Chocolate Yule Log

Featured in desserts.

Hey there! You absolutely have to try making this gorgeous Chocolate Yule Log cake. Just look at that perfect swirl of vanilla cream inside the rich chocolate sponge! The outside is covered in the most velvety chocolate frosting that's been artfully textured to look like tree bark. Those bright red cranberries and sprigs of fresh rosemary on top not only add a pop of festive color but also make it look so elegant. Trust me, your friends and family will be completely impressed when you bring this out for dessert. The contrast between the moist chocolate cake and the light, creamy filling is absolutely divine. It's easier to make than it looks, I promise!

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Updated on Sat, 01 Mar 2025 22:55:22 GMT
Festive chocolate yule log cake with cream filling garnished with cranberries and rosemary sprigs on a white marble serving board pin it
Festive chocolate yule log cake with cream filling garnished with cranberries and rosemary sprigs on a white marble serving board | lonerecipes.com

I first encountered this magnificent Chocolate Yule Log during a holiday season in France, where it's known as 'Bûche de Noël'. The moment I tasted the harmonious combination of light chocolate sponge cake with creamy vanilla filling, I knew I had to master making it myself. After several attempts and refinements, I've developed this version that balances the richness of chocolate with a light, airy texture. The process of rolling the cake while still warm creates that beautiful spiral pattern, and I find the methodical nature of decorating the exterior with textured chocolate frosting to resemble tree bark to be surprisingly therapeutic. What makes this recipe special to me is how it transforms simple ingredients into something that looks and tastes extraordinary, bringing a touch of European tradition to my holiday table.

Why I love this recipe

I absolutely adore this Chocolate Yule Log recipe because it combines impressive presentation with genuine deliciousness. Unlike some fancy desserts that prioritize looks over taste, this cake delivers on both fronts. The texture contrast between the moist chocolate sponge and the silky cream filling creates a perfect balance in each bite. What I particularly love is how the dessert brings people together - there's always an audible gasp when I bring it to the table, followed by conversations about holidays and traditions as we enjoy each slice. The recipe has become intertwined with my own family memories, with my children now helping to decorate it each year. Despite its elegant appearance, it's actually quite forgiving for home bakers. Even if the cake cracks a bit during rolling (which can happen!), the ganache frosting covers any imperfections. This recipe reminds me that sometimes the most special culinary experiences come from embracing seasonal traditions with a personal touch.

What You Need From Your Kitchen

  • Dark chocolate: Creates the rich base flavor and contributes to the cake's moisture
  • Mascarpone cheese: Gives the filling a luxurious, creamy texture
  • Heavy cream: Whipped to create a light, airy filling
  • Eggs: Provide structure and lift to the sponge cake
  • Cocoa powder: Enhances the chocolate flavor and color
  • Fresh cranberries: Add a festive appearance and tart contrast
  • Rosemary sprigs: Provide aromatic garnish and visual appeal

Let's Make These Together

Prepare the cake base
Start by melting high-quality dark chocolate over a double boiler until smooth. Meanwhile, separate your eggs and whip the yolks with sugar until pale and fluffy. Once the chocolate has cooled slightly, fold it into the egg yolk mixture. This creates the rich foundation for our cake.
Create volume with egg whites
In a separate bowl, whip the egg whites until they form stiff peaks, adding the remaining sugar gradually. This step is crucial for creating a light, airy texture in the cake. Gently fold the whites into the chocolate mixture, being careful not to deflate the air you've worked to incorporate.
Master the rolling technique
After baking, quickly flip the hot cake onto a cocoa-dusted towel and roll it while still warm. This trains the cake to hold its spiral shape without cracking. Let it cool completely in this rolled position before unrolling to add filling.
Create the perfect filling
Whip together mascarpone, heavy cream, powdered sugar, and vanilla until it forms a luscious, stable cream. Spread this evenly over the unrolled cake, leaving a small border around the edges to prevent overflow when re-rolling.
Decorate like a pro
After covering the cake with ganache, use a fork to create realistic tree bark texture by drawing it along the length of the log. Strategically place fresh cranberries and rosemary sprigs to create a festive, woodland appearance that will wow your guests.
Recipe picture pin it
Traditional Christmas buche de noel with chocolate frosting, white cream swirl interior, and festive cranberry garnish | lonerecipes.com

Switch Things Up

The first time I made this Yule Log, I was nervous about the rolling process. The key, I discovered, was not to overbake the sponge. I've experimented with different fillings over the years - once I added crushed peppermint candies to the cream for a festive twist, and another time I incorporated orange zest which paired beautifully with the chocolate. My family prefers the classic vanilla filling, but feel free to customize it with your favorite flavors. I've found that chilling the cake before applying the final layer of ganache makes decorating much easier and gives cleaner results.

