Chocolate Peppermint Yule Log Recipe

If you’re ready to impress at your next holiday gathering with something both festive and decadent, this Chocolate Peppermint Yule Log Recipe is your new go-to. I absolutely love how this dessert combines the rich, velvety texture of a chocolate chiffon cake with a refreshingly cool white chocolate peppermint filling—and then wraps it all up in a luscious dark chocolate ganache that looks just like real tree bark. Stick with me, and I’ll guide you through every step so you can have this show-stopping Yule log on your table with ease.

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Ingredients You’ll Need

Each element of the Chocolate Peppermint Yule Log Recipe works harmoniously — from the smooth white chocolate filling to the moist chiffon cake and the rich ganache bark. Shopping for quality chocolate and fresh cream makes all the difference here.

• White Chocolate: Make sure to get good-quality white chocolate for a creamy, sweet filling.
• Heavy Whipping Cream: Use fresh 36% milkfat cream to achieve that perfect whipped texture.
• Peppermint Extract (optional): Adds a cool peppermint kiss — I prefer it, but adjust to your taste.
• Vegetable Oil: Helps keep your chiffon cake tender and moist.
• Cocoa Powder: Choose natural, unsweetened cocoa for rich chocolate depth.
• Espresso/Coffee Powder: A pinch awakens the chocolate flavor wonderfully.
• Sea Salt: Enhances and balances sweetness perfectly.
• Whole Milk: Brings moisture and softness to the cake crumb.
• Vanilla Extract: A classic staple that elevates the cake’s flavor.
• Egg Yolks and Egg Whites: Separate carefully — egg whites give the cake its signature fluffiness.
• Cake Flour: Keeps the cake light and tender, so no all-purpose flour here.
• Granulated Sugar: Sweetens and stabilizes the meringue in the cake batter.
• Cream of Tartar: Helps stabilize whipped egg whites for that perfect volume.
• Dark Chocolate: Choose a quality dark chocolate to make the ganache with depth and shine.
• Decorations (meringue mushrooms, sugared cranberries, rosemary, almond pine cones): These add whimsy and seasonal flair, turning your yule log into a gorgeous holiday centerpiece.

Variations

I love how versatile this Chocolate Peppermint Yule Log Recipe is — you can easily customize the flavors and décor to suit your vibe. Whether you want to dial back the peppermint or add a twist on the garnish, there’s room to play here.

• Mint Variation: When I first made this without peppermint extract in the filling, the flavor was still delicious, but the mint tip truly makes it feel holiday-special.
• Non-Dairy Version: I’ve swapped heavy cream for coconut cream and used dairy-free chocolate—it turned out surprisingly rich and still fluffy!
• Seasonal Decorations: Try festive toppings like crushed candy canes, dried cranberries, or even edible gold dust for elegant celebrations.
• Chocolate Swap: Mixing milk and dark chocolate for the ganache gives a sweeter bark if you prefer a less intense dark chocolate flavor.

How to Make Chocolate Peppermint Yule Log Recipe

Step 1: Make the White Chocolate Peppermint Filling

Start by gently heating chopped white chocolate with heavy cream over medium heat—it’s important to stir continuously so the chocolate melts evenly without burning. Once it’s silky smooth, take it off the heat, stir in the peppermint extract if you’re using it, then chill it for at least four hours in the fridge. I learned the hard way that this chilling step is key—it helps the filling whip up beautifully later.

Step 2: Prepare the Chocolate Chiffon Cake Batter

Preheat your oven to 375°F (191°C). Line a large 18×13-inch baking sheet with parchment paper and grease it lightly. Pour the vegetable oil into a heat-safe bowl and microwave it until it’s very hot—this helps dissolve the cocoa powder beautifully. Whisk in cocoa, espresso powder, salt, then add milk and vanilla. Let it cool slightly before whisking in all the egg yolks at once. After that, sift in the cake flour and gently fold everything together.

Separately, whip your egg whites with cream of tartar until foamy, then gradually add sugar and whip to soft peaks. Folding a third of these fluffy egg whites into the batter at a time helps keep the light and airy texture intact—trust me, you don’t want to deflate this!

Step 3: Bake the Cake

Spread the batter evenly on your prepared pan, smoothing with an offset spatula and tapping it on the counter to release bubbles. Bake for 15-16 minutes until the top feels dry and springs back lightly when touched. This quick baking time keeps the cake tender but firm enough to roll without cracking. Let it cool for 15 minutes before moving on.

Step 4: Whip the Filling and Roll the Cake

While the cake cools, whip the chilled white chocolate peppermInt mixture until it lightens up but be careful not to overwhip. Then carefully flip the cake onto a fresh sheet of parchment paper (skin side down) and spread the peppermint filling evenly. Starting from one long side, roll it gently, using the parchment to help guide it without cracking.

Seal the ends of the parchment and chill the rolled cake in the fridge to help it set before decorating. This is a step I never skip—it gives the cake structure to hold up when you add the ganache.

Step 5: Make the Chocolate Ganache “Tree Bark”

Place your chopped dark chocolate in a bowl. Heat the cream until just simmering, then pour it over the chocolate. Let it sit for about five minutes to soften the chocolate before whisking gently until smooth but slightly thickened. This ganache is what transforms your yule log into a rustic work of art!

Step 6: Assemble and Decorate Like a Pro

Take the cake out of the fridge and trim the ends—you can snack on these, I totally do! Cut a 3-inch piece for branches, slicing it at an angle. Attach these branches to the main roll with toothpicks, securing them on a plate or cake board with a dab of ganache to keep everything steady. Spread the ganache over the entire log with a fork in sweeping motions to mimic tree bark texture—it’s such a rewarding step.

Finally, use the remaining ganache to “glue” on your festive decorations like meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones. A dusting of matcha powder and powdered sugar adds the finishing touch of moss and snow. Pop it back in the fridge to let everything set, and your centerpiece is ready.

How to Serve Chocolate Peppermint Yule Log Recipe

Garnishes

I always go with meringue mushrooms and sugared cranberries—these add that magical snowy forest look that guests love. Fresh rosemary sprigs add a piney aroma that pairs perfectly with peppermint. Almond pine cones are a fun crunchy surprise that bring texture and charm.

Side Dishes

I like serving this with a simple cup of hot coffee or peppermint tea to complement the flavors. For a holiday dinner, it pairs beautifully with light fruit salads or spiced nuts to balance the richness.

Creative Ways to Present

For special occasions, I’ve set the yule log on a wooden board surrounded by pine branches and fairy lights. Dusting with matcha powder helps bring in a mossy effect, and layering powdered sugar on top looks like fresh snow—it’s a real showstopper that guests always comment on!

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap to keep moisture in and store in the fridge for up to three days. This yule log actually holds up well and tastes just like fresh on day two—always a crowd-pleaser.

Freezing

When I want to prepare ahead, I freeze the assembled cake (without decorations) wrapped well twice in plastic wrap and then in foil. It freezes beautifully for up to a month. Just thaw overnight in the fridge before decorating.

Reheating

Since this is a delicate cake, I don’t recommend reheating. Serve chilled or at room temperature for the best texture and flavor.

FAQs

Final Thoughts

This Chocolate Peppermint Yule Log Recipe has become one of my all-time favorite desserts to make during the holidays because it combines beautiful presentation with incredible flavor. I love that it’s both elegant and approachable — and that every slice is like a little gift of chocolatey, minty joy. If you want to wow your friends and family (and enjoy some festive fun yourself!), give this recipe a try. You’ll be so glad you did!

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