Chocolate Yule Log

This Chocolate Yule Log, also known as Bûche de Noël, is a stunning and decadent holiday dessert that I love making each Christmas. It features a light, airy chocolate sponge cake rolled with fluffy whipped cream or buttercream and coated in rich chocolate ganache. It looks impressive, but it’s easier than it seems—and always a showstopper on the holiday table.

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavor and elegance of a traditional holiday dessert while still being manageable to make. The chocolate sponge is soft and rolls beautifully without cracking, and the creamy filling pairs perfectly with the deep chocolate ganache. It’s festive, fun to decorate, and makes a gorgeous centerpiece for any holiday gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:

• Eggs
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt

For the filling (choose one):

• Whipped cream (with a bit of sugar and vanilla), or
• Chocolate or vanilla buttercream

For the chocolate ganache:

• Semi-sweet or dark chocolate, chopped
• Heavy cream

Optional decorations:

• Powdered sugar (for snow effect)
• Sugared cranberries or rosemary
• Chocolate shavings or curls
• Meringue mushrooms

Directions

1. I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. I beat the eggs and sugar together until pale and fluffy, then add vanilla.
3. In a separate bowl, I whisk together flour, cocoa powder, baking powder, and salt.
4. I gently fold the dry ingredients into the egg mixture until just combined.
5. I pour the batter into the prepared pan and spread it evenly, then bake for 10–12 minutes until the cake springs back lightly when touched.
6. While still warm, I invert the cake onto a clean kitchen towel dusted with cocoa powder and carefully peel off the parchment. I roll the cake up with the towel (starting from the short end) and let it cool completely.
7. While the cake cools, I make the filling by whipping cream with sugar and vanilla or preparing buttercream.
8. Once cooled, I gently unroll the cake, spread the filling evenly, then re-roll it (without the towel).
9. I prepare the ganache by heating cream and pouring it over the chopped chocolate, letting it sit for a minute, then stirring until smooth.
10. I spread the ganache over the rolled cake and use a fork or spatula to create a bark-like texture.
11. I decorate with powdered sugar, berries, herbs, or chocolate pieces to make it look like a real Yule log.
12. I chill the cake for at least 30 minutes before slicing.

Servings and timing

This recipe serves about 10–12. It takes about 30 minutes to prep, 12 minutes to bake, and 30 minutes to cool, fill, and decorate. Total time: approximately 1 hour and 15 minutes.

Variations

• I add espresso powder to the cake batter for a mocha twist.
• I fill it with cherry compote and whipped cream for a Black Forest-style Yule Log.
• I use peppermint extract in the ganache for a holiday mint flavor.
• I decorate with crushed candy canes or edible gold dust for a more festive finish.

Storage/Reheating

I store the Yule Log in the fridge for up to 3 days, covered. It tastes best when brought to room temperature before serving. It can also be frozen—wrapped tightly—for up to 1 month. I thaw it overnight in the fridge before serving.

FAQs

Can I make the Yule Log ahead of time?

Yes! I usually make it the day before serving. The flavors deepen, and it holds together beautifully when chilled.

How do I keep the cake from cracking?

I roll the cake while it’s still warm and let it cool rolled up. This helps it keep its shape and prevents breaks when filling.

What’s the best filling for a Yule Log?

I love whipped cream for a lighter option or chocolate buttercream for extra indulgence. Both work well and hold their shape when rolled.

Can I use a boxed cake mix?

You can, but it may not be as flexible as a sponge cake made for rolling. I recommend using a jelly roll-specific recipe for best results.

How do I make it look like a real log?

After spreading ganache, I drag a fork across the surface to create bark lines. I also cut off a slice of the log, attach it to the side, and cover it with ganache to mimic a sawed-off branch.

Conclusion

This Chocolate Yule Log is a classic holiday dessert that brings elegance and rich flavor to the season. I love how the rolled cake, fluffy filling, and smooth ganache come together into something that feels both traditional and impressive. Whether I’m hosting or gifting, this festive treat is always a holiday highlight.

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