Chocolate Yule Log Cake Recipe

If you’re looking for a show-stopping dessert this holiday season, I can’t recommend this Chocolate Yule Log Cake Recipe enough! I absolutely love how this cake balances light, fluffy chocolate sponge with rich ganache and a creamy whipped filling. When I first tried making a Yule Log, I was intimidated by the rolling step, but I discovered some simple tricks that make it much easier—and I’m sharing all those with you here. Stick with me, and you’ll have a beautiful, festive cake that your family and friends will rave about!

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Ingredients You’ll Need

The magic here comes from simple, quality ingredients that work beautifully together to build flavor and texture—no fancy stuff required. I always recommend using room temperature eggs for the best volume when whipping, and good-quality dark chocolate really makes a difference in the ganache.

• Eggs: Separating whites and yolks is key for that light sponge-fluffy texture.
• Granulated sugar: Sweetens the cake and helps with structure when mixed with yolks.
• Vanilla extract: Adds a subtle aromatic warmth that complements the chocolate.
• Cake flour: Keeps the sponge tender and less dense than all-purpose flour would.
• Cocoa powder: Unsweetened and rich—choose your favorite brand for best taste.
• Baking powder: Provides gentle lift without making the cake heavy or cakey.
• Espresso powder: A little secret ingredient that deepens chocolate flavor without adding coffee taste.
• Salt: Balances the sweetness and enhances the chocolate notes.
• Bittersweet or dark chocolate: For the ganache, go for at least 60% cocoa to get that perfect bittersweet contrast.
• Unsalted butter: Adds richness and silkiness to the ganache.
• Heavy cream: Used both in the ganache and whipped cream filling for luscious texture.
• Powdered sugar (confectioners’ sugar): Used to sweeten the whipped cream filling just enough without graininess.

Variations

Over the years, I’ve played with this Chocolate Yule Log Cake Recipe to suit different tastes and occasions. Feel free to customize it to make it your own—you might surprise yourself with a new favorite twist!

• Nutty crunch: Adding finely chopped toasted hazelnuts or almonds to the whipped cream filling adds a delightful texture and nutty contrast—my family goes crazy for this!
• Flavor swaps: Try swapping the vanilla in the filling with orange zest or a splash of liqueur like Grand Marnier for a festive citrus note.
• Dairy-free option: Use coconut cream to whip instead of heavy cream for a dairy-free whipped filling; just be sure to chill the cans well.
• Chocolate variety: Substitute the bittersweet chocolate in the ganache with milk chocolate for a sweeter, milder finish—perfect if you have little ones around.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Whip Your Egg Whites to Perfection

Start by separating your eggs, making sure the whites are completely free of yolks and at room temperature—this helps you whip them to soft peaks more easily. I like to use a stand mixer for this step, but a handheld mixer works well too. Whip the egg whites until they hold soft peaks—that means when you lift the whisk, the peaks slump slightly but don’t fall completely. This aeration is what keeps the cake light and springy!

Step 2: Mix the Yolks and Dry Ingredients

In a separate bowl, whisk your egg yolks with sugar until pale and fluffy—it should look almost mousse-like. Then stir in your vanilla. Combine all your dry ingredients (cake flour, cocoa, baking powder, espresso powder, and salt) in another bowl. Gently add this dry mix to the yolks until thick. Here, be gentle—stir just until combined so your batter isn’t tough.

Step 3: Fold in the Egg Whites Carefully

Now, add half the whipped egg whites and stir vigorously to lighten the batter a bit. Then fold in the remaining egg whites gently—you want to preserve as much air as possible to keep the sponge fluffy. Pour the batter evenly into a parchment-lined jelly roll pan and smooth the surface with a spatula.

Step 4: Bake and Roll the Cake

Bake for about 10-12 minutes at 350°F. Watch carefully so it doesn’t overbake; the cake should spring back when lightly touched. While baking, prepare a clean kitchen towel sprinkled evenly with powdered sugar—using a sifter helps here. As soon as the cake is out of the oven, flip it gently onto the sugared towel, peel off the parchment, and starting from the short side, roll the cake up with the towel inside. This step helps the cake “remember” its rolled shape without cracking—trust me, it makes assembly so much easier!

