Chocolate Yule Log

The chocolate yule log, also known as Bûche de Noël, is a festive and elegant dessert that brings a touch of magic to the holiday table. It features a soft, chocolate sponge cake rolled with a creamy filling and covered in rich chocolate ganache. Decorated to resemble a real log, it’s a classic that I love making every holiday season.

Why You’ll Love This Recipe

I love this recipe because it’s both show-stopping and surprisingly manageable to make. The chocolate sponge is light and airy, the filling is luscious, and the ganache adds a silky, decadent finish. Rolling it up feels fancy, but once I’ve done it a time or two, it becomes an easy centerpiece dessert. It’s also endlessly customizable with flavors, textures, and decorations.

Ingredients

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

For the sponge cake:

• Eggs (separated)

• Granulated sugar

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

For the filling:

• Heavy whipping cream

• Powdered sugar

• Vanilla extract (or peppermint, hazelnut, etc.)

• Mascarpone or cream cheese (optional for richness)

For the ganache topping:

• Semi-sweet or dark chocolate (chopped)

• Heavy cream

• Butter (optional, for shine)

Optional decorations:

• Powdered sugar (for a snow effect)

• Sugared cranberries

• Chocolate shavings or curls

• Meringue mushrooms

• Fresh rosemary sprigs (as “pine”)

Directions

1. I preheat the oven and line a jelly roll pan with parchment paper.

2. I beat the egg yolks with sugar and vanilla until pale and thick, then sift in the dry ingredients and gently fold.

3. I whip the egg whites to stiff peaks and fold them into the batter in batches, being careful not to deflate them.

4. I spread the batter evenly into the pan and bake just until set—soft and springy.

5. While warm, I invert the cake onto a clean towel dusted with powdered sugar and gently roll it up with the towel to cool in a log shape.

6. I whip the cream, sugar, and vanilla until stiff. Once the cake is cool, I unroll it, spread the filling, and roll it back up tightly.

7. I chill the rolled cake while I prepare the ganache by heating cream and pouring it over chopped chocolate, then stirring until smooth.

8. I spread the ganache over the log, use a fork to create bark-like lines, and decorate with festive touches before chilling again.

Servings and timing

This recipe makes 8–10 servings.
Prep time: 30 minutes
Cook time: 10–12 minutes
Assembly and chilling: 30–45 minutes
Total time: About 1.5 hours

Variations

• I sometimes add instant espresso to the sponge or ganache for a mocha twist.

• I’ve made it with raspberry or cherry jam swirled into the filling.

• For a minty version, I add peppermint extract to the cream and top with crushed candy canes.

• I use white chocolate ganache and a vanilla sponge for a snowy variation.

storage/reheating

I store the yule log in the fridge, covered, for up to 3 days.
To serve, I let it sit at room temperature for 15–20 minutes for the best texture.
It also freezes well—once assembled (without delicate decorations), I wrap it tightly and freeze for up to 1 month. I thaw overnight in the fridge before serving.

FAQs

How do I prevent the sponge from cracking?

I roll the cake while it’s still warm and pliable, which helps it hold its shape without cracking. I also avoid overbaking to keep it soft.

Can I make it in advance?

Yes, I often make it a day ahead and keep it chilled. The flavors actually develop more, and the ganache sets beautifully.

What’s the best pan to use?

I use a standard 10×15-inch jelly roll pan. It’s the right size for a thin, rollable sponge.

Can I make a dairy-free version?

Yes, I’ve made it with coconut cream for the filling and dairy-free chocolate for the ganache. It turns out rich and flavorful.

Do I need to use a towel to roll it?

Yes, a clean kitchen towel dusted with powdered sugar helps prevent sticking and makes the rolling process smoother.

Conclusion

The chocolate yule log is one of my favorite holiday desserts to make. It’s festive, flavorful, and always impresses everyone at the table. From the soft sponge to the creamy filling and rich ganache, every slice is a little celebration. Whether I’m decorating it simply or going all out with garnishes, it’s a tradition I look forward to year after year.

Chocolate Yule Log

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• Author: lina
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

The Chocolate Yule Log, or Bûche de Noël, is a festive holiday dessert made with a light chocolate sponge cake, creamy filling, and rich chocolate ganache, decorated to resemble a rustic log.

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Ingredients

• 4 eggs (separated)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream (for filling)
• 2–3 tbsp powdered sugar (for filling)
• 1 tsp vanilla extract (or peppermint/hazelnut, for filling)
• 1/4 cup mascarpone or cream cheese (optional)
• 6 oz semi-sweet or dark chocolate, chopped (for ganache)
• 1/2 cup heavy cream (for ganache)
• 1 tbsp butter (optional, for ganache)
• Powdered sugar, sugared cranberries, chocolate curls, meringue mushrooms, fresh rosemary (optional for decoration)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat egg yolks with sugar and vanilla until thick and pale. Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine.
3. In a separate bowl, whip egg whites to stiff peaks. Fold into the batter in batches without deflating.
4. Spread batter evenly in the prepared pan and bake for 10–12 minutes, until set and springy.
5. While still warm, invert the cake onto a powdered sugar-dusted towel. Peel off parchment and roll up with the towel. Let cool completely.
6. Whip cream with powdered sugar and vanilla until stiff. Fold in mascarpone or cream cheese if using.
7. Unroll cooled cake, spread filling evenly, and re-roll tightly. Chill while preparing ganache.
8. Heat cream until just simmering. Pour over chopped chocolate and butter, let sit 2 minutes, then stir until smooth.
9. Spread ganache over cake log. Use a fork to create bark-like texture. Decorate as desired.
10. Chill until ready to serve. Let sit at room temperature for 15–20 minutes before slicing.

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Notes

• Roll the sponge while warm to prevent cracking.
• Add instant espresso for a mocha twist.
• Swirl in jam for fruity flavor.
• Use coconut cream and dairy-free chocolate for a dairy-free version.
• Freeze (undecorated) for up to 1 month. Thaw overnight in fridge before serving.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 80mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg