I have fallen for this Christmas Chocolate Yule Log. Its airy chocolate sponge, made with large eggs, granulated and powdered sugar, and rich cocoa powder, brings a festive twist to classic flavors. The decadent heavy whipping cream and semisweet chocolate ganache create a harmonious blend that makes my holiday table shine.

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I’m excited to share my version of the Traditional Chocolate Yule Log recipe that I think is perfect for your holiday table. This isn’t just any cake its a festive showstopper; imagine a light chocolate sponge cake made with 4 large eggs, a bit of granulated sugar and unsweetened cocoa powder thats rolled up with a creamy filling made from heavy whipping cream and a splash of vanilla extract.

Then, the fun part: covering it with a smooth ganache that I whipped up with semisweet chocolate, heavy cream and unsalted butter. I love how the dark chocolate ganache pairs with the delicate sponge and a dusting of extra powdered sugar.

Adding some fresh cranberries not only brightens up the look but adds a cool contrast. I know it might seem tricky at first but trust me, this Yule Log, a true Christmas Chocolate Yule Log, is easier than it looks and tastes amazing!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how light and airy the chocolate sponge comes out. The way the cake rolls up with that creamy filling feels kinda magical to me, and it’s just so fun to make. Second, the instructions are easy enough that even when I mess up a little, it still tastes great. I appreciate that it doesn’t look as hard as it is; it makes me feel like I’m really capable in the kitchen. Third, the ganache on top is pure bliss. When I drizzle that smooth chocolate mixture all over it and add a little powdered sugar dusting with some cranberries, it looks super festive and oh-so-delicious. Lastly, it’s a perfect dessert for the holidays that makes my family and me feel extra special during our celebrations.

Ingredients

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Eggs supply protein and help structure the cake while adding richness and moisture.
Granulated sugar makes the treat sweet and helps tenderize the crumb.
Cocoa powder gives intense chocolate flavor and a slightly bitter kick.
Heavy whipping cream adds creamy texture in filling and improves overall richness.
Semisweet chocolate brings a deep cocoa base that balances sweet and bitter.
Vanilla extract brightens flavors and adds a warm aromatic note.
Unsalted butter in ganache helps create a smooth texture and shiny finish.
All-purpose flour provides structure and a light, airy texture to the sponge.

Ingredient Quantities

4 large eggs, separated

3/4 cup granulated sugar (divided)

1/2 cup all-purpose flour, sifted

1/3 cup unsweetened cocoa powder, sifted

1/2 teaspoon baking powder

A pinch of salt

1/2 teaspoon vanilla extract

1 cup heavy whipping cream (for the filling)

2 tablespoons powdered sugar (for the filling)

1 teaspoon vanilla extract (for the filling)

1 cup heavy cream (for the ganache)

8 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter (for the ganache)

Extra powdered sugar, for dusting

Fresh cranberries, for garnish

How to Make this

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1. Preheat the oven to 375°F and line a jelly roll pan with parchment paper, lightly greasing it with butter if needed.

2. Separate the eggs; beat the egg whites in a clean bowl till soft peaks form.

3. In another bowl, whisk the egg yolks with 1/2 cup granulated sugar and 1/2 teaspoon vanilla extract until smooth and creamy, then sift in the flour, cocoa powder, baking powder, and a pinch of salt.

4. Gently fold the whipped egg whites into the yolk mixture until just combined, being careful not to overmix.

5. Pour the batter evenly into the prepared pan and smooth out the top. Bake for 8-10 minutes, until the cake is set and springs back when lightly touched.

6. Remove the cake from the oven and, while it’s still warm, immediately roll it up in the parchment paper along the short side. Let it cool completely in the rolled position.

7. For the filling, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until you get stiff peaks.

8. Unroll the cooled cake carefully, spread the whipped cream evenly over it, then roll it up again firmly without the parchment.

9. For the ganache, heat 1 cup heavy cream in a saucepan until it begins to simmer, then pour it over 8 ounces chopped semisweet chocolate and 2 tablespoons unsalted butter in a bowl. Let it sit for a minute, then stir until smooth.

10. Place the rolled cake on a serving platter, drizzle the ganache over it evenly so it covers all sides, dust with extra powdered sugar, and garnish with fresh cranberries before serving.

Equipment Needed

1. Oven, jelly roll pan, and parchment paper (plus butter for greasing the pan)
2. Two mixing bowls (one for beating the egg whites and one for the egg yolk mixture)
3. Electric mixer or hand whisk for whipping the egg whites and heavy cream
4. Whisk and a sifter (or fine mesh strainer) for combining and sifting the dry ingredients
5. Rubber spatula for gently folding in the whipped egg whites
6. Saucepan for heating the heavy cream when making the ganache
7. Knife for chopping the semisweet chocolate
8. Measuring cups and spoons to get accurate ingredient amounts
9. Serving platter to present the final rolled cake

FAQ

Q: How do I prevent the cake from cracking when rolling?

A: Make sure you roll the cake up as soon as it's out of the oven while still warm. If you let it cool too much, it might crack. Also dust it lightly with powdered sugar to help.

Q: Can I make this yule log ahead of time?

A: Yes, you can make it a day ahead. Just wrap it tightly in plastic wrap and keep it in the fridge. When youre ready, let it sit at room temperature for a bit before serving.

Q: What if I dont have all-purpose flour or unsweetened cocoa powder?

A: You can substitute cake flour for all-purpose flour, but for cocoa powder it's best to use unsweetened so the taste is balanced. Cheaper grades might affect the flavor.

Q: Can I use a different type of chocolate for the ganache?

A: Sure, you can use dark or milk chocolate if thats what you like, but semisweet gives a rich flavor that works really well with the cake.

Q: How should I store leftovers?

A: Keep the yule log in an airtight container in the fridge for up to 3 days. When you reheat, allow it to come to room temperature first for better texture.

Traditional Chocolate Yule Log Recipe Substitutions and Variations

If you don’t have heavy whipping cream for the filling, you can use coconut cream as a dairy alternative. It gives a slightly coconutty flavor that might be a fun twist.
If you’re out of all-purpose flour, try using spelt flour. It will work mostly the same but might lead to a more nutty flavor and a slightly different texture.
If unsweetened cocoa powder isn’t available, Dutch process cocoa powder can be used. Just note that it’s a bit less acidic and might change the flavor profile slightly.
For the eggs, if you need a substitute, you could use a commercial egg replacer or even mashed bananas, though this will make the cake a bit denser and add a hint of banana flavor.
If you don’t have unsalted butter for the ganache, you could use margarine instead. The ganache might not be quite as rich, but it’ll still do the job.

Pro Tips

1. Make sure your eggs are at room temperature before you separate them because it really helps in getting fluffy whites that hold up better and also makes the batter mix smoother.
2. When you fold in the whipped egg whites, go slow and be gentle so you dont accidentally deflate them, even if you really wanna mix it in quickly.
3. Roll the warm cake immediately using the parchment paper, this step is tricky but it locks in moisture and makes sure the cake doesnt break apart.
4. For the ganache, let the heated cream cool for a minute on your counter before stirring in the chocolate, this makes it smoother and keeps the flavors layered just right.