chocolate yule log recipe

Written BySheba G Updated On
chocolate yule log recipe
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The Best chocolate yule log recipe

I’m so excited to share my family’s favorite chocolate yule log recipe with you. This traditional European dessert is a staple during the holiday season, and for good reason – it’s rich, decadent, and utterly delicious.

The best part? It’s surprisingly easy to make at home, requiring just a few simple ingredients and some basic baking skills.

My kids love helping me in the kitchen, measuring out the cocoa powder and sprinkling on the powdered sugar. They can’t get enough of the chocolatey aroma that fills our house as we bake.

As for me, I love that this recipe is a crowd-pleaser. Whether we’re hosting a holiday dinner or just need a sweet treat to brighten up a weeknight, this yule log always delivers.

Plus, it’s a great way to get some quality time with my loved ones – we always have so much fun making it together. And let’s not forget the health benefits – dark chocolate is packed with antioxidants and can help lower blood pressure!

So go ahead, give this recipe a try, and enjoy every bite of this scrumptious chocolate yule log.

Chocolate Yule Log Recipe

Chocolate Yule Log Recipe

4.7 from 759 votes

A classic Chocolate Yule Log cake recipe that is perfect for the holidays. This light and airy chocolate sponge cake is filled with a chocolate buttercream and rolled into a festive log shape.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time1 hr 32 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

4 large eggs
100g granulated sugar
50g all-purpose flour
40g unsweetened cocoa powder
1 tsp vanilla extract

For the Buttercream Filling

100g unsalted butter, softened
150g powdered sugar
20g unsweetened cocoa powder
1 tsp vanilla extract
1-2 tbsp milk

For the Chocolate Ganache

100g dark chocolate
100ml heavy cream

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a 9×13 inch baking sheet with parchment paper, ensuring it covers the sides for easy removal.
3In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale, thick, and ribbons form when the beaters are lifted.
4This should take about 5-7 minutes.
5Sift the flour and cocoa powder into the egg mixture and gently fold them in using a spatula.
6Add the vanilla extract and mix until just combined.
7Be careful not to overmix.
8Pour the batter onto the prepared baking sheet and spread it evenly using a spatula.
9Bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
10The cake should not be overly browned.
11While the cake is baking, prepare the buttercream filling.
12In a medium bowl, beat the softened butter until creamy.
13Gradually add the powdered sugar and cocoa powder, mixing well.
14Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
15Beat until light and fluffy.
16Once the cake is done, remove it from the oven and let it cool for 5 minutes.
17Then, dust the surface of the cake with a little powdered sugar and carefully invert it onto a clean sheet of parchment paper.
18Peel off the parchment paper from the bottom of the cake.
19Allow the cake to cool completely.
20To roll the cake, spread the buttercream evenly over the surface of the cooled cake, leaving a small border around the edges.
21Using the parchment paper as a guide, carefully roll the cake tightly from the short end, creating a log shape.
22Let it sit for 10 minutes.
23While the cake is rolling, prepare the chocolate ganache.
24Chop the dark chocolate and place it in a heatproof bowl.
25Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
26Pour the hot cream over the chocolate and let it sit for 2-3 minutes to allow the chocolate to soften.
27Stir until the chocolate is completely melted and the ganache is smooth.
28Unroll the cake and spread the ganache evenly over the surface, leaving a small border around the edges.
29Roll the cake back up tightly and place it seam-side down on a serving platter.
30Chill in the refrigerator for at least 1 hour before serving to allow the ganache to set.
31Before serving, dust the yule log with powdered sugar to resemble a snow-covered log.
32Slice and serve.
33Enjoy your homemade Chocolate Yule Log cake.

🔧Equipment

Electric mixer
9×13 inch baking sheet
Parchment paper
Mixing bowls
Spatula
Rolling pin
Wire rack
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 145mg🧂Sodium: 100mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: Ensure the cake is completely cool before rolling to prevent cracking. You can also add a layer of jam or fresh berries between the cake and the buttercream for added flavor.

Watch Video Of How Chocolate Yule Log Recipe Works

This chocolate yule log recipe is always a good idea for any occasion – whether it’s a holiday dinner or just a Tuesday night treat for your family. My kids love helping me make it, and I love that it’s so easy to customize with different flavors and toppings.

And let’s not forget the health benefits of dark chocolate! With its rich, velvety texture and deep flavor profile, this yule log is sure to be a hit with anyone who tries it.

❓ Frequently Asked Questions About Chocolate Yule Log

1. What is a yule log?

A yule log is a traditional European dessert made from genoise or sponge cake soaked in coffee or other liquids and filled with buttercream or ganache.

2. Why do you use dark chocolate in this recipe?

I use dark chocolate because it has a deeper flavor than milk chocolate and pairs perfectly with the coffee-soaked genoise cake.

3. Can I use milk chocolate instead?

While you can use milk chocolate, I highly recommend using dark chocolate for the best flavor results.

4. How long does this recipe take to prepare?

This recipe takes about 30 minutes to prepare, including baking time.

5. Can I store this dessert in the fridge or freezer?

Yes, you can store this dessert in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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