A light chocolate sponge cake rolled with a whipped cream filling, frosted with chocolate ganache, and decorated to look like a rustic log. Perfectly festive and show-stopping!
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Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 45 minsCook Time 15 minsTotal Time 1 hrFor the sponge cake
4 large eggs, separated
½ cup granulated sugar
1 tsp vanilla extract
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
For the filling
1 cup heavy cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract (or 1 tbsp liqueur, like Grand Marnier or Frangelico)
For the ganache frosting
1 cup heavy cream
8 oz bittersweet or semisweet chocolate, finely chopped
2 tbsp unsalted butter
Optional decorations
Powdered sugar (for “snow”)
Fresh rosemary sprigs (as “pine”)
Sugared cranberries or raspberries
Chocolate shavings or meringue mushrooms
Bake the sponge
1
Preheat oven to 350°F (175°C) . Line a 10x15-inch jelly roll pan with parchment paper.
In a mixing bowl, whisk egg yolks with sugar and vanilla until pale and creamy.
In another bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate clean bowl, beat egg whites until stiff peaks form.
Gently fold dry ingredients into yolk mixture, then fold in beaten egg whites until just combined.
Spread batter evenly into prepared pan.
Bake 10–12 minutes , until cake springs back when lightly touched.
Roll the cake
2
While warm, invert cake onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off parchment paper.
Starting from a short side, roll cake with the towel inside (this prevents cracks).
Let cool completely, rolled.
Prepare the filling
3
Whip cold cream with powdered sugar and vanilla until stiff peaks form.
Refrigerate until ready to use.
Make the ganache
4
Heat cream until just simmering, pour over chopped chocolate. Let sit 2 minutes.
Stir until smooth, then whisk in butter for shine.
Let cool until spreadable (about 15 minutes).
Assemble the Yule Log
5
Unroll cooled sponge cake. Spread whipped cream filling evenly over the surface.
Gently roll the cake back up (without towel) into a log shape.
Trim ends diagonally for neatness (optional: attach one trimmed piece to the side with ganache for a “branch”).
Cover log with ganache, using a fork to create bark-like ridges.
Decorate & serve
6
Dust with powdered sugar “snow.”
Garnish with sugared cranberries, rosemary sprigs, or chocolate curls.
Chill for at least 1 hour before slicing.
Serving Suggestions
7
Best served slightly chilled with a glass of dessert wine, champagne, or coffee.
Lovely centerpiece surrounded by pinecones, holly leaves, or Christmas ornaments.
Tips & Variations
8
Make-ahead: Cake can be baked and rolled (Step 2) a day in advance; fill and frost on serving day.
Flavor twist: Try a coffee cream filling, chestnut cream, or even peppermint whipped cream for a holiday variation.
Textural flair: Add a layer of raspberry jam under the cream for tart contrast.
Gluten-free option: Replace flour with almond flour or a gluten-free baking blend.
Ingredients For the sponge cake
4 large eggs, separated
½ cup granulated sugar
1 tsp vanilla extract
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
For the filling
1 cup heavy cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract (or 1 tbsp liqueur, like Grand Marnier or Frangelico)
For the ganache frosting
1 cup heavy cream
8 oz bittersweet or semisweet chocolate, finely chopped
2 tbsp unsalted butter
Optional decorations
Powdered sugar (for “snow”)
Fresh rosemary sprigs (as “pine”)
Sugared cranberries or raspberries
Chocolate shavings or meringue mushrooms
Directions Bake the sponge
1
Preheat oven to 350°F (175°C) . Line a 10x15-inch jelly roll pan with parchment paper.
In a mixing bowl, whisk egg yolks with sugar and vanilla until pale and creamy.
In another bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate clean bowl, beat egg whites until stiff peaks form.
Gently fold dry ingredients into yolk mixture, then fold in beaten egg whites until just combined.
Spread batter evenly into prepared pan.
Bake 10–12 minutes , until cake springs back when lightly touched.
Roll the cake
2
While warm, invert cake onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off parchment paper.
Starting from a short side, roll cake with the towel inside (this prevents cracks).
Let cool completely, rolled.
Prepare the filling
3
Whip cold cream with powdered sugar and vanilla until stiff peaks form.
Refrigerate until ready to use.
Make the ganache
4
Heat cream until just simmering, pour over chopped chocolate. Let sit 2 minutes.
Stir until smooth, then whisk in butter for shine.
Let cool until spreadable (about 15 minutes).
Assemble the Yule Log
5
Unroll cooled sponge cake. Spread whipped cream filling evenly over the surface.
Gently roll the cake back up (without towel) into a log shape.
Trim ends diagonally for neatness (optional: attach one trimmed piece to the side with ganache for a “branch”).
Cover log with ganache, using a fork to create bark-like ridges.
Decorate & serve
6
Dust with powdered sugar “snow.”
Garnish with sugared cranberries, rosemary sprigs, or chocolate curls.
Chill for at least 1 hour before slicing.
Serving Suggestions
7
Best served slightly chilled with a glass of dessert wine, champagne, or coffee.
Lovely centerpiece surrounded by pinecones, holly leaves, or Christmas ornaments.
Tips & Variations
8
Make-ahead: Cake can be baked and rolled (Step 2) a day in advance; fill and frost on serving day.
Flavor twist: Try a coffee cream filling, chestnut cream, or even peppermint whipped cream for a holiday variation.
Textural flair: Add a layer of raspberry jam under the cream for tart contrast.
Gluten-free option: Replace flour with almond flour or a gluten-free baking blend.
Christmas Yule Log (Bûche de Noël)
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