A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.

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  • In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.

  • Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.

  • Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.

  • For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.

  • Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

377 calories; 14.1 g total fat; 98 mg cholesterol; 230 mg sodium. 58.8 g carbohydrates; 6 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2008
Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also the more you whip your eggs (I used a stand mixer on high for 5 minutes) the lighter and fluffier your cake will be. I used a recipe for chocolate silk frosting instead (from good housekeeping) so it wasn't as sweet as the cream cheese would have been... which I think was the right choice! It actually got better the next day--the frosting kept the cake nice and moist and after a night in the fridge the flavors were really well blended. Read More
(66)

Most helpful critical review

Rating: 1 stars
09/09/2005
Just use cream or butter cream and have a really good yule log you can enjoy keep the cream cheese for bagels and cheese cake. Read More
(15)
73 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
12/04/2008
Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also the more you whip your eggs (I used a stand mixer on high for 5 minutes) the lighter and fluffier your cake will be. I used a recipe for chocolate silk frosting instead (from good housekeeping) so it wasn't as sweet as the cream cheese would have been... which I think was the right choice! It actually got better the next day--the frosting kept the cake nice and moist and after a night in the fridge the flavors were really well blended. Read More
(66)
Rating: 5 stars
12/04/2008
Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also the more you whip your eggs (I used a stand mixer on high for 5 minutes) the lighter and fluffier your cake will be. I used a recipe for chocolate silk frosting instead (from good housekeeping) so it wasn't as sweet as the cream cheese would have been... which I think was the right choice! It actually got better the next day--the frosting kept the cake nice and moist and after a night in the fridge the flavors were really well blended. Read More
(66)
Rating: 4 stars
12/22/2003
Although I was pretty happy with the overall taste of this dessert and it got rave reviews I probably won't make it again for a long time. The rolling part of the cake was very difficult and my "log" ended up looking rather beat up. However the frosting covered it up enough to make it look presentable and all of my friends loved it! Read More
(45)
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Rating: 4 stars
12/26/2005
This was exactly what I've been looking for for years. We traditionnally have a buche (or yule log) for Christmas and I've tried many recipes before I reached what I was expecting with this one. It is so easy too. It took me less than one hour to have this one ready on my serving plate (if not for refrigeration time of course). I used Bailey's as coffee liqueur and its taste came out fine. Read More
(37)
Rating: 5 stars
01/10/2005
This was awesome! I decided to fill the cake with all the frosting since it was a "to go" dessert traveled well this way. The next time I made it I added Razzamatazz cheaper then Chambord instead of coffee liquior turned out great. I might also just make a cream cheese filling like I do for my pumpkin rolls and sprinkle crushed peppermint candies over the cream cheese before rerolling! Or add cream de menthe and add the candies. The combinations are endless! Thanks for a great recipe:) I love the "wow" responses!!! Read More
(28)
Rating: 1 stars
09/09/2005
Just use cream or butter cream and have a really good yule log you can enjoy keep the cream cheese for bagels and cheese cake. Read More
(15)
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Rating: 5 stars
12/26/2006
All I can say is "WOW!" I made this for our Christmas Day dinner and it knocked people out! Chocolaty and creamy truly decadent! (I garnished with the Meringue Mushrooms from this site also a "keeper" recipe." Read More
(11)
Rating: 5 stars
01/03/2007
Very good! Looked sooo pretty. I used brewed coffee instead of coffee liqueur and it still had a lovely flavor. Thanks!! Read More
(11)
Rating: 4 stars
12/16/2010
This was a multi-step recipe and the mistake I made was to roll the cake too late making it crack. The filling and frosting was too sweet and a bit runny with the chocolate coagulating into pieces. For an easy to make and use frosting recipe the Sturdy Whipped Cream Frosting on this site is perfect with cocoa added to your taste one tablespoon at a time. It fixed all of the cracks and the cake looked and tasted great. Also use a fork to make the log marks on the cake. With these changes it is just like the French restaurant's yule log where I used to work. You don't need to use the liqueur; it's fine without it. Nobody knew the difference at the restaurant. Read More
(11)
Rating: 4 stars
12/25/2004
This is a good solid recipe. It assembled just as described - no problems. The cake is excellent and the icing received good to rave reviews. Read More
(10)