Perfect Pairings

This Chocolate Yule Log pairs wonderfully with a variety of beverages. For adults, a glass of ruby port or amaretto liqueur complements the rich chocolate flavors. Coffee enthusiasts will appreciate how an espresso or cappuccino enhances the depth of the chocolate. For family-friendly options, hot chocolate with a cinnamon stick or a glass of cold milk makes the perfect accompaniment. If serving as part of a larger dessert spread, balance the richness with some fresh berries or citrus segments on the side.

Elegant chocolate swiss roll cake with vanilla cream filling decorated with fresh cranberries and herbs for holiday celebrations pin it
Elegant chocolate swiss roll cake with vanilla cream filling decorated with fresh cranberries and herbs for holiday celebrations | lonerecipes.com

Frequently Asked Questions

→ Can I make this Yule Log ahead of time?

Yes, this dessert actually benefits from being made a day ahead. Prepare the entire cake including the ganache frosting and refrigerate overnight. Add the fresh cranberry and rosemary garnishes just before serving for the best appearance.

→ What if my cake cracks while rolling?

Small cracks are normal and will be covered by the ganache frosting. To minimize cracking, roll the cake while it's still warm from the oven, and don't overbake the sponge. If large cracks occur, use extra filling to 'glue' them together.

→ Can I freeze this Yule Log?

Yes, you can freeze the finished cake (without garnishes) for up to one month. Wrap it well in plastic wrap and then foil. Thaw overnight in the refrigerator and add fresh garnishes before serving.

→ Are there any substitutes for mascarpone cheese?

If mascarpone is unavailable, you can substitute with 8 oz cream cheese mixed with 1/4 cup heavy cream and an extra 2 tablespoons of powdered sugar. The flavor will be slightly different but still delicious.

→ How do I prevent the filling from squeezing out when rolling?

Don't overfill the cake - a even 1/2-inch layer is sufficient. Leave a border around all edges and chill the filling slightly if it seems too soft. Roll slowly and gently, using the parchment paper to help guide the cake into a tight spiral.

Conclusion

This Chocolate Yule Log is the perfect centerpiece for any holiday table. The combination of rich chocolate cake with light vanilla cream creates a balanced dessert that's sure to impress. The cranberries add a touch of tartness that cuts through the sweetness, while the rosemary brings a subtle aromatic quality. Despite its elegant appearance, this recipe is achievable for home bakers with some patience and attention to detail. Make it a day ahead for stress-free entertaining.

Chocolate Yule Log

A festive chocolate roll cake filled with creamy vanilla filling, topped with smooth chocolate ganache and garnished with fresh cranberries and rosemary.

Prep Time
30 Minutes
Cook Time
12 Minutes
Total Time
120 Minutes
By: chris

Category: desserts

Difficulty: intermediate

Cuisine: French

Yield: 10 Servings (10 balls)

Dietary: Vegetarian, Contains Dairy, Contains Gluten

Ingredients

01200g dark chocolate
026 large eggs, separated
03150g granulated sugar
04120g all-purpose flour
0530g cocoa powder
061/4 tsp salt
07250g mascarpone cheese
08200ml heavy cream
0980g powdered sugar
101 tsp vanilla extract
11300g chocolate ganache
12Fresh cranberries for garnish
13Fresh rosemary sprigs for garnish

Instructions

Step 01

Preheat oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on all sides. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly.

Step 02

In a large bowl, beat egg yolks with half the sugar until pale and thick. Fold in the melted chocolate. In a separate bowl, sift together flour, cocoa powder, and salt. In another clean bowl, whip egg whites until foamy, then gradually add remaining sugar and beat until stiff peaks form.

Step 03

Gently fold the egg whites into the chocolate mixture in three additions. Then fold in the dry ingredients until just combined. Spread the batter evenly in the prepared pan and bake for 10-12 minutes until the cake springs back when lightly touched.

Step 04

Place a clean kitchen towel dusted with cocoa powder on a flat surface. Invert the cake onto the towel, peel off parchment paper, and while still hot, gently roll the cake with the towel from short end to short end. Place on a wire rack and let cool completely.

Step 05

For the filling, beat mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border. Re-roll the cake without the towel and place seam-side down on a serving platter.

Step 06

Cover the cake with chocolate ganache, using a fork to create texture resembling tree bark. Refrigerate for at least 1 hour to set. Before serving, garnish with fresh cranberries and sprigs of rosemary for a festive appearance.

Notes

  1. For best results, ensure all ingredients are at room temperature before beginning.
  2. Rolling the cake while warm prevents cracking. If small cracks appear, they'll be covered by the ganache.
  3. The cake can be made 1-2 days ahead and stored in the refrigerator. Add fresh garnishes just before serving.
  4. To slice cleanly, dip a sharp knife in hot water and wipe dry between cuts.

Tools You'll Need

  • 15x10 inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Heatproof bowl
  • Saucepan
  • Kitchen towel
  • Wire cooling rack
  • Offset spatula
  • Fork for decorating

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy (cream, mascarpone)
  • Wheat/Gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 42 g
  • Protein: 5 g

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