Chocolate Yule Log Cake Recipe

If you’re looking for a show-stopping dessert that’s both delicious and festive, this Chocolate Yule Log Cake Recipe is one of my all-time favorites to make during the holidays. It’s a gorgeous chocolate sponge cake rolled with whipped cream filling and wrapped in rich, glossy ganache. Believe me, once you try this, you’ll want to make it every year—the perfect centerpiece for your holiday table that tastes as incredible as it looks!

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Ingredients You’ll Need

The harmony between rich cocoa, fluffy whipped egg whites, and smooth whipped cream makes this cake stand apart. When shopping, try to pick good-quality cocoa and chocolate—that depth makes a big difference!

• Eggs: Use room temperature eggs for easier whipping and better volume.
• Granulated Sugar: Sweetens the cake and helps stabilize the whipped egg yolks.
• Vanilla Extract: Adds warmth and rounds out the chocolate flavor.
• Cake Flour: Keeps the sponge tender—don’t swap with all-purpose flour if you can avoid it.
• Cocoa Powder: Use unsweetened for true chocolate richness.
• Baking Powder: Provides gentle lift.
• Espresso Powder: This is a little secret I learned to amplify the chocolate flavor.
• Salt: Balances sweetness and enhances all other flavors.
• Bittersweet or Dark Chocolate: For the ganache, high quality means a better texture and taste.
• Unsalted Butter: Softened, to blend smoothly in the ganache.
• Heavy Cream: Used both for the ganache and the fluffy whipped cream filling.
• Powdered Sugar: For sweetening the whipped cream filling and dusting the cake.

Variations

I love playing around with fillings and toppings to personalize this Chocolate Yule Log Cake Recipe, so feel free to customize it to your taste or dietary preferences. You’ll enjoy discovering what works best for your holiday vibe.

• Chocolate Ganache Only: Sometimes I skip the whipped cream filling and fill the cake with just ganache for an ultra-rich treat.
• Flavored Whipped Cream: Add a splash of peppermint extract or orange zest to the whipped cream—my family goes crazy for the seasonal twist!
• Gluten-Free Version: Substitute cake flour with a gluten-free blend and proceed as usual; I’ve tested with good results.
• Decorations: Try candied nuts, marzipan mushrooms, or edible gold leaf for a fancy presentation.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Whip Up a Fluffy Chocolate Sponge

Start by preheating your oven to 350°F and lining a 10″x15″ baking sheet with parchment paper—trust me, parchment is essential to prevent sticking. Whip your egg whites until soft peaks form and put them aside; this is the key to that light texture everyone loves. Next, beat egg yolks with sugar until the mixture is pale yellow—this takes a few minutes but be patient, it adds great volume. Gently fold in your sifted dry ingredients, then fold the egg whites in two additions: the first half with some vigor to loosen the batter, the second half carefully to keep the air in. Pour into your pan evenly and bake for just 10-12 minutes—watch it closely! The cake should bounce back when touched and not look dry.

Step 2: Roll the Cake While Warm

While the cake bakes, prepare a clean flour sack or kitchen towel dusted evenly with powdered sugar (using a sifter helps here). When the cake comes out, let it cool just a minute, then carefully invert it onto the towel and peel off the parchment. Immediately begin rolling the cake gently, towel and all, starting from the short end. The rolling at this stage “trains” the cake to shape for when you fill it later—this step stops it from cracking. Let it cool completely while rolled up.

Step 3: Make the Silky Chocolate Ganache

Chop the bittersweet chocolate and place it in a bowl with softened butter, vanilla, and a pinch of salt. Warm the heavy cream in a small saucepan until just bubbling at the edges, then pour it over the chocolate mixture. Let it sit for 5 minutes—don’t stir right away; this gives it time to melt smoothly. After that, stir until luscious and glossy. You can let it cool at room temperature or pop it in the fridge to thicken before frosting.

Step 4: Whip the Cream Filling

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Taste and add more sugar if you want it sweeter. This fluffy whipped cream layer is what makes the log delightfully light inside.

Step 5: Assemble and Decorate Your Yule Log

Carefully unroll the cooled cake and spread an even layer of whipped cream, leaving about a half-inch border so it won’t spill over. Roll it back up gently and place seam side down on your serving platter. For a classic “log” look, slice one short end off at an angle and attach it perpendicular like a branch. Now coat the whole cake with your chocolate ganache using a spatula. To get that woodsy texture, I like dragging a fork gently along the surface to crack little grooves, or you can swirl lines with a toothpick. Finally, top it with fresh cranberries, rosemary sprigs, and dust with powdered sugar for that snowy effect—this is my go-to festive finishing touch!

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I always top mine with fresh cranberries and sprigs of rosemary because it looks like a winter wonderland and adds a lovely festive aroma. Powdered sugar dusted like snow is a non-negotiable for me—it instantly makes the cake feel magical.

Side Dishes

If you want to pair something alongside, lightly sweetened whipped cream or a scoop of vanilla bean ice cream complements the rich chocolate perfectly. For drinks, a cup of spiced mulled wine or hot cocoa keeps it cozy.

Creative Ways to Present

For special occasions, I’ve arranged my yule log on a rustic wooden board with pinecones and cinnamon sticks scattered around. Sometimes I carve little marzipan mushrooms to stick on top, turning it into a charming woodland scene that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Once decorated, I loosely cover the cake with plastic wrap, making sure it doesn’t cling directly to the ganache by piercing a few toothpicks around the cake. It keeps perfectly fresh in the fridge for up to 3 days without drying out.

Freezing

Freezing is doable but a bit tricky! I let the ganache set uncovered in the freezer first so it hardens, then wrap tightly in plastic and place it in an airtight container. It freezes well for up to 3 months, but I recommend decorating it fresh after thawing for the best look and texture.

Reheating

Rather than reheating, I thaw my frozen yule log slowly in the fridge overnight, then bring it to room temperature before serving. This keeps the frosting from sweating and preserves its glossy finish beautifully.

FAQs

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my kitchen during the holidays—it’s both a fun baking project and a guaranteed crowd-pleaser. I love how the combination of fluffy cake, creamy filling, and shiny ganache makes everyone’s eyes light up. Give it a try, even if you’re new to rolled cakes—you’ll be rewarded with a stunning dessert that tastes like pure celebration. Trust me, you’ll be bragging about this one to your friends!

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