If you’re looking to impress your friends and family this holiday season with a dessert that’s both festive and downright delicious, I’ve got you covered. This Chocolate Peppermint Yule Log Recipe is one of my favorite seasonal treats—it’s rich, chocolatey, and has that perfect refreshing peppermint twist that just screams winter cheer. Trust me, when I first tried making it, I was hooked instantly, and every time I serve it, people ask for the recipe. Ready to dive into a baking adventure that feels like a warm hug? Let’s get started!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The rich chocolate paired with a subtle peppermint kick makes every bite festive and refreshing.
- Impressive Yet Manageable: While it looks fancy, the steps are straightforward and don’t require professional baker skills.
- Customizable Decorations: You can dress it up with meringue mushrooms, cranberries, or even pinecones for a personalized touch.
- Great Make-Ahead Dessert: It holds up well in the fridge, so you can prep in advance and enjoy stress-free entertaining.
Ingredients You’ll Need
This Chocolate Peppermint Yule Log Recipe calls for ingredients that play beautifully together—creamy white chocolate with peppermint, a tender chocolate chiffon cake, and a luscious dark chocolate ganache that mimics tree bark texture. I recommend using high-quality chocolate and fresh cream for the best results. Also, make sure to sift the cocoa and flour for that light, airy cake.
- White chocolate: Use good-quality white chocolate for a creamy, smooth filling that whips up beautifully.
- Heavy whipping cream: Full-fat cream is essential here for the right texture and richness in both the filling and ganache.
- Peppermint extract: This adds the festive cool note but is optional—if you’re not a peppermint fan, you can leave it out.
- Vegetable oil: It keeps the chiffon cake moist and tender.
- Cocoa powder: I always sift mine for a smooth batter without lumps.
- Espresso or coffee powder: Just a hint enhances the chocolate notes without overpowering the cake.
- Sea salt: Balances the sweetness and deepens chocolate flavor.
- Whole milk: Adds moisture and richness to the cake.
- Vanilla extract: A must for warmer, layered flavors.
- Egg yolks and egg whites: Separated to create that airy, fluffy chiffon texture.
- Cake flour: Sifted to ensure the cake turns out light and delicate.
- Granulated sugar: Used to stabilize and sweeten the meringue component of the cake.
- Cream of tartar: This little acid helps stabilize egg whites when whipping them.
- Dark chocolate: For that rich ganache “bark” finish — use at least 60% cacao for the best depth.
- Decorations (meringue mushrooms, sugared cranberries, rosemary, almond pine cones): Optional but so worth it for that festive, woodland look.
Variations
I love making this Chocolate Peppermint Yule Log Recipe my own depending on the occasion. Sometimes I swap out the peppermint for orange extract, which gives a lovely citrus contrast to the chocolate. Feel free to play around with garnishes or fillings to suit your style—this recipe is super forgiving and adaptable!
- Mint-Free Version: I once made this without peppermint extract for someone who isn’t a peppermint fan, and it still turned out fabulous and chocolate-forward.
- Vegan Adaptation: While I haven’t tried it myself yet, you can substitute dairy with coconut cream and use vegan chocolate to make this holiday treat plant-based.
- Nutty Twist: Adding crushed toasted almonds into the ganache or decorations gives a lovely crunch and extra warmth.
How to Make Chocolate Peppermint Yule Log Recipe
Step 1: Make the White Chocolate Peppermint Filling
Start by gently heating your chopped white chocolate with heavy whipping cream over medium heat. Stir continuously until the chocolate is completely melted and smooth—this creates that luxe base for your filling. After removing it from heat, I like to whisk in just a tiny bit of peppermint extract to give it that holiday zing. Then chill it in the fridge for at least 4 hours; this step is key so the filling firms up enough to whip later. Patience here really pays off.
Step 2: Bake the Chocolate Chiffon Cake
This chocolate chiffon cake is where the magic happens. Preheat your oven to 375°F (191°C) and prepare a large baking sheet with parchment paper and light greasing. First, heat vegetable oil in a microwave-safe bowl until hot, then whisk in sifted cocoa powder, espresso powder, and salt—coffee powder really enhances the chocolate, trust me. Add milk and vanilla, and once the mixture cools slightly, beat in your egg yolks.
