Traditional Chocolate Yule Log
The Traditional Chocolate Yule Log features a light chocolate sponge cake rolled around rich chocolate buttercream, decorated to resemble a woodland log. This festive French dessert combines elegant presentation with decadent flavors for a memorable holiday centerpiece.
Ingredients
For the Chocolate Sponge
- 6 large eggs separated
- 3/4 cup granulated sugar divided
- 1/3 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
For the Chocolate Buttercream
- 1 cup 2 sticks unsalted butter, softened
- 3 cups powdered sugar sifted
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Decoration
- Extra cocoa powder for dusting
- Powdered sugar for “snow”
- Sugared cranberries and rosemary sprigs optional, for garnish
- Chocolate shavings optional
Instructions
- Prepare your baking surface and oven. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on all sides. Grease the parchment paper lightly.
- Beat egg whites until foamy. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup of the sugar and continue beating until stiff, glossy peaks form.
- Prepare the egg yolk mixture. In another bowl, beat egg yolks with remaining 1/2 cup sugar until pale and thick (about 3-4 minutes). Mix in vanilla extract.
- Combine the dry ingredients. Sift together cocoa powder, flour, and salt. Gently fold this mixture into the egg yolk mixture.
- Incorporate the egg whites carefully. Fold about 1/3 of the beaten egg whites into the chocolate batter to lighten it, then gently fold in the remaining whites, taking care not to deflate the mixture.
- Bake the sponge cake. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, until the cake springs back when touched lightly.
- Prepare for rolling while hot. Dust a clean kitchen towel generously with powdered sugar. When the cake comes out of the oven, immediately invert it onto the towel. Carefully peel off parchment paper.
- Roll the cake while warm. Starting from the short end, roll the cake up with the towel inside. Place seam-side down on a cooling rack and let cool completely (about 1 hour).
- Make the chocolate buttercream. Beat butter until creamy. Gradually add sifted powdered sugar and cocoa powder, alternating with heavy cream. Beat in vanilla and salt until smooth and fluffy.
- Unroll and fill the cake. Gently unroll the cooled cake and remove the towel. Spread about 2/3 of the buttercream evenly over the cake, leaving a 1/2-inch border.
- Re-roll and chill the log. Carefully roll the cake back up (without the towel). Place seam-side down on a serving platter and refrigerate for 30 minutes.
- Create the branch effect. Cut a diagonal slice from one end of the log (about 2 inches). Attach this piece to the side of the log using buttercream to create a branch.
- Frost and decorate. Cover the entire log with remaining buttercream, using a fork to create bark-like texture. Dust lightly with cocoa powder and powdered sugar to create a realistic woodland effect. Add sugared cranberries and rosemary sprigs if desired.
- Chill before serving. Refrigerate for at least 1 hour or up to 24 hours before serving to allow flavors to meld and frosting to set.
Notes
- The key to a successful roll is working with the cake while it’s still warm from the oven.
- If the cake cracks slightly during rolling, don’t worry—the buttercream will cover minor imperfections.
- For a more intense chocolate flavor, add 1/2 teaspoon espresso powder to the cake batter.
- The log can be prepared up to 2 days ahead and stored in the refrigerator.
- Bring to room temperature for about 20 minutes before serving for the best flavor and texture.
- For a festive twist, add 1-2 tablespoons of rum or brandy to the buttercream.