Why You’ll Love This Chocolate Yule Log
This Chocolate Yule Log is a classic holiday cake that looks special but stays simple to make. The cake is light and soft. The chocolate filling and shiny ganache make each slice rich and smooth. The roll shape looks like a log and makes a pretty center for a holiday table. You will enjoy the mix of cocoa cake, whipped cream filling, and dark chocolate ganache. It is a good choice if you want a festive dessert that is not too hard or too long to make.
introduction
This article will walk you through the Chocolate Yule Log step by step. I use simple words and clear instructions so you can follow along. If you like easy chocolate treats, you might also enjoy a one-bowl white chocolate brownies recipe for another quick party dessert. Read on for what you need, how to make the cake, storage tips, and easy variations.
Why Make This Recipe
Make this Chocolate Yule Log when you want a dessert that looks homemade and festive. It is faster than many layered cakes, but it still gives a wow effect. The cake is a sponge-style roll, so it stays light and does not need heavy frosting steps. You can make it a day ahead. The filling is a whipped cream that keeps the log soft and fresh. The ganache on the outside gives a glossy finish and deep chocolate flavor. This recipe uses basic pantry items and common tools, so most home bakers can make it without buying extra ingredients.
What You Need for Chocolate Yule Log
You do not need fancy tools. Here is what helps:
- 15×10 inch jelly roll pan or similar rimmed baking sheet
- Parchment paper
- Hand mixer or stand mixer for beating eggs and whipping cream
- Rubber spatula for folding batter
- Kitchen towel and powdered sugar for rolling warm cake
- Saucepan and heatproof bowl for making ganache (or a microwave-safe bowl)
- Serrated knife for trimming edges and slicing the log
Keep your tools ready and your countertop clean. Working while the cake is warm makes rolling easier, so have the towel and sugar in place before the cake comes out of the oven.
How to Make Chocolate Yule Log
Follow these clear steps. Work quickly when the cake comes from the oven so it cools in the rolled shape.
- Preheat and prep. Set the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper so the cake will lift out easily.
- Beat eggs and sugar. In a mixing bowl, beat the 4 large eggs and 1 cup granulated sugar until the mixture is thick, pale, and holds a ribbon when you lift the beaters. This gives the cake its light texture.
- Fold dry ingredients. Sift together 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. Fold these into the egg mixture gently with a rubber spatula so you do not lose the air you built. Add 1 teaspoon vanilla extract and fold again.
- Bake the cake. Spread the batter evenly in the prepared pan. Bake for 12–15 minutes, or until the cake springs back lightly when pressed and a toothpick comes out with a few moist crumbs.
- Roll the warm cake. While the cake bakes, dust a clean kitchen towel with powdered sugar. As soon as the cake is out of the oven, turn it onto the towel and peel off the parchment paper. Starting at a short edge, roll the cake and towel together. Let it cool rolled up. This first roll trains the cake to keep its shape.
- Make the filling. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until the cream forms soft peaks. Keep it in the fridge until you are ready to fill the cake.
- Unroll and fill. Gently unroll the cooled cake. Spread an even layer of whipped cream across the surface, leaving a small border so the cream does not squeeze out. Re-roll the cake without the towel, using a gentle touch so the cake stays whole.
- Prepare the ganache. Heat 1 cup heavy cream until it is just simmering. Place 8 ounces chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth and glossy.
- Finish the log. Place the rolled cake on a serving board. Pour the ganache over the top and use a spatula to spread it to the sides. Smooth the ganache and add texture with a fork or spatula to mimic bark if you like.
- Garnish and chill. Dust with powdered sugar for a snowy look and add fresh cranberries for color. Chill the log so the filling and ganache set before slicing.
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream (for ganache)
- Powdered sugar (for dusting)
- Fresh cranberries (for garnish)
Best Ways to Serve Chocolate Yule Log
Serve slices chilled or at cool room temperature. The cake cuts best when you chill it for 30–60 minutes so the ganache firms. For a holiday table, arrange slices on a large platter with extra cranberries and sprigs of rosemary for color. You can also serve with simple options like vanilla ice cream, a drizzle of warm chocolate sauce, or a spoonful of raspberry jam to add a bright note.
If you want to offer a variety of small desserts, pair this Yule Log with a lighter cookie or bar. Try a plate of soft cookies like almond butter chocolate chip cookies on the side for guests who like nutty flavors. These two desserts balance well: the log is rich and smooth, the cookies are chewy and nut-forward.
