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Christmas Yule Log Cake Rolled with Creamy Chocolate Filling

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A festive rolled chocolate sponge cake filled with whipped cream and covered in rich ganache, styled to resemble a rustic Yule log. A classic Christmas dessert centerpiece.

Ingredients

Scale

For the sponge cake:

  • 4 large eggs, separated

  • ½ cup granulated sugar

  • ¼ cup cocoa powder

  • ⅓ cup all-purpose flour

  • 1 tsp vanilla extract

  • ¼ tsp salt

For the filling:

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

For the ganache:

  • 1 cup heavy cream

  • 8 oz semi-sweet or dark chocolate, chopped

Instructions

  • Preheat oven to 350°F. Line a jelly roll pan with parchment and grease.

  • Beat yolks with half the sugar until pale. In another bowl, whip whites with remaining sugar and salt to stiff peaks.

  • Sift in cocoa and flour to yolk mixture; fold gently. Fold in egg whites.

  • Spread batter in pan and bake 10–12 min.

  • Turn out onto a towel, peel off parchment, and roll up while warm. Cool completely.

  • Whip cream with sugar and vanilla until stiff. Unroll cake, spread filling, and re-roll.

  • Make ganache by pouring hot cream over chopped chocolate. Stir smooth and cool.

  • Cover cake with ganache, texture with a fork. Decorate as desired.

  • Chill before slicing.

Notes

  • Add peppermint or espresso for flavor variations.

  • Can be made 1–2 days ahead.

  • Use mascarpone for a sturdier cream filling.

Find it online: https://thefoodaunt.com/christmas-yule-log-cake-rolled-with-creamy-chocolate-filling/