Sift in the cake flour and gently fold everything together. Meanwhile, whip your egg whites with cream of tartar and sugar until soft peaks form—this part takes practice, but don’t skip it because it’s what makes your cake airy. Then, carefully fold the meringue into your chocolate mixture in thirds to keep that light texture. Spread the batter evenly on your baking sheet, tap it down to release air bubbles, and bake 15-16 minutes until the cake surface is dry and springs back lightly when touched.
Step 3: Roll and Fill the Cake
Once the cake cools for about 15 minutes, flip it skin side down onto parchment paper. This trick helps the cake roll smoothly without cracking. Use an offset spatula to spread the whipped white chocolate peppermint filling over the entire surface—don’t be shy with it! Then, starting lengthwise, gently roll up the cake with the parchment paper. I like to seal the ends tightly and chill the roll in the fridge to help it set and hold its shape.
Step 4: Prepare the Chocolate Ganache “Tree Bark”
Your final step is the gorgeous dark chocolate ganache that creates the bark effect. Heat heavy cream until just simmering, pour it over chopped dark chocolate, and let it rest for about 5 minutes before whisking gently. You want a slightly thick but still spreadable consistency—don’t overwhip! This ganache is what takes your yule log from dessert to centerpiece.
Step 5: Assemble and Decorate Your Yule Log
Trim the ends off your chilled rolled cake (yum, those bits make a great snack!) and slice off a 3-inch piece to create “branches.” Attach these to the main roll with toothpicks secured by a dab of ganache. Spread the ganache over the whole log using an offset spatula, then use a fork to create bark-like grooves in the ganache—it’s such a fun step that really gives the log an authentic look. Finish by decorating with your meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones. Dusting with matcha powder and powdered sugar adds moss and snow effects that wow every guest.
Pro Tips for Making Chocolate Peppermint Yule Log Recipe
- Chilling Filling Thoroughly: I’ve learned that chilling the white chocolate peppermint filling overnight gives the best whipping results—don’t rush this step.
- Gentle Folding: When combining egg whites with the batter, fold gently using a spatula to keep that airy texture and avoid deflation.
- Cake Rolling Trick: Roll the cake while it’s still warm but not hot to prevent cracking and ensure a smooth roll.
- Ganache Consistency: Aim for a ganache that’s thick but spreadable—too thin and it won’t hold texture, too thick and it’s hard to spread.
How to Serve Chocolate Peppermint Yule Log Recipe
Garnishes
I love garnishing with classic meringue mushrooms—they add such a charming woodland feel. Sugared cranberries sprinkled with rosemary give it a festive color pop and a lovely tart note. Almond pine cones add an elegant natural touch, but feel free to get creative with edible glitter or crushed peppermint candies for extra sparkle.
Side Dishes
This yule log pairs beautifully with a simple cup of hot cocoa or mulled wine to keep the winter vibe going strong. For a cozy get-together, I like serving it alongside spiced nuts or fresh berry compote to balance the rich chocolate with bright fruitiness.
Creative Ways to Present
For impressing guests, I sometimes serve this yule log on a rustic wooden board surrounded by pine branches and fairy lights—makes it feel like a cozy winter forest centerpiece. Wrapping a festive ribbon around the board adds a charming touch. Also, slicing it into thick pieces and plating with a dollop of whipped cream and a sprinkle of cocoa powder turns it into an elegant dessert.
Make Ahead and Storage
Storing Leftovers
I always store leftover yule log tightly wrapped in plastic wrap or an airtight container in the fridge. This helps keep it moist and prevents the ganache from drying out. It holds up beautifully for about 3-4 days—if it lasts that long!
Freezing
Freezing worked well when I had leftovers after a big holiday meal. I wrapped the log in plastic and then in foil, popping it into the freezer for up to one month. Just be sure to thaw it slowly in the fridge overnight before serving to maintain its texture.
Reheating
Since this dessert is served chilled, I don’t usually reheat it. But if you prefer, bring the slices to room temperature before serving for the flavors to really shine through.
FAQs
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Can I make the Chocolate Peppermint Yule Log Recipe ahead of time?
Absolutely! The yule log can be assembled a day or two in advance. Just keep it wrapped tightly in the fridge to ensure it stays fresh and the ganache sets nicely.
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What if I don’t have peppermint extract?
