Chocolate Yule Log Cake Recipe

If you’re looking to wow your friends and family this holiday season or just want to treat yourself to a spectacular dessert, this Chocolate Yule Log Cake Recipe is your answer. It’s rich, moist, and layered with the perfect whipped cream filling and decadent chocolate ganache frosting. I’ve been making this for years, and each time, it feels like a little festive magic happens in the kitchen. Trust me, once you try it, you’ll see why this cake keeps stealing the show!

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Ingredients You’ll Need

The magic of this Chocolate Yule Log Cake Recipe is really in the harmony of its ingredients. Each one plays a role, from the cocoa powder that gives depth to the cake, to the espresso powder which subtly enhances that chocolate flavor without being overpowering. Choosing quality chocolate and fresh eggs makes all the difference in the texture and taste.

• Eggs: Make sure they’re at room temperature for maximum volume when whipping.
• Granulated sugar: Sweetens and helps the cake maintain structure.
• Vanilla extract: Adds warmth and balances the chocolate’s bitterness.
• Cake flour: Gives the sponge a tender crumb without weighing it down.
• Unsweetened cocoa powder: Use a good-quality natural cocoa for rich flavor.
• Baking powder: Leavens the cake, keeping it light and fluffy.
• Espresso powder: A subtle booster for that deep chocolate taste.
• Salt: Enhances all the flavors.
• Bittersweet or dark chocolate: For the luscious ganache frosting.
• Unsalted butter: Adds silkiness to the ganache.
• Heavy cream: Used in both the ganache and whipped cream filling for richness.
• Powdered sugar: Sweetens the whipped cream filling and dusts the rolling towel for easy cake release.

Variations

I love experimenting with this Chocolate Yule Log Cake Recipe to suit different tastes and occasions. Whether you’re after a dairy-free version or want to add a seasonal twist, there’s plenty of room to make it your own.

• Nutty Delight: I sometimes fold finely chopped toasted hazelnuts or pecans into the whipped cream filling for a subtle crunch that my family adores.
• Berry Twist: Try adding fresh raspberries or a thin layer of raspberry jam under the cream filling for a fruity contrast.
• Dairy-Free Version: Substitute coconut cream for the heavy cream and use dairy-free chocolate to accommodate dietary needs.
• Mocha Flavor: Increase the espresso powder slightly or add a teaspoon of instant coffee to intensify the mocha notes in the cake.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Whip the Egg Whites to Perfection

Start by separating your eggs carefully — no yolk in the whites! I found that using room temperature eggs helps get the egg whites to whip up nicely. Beat them until soft peaks form; the texture should hold its shape but still be slightly droopy at the tip. Don’t rush this step — those air bubbles are what give your sponge its light, airy texture!

Step 2: Mix Egg Yolks and Sugar Until Pale and Fluffy

In another bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and thickened — this usually takes a few minutes with a mixer. Adding the vanilla now helps distribute those lovely flavor notes right from the start.

Step 3: Combine Dry Ingredients

Whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt in a separate bowl. This ensures an even distribution of leavening agents and cocoa, giving your cake a consistent crumb and flavor.

Step 4: Fold Everything Gently

Now, add the dry ingredients to the egg yolk mixture. It will look thick—totally normal! Next, fold in half of your whipped egg whites vigorously to lighten the batter, then gently fold in the remaining whites with care. This gradual folding helps retain that fluffy airiness you created earlier.

Step 5: Bake and Roll While Warm

Spread your batter evenly in a parchment-lined baking sheet and bake for 10-12 minutes. Keep a close eye; overbaking will dry out your sponge, making it hard to roll. When it’s still a little warm, but not hot, invert it onto a powdered sugar-dusted kitchen towel, peel off the parchment, and roll it up with the towel inside. This trick encourages the cake to remember the rolled shape and prevents cracks later.

Step 6: Prepare the Chocolate Ganache

While the cake cools, get started on your ganache. Heat the cream gently until just simmering, then pour it over chopped dark chocolate, butter, vanilla, and a pinch of salt. Let it rest for 5 minutes before stirring to a smooth, glossy finish. If you chill it, just remember to stir it again before frosting to soften it back up a bit.

Step 7: Whip the Cream Filling

Whip your heavy cream until soft peaks form, then add the powdered sugar and vanilla to reach firm peaks. This luscious whipped cream is what gives your yule log that light, creamy surprise when you slice into it.

Step 8: Assemble and Decorate Your Yule Log

Gently unroll your cooled cake and spread an even layer of whipped cream, leaving a small margin around the edges. Re-roll carefully without squeezing out the filling. You can keep the roll whole or get fancy by slicing off one end and positioning it like a branch—it’s a classic yule log look! Then, coat the whole outside with your rich chocolate ganache. I love using a fork to draw bark-like lines, making it look rustic and authentic.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I adore topping mine with fresh cranberries and a few sprigs of rosemary — it adds a festive look and a pop of color that contrasts beautifully with the chocolate. You could also dust the top with a generous sprinkle of powdered sugar to mimic a snowy effect. Small chocolate shavings or edible gold dust can elevate the elegance even more.

Side Dishes

This cake pairs wonderfully with a simple cup of espresso or rich mulled wine for adults. For a lighter option, a fresh berry compote or a scoop of vanilla bean ice cream balances the rich cake nicely.

Creative Ways to Present

For holiday parties, I like to place the cake on a wooden board sprinkled with crushed pistachios and candy canes broken into bits. Surround it with holiday cookies or chocolate truffles to create a stunning dessert centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I usually loosely cover the cake with plastic wrap, making sure to insert toothpicks in a few spots so the wrap doesn’t stick to the ganache. Stored this way in the fridge, it stays fresh and moist for up to 3 days — perfect if you want to bake ahead and enjoy it later.

Freezing

If you need to freeze your yule log cake, I recommend doing it after the ganache has fully set. Freeze it uncovered on a baking sheet for about an hour to harden the frosting, then wrap it securely in plastic wrap and place it in an airtight container or freezer bag. I’ve found it keeps well up to 3 months this way. Just remember to add any delicate decorations after thawing.

Reheating

When you’re ready to serve leftover cake, move it from the freezer to the fridge and thaw overnight. Then bring it to room temperature for about an hour with the cover still on — this prevents condensation from forming on the ganache. I’ve learned this step keeps your cake as beautiful as when you first made it!

FAQs

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my heart because it perfectly blends tradition with chocolate indulgence — two things I can’t resist. I love how it turns out every time, and honestly, the smiles when people take the first bite are priceless. If you’ve been looking for a festive dessert that’s both impressive and doable, give this a try. I’m cheering you on, and can’t wait to hear how your yule log turns out!

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