Recipes Cuisine European French Chocolate Yule Log 4.7 (117) 102 Reviews 57 Photos If you haven't tried this Yule log recipe because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary. Recipe by Chef John Updated on February 23, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 57 57 57 57 Prep Time: 50 mins Cook Time: 10 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs 15 mins Servings: 10 Yield: 1 13-inch yule log Jump to Nutrition Facts The traditional Christmas Yule log might look intimidating, but it's actually quite simple to make when you break it down step-by-step. This Yule log recipe will quickly become a holiday staple in your household. What Is a Yule Log? A Yule log cake, a.k.a. a bûche de Noël, is a traditional holiday dessert that is meant to resemble an actual log. A sponge cake is baked in a Swiss roll pan, filled, rolled into a cylinder, then frosted again. The yule log tradition goes back centuries: Yule or Yuletide is a winter festival that was historically celebrated by people in Northern Europe. During the festival, a special log burnt on a hearth. Nobody quite knows where this custom comes from, but it's likely the inspiration behind the festive cake. Oana Ennis/Allrecipes How to Make a Yule Log This basic Yule log starts with a classic roulade. You'll find the full, step-by step recipe below — but here's a brief overview of what you can expect when you make this Yule log: 1. Make the filling.2. Make the cake batter and pour it into a prepared pan.3. Bake until the edges start to pull away.4. Turn the cake out on a kitchen towel, roll, and let cool.5. Unroll the cooled cake and spread the filling on top.6. Re-roll it, then sprinkle it with more powdered sugar. Refrigerate until firm. How to Frost a Yule Log When the Yule log is filled and rolled, it's time to frost! To make the ganache frosting, simply whisk the chocolate chips and hot cream until smooth. Cut the ends off the log, then spread a layer of ganache all over the cake. Use a fork or knife to make ridges in the frosting. Continue until the log resembles tree bark. Yule Log Decorations You can keep your Yule log simple or take it up a notch with whimsical decorations (check out our top-rated fondant recipe to make your own edible decor). Here are some gorgeous ideas from talented members of the Allrecipes community: maggiej Yan Chef John How to Store a Yule Log Cover the frosted Yule log loosely in storage wrap and store it in the fridge for up to three days or freeze it for up to three months (thaw in the fridge overnight). Allrecipes Community Tips and Praise "I made a Yule log for the first time last Christmas using this recipe, and it turned out so fantastic," raves Nicki Bortz. "It will definitely be a Christmas tradition. The chocolate filling and coffee liquor are what originally sold me, and it did not disappoint!" "Made this for Christmas and my husband loved it so much he wants this for his birthday," says Lynette. "The buttercream and ganache were perfect. Not too sweet. The addition of the mascarpone and Kahlua puts it over the top!" "The amount of filling was perfect for me," according to Linda. "I was pleasantly surprised that it did not stick like many others I've made. I did a display without mushrooms using cranberries greenery. On the outside of my plate I put little twigs." Editorial contributions by Corey Williams Ingredients Buttercream Filling: 1 ⅔ cups powdered sugar ½ cup unsalted butter, at room temperature 2 tablespoons coffee-flavored liqueur 1 ½ tablespoons unsweetened cocoa powder 1 pinch salt ⅓ cup mascarpone cheese Sponge Cake: 2 tablespoons melted butter ½ cup unsweetened cocoa powder 2 tablespoons all-purpose flour ½ teaspoon kosher salt 5 large eggs, at room temperature ⅔ cup white sugar ½ teaspoon vanilla 2 tablespoons powdered sugar, or as needed Ganache Frosting: 1 cup heavy cream, boiling-hot 1 (8 ounce) package dark chocolate chips Directions Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed. Allrecipes/Oana Ennis Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl. Allrecipes/Oana Ennis Allrecipes/Oana Ennis Preheat the oven to 400 degrees F (200 degrees C). Prepare a 13x18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top. Allrecipes/Oana Ennis Allrecipes/Oana Ennis Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps. Allrecipes/Oana Ennis Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes. Allrecipes/Oana Ennis Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds. Allrecipes/Oana Ennis Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended. Allrecipes/Oana Ennis Allrecipes/Oana Ennis Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended. Allrecipes/Oana Ennis Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles. Allrecipes/Oana Ennis Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes. Allrecipes/Oana Ennis While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake. Allrecipes/Oana Ennis Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan. Allrecipes/Oana Ennis Quickly flip the pan on top of the sugared area on the towel to invert the cake. Allrecipes/Oana Ennis Carefully remove the parchment paper, then sift more powdered sugar over the cake. Allrecipes/Oana Ennis Gently roll the cake up inside the towel; allow to cool for 15 minutes. Allrecipes/Oana Ennis Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges. Allrecipes/Oana Ennis Roll cake up over the filling, using the towel to lift it if needed. Allrecipes/Oana Ennis Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours. Allrecipes/Oana Ennis Allrecipes/Oana Ennis Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted. Allrecipes/Oana Ennis Allrecipes/Oana Ennis Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Allrecipes/Oana Ennis Apply some filling to the angled slice and attach it to one side of the log. Allrecipes/Oana Ennis Allrecipes/Oana Ennis Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache. Allrecipes/Oana Ennis Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled. Allrecipes/Oana Ennis Dust with cocoa powder and powdered sugar before serving. Allrecipes/Oana Ennis Chef's Notes: I used all of the buttercream filling and thought it was a bit too much. In the future, I'd probably use 2/3 of the filling for this recipe, and save the rest for cupcakes. If you have a favorite frosting or filling, it will work here. As long as you can slice it later, pretty much anything goes. You can also add a splash of milk to achieve a lighter, fluffier buttercream. You can also drizzle the baked sponge with many delicious, possibly adult beverages, such as dark rum, kirsch, or raspberry liqueur, just to name a few. I Made It Print Nutrition Facts (per serving) 526 Calories 34g Fat 56g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 526 % Daily Value * Total Fat 34g 43% Saturated Fat 20g 99% Cholesterol 165mg 55% Sodium 245mg 11% Total Carbohydrate 56g 20% Dietary Fiber 3g 11% Total Sugars 49g Protein 6g Vitamin C 0mg 1% Calcium 57mg 4% Iron 2mg 11% Potassium 218mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved