Chocolate Yule Log Recipe

Bylina Carter
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Introduction

The Chocolate Yule Log is a festive and elegant dessert perfect for the holiday season. This rich chocolate sponge cake is filled with a creamy Irish buttercream and finished with a glossy ganache. It looks impressive but is surprisingly simple to make at home.

A single slice of chocolate roll cake is placed on a white plate with a ridged edge, sitting on a white marbled texture. The roll cake has two main layers: a dark brown chocolate sponge shape spiraled with a thick white cream filling, creating a clear swirl pattern. The outer surface is dusted with powdered sugar, adding a snowy effect. On top of the cake slice, small clusters of red berries dusted with powdered sugar give a festive look, accompanied by a small sprig of green pine also lightly dusted. To the right of the plate, a gold fork is partially visible, and a red cloth is folded and placed at the bottom left of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ cup unsalted butter, softened (for the Irish Buttercream Filling)
  • 1 3/4 cups powdered sugar (for the Irish Buttercream Filling)
  • 1 pinch salt (for the Irish Buttercream Filling)
  • 2 tablespoons Bailey’s Irish Creme or heavy cream (for the Irish Buttercream Filling)
  • ½ cup mascarpone cheese (for the Irish Buttercream Filling)
  • 5 large eggs (for the Sponge Cake)
  • 2/3 cup sugar (for the Sponge Cake)
  • 1 teaspoon vanilla extract (for the Sponge Cake)
  • ½ cup unsweetened cocoa powder (for the Sponge Cake)
  • 2 tablespoons flour (for the Sponge Cake)
  • ½ teaspoon salt (for the Sponge Cake)
  • 1 cup heavy cream (for the Chocolate Ganache)
  • 1 1/3 cups dark chocolate chips (for the Chocolate Ganache)
  • ½ cup powdered sugar (for dusting and assembly)
  • 1 teaspoon cocoa powder (for dusting and assembly)
  • 1 teaspoon powdered sugar (for garnish)

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Spray a 13×18 inch baking sheet with baking spray, then line it with parchment paper and spray the top of the parchment as well.
  2. Step 2: In a stand mixer, beat the eggs and sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Step 3: Reduce the mixer speed to low and add vanilla extract, cocoa powder, flour, and salt. Mix just until combined, about 15 seconds.
  4. Step 4: Pour the batter onto the prepared baking sheet, tapping to release any air bubbles.
  5. Step 5: Bake for 8-10 minutes until the top is dry to the touch.
  6. Step 6: While the cake bakes, prepare the buttercream. In a clean stand mixer, beat the softened butter and powdered sugar on low speed until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes.
  7. Step 7: Add salt and Bailey’s Irish Cream (or heavy cream) to the buttercream and beat for 30 seconds. Then add mascarpone and beat for another 30 seconds. Set aside.
  8. Step 8: Remove the cake from the oven and dust its surface liberally with powdered sugar. Run a knife around the edges to loosen the cake.
  9. Step 9: Place a clean kitchen towel on top of the cake, then invert another baking sheet over the towel so the cake is sandwiched between the two.
  10. Step 10: Flip the baking sheets and peel off the parchment paper. Dust the cake with more powdered sugar.
  11. Step 11: Carefully roll the cake into a spiral using the towel and let it rest for 10 minutes to set the shape.
  12. Step 12: Gently unroll the cake and spread all but ¼ cup of the buttercream evenly over the surface.
  13. Step 13: Roll the cake back into a spiral with the help of the towel, but do not wrap the towel with the cake this time.
  14. Step 14: Wrap the cake tightly in plastic wrap and refrigerate for 2 hours along with the remaining buttercream.
  15. Step 15: To make the ganache, heat the heavy cream and chocolate chips in a microwave-safe bowl for 1 minute. Let it sit for 2 minutes, then stir until smooth and glossy.
  16. Step 16: Cut a diagonal piece about 3 inches from one end of the cake. Use the leftover buttercream to frost the cut surfaces and attach the piece to the main log.
  17. Step 17: Spread the ganache evenly over the cake, avoiding the edges. Refrigerate for 20 minutes to set.
  18. Step 18: Use a fork to create tree-like lines and knots on the ganache for a bark effect. Dust lightly with cocoa powder and the remaining powdered sugar.
  19. Step 19: Add any desired decorations, then serve and enjoy your festive Chocolate Yule Log.

Tips & Variations

  • Use Bailey’s Irish Cream for authentic flavor, or substitute with heavy cream if preferred.
  • For a gluten-free version, replace the flour with almond flour or a gluten-free baking mix.
  • If you don’t have a stand mixer, a hand mixer will work well for beating the eggs and buttercream.
  • Decorate the yule log with fresh berries, powdered sugar snowflakes, or chocolate shavings for extra festive flair.

Storage

Store the assembled yule log covered in the refrigerator for up to 3 days. To reheat slightly, allow the log to sit at room temperature for 15-20 minutes before serving to soften the ganache and buttercream.

