The holidays feel brighter when a Classic Chocolate Yule Log Recipe sits on the table. Families gather, kids point at the sugared cranberries, and someone always asks for the first slice. This Classic Chocolate Yule Log may take time, but the joy it brings to the room makes every step in the kitchen worth it.
Table of Contents
Why You’ll Love This Recipe
This Classic Chocolate Yule Log is rich yet light. The cocoa sponge melts in your mouth, the hazelnut cream feels velvety, and the ganache finishes everything with smooth depth. It tastes like the coziest cup of hot cocoa but wrapped into a cake. This Classic Chocolate Yule Log is also flexible: many parts can be made ahead, which means less stress on the big day.
What You’ll Need
Ingredients
Sugared Cranberries & Rosemary
- 1 cup fresh cranberries (not frozen)
- 4–5 rosemary sprigs
- 3/4 cup water
- 1 1/4 cups granulated sugar (divided)
Cake
- 1 1/3 cups cake flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 6 large eggs (separated, room temp)
- 1 cup granulated sugar (divided)
- 2 Tbsp oil (vegetable, canola, or melted coconut)
- 1 1/2 tsp vanilla extract
For Rolling
- 3 Tbsp unsweetened cocoa powder
Meringue Mushrooms (optional)
- 1 large egg white
- <1/8 tsp cream of tartar
- Pinch of salt
- 2 Tbsp granulated sugar
- 1/2 tsp cocoa powder (optional dusting)
- 1 oz semi-sweet chocolate, finely chopped
Cocoa Hazelnut Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 Tbsp Frangelico (or alternative liqueur/coffee/vanilla)
- 1/4 cup confectioners’ sugar
- 1 Tbsp cocoa powder
- 1/2 cup finely chopped hazelnuts (optional)
Ganache Topping
- 6 oz semi-sweet chocolate, finely chopped
- 3/4 cup heavy cream
Tools
- Electric mixer
- Egg separator
- 12×17-inch pan
- Parchment paper
- Offset spatula
- Fine mesh sieve
- Kitchen towel
- Mixing bowls, whisk, spatula, saucepan
- Optional: piping bag with tip, double boiler
Step-by-Step Yule Log Guide
Cocoa Sponge Cake
Use room-temperature eggs for best volume. Whip whites with sugar until fluffy, then beat yolks with the remaining sugar, oil, and vanilla. Fold everything together gently with flour, cocoa, and baking powder. Spread into the prepared pan and bake until springy.
Rolling the Cake
Roll the cake right out of the oven. Lay it on a cocoa-dusted towel or parchment and roll tightly. Let it cool completely this way to prevent cracks later.
Cocoa Hazelnut Whipped Cream
Whip chilled cream, sugar, cocoa, and liqueur until stiff peaks form. Fold in hazelnuts if you’d like a bit of crunch. Keep it light but stable.
Assembling the Yule Log
Unroll the cooled cake gently. Spread whipped cream evenly, then roll it back up. Slice one end on a diagonal and attach it as a branch. Refrigerate so it sets before topping with ganache.
Chocolate Ganache
Pour hot cream over chopped chocolate and stir until smooth. Cool until thickened but still spreadable. Cover the cake and use a fork to create bark-like ridges.
Decorating the Yule Log
Add sugared cranberries, rosemary, and meringue mushrooms for a woodland effect. A dusting of confectioners’ sugar gives a snowy finish. It becomes as beautiful as it is delicious.
Make Ahead & Storage Tips
- Sugared cranberries and rosemary keep up to three days in the fridge.
- Meringue mushrooms last at room temperature for two to three days.
- The cake can be baked and rolled a day ahead.
- Whipped cream and ganache can be made a day in advance.
- The finished cake can be refrigerated for two days or frozen for up to three months.
Classic Chocolate Yule Log Recipe Card
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Classic Chocolate Yule Log Recipe | Ultimate Holiday Cake
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive Classic Chocolate Yule Log with airy cocoa sponge, cocoa hazelnut whipped cream, and silky ganache. It looks like a woodland log and tastes like cozy hot cocoa.
