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Decadent Chocolate Yule Log decorated for Christmas festivities

Chocolate Yule Log (Christmas Log)

A festive and decadent chocolate cake roll, artfully decorated to resemble a traditional Yule log. Perfect for holiday gatherings, this dessert combines a light chocolate sponge with a rich filling and a creamy frosting.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Sponge Cake
  • 4 large Eggs
  • 1/2 cup Granulated sugar
  • 1/2 cup All-purpose flour
  • 1/4 cup Cocoa powder
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
For the Chocolate Ganache Filling
  • 1 cup Heavy cream
  • 6 ounces Semi-sweet chocolate chips
  • 2 tablespoons Unsalted butter
For the Chocolate Buttercream Frosting
  • 1 cup Unsalted butter softened
  • 3 cups Powdered sugar
  • 1/2 cup Cocoa powder
  • 1/4 cup Milk
  • 1 teaspoon Vanilla extract

Equipment

  • Jelly roll pan
  • Parchment paper
  • Electric mixer
  • Mixing bowls
  • Saucepan
  • Whisk
  • Spatula
  • Clean kitchen towel
  • Serving platter

Method
 

Prepare the Chocolate Sponge Cake
  1. Preheat oven to 375°F (190°C) and prepare a jelly roll pan with parchment paper.
  2. Beat eggs and sugar until light and fluffy, then gently fold in sifted dry ingredients.
  3. Spread batter evenly and bake for 12-15 minutes until a toothpick comes out clean.
  4. Carefully roll the warm cake in a clean kitchen towel and let it cool completely.
Make the Chocolate Ganache Filling
  1. Heat heavy cream until simmering, then pour over chocolate chips and butter.
  2. Let it sit for 5 minutes, then whisk until smooth and glossy.
  3. Chill the ganache until it's spreadable.
Make the Chocolate Buttercream Frosting
  1. Beat softened butter until creamy, then gradually add powdered sugar and cocoa powder.
  2. Add milk and vanilla extract, beating until light and fluffy.
Assemble the Yule Log
  1. Unroll the cooled cake, spread evenly with chilled ganache filling, and re-roll tightly.
  2. Trim the ends and cut a piece from one end to create a branch.
  3. Frost the entire cake with buttercream, using a fork to create bark-like textures.
  4. Decorate with powdered sugar, cranberries, or rosemary if desired.

Notes

For a truly rustic look, dust the finished log with powdered sugar to mimic snow.