How to Serve

A close-up of a chocolate roll cake slice placed on a white marbled surface with powdered sugar light dusted all over. The cake has two visible layers: a dark brown, soft and moist chocolate sponge layer rolled tightly with a smooth, creamy white filling, creating a spiral pattern inside. The outer chocolate layer is slightly rough with some texture and a thin glossy drizzle of chocolate on top. Part of the whole cake roll is visible above the slice, showing the same layers and a dusting of powdered sugar. There is a small green pine branch near the cake for decoration and a gold fork is seen on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and filling ahead of time?

Yes, you can bake the sponge and prepare the buttercream up to a day ahead. Store the cake wrapped in plastic wrap and the buttercream chilled until ready to assemble.

What can I use instead of mascarpone cheese?

You can substitute mascarpone with cream cheese for a similar texture, though it will slightly change the flavor of the buttercream.

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Chocolate Yule Log Recipe

★★★★★

4.6 from 83 reviews
  • Author: lina
  • Total Time: 2 hours 30 minutes
  • Yield: 8–10 servings 1x
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Description

This decadent Chocolate Yule Log combines a fluffy cocoa sponge cake rolled with a rich Irish buttercream filling and finished with a silky dark chocolate ganache. Perfect for festive celebrations, this classic holiday dessert offers a beautiful presentation and melt-in-your-mouth flavors, enhanced by the subtle warmth of Bailey’s Irish Cream in the buttercream.

Ingredients

Scale

For the Irish Buttercream Filling:

  • ½ cup unsalted butter, softened
  • 1 3/4 cups powdered sugar
  • 1 pinch salt
  • 2 tablespoons Bailey’s Irish Creme or heavy cream
  • ½ cup mascarpone cheese

For the Sponge Cake:

  • 5 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons flour
  • ½ teaspoon salt

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 1 1/3 cups dark chocolate chips

For Assembly:

  • ½ cup powdered sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon powdered sugar for garnish

Instructions

  1. Prepare the baking sheet: Preheat the oven to 400°F. Spray a 13×18 inch baking sheet with baking spray. Line it with parchment paper and spray the parchment as well to prevent sticking.
  2. Make the sponge cake batter: In a stand mixer, add eggs and sugar on medium speed and beat for 2-3 minutes until the mixture is lightened in color and fluffy. Lower mixer speed to low and add vanilla extract, cocoa powder, flour, and salt. Mix just until combined, about 15 seconds.
  3. Bake the sponge cake: Pour the batter onto the prepared baking sheet and tap it gently to release any bubbles. Bake for 8-10 minutes or until the top feels dry to the touch.
  4. Make the Irish buttercream filling: While cake bakes, clean the mixer bowl. Add softened butter and powdered sugar on low speed until combined. Increase to medium speed and beat for about 2 minutes until light and fluffy. Add salt, Bailey’s Irish Cream (or heavy cream), and beat for 30 seconds. Add mascarpone cheese and beat another 30 seconds until smooth.
  5. Roll the cake: Remove cake from oven, dust the top generously with powdered sugar, and loosen edges with a knife. Lay a clean kitchen towel on top, place a second baking sheet upside down over the towel. Flip both sheets so the cake is on the towel and peel off the parchment paper. Dust with more powdered sugar. Slowly roll the cake into a spiral using the towel and let rest for 10 minutes.
  6. Fill and re-roll the cake: Gently unroll the cake and spread all but ¼ cup of the buttercream evenly over it. Roll the cake back into a spiral, using the towel to help but without wrapping the towel in the cake this time. Wrap the cake tightly with plastic wrap and refrigerate for 2 hours alongside the reserved buttercream.
  7. Make the chocolate ganache: Heat heavy cream and chocolate chips in a microwave-safe bowl for 1 minute. Let sit for 2 minutes, then stir gently until smooth and glossy.
  8. Assemble the Yule Log: Cut a diagonal piece about 3 inches from one end of the cake. Use the leftover buttercream to attach this piece to the side of the log, creating a branch effect. Spread the ganache evenly over the entire cake except the exposed cut edges.
  9. Decorate: Refrigerate the cake for 20 minutes to set the ganache. Use a fork to create bark-like texture and knots by drawing tree lines and circular patterns. Dust the log lightly with cocoa powder and powdered sugar, then add any desired festive decorations on top.

Notes

  • Use room temperature ingredients for best mixing results.
  • When rolling the cake for the first time, do it carefully to avoid cracks.
  • Bailey’s Irish Cream adds flavor but can be substituted with heavy cream for a non-alcoholic version.
  • Ensure the ganache is smooth and glossy before spreading for the best finish.
  • Allow the assembled cake to chill well to firm up before slicing.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: Chocolate Yule Log, Chocolate Cake Roll, Irish Buttercream, Holiday Dessert, Christmas Cake, Chocolate Ganache, Festive Dessert

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