I’m thrilled to share my favorite dessert for the holidays: the Chocolate Yule Log Cake. This delightful treat combines the rich flavors of chocolate with a soft, sponge-like texture, making it a festive centerpiece for any gathering. With just a handful of ingredients, you can create a showstopper that will impress your friends and family without spending hours in the kitchen.
What makes this cake special is not just its striking appearance, reminiscent of a rustic log, but also its decadent flavor. The combination of chocolate ganache and whipped cream filling creates a luscious experience that melts in your mouth. Whether for Christmas or any celebration, this cake is for anyone looking to add a touch of sweetness to their festivities.
Why you’ll love Chocolate Yule Log Cake
- It’s visually stunning and looks elaborate.
- Ideal for holiday celebrations and gatherings.
- Flavorful, rich chocolate taste without being overly sweet.
- Can be made ahead of time, simplifying holiday prep.
- Easy decorating options to get creative.
“Rich flavor, simple steps, and weeknight-fast — the kind of recipe everyone asks for again.”
What ingredients do I need for Chocolate Yule Log Cake?
- Eggs
- Granulated sugar
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Vanilla extract
- Heavy cream
- Powdered sugar
- Mascarpone cheese or butter (for filling)
- Dark chocolate
- Butter (for ganache)
- Hot heavy cream (for ganache)
- Coffee or hazelnut flavoring (optional)
- Meringue mushrooms (for decoration)
- Sugared cranberries (for decoration)
- Powdered sugar (for dusting)
- Rosemary sprigs (for decoration)
Ingredient notes & swaps
- Mascarpone cheese can be exchanged with butter for a different creamy texture.
- Coffee or hazelnut flavoring adds depth if desired.
- Ensure you use fresh heavy cream for the best whip and flavor.
How do I make Chocolate Yule Log Cake?
To create your stunning Chocolate Yule Log Cake, follow these steps carefully:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat eggs and granulated sugar until light and fluffy.
- Sift together the all-purpose flour and cocoa powder, then gently fold them into the egg mixture.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for about 10-12 minutes until the sponge is set but not overbaked.
- While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, carefully invert the cake onto the towel and peel off the parchment paper.
- Roll the warm cake with the towel to prevent cracking and let it cool completely.
- Prepare the filling by whipping heavy cream with powdered sugar until soft peaks form.
- Gently unroll the cooled cake and spread an even layer of the whipped cream filling over it.
- Roll the cake back up tightly without applying too much pressure.
- For the ganache, heat heavy cream and pour it over chopped dark chocolate; mix until smooth.
- Spread the ganache over the rolled cake, covering it completely.
- Use a fork or spatula to create a bark-like texture on the ganache.
- Optionally, cut off a small section of the cake and attach it to the side to mimic a tree branch.
- Decorate with powdered sugar, meringue mushrooms, sugared cranberries, and rosemary sprigs.
- Allow the cake to set in the refrigerator for at least an hour before serving.
- Slice and serve, enjoying your festive Chocolate Yule Log Cake.
How should I serve it?
Pair your Chocolate Yule Log Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a more festive touch, serve with fresh berries or sprinkle extra powdered sugar for a snowy look.
Can I make it ahead? How do I store and reheat it?
Yes, you can make the Yule log ahead of time! After decorating, cover it tightly with plastic wrap and store it in the refrigerator for up to three days. It’s best served cold, straight from the fridge, but you can let it sit at room temperature for a bit before slicing.
How do I fix common issues?
- Dry cake: Ensure you don’t overbake the sponge; it should be moist and soft.
- Bland flavor: Use high-quality cocoa powder and optional flavoring to enhance taste.
- Soggy texture: Avoid letting the cake sit uncovered for too long after rolling; moisture can build up and make it soggy.
Tips for success
- Beat the eggs and sugar until truly fluffy; this creates volume and lightness.
- Sift cocoa powder and flour to prevent lumps in your batter.
- Use a gentle touch when rolling the sponge to avoid cracks.
- A hot, freshly made ganache spreads easily and looks nice when it’s warm.
What variations can I try?
- Spice it up: Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
- Nutty additions: Incorporate finely chopped nuts into the filling for a delightful crunch.
- Fruit flavors: Swirl in some raspberry or cherry preserves with the cream for a fruity twist.
FAQs
Can I substitute different flavors in the filling?
Absolutely! You can use flavored whipped cream or even cream cheese for a tangy twist. Just ensure your flavors complement the chocolate.
Is this dessert gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free blend that measures 1:1.
What can I do with leftover ganache?
Any leftover ganache can be refrigerated and used to top ice cream or eaten on its own as a rich chocolate sauce.
Let this Chocolate Yule Log Cake steal the show at your next gathering. With its beautiful presentation and delightful flavors, it’s bound to be a hit! Happy baking!
Chocolate Yule Log Cake
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat eggs and granulated sugar until light and fluffy.
- Sift together the all-purpose flour and cocoa powder, then gently fold them into the egg mixture.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for about 10-12 minutes until the sponge is set but not overbaked.
- Prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, carefully invert the cake onto the towel and peel off the parchment paper.
- Roll the warm cake with the towel to prevent cracking and let it cool completely.
- Prepare the filling by whipping heavy cream with powdered sugar until soft peaks form.
- Gently unroll the cooled cake and spread an even layer of the whipped cream filling over it.
- Roll the cake back up tightly without applying too much pressure.
- For the ganache, heat heavy cream and pour it over chopped dark chocolate; mix until smooth.
- Spread the ganache over the rolled cake, covering it completely.
- Use a fork or spatula to create a bark-like texture on the ganache.
- Optionally, cut off a small section of the cake and attach it to the side to mimic a tree branch.
- Decorate with powdered sugar, meringue mushrooms, sugared cranberries, and rosemary sprigs.
- Allow the cake to set in the refrigerator for at least an hour before serving.