How to Store Chocolate Yule Log
Store your rolled log in the fridge, covered loosely with plastic wrap or in an airtight container. The whipped cream filling keeps best when chilled. The cake stays good for 2–3 days. For longer storage, you can freeze the cake: wrap it tightly in plastic wrap and then foil, and freeze up to one month. Thaw in the fridge overnight before serving. Do not leave the log at room temperature for long periods because of the cream filling.
Easy Tips to Make Chocolate Yule Log
- Beat the eggs and sugar well. The rise and lightness depend on this step.
- Fold gently. Use a spatula and turn the batter rather than stir to keep air in.
- Dust the towel with powdered sugar to stop the warm cake from sticking.
- Roll the cake while warm for easier shaping. Let it cool rolled to keep the curve.
- Chill before slicing. A chilled log gives clean slices and less mess.
- If your ganache is too thick, warm it gently to loosen. If too thin, let it cool until it thickens slightly before pouring.
- Use a serrated knife and wipe it between slices for neat pieces.
Try These Variations of Chocolate Yule Log
- Chocolate-mocha: Add 1 teaspoon instant espresso powder to the cake batter or ganache for a coffee note.
- Raspberry swirl: Add a thin layer of raspberry jam under the whipped cream for a tart contrast.
- Nutty filling: Fold chopped toasted hazelnuts into the whipped cream for a crunchy texture.
- Chocolate buttercream: Replace whipped cream with chocolate buttercream for a richer log that holds at room temperature longer.
- White chocolate: Use white chocolate ganache instead of dark chocolate for a different look and flavor.
Common Questions About Chocolate Yule Log
Q: Can I make the cake ahead of time?
A: Yes. You can bake and roll the cake a day ahead and keep it in the fridge wrapped. Make the filling and ganache the same day or the day before, then assemble just before serving.
Q: My cake cracked when I rolled it. What went wrong?
A: The cake may have cooled too much before rolling or the batter was overmixed and too dense. Try rolling the cake while it is warm and dust the towel with powdered sugar to prevent sticking.
Q: How do I get a smooth ganache?
A: Chop the chocolate finely and pour hot cream over it. Let it sit for a minute before stirring. Stir slowly until smooth. If it still has lumps, warm briefly over a double boiler and stir until smooth.
Q: Can I use a different filling than whipped cream?
A: Yes. Chocolate buttercream, mascarpone cream, or a light custard all work. Keep in mind that heavier fillings may change the texture and storage needs.
Q: Is this recipe freezer-safe?
A: Yes. Wrap tightly and freeze up to one month. Thaw in the fridge overnight before serving.
Final Thoughts
This Chocolate Yule Log gives you a showy dessert without a long list of steps. It combines a soft cocoa sponge, light whipped cream filling, and a glossy ganache that looks elegant. Use simple decorations like powdered sugar and cranberries to make it festive. The recipe fits well for holiday dinners, small gatherings, or any time you want a special chocolate roll.
Ready to Give It a Try?
The steps are clear and the ingredients are simple. Gather your pan, parchment, and a clean towel, and follow the recipe step by step. Take your time folding the batter and rolling the warm cake. You will end up with a dessert that looks beautiful and tastes rich.
Conclusion
If you want another clear guide to the classic Bûche de Noël and extra tips for shaping and decorating a Yule Log, this detailed resource offers good photos and notes: Bûche De Noël (Yule Log) – Sally’s Baking.
Print
Chocolate Yule Log
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic holiday cake, the Chocolate Yule Log features a light sponge rolled with a rich chocolate filling and topped with glossy ganache, making it a festive centerpiece for any holiday table.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream (for ganache)
- Powdered sugar (for dusting)
- Fresh cranberries (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, beat the eggs and sugar until thick and pale.
- Sift together cocoa powder, flour, and salt, then fold into the egg mixture gently. Add vanilla extract and fold again.
- Spread the batter in the pan and bake for 12–15 minutes until it springs back when touched.
- Dust a kitchen towel with powdered sugar. Turn the cake onto the towel and roll it up while warm. Let it cool.
- Whip the heavy cream with powdered sugar and additional vanilla until soft peaks form. Refrigerate until ready to fill.
- Unroll the cooled cake, spread whipped cream gently, and re-roll.
- For ganache, heat heavy cream until simmering. Pour over chopped dark chocolate, let sit, then stir until smooth.
- Place the rolled cake on a serving board and pour ganache over it, smoothing it out and adding texture.
- Garnish with powdered sugar and cranberries. Chill until set before slicing.
Notes
For best results, chill the log before slicing to ensure clean cuts. Adjust ganache consistency if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg