Chocolate Yule Log Recipe: Delicious & So Impressive!

I recently perfected a French Yule Log Cake that combines rich cocoa, separated eggs, and vanilla extract. The dark chocolate with heavy cream filling delivers a luscious burst, balanced by a silky whipped ganache topping. This festive creation adds an elegant twist to my holiday table.

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I first discovered this Chocolate Yule Log recipe during a snowy winter break and it instantly became one of my favorite holiday treats. This isn’t your ordinary dessert – it’s a delicious twist on a classic Christmas Swiss Roll Cake.

I mix 4 large egg yolks with a bit of granulated sugar and a pinch of salt, then fold in unsweetened cocoa powder and all-purpose flour along with a splash of vanilla extract. The result is a moist, light chocolate cake that I roll up with a rich, fluffy filling made from heavy cream, dark chocolate and a touch of unsalted butter.

Then i top the whole thing off with a whipped ganache using more dark chocolate, heavy cream, butter and powdered sugar. Every bite gives you an impressive burst of chocolate flavor that makes the yuletide log feel just as fancy as a French or Chocolate Peppermint Yule Log.

Enjoy crafting this treat!

Why I Like this Recipe

1. I really like this recipe because it’s super fun to make. Even though the instructions are kinda tricky when you have to fold in the egg whites carefully, it makes me feel like I’ve accomplished something awesome in the kitchen.

2. I love the rich chocolate flavor from both the cake and the whipped ganache. The dark chocolate filling and ganache are so tasty that every bite feels like a little treat just for me.

3. I appreciate that it makes a statement on my holiday table. The rolled up cake with the chocolate filling looks impressive even if it’s a bit messy to put together, and it always gets compliments when I serve it.

4. I like that the recipe feels adventurous yet simple. Using common ingredients like eggs and cocoa with an extra twist of gourmet dark chocolate gives me a balance between comfort food and something special enough to share with friends.

Ingredients

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Eggs help our cake rise by adding protein and moisture making them a key player.
Cocoa powder gives a rich taste and antioxidants with a deep chocolate note.
Sugar provides quick energy from carbs and makes the dessert sweet and yummy.
Dark chocolate is bitter yet tasty and high in antioxidants all at once.
Heavy cream adds a smooth, rich texture and fat that makes it silky.
Butter brings a melt in your mouth feel and boosts flavor in every bite.
Powdered sugar offers an extra dust of sweetness that balances the bitter touches.

Ingredient Quantities

Cake Ingredients
- 4 large eggs, separated
- 100g granulated sugar (about 1/2 cup)
- 40g unsweetened cocoa powder, sifted
- 70g all-purpose flour, sifted
- A pinch of salt
- 1 tsp vanilla extract

Filling Ingredients
- 250ml heavy cream
- 200g dark chocolate (70% cocoa), chopped
- 2 tbsp unsalted butter

Whipped Ganache
- 150g dark chocolate (70% cocoa), chopped
- 150ml heavy cream
- 1 tbsp unsalted butter
- 2 tbsp powdered sugar

How to Make this

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1. Preheat your oven to 350°F and lightly grease a jelly roll pan then line it with parchment paper.

2. Separate the eggs into yolks and whites. In a large bowl, beat the yolks with the granulated sugar and vanilla extract until you get a creamy mixture.

3. Sift together the unsweetened cocoa powder and all-purpose flour along with a pinch of salt then gently fold them into the yolk mixture.

4. In a separate clean bowl, whisk the egg whites on high speed until stiff peaks form then carefully fold them into the batter until well combined.

5. Pour the cake batter into the prepared pan, spreading it evenly. Bake it in the preheated oven for about 12-15 minutes or until the cake springs back when lightly touched.

6. While the cake is baking, prepare the filling. In a small saucepan, heat 250ml heavy cream over medium heat until just about to boil then remove from heat, add the chopped dark chocolate and butter, and stir until smooth.

7. Once the cake is done, tip it out onto a clean kitchen towel generously dusted with powdered sugar. Carefully roll up the cake in the towel and let it cool completely.

8. Unroll the cooled cake gently and spread the smooth chocolate filling evenly all over the surface then re-roll the cake tightly.

9. For the whipped ganache, heat the 150ml heavy cream in a saucepan until warm, then pour it over the chopped dark chocolate, 1 tbsp unsalted butter and powdered sugar in a bowl. Let it sit for a minute then whisk until light and fluffy.

10. Frost the chocolate yule log with the whipped ganache evenly, chill it for a little while to set and then serve to impress everyone on your holiday table.

Equipment Needed

1. Oven
2. Jelly roll pan
3. Parchment paper
4. Large mixing bowl for egg yolks and sugar mix
5. Separate clean bowl for egg whites
6. Electric mixer or whisk
7. Sifter for cocoa powder and flour
8. Rubber spatula for folding batter
9. Measuring cups and spoons
10. Small saucepan for the chocolate filling
11. Clean kitchen towel dusted with powdered sugar
12. Another saucepan for warming heavy cream for the ganache
13. Mixing bowl for the whipped ganache
14. Whisk for finishing the ganache

FAQ

How do i prevent the cake from cracking?

Try not to overmix the batter and pull it out of the oven as soon as its set. This helps keep the structure light.

Can i substitute any of the ingredients?

Yes, you can sometimes swap butter for a bit of margarine or try a different cocoa if you really want, but keep in mind the taste might change.

What is the trick to rolling the cake without it cracking?

The key is to roll it right out of the oven when it’s still warm. That way, it lets you form a smooth roll easier.

How do i get the whipped ganache to come out just right?

Make sure you chop the chocolate finely and mix it well with the warm cream. Chill it a bit, then whip until it’s light and fluffy.

Can i make this recipe ahead of time?

Yeah, you can prepare the cake and filling a day in advance, but its best to add the whipped ganache right before serving to keep its texture fresh.

Chocolate Yule Log Recipe: Delicious & So Impressive! Substitutions and Variations

If you don’t have enough egg yolks or whole eggs, you can substitute 3 tablespoons of aquafaba for each egg. This works pretty well especially if you’re looking for a vegan twist.
You can use dutch processed cocoa in place of unsweetened cocoa powder. It has a mellower flavor, so you might need to adjust the sugar a little bit.
If heavy cream isn’t available, try using coconut cream. It gives a similar texture in the filling and ganache but be aware it adds a slight coconut flavor.
Salted butter can be used instead of unsalted butter. Just remember to reduce the extra salt you add to the recipe.
Icing sugar is basically the same as powdered sugar, so feel free to swap them without worry.

Pro Tips

1. Make sure you sift the cocoa powder and flour a couple of times so you get rid of any lumps. That little extra step helps your cake mix become nice and smooth which is super important for that light sponge texture.

2. When you fold in the egg whites, do it really gently. I mean, if you mix too much, you’ll lose the airy texture that makes the cake so soft and it might end up a bit dense.

3. For the chocolate filling, don’t let the cream boil over or get too hot before you add the chocolate and butter. Keeping it just under boiling helps the chocolate melt gradually and gives you a silky, smooth finish.

4. Use your kitchen towel trick to roll up the cake while it’s still warm; it makes handling the delicate cake way easier and helps avoid any cracks. Just be careful and sprinkle some powdered sugar so the cake doesn’t stick to the towel too much.