Yule Log Cake

Name: Yule Log Cake
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: France
Ingredients: 4 eggs; 100 g of sugar; 80 g of flour; 20 g of cocoa powder; 1 pinch of salt; 200 g of dark chocolate; 200 ml of heavy cream; 50 g of powdered sugar; 30 g of butter ((for a silkier texture)); powdered sugar (for dusting); 2 sprigs of rosemary; candied cherries

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This yule log cake is a cocoa sponge roll filled with a dark chocolate cream, then decorated with a ganache streaked like tree bark. Rosemary and candied cherries complete the decoration. It's the traditional Christmas dessert, to keep chilled until serving, for eight servings.

Total time: 55 min
Prep: 45 min
Cook: 10 min
Rest: 1 h
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein5 g6%
Carbs35 g41%
Fat20 g53%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more indulgent yule log, add a thin layer of jam (such as raspberry) before spreading the chocolate cream. It adds a slight tartness that balances the richness of the chocolate nicely! 🍫❤️

Freezing : Can you freeze this recipe?

Yes

Freezes very well when undecorated. Up to 1 month in plastic wrap then an airtight container. Thaw slowly in the refrigerator.

Storage : How long does it keep?

Fresh, delicate dessert. The texture of the sponge and cream suffers with prolonged storage. Keeps 2-3 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideally make it the day before so the flavors can develop and the log can firm up well in the cold.

Reheating : How do you reheat it?

Cold dessert, not reheated.

Variations

Dust with powdered sugar to look like snow.
Add 30 g of butter to the cream for a silkier texture.
Stick in rosemary sprigs and candied cherries for decoration.

Mistakes to avoid

Rolling the sponge once it has cooled: roll it as soon as it comes out of the oven with the damp towel.
Spreading the cream while too warm: let it cool slightly before filling.
Forgetting the branch: cut off a small piece of the log to form a branch.

Frequently asked questions

How do you make a yule log cake?

Make a cocoa sponge roll, roll it in a damp towel, fill it with chocolate cream, roll it again, cut off a branch, cover with cream and streak it to imitate bark.

How do you make the chocolate cream for the yule log?

Melt 200 g of dark chocolate with 200 ml of heavy cream in a double boiler, add the powdered sugar and, for extra softness, 30 g of butter. Let it cool slightly before spreading it.

How do you imitate bark on the yule log?

Cover the log with the remaining chocolate cream, then create bark effects by streaking the surface with a fork. A branch cut from the log goes on the side.

How do you decorate the Christmas yule log?

Dust with powdered sugar like snow, then add rosemary sprigs and candied cherries for a festive look. The sponge is baked at 180 °C before being rolled.