If you’re looking for something truly special to wow your guests this holiday season, I’m so excited to share this Delicious Chocolate Yule Log Cake Recipe with you. I absolutely love how this cake turns out—moist, chocolatey, and wrapped in a rich ganache that makes you feel like you’re slicing into a festive work of edible art. When I first tried this recipe, I was amazed at how approachable it is, even if you’ve never rolled a cake before. Keep reading, because I’ll walk you through every step and share all my tips to help you nail this classic Christmas dessert!
Why You’ll Love This Recipe
- Classic Flavor Combination: This cake perfectly balances rich chocolate with light whipped cream for a truly festive treat.
- Beginner-Friendly Technique: Rolling the cake feels fancy, but I’ll show you how to do it easily without cracking.
- Make-Ahead Friendly: You can prepare this ahead and chill it, making holiday hosting a breeze.
- Beautiful Presentation: It looks straight out of a bakery, but you made it yourself—in your kitchen!
Ingredients You’ll Need
This recipe uses a few key ingredients that come together beautifully. The cake is a delicate sponge that relies on whipped egg whites to get that light texture, while the ganache and whipped cream filling give it the luscious richness you hope for in a chocolate yule log. Here’s what you’ll want to gather up before you start baking:
- Eggs: Important to separate and bring to room temperature for best volume in the cake.
- Granulated sugar: Sweetens the cake and helps whip the egg yolks to a pale yellow.
- Vanilla extract: Adds warmth and depth to both the cake and frosting.
- Cake flour: Provides a tender crumb that’s perfect for rolling.
- Unsweetened cocoa powder: Choose a good-quality cocoa for rich chocolate flavor.
- Baking powder: A little lift to keep the cake light and spongy.
- Espresso powder: Enhances the chocolate without tasting like coffee—I discovered this trick and now I never skip it.
- Salt: To balance all the sweetness.
- Bittersweet or dark chocolate: For the ganache frosting—make sure it’s finely chopped so it melts evenly.
- Unsalted butter: Adds silkiness to the ganache.
- Heavy cream: For both the ganache and the whipped cream filling.
- Powdered sugar: Sweetens and stabilizes the whipped cream filling.
- Confectioners’ sugar (powdered sugar): For sprinkling on your towel and garnishing.
Variations
I love how this cake lends itself to personalization—whether you want to swap the whipped cream filling for a flavored buttercream or add a bit of orange zest to the ganache. Feel free to make this recipe your own!
- Nutty Twist: I once added finely chopped toasted hazelnuts on top of the ganache for extra crunch, which my family went crazy for.
- Fruit Flavored Cream: Try mixing a tablespoon of raspberry jam into the whipped cream filling for a fruity surprise.
- Dairy-Free Option: Use coconut cream whipped up for the filling and a dairy-free chocolate for ganache if you’re avoiding dairy.
- Spiced Ganache: Add a pinch of cinnamon or chili powder to the ganache for a warm, holiday-inspired kick.
How to Make Delicious Chocolate Yule Log Cake Recipe
Step 1: Whip the Egg Whites Until Perfection
Start by separating your eggs carefully—make sure no yolk sneaks into the whites, or they won’t whip properly. I like to bring eggs to room temperature before whipping because it helps them reach soft peaks faster. Use a clean, dry bowl and beat the egg whites until they hold soft peaks. It’s key to set these aside while you prepare the yolk mixture to keep the airiness alive.
Step 2: Mix the Yolk and Dry Ingredients
Whisk the egg yolks with granulated sugar until pale and thick—this creates a lovely base for your cake. Then sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Adding espresso powder is a trick I discovered that really amplifies the chocolate flavor without making it taste like coffee. Slowly fold your dry ingredients into the yolk mixture—it will get thick but that’s what you want!
Step 3: Gently Fold in the Whipped Egg Whites
Add half of your whipped egg whites to the yolk mixture and stir vigorously to combine. Then gently fold in the remaining whites with care—you want to preserve those air bubbles that make your cake so light. Use a spatula to carefully incorporate, folding from bottom to top, and remember: patience here really pays off.
Step 4: Bake and Roll While Warm
Pour your batter evenly onto a parchment-lined baking sheet. Bake for 10-12 minutes until the cake springs back gently to touch. Don’t overbake or the cake will dry out and crack when rolled! As soon as it’s out of the oven, sprinkle your clean kitchen towel with powdered sugar—this step I learned prevents sticking and makes rolling a dream. Turn the warm cake onto the towel, peel off the parchment, and roll it up right away with the towel inside. Let it cool completely rolled up so it keeps its shape.
