This decadent holiday dessert has captured the hearts (and taste buds) of chocolate lovers and Christmas enthusiasts alike, thanks to its light sponge cake, luscious chocolate filling, and frosted, bark-like finish.
Whether you’ve enjoyed a Yule Log before or are just discovering its legendary reputation, this guide will help you recreate the magic at home with confidence. reheat your oven to 350°F (175°C).
Grease your jelly roll pan, then line it with parchment paper (cut to size), then lightly grease the parchment paper or spray it with non-stick spray. Lay out a clean kitchen towel on the counter and dust generously with powdered sugar.
This will prevent sticking when rolling the hot cake. In a large bowl, combine 4 eggs and 1/2 cup sugar. Beat with an electric or stand mixer on high speed for 5–7 minutes, until light, pale yellow, and tripled in volume and add 1 tsp vanilla extract and mix briefly to combine.
In a separate bowl, sift together: 1/4 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking powder and 1/4 tsp salt. Gently fold dry ingredients into the whipped eggs using a rubber spatula, in 2–3 additions. Be gentle, don’t deflate the batter.
Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 8–10 minutes, or until the top springs back when lightly touched or a toothpick inserted in the centre comes out clean. Immediately turn the hot cake out onto the prepared powdered sugar towel.
Carefully peel off the parchment paper. Starting at the short end, gently roll the cake and towel together into a spiral and place on a wire rack and let cool completely (about 1 hour). This pre-roll helps the cake “remember” the shape and prevents cracks later.
Prepare the Filling;
Option A: Whipped Ganache;
Heat 1 cup heavy cream in a small saucepan until steaming (do not boil). Pour over 8 oz chopped chocolate in a bowl. Let sit 1–2 minutes, then stir until smooth. Refrigerate for 20–30 minutes, then whip with a mixer until light and fluffy.
Option B: Chocolate Buttercream
Beat 1/2 cup butter until creamy. Add 1/4 cup cocoa powder, 1 1/2 cups powdered sugar, and mix on low. Add 2–3 tbsp cream and 1 tsp vanilla extract, and beat until fluffy and spreadable.
Fill and Re-Roll;
Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1/2-inch border on all sides. Gently re-roll the cake (this time without the towel). Place seam-side down on a serving platter or parchment.
Make the Bark Frosting
In a bowl, beat 1/2 cup of butter until it is soft. Add 1/3 cup cocoa, 1 1/2 cups powdered sugar, and mix on low. Add 2–3 tbsp milk or cream, vanilla extract, and a pinch of salt. Beat until smooth and slightly thick.
Frost the entire cake with the chocolate buttercream, using an offset spatula. Use a fork or toothpick to create bark-like ridges and knots in the frosting—dust with powdered sugar for a snowy effect.
Make-Ahead & Storage
Make-Ahead: Assemble and frost the day before. Flavours improve overnight!
Short-Term Storage: Refrigerate covered for up to 4 days.
Long-Term Storage: Freeze whole or sliced, tightly wrapped, for up to 1 month. Thaw overnight in the fridge.
Serving and Presentation
- Serve slices chilled or at room temperature.
- Pair with coffee, peppermint hot chocolate, or spiced wine.
- Garnish plates with a dusting of cocoa powder or drizzled chocolate sauce.
There you have it—your complete, foolproof guide to creating a showstopping Chocolate Yule Log, perfect for holiday dinners, festive brunches, or edible gifts. With its enchanting appearance and heavenly taste, it’s guaranteed to be the star of your dessert table.
Ingredients;
Chocolate Sponge Cake;
- 4 large eggs (room temperature)
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)
Chocolate Filling (Choose ONE);
Option A: Whipped Chocolate Ganache (richer, smoother)
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet or dark chocolate, finely chopped
Option B: Chocolate Buttercream (lighter, sweeter)
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1/4 cup (25g) cocoa powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
Chocolate Frosting (Bark Effect)
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1/3 cup (30g) cocoa powder
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