No worries! You can simply omit it or replace it with another flavor extract like orange or vanilla. The chocolate and cream combination is still delightful on its own.
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How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still slightly warm and flexible is key. Also, make sure to flip it onto parchment paper and roll it gently but firmly to avoid breaking the delicate sponge.
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Can I use a different chocolate for the ganache?
Yes! Dark chocolate is best for that rich bark effect, but you can mix milk or semi-sweet chocolate if you prefer a sweeter ganache. Just adjust the cream amount if needed for consistency.
Final Thoughts
This Chocolate Peppermint Yule Log Recipe has a special place in my holiday baking lineup. It feels like both a challenge and a rewarding experience, delivering show-stopping results every time. The blend of peppermint and chocolate feels festive without being overwhelming, and decorating it is a joyful creative moment. If you want to wow your guests with something truly memorable and delicious, I wholeheartedly recommend giving this yule log a try—you’ll be making it year after year, just like me. Happy baking!
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Chocolate Peppermint Yule Log Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Perfect Bûche de Noël (Yule Log) recipe is a festive and elegant chocolate chiffon cake rolled with a luscious white chocolate peppermint filling and finished with a rich dark chocolate ganache mimicking tree bark. Decorated with charming meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this classic French holiday dessert is perfect for Christmas celebrations and impresses with its beautiful presentation and balanced flavors.
Ingredients
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso or coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the white chocolate peppermint filling: Combine chopped white chocolate and heavy cream in a small saucepan and heat over medium heat, stirring until the chocolate melts completely. Remove from heat, stir in peppermint extract if using, then transfer the mixture to the fridge to chill for at least 4 hours.
- Prepare the chocolate cake batter: Preheat your oven to 375°F (191°C). Line and lightly grease an 18″ by 13″ baking sheet with parchment paper. Microwave vegetable oil until very hot, then whisk in sifted cocoa powder until dissolved. Add espresso or coffee powder and sea salt, stirring well. Pour in whole milk and vanilla extract and let cool slightly. Add all egg yolks at once and mix well, then gently fold in sifted cake flour until combined.
- Whip egg whites: In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, gradually add sugar, and increase speed to high to whip until soft peaks form.
- Incorporate egg whites into batter: Carefully fold whipped egg whites in thirds into the chocolate-egg yolk mixture, preserving the airiness of the batter without deflating it.
- Bake the cake: Pour batter into prepared baking sheet and smooth the surface. Tap the pan to remove air bubbles. Bake for 15-16 minutes at 375°F (191°C), or until the top is dry and springs back to the touch. Remove and bang the pan on the counter to loosen the cake, then let cool for 15 minutes.
- Whip the filling: Place the chilled white chocolate mixture into a mixer bowl fitted with a whisk attachment and whip until light and fluffy, careful not to overwhip.
- Roll the cake: Flip the cake onto a large parchment sheet, peel off the skin side. Spread the white chocolate filling evenly over the cake. Roll cake lengthwise tightly using the parchment paper, sealing with parchment ends, then refrigerate to chill.
- Make chocolate ganache: Heat heavy cream in a saucepan until simmering, then pour over chopped dark chocolate in a bowl. Let sit for 5 minutes before whisking gently until slightly thickened but smooth.
- Decorate the yule log: Remove cake from fridge, trim ends (enjoy as snack). Cut a 3″ length off one end at a 45° angle to create branches. Secure branches to main cake base with toothpicks and a dab of ganache on the cake board. Spread ganache over entire cake with a spatula. Use fork to make bark-like lines in the ganache texture.
- Add final decorations: Attach meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones onto the ganache with reserved ganache as glue. Dust the log lightly with matcha powder and powdered sugar to simulate moss and snow. Cover lightly with plastic wrap and chill to set the ganache.
- Serve: Slice the chilled yule log with a sharp serrated knife and serve.
Notes
- Chilling the white chocolate filling is essential to obtain the right whipped consistency.
- If peppermint extract is unavailable or undesired, omit it for a pure white chocolate flavor.
- Espresso powder enhances the chocolate flavor but is optional.
- Handle the batter gently when folding to maintain airiness and ensure a light, fluffy cake.
- Decorations like meringue mushrooms and sugared cranberries add festive charm but can be customized.
- Allow ganache to set well for the best bark texture before serving.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