Ingredients
Sugared Cranberries and Rosemary
1 cup fresh cranberries
4–5 rosemary sprigs
3/4 cup water
1 1/4 cups granulated sugar, divided
Cake
1 1/3 cups cake flour
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
6 large eggs, separated, room temp
1 cup granulated sugar, divided
2 Tbsp oil
1 1/2 tsp vanilla extract
For Rolling
3 Tbsp unsweetened cocoa powder
Meringue Mushrooms, optional
1 large egg white
Less than 1/8 tsp cream of tartar
Pinch of salt
2 Tbsp granulated sugar
1/2 tsp cocoa powder, optional
1 oz semi sweet chocolate, finely chopped
Cocoa Hazelnut Whipped Cream
1 1/2 cups cold heavy cream
2 Tbsp Frangelico or coffee or vanilla
1/4 cup confectioners’ sugar
1 Tbsp cocoa powder
1/2 cup finely chopped hazelnuts, optional
Ganache Topping
6 oz semi sweet chocolate, finely chopped
3/4 cup heavy cream
Instructions
1. Make sugared syrup by heating water with 1/2 cup sugar. Add cranberries and rosemary. Let sit 10 minutes. Drain and roll in remaining sugar. Dry on a rack.
2. Heat oven to 350°F. Line a 12×17 inch jelly roll pan with parchment. Sift flour, cocoa, baking powder, and salt.
3. Whip egg whites with 1/2 cup sugar to glossy medium stiff peaks.
4. In another bowl, beat yolks with 1/2 cup sugar, oil, and vanilla until pale and thick.
5. Fold dry mix into yolk bowl. Then fold in whites gently in two additions.
6. Spread batter evenly in the pan. Bake 10 to 12 minutes until springy.
7. Dust a towel or parchment with cocoa. Invert hot cake onto it. Peel off paper. Roll up with the towel. Cool completely.
8. Whip cream, confectioners’ sugar, cocoa, and liqueur to stiff peaks. Fold in hazelnuts if using.
9. Unroll cake. Spread cream evenly. Re roll. Trim one end on a slant and attach as a branch. Chill 30 to 60 minutes.
10. Heat cream to steaming. Pour over chopped chocolate. Stir until smooth. Cool to a spreadable state.
11. Cover cake with ganache. Create bark texture with a fork. Add sugared cranberries and rosemary. Dust with confectioners’ sugar. Serve chilled.
Notes
Use room temperature eggs for more volume.
Roll the cake while hot to prevent cracks.
Dust the towel or parchment with cocoa to prevent sticking.
Swap Frangelico with amaretto, Kahlua, Baileys, Grand Marnier, coffee, or vanilla.
Use pure baking chocolate for ganache. If using white chocolate, reduce the cream slightly.
Keep the log refrigerated and slice cold for neat rounds.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baked, Rolled
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 135 mg
More Such Recipes
Love holiday baking? Try my Fall Pumpkin Spice Roll Cake for a cozy autumn treat. For something simple, these One Bowl Peppermint Brownies are festive and easy. If you want shine, see my Chocolate Mirror Glaze. And don’t miss these Gingerbread Crinkle Cookies for a holiday cookie platter.
FAQ
What is a chocolate Yule log?
It’s a rolled sponge cake with cream filling, covered in ganache, and decorated to look like a log.
What is a traditional Yule log made of?
It’s made of sponge cake, whipped cream, and chocolate frosting, often with decorations like mushrooms or berries.
What is the traditional Yule log flavor?
Chocolate is the classic flavor, though coffee and chestnut are also traditional.
Which is the best chocolate Yule log?
The best balances a soft sponge, rich filling, and silky ganache made with quality chocolate.
Conclusion
A Classic Chocolate Yule Log may look fancy, but each step is doable with patience. It’s more than dessert—it’s tradition, warmth, and holiday joy rolled into one. Give it a try this season, and let your table glow with pride. Share your results with me; I’d love to hear about your holiday baking.
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