Step 5: Make the Chocolate Ganache

While the cake cools, get your ganache ready. Heat the heavy cream just until edges bubble, then pour it over chopped bittersweet chocolate, butter, vanilla, and a pinch of salt. Let it sit for 5 minutes, then stir until silky smooth. You can set this aside at room temp or pop it in the fridge to thicken—either way, give it a quick stir before using.

Step 6: Whip the Cream Filling

Whip heavy cream until it forms soft peaks, then add powdered sugar and vanilla, and whip until stiff peaks form. Taste and adjust sweetness to your liking. The filling should be luscious but not overly sweet, lending a fresh balance to the rich chocolate.

Step 7: Assemble Your Yule Log

Once cooled, carefully unroll the cake. Spread an even layer of whipped cream filling, leaving a little border on the edges. Gently roll it back up without the towel this time, and place seam side down on your serving platter. For a classic look, cut one short end at an angle and attach it as a “branch” on the side. Now slather the entire cake with chilly ganache, smoothing it out or texturing with a fork or spatula to mimic bark. Let it set before decorating.

Pro Tips for Making Chocolate Yule Log Cake Recipe

• Perfect Egg White Peaks: I learned that room temperature eggs whip better—don’t skip this step if you want a light sponge.
• Rolling Trick: Rolling the cake with the towel while warm is a game-changer—it prevents cracks and sets the shape for easier filling and rerolling.
• Ganache Consistency: Letting the ganache cool until just spreadable makes decorating smoother and avoids sliding off the cake.
• Avoid Overbaking: Underbake slightly if unsure—the cake should bounce back, not feel dry, for perfect pliability.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I love topping my Yule Log with fresh cranberries and a few sprigs of rosemary for a festive look that’s simple and natural. A light dusting of powdered sugar adds that snowy touch. Sometimes I sprinkle on a few grated chocolate curls or even edible gold flakes if I’m feeling fancy—just little extras that take the presentation up a notch without extra fuss.

Side Dishes

This cake is rich enough to stand on its own, but if you want to serve sides, I recommend a tart berry compote or a scoop of vanilla bean ice cream to balance the chocolate richness beautifully. A simple mint tea or espresso pairs perfectly as well, helping cleanse the palate between slices.

Creative Ways to Present

For special occasions, I’ve arranged mini edible mushrooms made from meringue beside the log, nestled in a blanket of crumbled chocolate cookies to mimic forest floor. You could also pipe little holly leaves and berries from colored frosting or pile sugared cranberries on top. A wooden slice serving board adds rustic charm and really makes it feel like a winter woodland dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually loosely cover my cake with plastic wrap, taking care to stick a few toothpicks in so the wrap doesn’t smoosh the ganache. Stored in the fridge like this, it keeps beautifully for up to 3 days without drying out. Always slice close to serving time to keep it fresh and moist.

Freezing

Freezing this cake is totally doable! I like to chill the ganache thoroughly so it hardens first, then wrap the cake tightly in plastic wrap and place it in an airtight container. It can stay frozen for up to 3 months. Just remember, the best time to decorate with delicate garnishes is after thawing so they stay fresh and vibrant.

Reheating

When I reheat leftover slices, I let them come to room temperature from the fridge—about 30 minutes on the counter—before serving. I avoid microwaving to keep texture intact. The ganache softens slightly this way, giving you that melt-in-your-mouth feel without losing the cake’s shape.

FAQs

Final Thoughts

If you’ve never made a Yule Log before, I hope this Chocolate Yule Log Cake Recipe inspires you to give it a go. It might seem fancy, but I promise it’s more approachable than it looks—especially once you get the rolling step down. I make this every holiday, and it’s always the star of the dessert table. Your family will love the light chocolate sponge paired with that silky ganache and fluffy cream—it’s a classic that never fails to impress. Trust me, once you try it, it’ll be your go-to holiday dessert too!

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