Chocolate Yule Log Cake Recipe

Chocolate Yule Log Cake, an ultra-simple Christmas essential

Every year, I tell myself I’m going to try a new Christmas dessert recipe… but this year, I opted for a classic, and I absolutely don’t regret it: the rolled chocolate Yule log. If you’re looking for a festive, simple, and truly delicious idea, you’ve come to the right place. This Yule log has everything going for it: a smooth chocolate ganache, a soft sponge cake, and, above all, a guaranteed “wow” factor on your table, without spending hours in the kitchen. Pure bliss!

Just like my roast stuffed turkey, this recipe comes from the Christmas menu I created with my colleagues this year. I did a little survey (literally!) to find out their must-haves. This allowed me to test several classics in advance, and believe me, we all loved them. So I’m delighted to share this rolled Yule log recipe with you, which will go perfectly with a traditional menu. No need for complicated techniques: just a touch of indulgence and two essential steps.

Chocolate Yule Log Cake Recipe

For the ganache, a simple chocolate ganache will do perfectly. But I confess I have a weakness for a slightly revisited version: a few spoonfuls of chestnut cream. Nothing extravagant, but this smooth touch provides a meltingly soft and comforting sensation. Exactly what you need for a festive dessert without any fuss.

For a Yule log-style decoration, simply use chocolate ganache and a light fork stroke to mimic bark. It’s quick, foolproof, and the visual effect is striking. Between the texture, aroma, and taste, it’s guaranteed to be a hit with all your guests.

If you’re looking for the perfect dessert to end your Christmas meal with ease, this chocolate roulade is the ideal solution. Simple, generous, and absolutely decadent: it’s always a crowd-pleaser. And believe us, it often disappears faster than you’d expect!

Chocolate Yule Log Cake Recipe

Print Recipe Pin Recipe

Prep Time:25 minutes mins

Cook Time:15 minutes mins

Total Time:40 minutes mins

Course: Dessert

Cuisine: French

Servings: 6 servings

Ingredients

For the chocolate ganache

• 250 g dark chocolate
• 25 cl heavy cream
• 30 g butter
• 2 tablespoons chestnut cream (optional)

For the sponge cake

• 4 eggs at room temperature
• 80 g sugar
• 80 g flour
• 40 g almond flour

For decoration (optional)

• Unsweetened cocoa powder
• Icing sugar
• Chocolate shavings or sprinkles

Instructions

For the chocolate ganache

• Start with the ganache, as it will need to cool while you prepare the biscuit.
• In a saucepan, combine the butter, chopped chocolate, and cream.

  Gently heat over a double boiler, stirring regularly, until the mixture is melted and smooth.
• If desired, add the chestnut cream and let cool, then refrigerate, stirring occasionally.

  The ganache should have a smooth, creamy consistency, like a spread.

For the sponge cake

• Separate the egg whites from the yolks and place them in two large bowls.

  Whisk the yolks with the sugar until the mixture is pale and fluffy.

  Beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture. To incorporate them without deflating them, start by adding a tablespoon of the beaten egg whites and stir to loosen the batter.

  Then add the remaining egg whites in two or three additions, gently folding them in with a spatula.
• Next, add the sifted flour and sifted almond flour. Gently fold them in using a spatula.
• Pour the batter onto a rectangular baking sheet lined with parchment paper. Smooth the surface with a spatula and bake for 10 to 12 minutes.

  Keep an eye on it, as baking times may vary depending on your oven. The cake is done when it is lightly golden brown and the surface is no longer sticky to the touch.
• As soon as it comes out of the oven, place the sponge cake, still on its parchment paper, onto a damp tea towel. Roll it up immediately in the towel and let it cool for about ten minutes.

  This will allow you to roll your Yule log without breaking it.

To assemble the cake

• Once the ganache has cooled, carefully unroll the sponge cake and spread the ganache evenly over it. Roll it up again, without using the parchment paper.

  Then, completely cover the sponge cake with chocolate ganache using a spatula.

  With a fork, create grooves to give your sponge cake the appearance of a traditional Yule log.
• Refrigerate for at least 1 hour.
• Decorate as desired: powdered sugar, cocoa powder, chocolate shavings…

Did you like my recipe?

If you make my homemade chocolate rolled Yule log, please leave a comment and rate the recipe. It helps others discover my recipes and encourages me enormously. And of course, don’t forget to tag me on Instagram or Facebook if you share it; I love seeing your beautiful creations!