If you’re on the hunt for a holiday dessert that’s as stunning as it is delicious, let me introduce you to my absolutely favorite Chocolate Yule Log Cake Recipe. This classic Bûche de Noël is seriously a showstopper — rich chocolate cake rolled with fluffy whipped cream, then slathered in decadent chocolate ganache that looks like tree bark. I love this cake because it’s surprisingly simple to make yet impresses every time. Stick around, and I’ll share all my tips so you can nail this festive treat in your kitchen!
Why You’ll Love This Recipe
- Light yet indulgent: The sponge cake is airy from whipped egg whites, making the rich chocolate feel balanced and not overwhelming.
- Classic flavors with a twist: Adding a touch of espresso powder amps up the chocolate flavor beautifully without tasting like coffee.
- Show-stopping presentation: The textured ganache frosting makes it look like a real log—perfect for holiday tables.
- Make-ahead friendly: You can prep and assemble in advance, making your holiday stress-free.
Ingredients You’ll Need
Each ingredient in this Chocolate Yule Log Cake Recipe plays a crucial role in creating that perfect balance of texture and flavor. I always recommend using good quality chocolate and fresh eggs to get the best results. Also, if you can, get espresso powder—it really lifts the cocoa notes to another level.
- Large eggs: Separate your eggs carefully at room temperature to whip egg whites perfectly for that fluffy cake.
- Granulated sugar: For sweetness and structure in the cake batter.
- Pure vanilla extract: Enhances the flavor with a warm sweetness.
- Cake flour: For a delicate, tender crumb without toughness.
- Unsweetened cocoa powder: Use a good-quality one for a deep chocolate flavor.
- Baking powder: Provides a gentle lift to the cake.
- Espresso powder: My secret weapon to intensify chocolate without coffee taste.
- Salt: Balances sweetness and enhances flavor overall.
- Bittersweet or dark chocolate: For the ganache—choose chocolate with at least 60% cocoa for richness.
- Unsalted butter: Adds creaminess to the ganache.
- Heavy cream: You’ll whip some for the cake filling and heat some to pour over chocolate for the ganache.
- Confectioners’ sugar: Sweetens the whipped cream filling to just the right level.
Variations
I always encourage you to make this Chocolate Yule Log Cake Recipe your own! Sometimes I switch up the filling or add a flavored twist to the ganache depending on the season. It’s such a versatile recipe that you can experiment with confidently.
- Chocolate-Raspberry: Swapping the whipped cream filling for a whipped cream and raspberry jam mixture adds a bright, tart contrast my family absolutely loves.
- Mocha Yule Log: I sometimes add a teaspoon of instant coffee granules directly to the cake batter for a deeper mocha flavor, which is fantastic with the espresso powder.
- Nutty Finish: Topping the ganache with chopped toasted hazelnuts or pistachios adds a lovely crunch and flavor contrast.
- Healthier Option: For a lighter treat, replace half of the sugar in the cake with coconut sugar and reduce the ganache amount slightly.
How to Make Chocolate Yule Log Cake Recipe
Step 1: Whip Egg Whites to Airy Perfection
This part is crucial for the cake’s texture. I like to whip the egg whites with a clean, dry bowl and beaters until soft peaks form—which means when you lift them, the peaks curve over just a little. If you overbeat, the whites become dry and won’t incorporate well, so keep a close eye. Set aside once done.
Step 2: Mix Egg Yolks with Sugar and Vanilla
In a separate bowl, whisk egg yolks and granulated sugar until the mixture lightens to a pale yellow. It’s pretty fun to watch it turn fluffy—this adds that lovely richness and helps the cake rise.
Step 3: Combine Dry Ingredients
Whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt in a medium bowl. This ensures you don’t miss any chunks of cocoa or leavening agents.
Step 4: Fold Everything Together Carefully
Add the dry mix into the egg yolk mixture—it’ll be thick and fudgy. Then gently stir in half of your whipped egg whites vigorously to lighten the batter. After that, fold in the remaining whites with a spatula nice and slow—you want to keep as much air as possible for a soft sponge. Trust me, this step makes or breaks the fluffiness!
Step 5: Bake and Roll the Cake Right
Pour the batter into a parchment-lined 10″x15″ pan and smooth it evenly. Bake at 350°F for about 10-12 minutes until the cake springs back when you press lightly. Don’t overbake, or it’ll be dry and tough to roll. While still warm, flip the cake onto a towel that’s been dusted with powdered sugar, peel off the parchment, and roll it up with the towel from a short end. This step tricks the cake into bending without cracking later on.
