Chocolate Yule Log Cake Recipe

If you’re looking for a festive dessert that truly wows and tastes like a slice of holiday magic, you’ve got to try my Chocolate Yule Log Cake Recipe. This classic Bûche de Noël is rich, layered with luscious whipped cream, and decorated with charming meringue mushrooms and sugared cranberries—making it not only delicious but a showstopper on any holiday table. Stick with me here, and I’ll walk you through every step so you nail this stunning cake that looks way more complicated than it actually is!

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Ingredients You’ll Need

The ingredients in this Chocolate Yule Log Cake Recipe come together to create a perfectly textured cake and an indulgent creamy filling. You’ll find that having good quality chocolate and fresh cranberries takes the whole dessert up a notch, so don’t skip on those!

• Fresh cranberries: Make sure these are fresh, not frozen, especially for the sugared cranberry garnish—it makes all the difference in texture and appearance.
• Rosemary sprigs: Adds a lovely piney aroma and looks fantastic dusted with sugar alongside the cranberries.
• Cake flour: This gives the cake a light, tender crumb. If you don’t have cake flour, you can substitute with all-purpose flour minus a couple of tablespoons.
• Unsweetened natural or Dutch-process cocoa powder: Use one or the other consistently for the best chocolate flavor in both the cake and ganache.
• Large eggs (separated, room temp): Room temperature eggs whip up better, crucial for that airy sponge that rolls without cracking.
• Granulated sugar: Divided use in the batter and egg whites helps stabilize the structure and sweetness.
• Vegetable or canola oil: Keeps the cake moist without a strong flavor.
• Pure vanilla extract: Boosts the chocolate flavors and adds warmth to the cake and filling.
• Heavy cream: Essential for the luscious filling and the silky ganache coating.
• Semi-sweet chocolate: For the ganache and mushroom decorations—the better the chocolate, the better your final result.
• Frangelico liqueur: Optional, but adds a subtle nutty note to the cream filling—it’s one of my favorite tricks.
• Confectioners’ sugar: Sweetens and stabilizes the whipped cream, plus for dusting at the end.
• Chopped hazelnuts (optional): Adds crunch and a toasty contrast inside the cream filling.
• Cream of tartar and salt: Help stabilize the egg whites for the meringue mushrooms.

Variations

I love to tweak this Chocolate Yule Log Cake Recipe depending on the occasion or what I have on hand—there’s so much room for creativity here, which keeps things fresh every year!

• Nut-Free Version: I’ve made this without hazelnuts by swapping them for crushed pretzels or toasted coconut to add texture inside the cream—it’s a hit with those allergic to nuts.
• Alcohol-Free Filling: Replace Frangelico with a drop of vanilla or almond extract if you’re making this for kids or prefer no alcohol.
• Fruit-Filled Variation: Adding a layer of raspberry jam or fresh berries inside the cream adds a tart contrast, which my family really enjoys.
• Mini Yule Logs: If you want to impress guests with personalized servings, I’ve rolled smaller logs in muffin tins—great for parties!

How to Make Chocolate Yule Log Cake Recipe

Step 1: Prepare Your Decorations Early

Start with the sugared cranberries and rosemary the night before. Toss the fresh cranberries and rosemary sprigs in a warm sugar syrup, then coat them in granulated sugar to dry uncovered. I learned this trick because it lets the cranberries stay shiny and festive without getting soggy—plus, the rosemary has this fresh pine scent that feels so holiday. Set these aside to dry overnight or at least several hours before assembling the cake.

Step 2: Bake the Chocolate Sponge Cake

Preheat your oven to 350°F (177°C) and prepare a 12×17-inch pan with parchment paper—spraying both the pan and the parchment so the cake slides out effortlessly. Whisk together the dry ingredients first: cake flour, cocoa powder, baking powder, and salt. Beat your egg whites until stiff peaks form, then in the same bowl, mix the yolks with sugar, oil, and vanilla until light and thick. Gently fold in the egg whites and then the dry ingredients—being careful not to deflate all that precious air. Spread the batter evenly, bang the pan gently on the counter to release bubbles, and bake for about 15-16 minutes. The cake is done when it springs back to a light poke and may look bubbly on top—that’s totally fine.

Step 3: Roll the Cake While Warm

Once out of the oven, immediately loosen the edges and flip the cake onto a cocoa-dusted parchment or kitchen towel. Peel off the parchment it baked on, then roll the cake gently but tightly from the narrow end using the towel or parchment—this step is key to avoid cracks later. I used to struggle here, but rolling warm and using a towel instead of just parchment made a huge difference. Let the rolled cake cool completely, ideally in the fridge to speed things up.

Step 4: Whip the Cream and Assemble the Roll

While the cake cools, whip your heavy cream with Frangelico, confectioners’ sugar, and cocoa powder until medium to stiff peaks. Carefully unroll the cooled cake, spread the whipped cream evenly leaving a margin to prevent filling from spilling, and sprinkle on hazelnuts if you like a bit of crunch. Roll it back up (this time without the towel), dust with cocoa powder if it looks moist, then refrigerate for at least 30 minutes to set everything in place.

Step 5: Make Ganache and Decorate

For the luscious ganache, heat cream until just simmering and pour over chopped semi-sweet chocolate. Let sit and then stir until smooth. Chill to thicken to a spreadable consistency. Slice off a diagonal piece from the main roll and attach it like a branch with ganache, then cover the whole cake with ganache, using a fork to create bark-like texture. Finish by adorning with your meringue mushrooms, sugared cranberries, rosemary sprigs, and a dusting of confectioners’ sugar—each time I make this, I feel like a holiday artist!

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I always use the sugared cranberries and rosemary sprigs—it adds a jewel-like sparkle and fresh aroma—and the adorable meringue mushrooms just bring this cake to life. If you want something simpler, just a dusting of confectioners’ sugar or a few extra chopped hazelnuts work beautifully too.

Side Dishes

This Chocolate Yule Log is rich enough to stand alone, but I like serving it alongside a light citrusy salad or fresh fruit compote to cut through the richness. A warm cup of spiced tea or robust coffee pairs perfectly, too.

Creative Ways to Present

For holiday parties, I’ve arranged mini logs on a large platter sprinkled with edible gold dust and fresh mint leaves to mimic a winter forest floor—guests always comment on how magical it looks. You can also pipe extra whipped cream “snow” around the base or serve slices on wooden boards for rustic charm.

Make Ahead and Storage

Storing Leftovers

I cover leftover slices tightly with plastic wrap and keep them refrigerated. The cake holds up nicely for up to 3 days, and the flavors actually deepen, making every bite as delightful as the first.

Freezing

Believe it or not, this cake freezes well! Wrap the whole roll or slices tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge. I learned freezing works great when I needed to make this for a large family gathering ahead of time.

Reheating

This cake isn’t one you reheat, since it’s best served chilled or at room temperature. If chilled straight from the fridge, let slices sit out 10-15 minutes before serving to bring out the flavors and soften the ganache slightly.

FAQs

Final Thoughts

This Chocolate Yule Log Cake Recipe has become my go-to for holiday celebrations—it’s that perfect mix of impressive and doable, with flavors and presentation that really feel like a holiday hug on a plate. I know the steps might seem a little daunting at first glance, but trust me, take your time with each one and you’ll be so proud of the result (and your family and friends will go crazy for it!). So, grab your apron and give it a go this season—you’ll find it’s as fun to make as it is to eat.

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