Chocolate Yule Log Cake (Christmas Log)
The sweet aroma of chocolate wafting through the house is one of the distinct pleasures of the holiday season, and nothing captures that magic quite like a Chocolate Yule Log Cake. This delightful dessert, also known as a Bûche de Noël, is a festive staple that looks as impressive as it tastes. With its rich chocolate sponge, decadent filling, and classic decorations, the Yule Log is a celebration wrapped up in a delicious package. Over the years, my family has made this cake a holiday tradition, and I can guarantee it will quickly become one of your favorites too.
Why You’ll Love This Dish
If you’re looking for a holiday dessert that wows both in flavor and presentation, this Chocolate Yule Log Cake is your answer. It’s not just a treat; it’s a centerpiece that brings everyone together. Crafted with simple ingredients you likely already have at home, this cake is perfect for holiday gatherings, family dinners, or even a cozy evening at home. The balance of flavors, from the rich chocolate to the light, fluffy filling, is simply unbeatable.
"Every Christmas, my family and I make this Yule Log. It’s become such a cherished tradition. The taste is exquisite, and everyone always asks for seconds!” — Sarah R.
Preparing Chocolate Yule Log Cake (Christmas Log)
Creating this masterpiece is a delightful experience that can actually be easier than you might think. The process combines baking a light, airy sponge with whipping a rich filling and crafting a stunning chocolate ganache. It may sound daunting, but with this guide, you’ll navigate through the steps like a pro. Get your ingredients ready, and let’s dive into how to make this festive cake!
What You’ll Need
- 4 large eggs
- 120g granulated sugar
- 100g all-purpose flour
- 30g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 120ml heavy cream
- 100g dark chocolate, chopped
- 50g unsalted butter
- Powdered sugar (for dusting)
- Optional decorations: sugared cranberries, meringue mushrooms
Feel free to substitute your favorite types of chocolate or add a splash of coffee to enhance the flavors!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare a 15×10 inch jelly roll pan by greasing and lining it with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until the mixture becomes thick and pale yellow.
- Sift the flour, cocoa powder, baking powder, and salt together, then gently fold these dry ingredients into the egg mixture.
- Pour the batter into the prepared pan, spreading it out evenly to the corners.
- Bake for 12-15 minutes. The cake should spring back when lightly touched.
- Once out of the oven, let the cake cool slightly, then invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake up with the towel, starting from one of the shorter ends. This helps maintain its shape while cooling.
- For the filling, melt the dark chocolate with the butter in a double boiler or microwave, allowing it to cool slightly before folding in the whipped heavy cream.
- Unroll the cooled cake and generously spread the chocolate filling over its surface. Carefully roll the cake up again, this time without the towel.
- Chill your rolled cake in the refrigerator for at least 30 minutes to set.
- Prepare the chocolate ganache by melting additional chocolate with heavy cream, allowing it to cool slightly, then pouring it over the cake.
- Decorate with sugared cranberries and meringue mushrooms if you like, and then slice to serve.
Best Ways to Enjoy It
This Chocolate Yule Log Cake is most delightful when served alongside a warm cup of coffee, tea, or hot cocoa. Consider adding a dollop of whipped cream on the side for a lovely presentation. For a festive touch, serve it on a bed of powdered sugar to mimic snow or arrange it with seasonal berries for added color.
How to Store & Freeze
If you have leftovers (though that’s a big if!), store them in the fridge in an airtight container. They are best enjoyed fresh but can last up to 3 days. You can also freeze the un-glazed rolled cake for up to a month—just make sure it’s wrapped tightly in plastic wrap. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before adding the ganache and decorations.
Helpful Cooking Tips
- Make sure your eggs are at room temperature for better volume and texture.
- Don’t rush the cooling process as it’s essential for maintaining the cake’s shape.
- If the cake cracks while rolling, don’t worry—those are just signs of a handmade treat! You can cover them with ganache later.
Creative Twists
Want to customize this lovely Yule Log recipe? Consider adding a hint of orange zest for a citrusy flair, or substitute peppermint extract to give it a festive minty flavor. You could even experiment with different fillings, such as a raspberry mousse or a chai-spiced ganache to reflect seasonal tastes.
Your Questions Answered
Q1: How long does it take to make a Chocolate Yule Log Cake?
It generally takes about 1.5 – 2 hours to prepare, bake, and chill the cake, depending on your experience level.
Q2: Can I make the cake in advance?
Absolutely! The cake can be prepared a day ahead. Just keep it chilled in the refrigerator and add ganache just before serving.
Q3: What can I substitute for heavy cream?
Coconut cream is a great non-dairy alternative, or you could use whipped topping for the filling if you’re short on time.
Enjoy every delicious bite of this Chocolate Yule Log Cake—it’s sure to be a hit at your holiday gatherings!
Chocolate Yule Log Cake
Ingredients
For the Cake
- 4 large eggs At room temperature for better volume.
- 120 g granulated sugar
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling and Ganache
- 120 ml heavy cream Can be substituted with coconut cream.
- 100 g dark chocolate, chopped Feel free to substitute your favorite chocolate.
- 50 g unsalted butter
- Powdered sugar for dusting For aesthetic purposes.
- Optional decorations: sugared cranberries, meringue mushrooms Optional decorative elements.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 15×10 inch jelly roll pan by greasing and lining it with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until the mixture becomes thick and pale yellow.
- Sift the flour, cocoa powder, baking powder, and salt together, then gently fold these dry ingredients into the egg mixture.
- Pour the batter into the prepared pan, spreading it out evenly to the corners.
- Bake for 12-15 minutes. The cake should spring back when lightly touched.
Rolling the Cake
- Once out of the oven, let the cake cool slightly, then invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake up with the towel, starting from one of the shorter ends. This helps maintain its shape while cooling.
Filling and Decoration
- For the filling, melt the dark chocolate with the butter in a double boiler or microwave, allowing it to cool slightly before folding in the whipped heavy cream.
- Unroll the cooled cake and generously spread the chocolate filling over its surface. Carefully roll the cake up again, this time without the towel.
- Chill your rolled cake in the refrigerator for at least 30 minutes to set.
- Prepare the chocolate ganache by melting additional chocolate with heavy cream, allowing it to cool slightly, then pouring it over the cake.
- Decorate with sugared cranberries and meringue mushrooms if you like, and then slice to serve.
