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Chocolate Yule Log

A delightful homemade Chocolate Yule Log filled with whipped cream and coated in chocolate, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, French
Calories: 325
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour For structure; consider using a good quality brand like King Arthur Flour for best results.
  • 1/2 cup cocoa powder Dutch-process cocoa will give a richer chocolate flavor.
  • 1 teaspoon baking powder Fresh means better rise—check your expiration date!
  • 1/4 teaspoon salt Enhances all the flavors.
  • 3 large eggs Make sure they're room temperature for better incorporation.
  • 3/4 cup granulated sugar To sweeten the batter; organic cane sugar works well too.
  • 1 teaspoon vanilla extract Use a pure extract for that memorable flavor.
  • 1/4 cup milk Any milk works, but whole milk adds creaminess.
Filling Ingredients
  • 1 cup heavy cream Chill it beforehand for easier whipping; I love using organic cream.
  • 1/2 cup powdered sugar For sweetness; sifted to prevent lumps.
Topping Ingredients
  • 1 cup chocolate ganache For the log appearance—feel free to make it with semisweet or dark chocolate.
  • to taste powdered sugar For dusting; adds a lovely snowy effect.
  • to taste fresh cranberries For garnish; adds a pop of color and a tart contrast to the sweet chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
  2. In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Whisk them together and set aside.
  3. In another bowl, beat eggs and granulated sugar until thick and pale (around 5 minutes with an electric mixer). Add vanilla extract and milk, mix well.
  4. Gradually add the dry ingredients to the egg mixture, gently folding until just combined.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
  6. While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.
  7. Once baked, carefully invert the cake onto the towel and remove the parchment paper.
  8. Starting from one end, roll the cake with the towel inside and let it cool completely.
Assembly
  1. For the filling, whip heavy cream and powdered sugar until stiff peaks form.
  2. Once cooled, gently unroll the cake and spread the whipped cream filling evenly over it.
  3. Carefully roll the cake back up, this time without the towel, creating a beautiful log shape.
  4. Use chocolate ganache to coat the rolled cake, letting it resemble a log.
  5. Dust with powdered sugar for a snowy effect and garnish with fresh cranberries.
  6. Chill in the fridge before serving for the best flavor and texture.

Notes

Pay attention to baking time; every oven is different! If the cake cracks during rolling, it’s more charming and rustic than a recipe failure! Use leftover ganache to dip fruits or cookies for a sweet treat.