Step 5: Make the Silky Chocolate Ganache
Chop your bittersweet chocolate finely—that ensures smooth melting. Heat cream gently until just bubbling at the edges, then pour over the chocolate, butter, vanilla, and salt. Let it sit for 5 minutes before stirring until glossy and smooth. If you let it cool in the fridge, stir before frosting so it’s spreadable but not runny. This ganache is the star that makes the rolled cake look like a real yule log!
Step 6: Whip the Cream Filling and Assemble
Whip your heavy cream until soft peaks form, then sweeten with powdered sugar and vanilla, whipping to stiff peaks. Once the cake is completely cooled, gently unroll it and spread an even layer of the whipped cream, leaving a small border. Re-roll carefully, then transfer seam-side down to your serving plate. If you want to get fancy, slice one end at an angle and set it on the side to mimic a log branch.
Step 7: Frost and Decorate Like a Pro
Use a spatula to cover the entire outside of your cake roll with the chocolate ganache. To get that authentic wood texture, drag a fork lengthwise along the log or gently swirl with a toothpick. I adore topping mine with fresh cranberries and rosemary sprigs—it’s such a lovely festive touch. Dust everything lightly with powdered sugar to mimic a fresh snowfall. Slice and watch your family’s eyes light up!
Pro Tips for Making Delicious Chocolate Yule Log Cake Recipe
- Separate Eggs Carefully: Use cold eggs for easier separation, then bring yolks and whites to room temperature before beating.
- Don’t Skip the Towel Roll: Rolling the cake while still warm inside a sugared towel prevents cracking and makes unrolling easier.
- Use Espresso Powder: It deepens the chocolate flavor without adding a coffee taste—this little trick is a game-changer!
- Wrap Cake Loosely for Storage: Stick toothpicks in the cake before covering with plastic wrap to keep frosting intact and prevent smudging.
How to Serve Delicious Chocolate Yule Log Cake Recipe
Garnishes
I love decorating this yule log with fresh cranberries and rosemary sprigs because they add that perfect pop of color and festive flair. Sometimes I sprinkle a little powdered sugar at the end to mimic a dusting of snow—it’s like bringing a bit of winter magic to your plate!
Side Dishes
Pair this cake with spiced mulled wine or a rich hot chocolate for a cozy holiday gathering. It also goes surprisingly well with a scoop of vanilla bean ice cream or a dollop of extra whipped cream, just to keep things indulgent.
Creative Ways to Present
One fun idea I tried was placing the yule log on a wooden serving board with pine cones, cinnamon sticks, and twinkling fairy lights for some extra ambiance. For a twist, I’ve also made mini yule logs as individual desserts—perfect if you’re feeding a crowd and want everyone to have their own personal treat.
Make Ahead and Storage
Storing Leftovers
I like to loosely cover the yule log with plastic wrap and refrigerate it for up to three days. To avoid the wrap sticking to the frosting and ruining the beautiful ganache finish, I stick a few toothpicks into the cake so the plastic doesn’t cling tightly. It keeps the cake moist without squashing your decorations.
Freezing
Freezing this cake is totally doable! After assembling and frosting, I leave it uncovered on a baking sheet in the freezer for about an hour to let the ganache set firm. Then I wrap it tightly in plastic wrap and a large freezer bag or airtight container. It stores for up to three months. Just remember to do any extra decorating after thawing to keep it looking fresh.
Reheating
The best way to enjoy leftovers is to thaw the cake slowly in the fridge overnight, then bring it to room temperature before serving. Avoid uncovering it too early, or condensation might dampen the ganache’s beautiful shine. I’ve found that letting it come to room temp naturally results in the best taste and texture.
FAQs
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Can I make the cake ahead of time?
Absolutely! The cake itself can be baked a day ahead and stored tightly wrapped at room temperature. Just finish assembling and frosting on the day you want to serve it for the freshest look and taste.
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What if my cake cracks when rolling?
Make sure to roll the cake while it’s still warm inside the sugared towel. This helps it become flexible. If cracks appear, don’t worry—you can patch them with your whipped cream filling or ganache once rolled.
