeat the same process with the cranberry compote.
  3. Start rolling the sponge cake. As you roll it, make sure that the cake is rolled tightly and that you remove the parchment paper.
  4. Cover the rest of the yule log with whipped cream and decorate it to your liking.
  5. Place the cake in the fridge for 4 hours before serving.