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Traditional Chocolate Yule Log

Traditional Chocolate Yule Log decorated with sugared cranberries, evergreen sprigs, and powdered sugar on a white plate.
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This Traditional Chocolate Yule Log Recipe is a festive holiday dessert made with a light chocolate sponge cake, rich whipped cream filling, and whipped ganache frosting, rolled into a beautiful spiral and decorated to look like a snowy log.

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2/3 cup (83.33 g) all-purpose flour
  • 1/2 cup (43 g) unsweetened cocoa powder (preferably natural)
  • 1 1/4 tsp baking powder
  • 1/3 cup (76.67 g) sour cream
  • 1/4 cup (56.75 g) unsalted butter, melted
  • 2 tbsp milk
  • 2 tbsp powdered sugar (for dusting)
  • 6 oz (170.1 g) semisweet chocolate (for ganache)
  • 1/2 cup (118.29 ml) heavy cream (for ganache)
  • 1/2 cup powdered sugar (for filling)
  • 2 tbsp unsweetened cocoa powder (for filling)
  • 8 oz cream cheese (for filling)
  • 1 tsp vanilla extract (for filling)
  • 1 cup heavy cream (for filling)

Instructions

  1. Preheat the oven to 325°F (163°C). Lightly grease a 10×15-inch jelly roll pan and line it with parchment paper.
  2. In a large bowl, whip eggs, granulated sugar, vanilla, and salt on high speed for 5 minutes until pale and tripled in volume.
  3. Gently fold in flour, cocoa powder, and baking powder.
  4. Whisk sour cream, melted butter, and milk together, then fold into the batter without deflating.
  5. Pour batter into prepared pan, spread evenly, and bake for 14–20 minutes until springy to the touch.
  6. While hot, dust cake with powdered sugar and roll it in a kitchen towel starting from the short side. Let cool completely.
  7. To make filling, beat powdered sugar, cocoa, cream cheese, and vanilla until smooth. Gradually add heavy cream and whip to stiff peaks.
  8. Unroll the cooled cake, spread the filling evenly, and re-roll into a log. Wrap in plastic and chill for at least 1 hour.
  9. To make ganache, heat cream and pour over chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Cool and whip until fluffy.
  10. Trim the cake ends, optionally cut a piece at a 45° angle to make a branch, and attach with ganache. Frost entire cake with ganache.
  11. Garnish with powdered sugar, sugared cranberries, rosemary, or meringue mushrooms as desired.

Notes

  • Roll the cake while still hot to prevent cracking.
  • Use natural cocoa powder for a traditional chocolate flavor.
  • Let ganache cool before whipping or it may not fluff properly.
  • Refrigerate the cake before frosting for best results.
  • Decorate with garnishes just before serving for best texture.

Nutrition

Find it online: https://recipeeasily.com/traditional-chocolate-yule-log-recipe/