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Can I use dark cocoa powder instead of unsweetened?
Yes, you can, but keep in mind that dark cocoa is more intense and less acidic, so it might change the flavor and texture a bit. I prefer unsweetened cocoa for balance, but both work fine.
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How do I store leftovers without ruining the frosting?
Place toothpicks into the cake to keep plastic wrap slightly off the surface, then cover loosely to avoid smudging. Refrigerate and consume within three days for best flavor.
Final Thoughts
This Delicious Chocolate Yule Log Cake Recipe holds such a warm place in my heart—it’s the dessert I reach for when I want to celebrate with something meaningful yet manageable. I love impressing friends and family with how elegant it looks, especially knowing it comes together with relatively simple steps. I’m confident that once you try this, you’ll find it becomes a holiday favorite in your home, too. Go ahead, give it a try, and enjoy the magic of baking a sweet tradition!
Print
Delicious Chocolate Yule Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic Yule Log Cake (Bûche de Noël) features a light and fluffy chocolate sponge cake rolled with a smooth whipped cream filling and coated in rich chocolate ganache. Perfect for holiday celebrations, this festive dessert is beautifully decorated to resemble a traditional Christmas log, complete with textured chocolate frosting and garnishes like fresh cranberries and rosemary sprigs.
Ingredients
Chocolate Cake
- 4 large eggs, separated and at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62 ½ g) cake flour
- ¼ cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178.5 g) heavy cream
Whipped Cream Filling
- 1 cup (238 g) heavy cream
- ¼ cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 10″x15″ baking sheet with parchment paper and set it aside.
- Whip Egg Whites: In a large bowl or in a stand mixer, whip the egg whites until soft peaks form. Set aside carefully.
- Mix Egg Yolks and Sugar: In a separate large bowl, whisk together the egg yolks and granulated sugar until pale yellow and well combined. Stir in the vanilla extract.
- Combine Dry Ingredients: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
- Make Cake Batter: Add the dry mixture to the egg yolk mixture and stir until thick and well combined. Fold in half of the whipped egg whites vigorously, then gently fold in the remaining half to preserve the airiness.
- Bake the Cake: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes until the cake springs back lightly when touched. Do not overbake.
- Prepare Towel: While baking, sprinkle a clean flour sack or kitchen towel evenly with powdered sugar using a sifter if available.
- Cool and Roll Cake: Once baked, let the cake cool slightly. Turn it out onto the sugared towel, peel off the parchment paper, and starting at a short end, roll the cake gently with the towel. Place seam side down to cool completely.
- Make Chocolate Ganache: In a heatproof bowl, combine chopped chocolate, butter, vanilla, and salt. Heat heavy cream in a small saucepan until edges bubble, then pour over chocolate mixture. Let sit 5 minutes, then stir until smooth. Cool or refrigerate until ready to use.
- Prepare Whipped Cream Filling: Whip the heavy cream until soft peaks form. Add powdered sugar and vanilla then whip to stiff peaks. Set aside.
- Assemble Cake: Once cake is completely cool, carefully unroll it. Spread an even layer of the whipped cream filling over the cake, leaving ½ inch border on the edges. Re-roll the cake and place seam side down on a serving platter.
- Add Decorative Slice: Optional: Slice off one end of the log at an angle and position it beside the main log like a branch to enhance the look.
- Frost Cake: Use a spatula to coat the entire outside of the cake roll with the cooled chocolate ganache ganache frosting.
- Texture and Decor: Use a fork to drag lines lengthwise and across the ends of the cake to imitate bark texture. Alternatively, use a toothpick for spirals or a small spatula for wavy patterns. Let the ganache set.
- Garnish and Serve: Garnish with fresh cranberries, rosemary sprigs, and dust with powdered sugar. Slice to serve and enjoy your festive Yule Log Cake!
Notes
- Storage: Loosely cover with plastic wrap and refrigerate for up to 3 days. To prevent plastic wrap touching the frosting, insert a few toothpicks into the cake.
- Freezing: After frosting and decorating, place the cake uncovered on a baking sheet in the freezer for at least an hour until the frosting hardens. Then wrap tightly in plastic wrap and store in an airtight container or large freezer bag for up to 3 months.
- Thawing: Thaw the frozen cake gradually by transferring it to the refrigerator for a day, then bring it to room temperature before serving to avoid condensation on the frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
