Christmas Yule Log Cake Rolled with Creamy Chocolate Filling

The Chocolate Yule Log, or Bûche de Noël, is a timeless holiday dessert with European roots — especially in French and Belgian traditions — that has become a centerpiece on many Christmas tables around the world. This rolled sponge cake, filled with whipped cream or buttercream and covered in chocolate ganache, is styled to resemble a wooden log, symbolizing the ancient tradition of burning a Yule log to celebrate the winter solstice.

Its charm lies not just in its rustic, woodland appearance, but in the contrast of textures: an airy sponge, smooth and rich filling, and glossy ganache. Whether dusted with powdered sugar “snow,” garnished with meringue mushrooms, or adorned with sprigs of rosemary, the Chocolate Yule Log is both a delicious dessert and a decorative showstopper.

This version keeps things simple but elegant, making it perfect for both novice bakers and seasoned holiday hosts.

Ingredients Overview

A successful Yule Log depends on light texture and flavor balance. Here’s how each component plays its part.

Chocolate Sponge Cake

The sponge is light and pliable, essential for rolling without cracking. It’s typically made without butter, relying on whipped eggs for volume.

• Eggs: Provide structure and lift. Separating whites and yolks helps achieve a fluffy batter.

• Sugar: Adds sweetness and stability to the whipped eggs.

• Flour: Usually all-purpose or cake flour; sifted for a fine crumb.

• Cocoa Powder: Choose high-quality unsweetened cocoa for rich chocolate flavor.

• Salt & Vanilla: Enhance depth and balance the sweetness.

Tip: Don’t overbake — a dry sponge will crack when rolled.

Filling

The classic filling is whipped cream or chocolate buttercream. For added elegance, mascarpone or flavored creams can be used.

• Whipped Cream: Light and creamy, contrasts the richness of the cake and ganache.

• Buttercream: For a more decadent finish, often used with coffee or chocolate flavor.

• Mascarpone Cream: Stable and slightly tangy — a good middle ground.

Chocolate Ganache

A glossy ganache brings drama and richness.

• Chocolate: Use dark or semi-sweet for balanced sweetness.

• Heavy Cream: Creates that smooth, spreadable consistency.

• Butter (optional): Adds extra sheen and richness.

Decorative Elements (Optional but Fun)

• Powdered Sugar: For a snow-dusted look.

• Meringue Mushrooms: Whimsical, edible decorations.

• Cranberries and Rosemary: Mimic holly and pine for a forest feel.

• Chocolate Shavings or Bark Texture: Create “tree bark” using a fork or cake comb.

Step-by-Step Instructions

1. Prepare the Sponge Cake

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

Ingredients for sponge:

• 4 large eggs, separated

• ½ cup granulated sugar

• ¼ cup unsweetened cocoa powder

• ⅓ cup all-purpose flour

• 1 tsp vanilla extract

• ¼ tsp salt

Steps:

1. In one bowl, beat egg yolks with half the sugar until pale and thick. Add vanilla.

2. In another bowl, whip egg whites with the remaining sugar and salt until stiff peaks form.

3. Sift cocoa powder and flour over the yolk mixture and fold gently.

4. Add the egg whites in three parts, folding carefully to avoid deflating the batter.

5. Spread evenly into the prepared pan.

6. Bake for 10–12 minutes, or until the top springs back when touched.

2. Roll the Cake

As soon as it’s out of the oven, run a knife around the edges. Place a clean kitchen towel over the cake, then invert it onto a wire rack or flat surface.

Peel off the parchment, then roll the cake gently (with the towel inside) from short end to short end. Let it cool completely in this shape — this helps it retain the rolled form without cracking.

3. Make the Filling

Simple whipped cream filling:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Whip until stiff peaks form. You can also fold in 2 tablespoons of mascarpone for extra stability.

Alternative: Chocolate buttercream or mocha cream for a more intense flavor.

