When it comes to Christmas desserts, the Yule Log immediately comes to my mind. It has become a beloved and iconic part of this celebration.
Contents
Chocolate Yule Log recipe
Chocolate Yule Log, or Bûche de Noël, is typically made from a soft chocolate sponge cake, often a genoise or roulade, which is filled with cream and rolled into a log shape. It is then covered in chocolate ganache to mimic the appearance of tree bark.

What I love when making this Christmas cake roll is creating its bark-like texture on the outer layer. The decorating process is quite fun too. You can add meringue mushrooms, powdered sugar, or other decorations.
The tradition of the Yule Log cake dates back to ancient winter solstice celebrations when an actual log was burned in the hearth. While there are many varieties, Chocolate Yule Log is a classic cake and one of my favorite choices. Here is how to make a Yule Log with chocolate flavor:

Traditional Chocolate Yule Log (Bûche De Noël)
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- A pinch of salt
- Confectioners’ sugar for dusting
- 2 cups whipped cream for filling
- Chocolate ganache for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on the counter and dust it with confectioners’ sugar.
- Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from one of the shorter ends, gently roll the cake and the towel together. Allow it to cool completely.
- Carefully unroll the cake and spread the whipped cream evenly over the surface. Re-roll the cake without the towel.
- Place the Yule Log on a serving platter, seam side down. Prepare a simple chocolate ganache by melting chocolate and mixing it with warm cream. Pour it over the rolled cake, letting it drip down the sides.
- Decorate with festive touches like powdered sugar “snow” or decorative Christmas ornaments.
Nutrition
Variations
1. Christmas Salted Caramel Yule Log: This decadent option combines chocolate with salted caramel, featuring caramel in both the sponge and icing for a rich, indulgent flavor.
2. Chocolate & Clementine Log: This version blends rich chocolate with the refreshing citrus flavor of clementine, making it a bright and delicious choice for Christmas gatherings.
3. Alaskan Yule Log: A show-stopping fusion of baked Alaska and a chocolate log, with an ice cream center inside a chocolate sponge, all topped with toasted meringue—ideal for impressing guests.
4. Makeover Chocolate Log: A lighter version of the classic chocolate Yule Log, maintaining its rich flavor while cutting back on calories.
5. Passion Fruit, Chocolate & Coconut Roulade: This tropical twist combines chocolate with passion fruit and coconut, offering a fresh and unique dessert for the holiday season.
6. Chocolate Hazelnut Yule Log: A chocolate sponge cake layered with hazelnut spread, often decorated with meringue mushrooms for an extra festive touch. It’s especially popular with nut lovers.
7. Gluten-Free Pavlova Meringue Log: A meringue-based log filled with cream and berries, providing a refreshing gluten-free dessert that still feels festive and special.
Pairing suggestions
1. Beverages
- Liqueurs and Spirits:
- Cointreau or Grand Marnier: These orange-flavored liqueurs can be served as iced shots alongside citrusy yule logs.
- Amaretto: A good choice for logs with almond or nutty flavors.
- Coffee and Tea: A simple black coffee or tea provides a nice balance to the dessert’s sweetness, especially for those who prefer less sugary accompaniments.
- French press coffee
- Spiced hot chocolate
- Earl Grey tea
- Wine:
- Sweet red wines: Brachetto d’Acqui, Recioto della Valpolicella, or Maury
- Dessert wines: Orange Muscat, Passito di Pantelleria, Dark Cream Sherry, or Sweet Oloroso Sherry
2. Complementary Dishes:
- Fresh Berries: These add a refreshing contrast to a rich chocolate log.
- Graham Crackers: For a fun twist, serve graham crackers with a log featuring marshmallow frosting for a s’mores-inspired treat.
- Vanilla crème anglaise
- Candied chestnuts
- Spiced orange segments
Troubleshooting common issues
1. Cake Texture Problems
Issue | Cause | Solution |
Cracking while rolling | Too dry/overbaked | Reduce baking time by 1-2 minutes, roll while warm |
Dense sponge | Overmixed batter | Fold gently, stop mixing when just combined |
Increase baking time by 1-2 minutes, and ensure proper temperature | Underbaked | Increase baking time by 1-2 minutes, ensure proper temperature |
2. Filling Problems
- Too runny: Chill filling for 15-30 minutes
- Too firm: Let stand at room temperature
- Uneven spreading: Use offset spatula in a single direction
3. Ganache Challenges
Challenge | Identification | Resolution |
Splitting | Grainy appearance | Re-emulsify with warm cream |
Too Thin | Doesn’t set properly | Add more chocolate or chill longer |
Too Thick | Difficult to spread | Add warm cream tablespoon by time |
4. Decorative Issues
- Bark texture problems:
- Too smooth: Use a fork while the ganache is setting
- Uneven patterns: Create texture in one direction
- Patchy appearance: Apply a thin base coat first
- Storage-related fixes:
- Condensation: Store at room temperature
- Melting decorations: Maintain a cool environment
- Color bleeding: Use oil-based colorings