Go Back

Christmas Chocolate Yule Log

Christmas chocolate yule log is a rolled cocoa sponge cake filled with whipped cream and coated in chocolate ganache. A fork-drawn bark pattern gives this festive dessert its classic log look.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
cooling and chilling 3 hours 30 minutes
Total Time 4 hours 12 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the cake and rolling
  • 1 nonstick cooking spray for coating
  • 4 eggs large, separated
  • 0.67 cup granulated sugar divided
  • 0.5 cup all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • 0.25 tsp salt fine
  • 1 tsp vanilla extract
  • 0.375 cup powdered sugar divided (1/4 cup for rolling and 2 tablespoons for filling)
For the filling and ganache
  • 2.25 cups heavy cream divided (3/4 cup for ganache and 1 1/2 cups for filling)
  • 8 oz chocolate semisweet, finely chopped
  • 2 tbsp butter unsalted

Equipment

  • 1 10x15-inch jelly-roll pan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Line a 10x15-inch jelly-roll pan with parchment paper and coat the parchment and exposed sides of the pan with nonstick cooking spray.
  3. Beat the egg yolks with 1/3 cup granulated sugar in a large bowl until thick and pale, about 2 to 3 minutes.
  4. Mix in the vanilla.
  5. Sift the flour, cocoa powder, baking powder, and salt into the yolk mixture, then fold just until combined.
  6. In a clean bowl, beat the egg whites until foamy.
  7. Gradually beat in the remaining 1/3 cup granulated sugar until stiff, glossy peaks form, about 2 to 3 minutes.
  8. Fold the egg whites into the chocolate mixture in three additions until no white streaks remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
  11. Dust a clean kitchen towel with 1/4 cup powdered sugar.
  12. Invert the warm cake onto the towel and peel off the parchment.
  13. Roll the cake and towel together from a short end, then cool seam-side down on a rack for 1 hour.
Make the ganache
  1. Heat 3/4 cup heavy cream in a small saucepan over medium heat until steaming.
  2. Pour it over the chocolate and let stand for 5 minutes.
  3. Stir smooth and mix in the butter.
  4. Cool for 45 to 60 minutes, stirring occasionally, until spreadable.
Make the filling
  1. Beat the remaining 1 1/2 cups heavy cream with the remaining 2 tablespoons powdered sugar until medium-stiff peaks form, about 2 to 3 minutes.
Assemble and decorate
  1. Gently unroll the cooled cake.
  2. Spread the whipped cream evenly over it, leaving a 1/2-inch border at the far edge.
  3. Reroll the cake without the towel and place it seam-side down on a serving platter.
  4. Refrigerate the cake for 30 minutes to firm the filling.
  5. Trim the ends, then cut a 2-inch diagonal piece from one end and attach it to the side of the log with a little ganache.
  6. Spread the remaining ganache over the outside and draw lines through it with a fork to resemble bark.
  7. Refrigerate for at least 1 hour before slicing and serving.

Notes

For a clean roll, shape the cake in the towel while it is still warm. Store covered in the refrigerator for up to 3 days; freeze yes, wrapped well for up to 1 month. For a dairy-free variation, use dairy-free whipping cream, chocolate, and butter.