Step 6: Make the Creamy Ganache and Whipped Filling
For ganache, gently heat heavy cream until it just bubbles at the edges, then pour it over chopped chocolate, butter, vanilla, and salt. Let that sit so the chocolate melts perfectly, then stir smooth. I like to chill mine briefly so it thickens to a spreadable consistency.
Meanwhile, whip the heavy cream for the filling with powdered sugar and vanilla until stiff peaks form. Light yet rich, this filling keeps the roll moist and adds a luscious contrast to the dense ganache.
Step 7: Assemble and Decorate Your Yule Log
Once the cake cools, gently unroll it. Spread the whipped cream filling evenly over the surface, leaving a bit of space on the edges to prevent overflow when rolling. Then roll it back up tightly and place it seam side down on your serving plate.
If you want to get fancy (which I always do), slice a small piece off one end at an angle and place it next to the log to mimic a tree branch. Cover the entire exterior with your cooled ganache, using a fork or spatula to create bark-like textures. I swear guests think you bought this from a bakery!
My personal favorite finishing touch is fresh cranberries and rosemary sprigs dusted lightly with powdered sugar—it looks festive and adds a touch of elegance.
Pro Tips for Making Chocolate Yule Log Cake Recipe
- Perfect Egg Separation: I use a clean plastic bottle to suck up yolks—this keeps hands dry and avoids yolk in whites, ensuring perfect peaks.
- Don’t Skip the Towel Roll: Rolling while warm avoids cracking. I learned this the hard way with a cracked log that was still warm!
- Let Ganache Set: Chill ganache until spreadable but not too hard, otherwise it’s more work to decorate.
- Garnish with Flair: Fresh cranberries and rosemary not only look festive but add lovely aroma and texture—don’t skip them!
How to Serve Chocolate Yule Log Cake Recipe
Garnishes
I love topping the finished log with a handful of fresh cranberries and some fragrant rosemary sprigs—it creates such a beautiful holiday vibe and adds a subtle tartness to balance the sweetness. Sometimes I also lightly dust powdered sugar over the top to mimic snow.
Side Dishes
This cake pairs wonderfully with a warm cup of spiced hot chocolate or a glass of red wine that has fruity undertones—trust me, the flavors complement each other perfectly. For something lighter, fresh berries or a citrus salad cut through the richness nicely.
Creative Ways to Present
For a festive party, I sometimes serve the cake on a rustic wooden board with sprigs of pine or eucalyptus around it. Adding small edible gold flakes on top of ganache can really wow guests. Another trick is slicing the roll into thick rounds arranged like tree slices on a platter—perfect for buffets!
Make Ahead and Storage
Storing Leftovers
I store leftovers in the fridge loosely covered with plastic wrap. To prevent the wrap from sticking to the ganache, I poke a few toothpicks into the cake here and there, which creates space without damaging the look. It keeps well for up to 3 days—if you can resist!
Freezing
If you want to freeze this Chocolate Yule Log Cake Recipe, it’s best to set the frosted cake uncovered on a baking sheet in the freezer until the ganache firms up (about an hour). Then wrap tightly with plastic wrap and place in an airtight container. It keeps great up to 3 months. I recommend waiting to do any final decorations after thawing, so your garnishes stay fresh.
Reheating
When you’re ready to enjoy your leftovers, thaw the cake slowly in the fridge overnight. Then bring to room temperature while still covered to avoid condensation on ganache. I find the flavor and texture come back nicely this way, and you’ll feel like you just baked it fresh!
FAQs
-
Can I make the Chocolate Yule Log Cake Recipe ahead of time?
Absolutely! This cake actually benefits from resting overnight, allowing the flavors to meld and the ganache to set perfectly. Just cover it loosely with plastic wrap and store it in the refrigerator.
-
What if my cake cracks when rolling?
Cracking usually means the cake wasn’t rolled while still warm. Try rolling it immediately after baking using the powdered sugar-dusted kitchen towel to help prevent sticking and breaking.
-
Can I substitute the whipped cream filling?
Yes! You can use mascarpone mixed with a bit of sugar and vanilla, or even a chocolate mousse for a richer filling. Just keep the filling light enough to roll without cracking the cake.
-
How do I get the ganache to look like real bark?
