A cozy holiday cake to share
This Chocolate Yule Log is a soft cocoa sponge rolled with whipped cream, then covered in a glossy chocolate ganache. It looks fancy but is simple to make. It works for holiday dinners or any winter gathering. For a quick reference on variations, see this helpful chocolate yule log guide.
Why this dessert is worth your time
You get warm chocolate flavor, a light filling, and a show-stopping look. It comes together fast — the cake bakes in about 10–12 minutes — and you can make the filling and ganache while the sponge cools. It’s a crowd-pleaser that feels special without long work.
How to build the Chocolate Yule Log
Follow the steps below. Move at a steady pace so the sponge stays pliable for rolling.
What You’ll Need
Ingredients :
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- Powdered sugar for dusting
- Fresh cranberries for garnish
Baking and assembling steps
Directions :
- Preheat your oven to 350°F (175°C) and grease a jelly roll pan.
- In a bowl, beat eggs and sugar until thick and pale.
- Sift together flour, cocoa powder, and salt; fold into the egg mixture.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until springy to the touch.
- Remove from the oven and allow to cool slightly before rolling it in a kitchen towel to maintain its shape.
- For the filling, whip heavy cream with powdered sugar until soft peaks form.
- In a saucepan, combine chocolate and butter over low heat until melted; let cool slightly.
- Unroll the cooled cake and spread the whipped cream over it.
- Roll it up again and place seam side down on a serving platter.
- Pour the chocolate ganache over the log, ensuring it’s well coated.
- Dust with powdered sugar and garnish with fresh cranberries before serving.
Best ways to serve your Yule Log
Slice the log with a sharp serrated knife. Serve each slice on a small plate and add a few extra cranberries or a sprig of mint for color. The cake shines slightly chilled or at room temperature.
How to keep it fresh
Wrap the log tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the wrapped log for up to 1 month; thaw overnight in the fridge before serving.
Handy tips for an easy success
- Roll the cake while it is still warm to avoid cracks.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking.
- Let the ganache cool a bit before pouring so it doesn’t drip too thinly.
- If you want a richer sponge, fold in a tablespoon of melted butter.
For other chocolate dessert ideas and techniques, check this brownie cheesecake recipe for inspiration.
Small changes you can try
- Add a teaspoon of instant coffee to the ganache for depth.
- Swap the whipped cream for chocolate buttercream for a richer roll.
- Use raspberries instead of cranberries for a less tart garnish.
Nutrition estimate (per slice, 12 slices)
- Calories: ~360 kcal
- Fat: ~25 g
- Carbohydrates: ~30 g
- Protein: ~4 g
Values are estimates. Exact numbers depend on ingredient brands and portion sizes.
Family-friendly serving ideas
- Serve with hot cocoa or a warm mug of milk for kids.
- Make smaller rolls for a kid-size portion.
- Let older kids help spread the filling or sprinkle powdered sugar for fun.
What pairs well with this dessert
- Drinks: coffee, espresso, or a creamy hot chocolate.
- Wine: a rich port or a full-bodied red like Zinfandel.
- Sides: vanilla ice cream or a scoop of salted caramel gelato.
Frequently asked questions
Q: Can I make the sponge ahead of time?
A: Yes. Bake and roll the sponge, then wrap it and keep it in the fridge for a day. Unroll, add filling, and re-roll when ready.
Q: My cake cracked when I rolled it. What can I do?
A: If it cracks, patch it with extra whipped cream or ganache. Chill the roll so the filling sets, then cover with ganache to hide imperfections.
Q: Can I use whipping cream instead of heavy cream?
A: Use heavy cream for stable whipped peaks. Regular whipping cream may be softer and give a looser filling.
Q: How do I get a bark-like texture on the ganache to look like wood?
A: After the ganache sets slightly, run the back of a fork or a knife along it to create lines that look like bark.
Conclusion
For more step-by-step variations and detailed guides, see this classic Bûche De Noël (Yule Log) – Sally’s Baking. If you want another easy take on the chocolate yule log, try this Easy Chocolate Yule Log Cake. For tips and a different method you can compare, visit this Yule Log Cake Recipe (Bûche de Noël).
Chocolate Yule Log
Ingredients
For the sponge
- 4 large large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the filling and ganache
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- Powdered sugar for dusting
- Fresh cranberries for garnish
Instructions
Baking the Sponge
- Preheat your oven to 350°F (175°C) and grease a jelly roll pan.
- In a bowl, beat eggs and sugar until thick and pale.
- Sift together flour, cocoa powder, and salt; fold into the egg mixture.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until springy to the touch.
- Remove from the oven and allow to cool slightly before rolling it in a kitchen towel.
Preparing the Filling and Ganache
- Whip heavy cream with powdered sugar until soft peaks form.
- In a saucepan, combine chocolate and butter over low heat until melted; let cool slightly.
Assembling the Yule Log
- Unroll the cooled cake and spread the whipped cream over it.
- Roll it up again and place seam side down on a serving platter.
- Pour the chocolate ganache over the log, ensuring it’s well coated.
- Dust with powdered sugar and garnish with fresh cranberries before serving.