4. Fill and Reroll

Once the cake is fully cooled, gently unroll it. Spread an even layer of the filling across the surface, leaving a ½-inch border.

Re-roll the cake (this time without the towel), using gentle pressure to keep it tight but not squeeze out the filling. Place seam side down on a platter.

Wrap in plastic and chill for 30 minutes to help it set.

5. Make the Ganache

Ganache ingredients:

• 1 cup heavy cream

• 8 oz semi-sweet or dark chocolate, chopped

Heat cream just to a simmer, then pour over the chocolate. Let sit 1 minute, then stir until smooth. Cool to a spreadable consistency.

Spread ganache over the log, using a spatula to create a bark-like texture. Use a fork to add woodgrain lines. Leave the ends uncovered or coat completely — your choice.

6. Decorate

Dust with powdered sugar to mimic snow. Add rosemary sprigs, sugared cranberries, or chocolate shavings.

Optional: Cut a small diagonal piece from one end of the log and attach it to the side to mimic a tree branch before frosting.

Tips, Variations & Substitutions

Expert Tips

• Roll while warm: This prevents cracking. If you wait too long, the cake may become brittle.

• Don’t overfill: A thin, even layer prevents oozing.

• Chill before slicing: Makes for cleaner slices and better presentation.

Flavor Variations

• Mocha: Add espresso powder to the ganache or filling.

• Peppermint: Add a few drops of peppermint extract to the cream and sprinkle crushed candy canes.

• Hazelnut: Use Nutella or a whipped chocolate-hazelnut filling.

Dietary Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Dairy-Free: Use coconut cream and dairy-free chocolate for ganache and filling.

Serving Ideas & Occasions

The Chocolate Yule Log is perfect for:

• Christmas Dinner Dessert: A dramatic and nostalgic end to the holiday meal.

• Holiday Brunch Tables: Served alongside fruit, pastries, and coffee.

• Winter Birthdays or Parties: Especially with festive or woodland themes.

• DIY Dessert Bars: Let guests decorate their own mini logs or slices.

Serve chilled or at room temperature with a side of espresso or mulled wine for a complete winter experience.

Nutritional & Health Notes

This is a celebratory dessert, so it’s meant to be enjoyed in moderation. However, it does offer:

• Portion Control: A rolled cake is easy to slice into neat servings.

• Lower Sugar Option: Use bittersweet chocolate and reduce sugar in the filling.

• Lighter Filling: Opt for whipped cream instead of buttercream for a less heavy dessert.

A single slice averages around 280–350 calories, depending on fillings and decorations.

FAQs

Q1: Why did my cake crack when rolling?

A1: Cracking usually happens if the sponge is overbaked or not rolled while still warm. Always roll the cake within 1–2 minutes of removing it from the oven.

Q2: Can I make this ahead of time?

A2: Yes! You can make it 1–2 days ahead. Store covered in the refrigerator. Bring to room temperature for 15 minutes before serving for best flavor and texture.

Q3: How do I cut clean slices?

A3: Use a sharp serrated knife and wipe the blade between cuts. Chilling the cake slightly before slicing helps maintain clean edges.

Q4: What’s the best chocolate to use for ganache?

A4: Use high-quality semi-sweet or dark chocolate. Chocolate chips can work but may contain stabilizers — chopped baking chocolate melts more smoothly.

Q5: Can I freeze the Yule Log?

A5: Yes. Freeze the fully assembled and frosted log (without delicate decorations) wrapped tightly in plastic, then foil. Thaw overnight in the fridge before serving.

Q6: What filling holds up best for a make-ahead version?

A6: Mascarpone or stabilized whipped cream holds up better than plain whipped cream. Buttercream is the most stable for long-term storage.

Q7: Can I make a vanilla version?

A7: Definitely! Use a vanilla sponge (omit cocoa) and fill with raspberry or lemon cream. Glaze with white chocolate ganache for a snowy look.

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