Use a fork or a small spatula to gently drag lines across the ganache after spreading. Practice on a separate plate first if you want to perfect the look, then apply it on the cake.
-
Is espresso powder necessary?
It’s optional, but I highly recommend it. It deepens the chocolate flavor without giving a coffee taste, making your cake taste richer and more complex.
Final Thoughts
This Chocolate Yule Log Cake Recipe holds a special place in my heart because it’s the dessert I bring out to wow family and friends every holiday season. It’s not just about the looks—but the balance of light cake, fluffy filling, and rich ganache that makes every bite a delight. I used to be intimidated by yule logs, but once I found these techniques, it became a staple I couldn’t imagine the holidays without. I’m confident you’ll enjoy making and sharing this cake just as much as I do. Now, grab your mixing bowl and get ready to impress!
Print
Chocolate Yule Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic Yule Log Cake (Bûche de Noël) is a festive chocolate sponge cake rolled with a whipped cream filling and coated in rich chocolate ganache. Perfect for holiday celebrations, this elegant dessert combines a light and airy chocolate cake with velvety frosting and a fluffy filling, creating a stunning centerpiece with traditional flavors and decorative touches like fresh cranberries and rosemary.
Ingredients
Chocolate Cake
- 4 large eggs, separated and at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62 ½ g) cake flour
- ¼ cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226 ⅘ g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178 ½ g) heavy cream
Whipped Cream Filling
- 1 cup (238 g) heavy cream
- ¼ cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C) and line a 10″x15″ baking sheet with parchment paper. In a large bowl or stand mixer, whip 4 egg whites until soft peaks form and set aside. In another large bowl, whisk together 4 egg yolks and ½ cup sugar until pale yellow. Stir in 1 teaspoon vanilla extract. In a separate bowl, sift together ½ cup cake flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon espresso powder, and ¼ teaspoon salt. Gradually add the dry mixture to the egg yolk mixture, stirring until thick. Fold in half of the whipped egg whites vigorously, and gently fold in the rest to maintain airiness.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and smooth it with a spatula. Bake for 10-12 minutes until the cake springs back when touched but is not overbaked. While baking, prepare a clean flour sack towel sprinkled evenly with powdered sugar. Once baked, cool the cake for a minute on the pan, then carefully invert it onto the sugared towel, peel off parchment paper, and starting at a short edge, roll the cake along with the towel. Place seam-side down and let it cool completely.
- Make the Chocolate Ganache: While baking the cake, combine 8 ounces chopped bittersweet chocolate, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt in a heatproof bowl. Heat ¾ cup heavy cream in a small saucepan just until bubbles appear around edges. Pour the hot cream over the chocolate mixture and let sit for 5 minutes. Stir gently until smooth and shiny. Allow to cool or refrigerate until ready to use, stirring before application.
- Prepare Whipped Cream Filling: In a chilled bowl, whip 1 cup heavy cream until soft peaks form. Add ¼ cup confectioners’ sugar and 1 teaspoon vanilla extract or vanilla bean paste, then continue whipping until stiff peaks form. Set aside.
- Assemble the Cake: Once the cake is completely cooled, carefully unroll it. Spread an even layer of the whipped cream filling over the surface, leaving about ½ inch from edges. Gently roll the cake again without the towel, and place it seam-side down on a serving platter. Optionally, slice off one end at an angle and position it on the side of the log for a classic Yule log look.
- Frost the Cake: Using a spatula, coat the exterior of the rolled cake evenly with the cooled chocolate ganache. Create log textures by dragging a fork down the sides and top, or use a toothpick to draw lines and spirals. Add texture with a small spatula by making wavy patterns.
- Garnish and Serve: Allow the ganache to set briefly, then garnish with fresh cranberries and rosemary sprigs, dust with powdered sugar for a snowy effect. Slice the Yule Log and serve chilled or at room temperature, enjoying a rich, festive treat.
Notes
- Storage: Loosely cover the cake with plastic wrap and keep refrigerated for up to 3 days. To prevent the plastic wrap from sticking to the frosting, place toothpicks into several spots on the cake before covering.
- Freezing: If freezing, frost and decorate the cake first, then place uncovered on a baking sheet in the freezer for at least one hour to harden the ganache. Afterwards, wrap tightly with plastic wrap and store in an airtight container for up to 3 months.
- Thawing: Transfer frozen cake from the freezer to the fridge and thaw slowly for at least 24 hours. Bring to room temperature while covered on the counter before serving to avoid condensation on the frosting.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
