Christmas Chocolate Yule Log Recipe: The Ultimate Holiday Dessert
If you're looking for the perfect show-stopping dessert for your Christmas celebration, this Chocolate Yule Log recipe is a festive delight. Featuring a light chocolate sponge cake, rich mascarpone whipped cream filling, and decadent whipped chocolate ganache, it’s a crowd-pleaser that looks as impressive as it tastes.
Why This Yule Log is Perfect for Christmas
The Yule Log, or Bûche de Noël, is a timeless holiday classic that symbolizes warmth and tradition. Decorated with sugared cranberries and rosemary, this cake combines elegance with seasonal flavors to wow your guests.
This Christmas Chocolate Yule Log is the epitome of holiday indulgence. Its rich flavors and stunning presentation make it the perfect dessert for your festive table. Try it this season and create sweet memories that last a lifetime!
Make It Extra Special
For a snowy effect, sprinkle powdered sugar over the Yule Log before serving. Pair it with a glass of eggnog or hot cocoa for a cozy holiday treat!
Ingredients You’ll Need
Chocolate Cake
¾ cup (98g) all-purpose flour
⅓ cup (38g) Hershey’s Special Dark cocoa powder
1 tsp baking powder
½ tsp salt
4 large eggs, divided
¾ cup (155g) granulated sugar
5 tbsp (72g) sour cream
¼ cup butter, melted
1 tsp vanilla extract
Mascarpone Whipped Cream Filling
1 ¼ cups (300ml) heavy whipping cream, cold
¾ cup (86g) powdered sugar
1 tsp vanilla extract
⅛ tsp salt
8 oz (226g) mascarpone cheese, softened but still chilled
Whipped Chocolate Ganache
8 ounces semi-sweet chocolate, finely chopped
1 cup heavy whipping cream
Optional: Sugared cranberries and rosemary for decoration.
Step-by-Step Instructions
1. Prepare the Cake
Preheat your oven to 350°F and line a 17x12-inch jelly roll pan with parchment paper, ensuring the edges extend above the sides.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, combine egg yolks and granulated sugar until smooth. Mix in sour cream, melted butter, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring gently.
Beat egg whites in a separate bowl until stiff peaks form. Gently fold one-third of the egg whites into the batter, then incorporate the rest.
Spread batter evenly into the prepared pan and bake for 10–12 minutes.
2. Roll the Cake
Immediately after baking, lift the cake from the pan using the parchment paper and place it on the counter.
Roll the warm cake, starting from the shorter end, with the parchment paper inside. Let it cool completely.
3. Make the Filling
Whip heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form.
Add mascarpone cheese and whip until stiff peaks form.
4. Assemble the Yule Log
Carefully unroll the cooled cake and spread the mascarpone filling evenly.
Reroll the cake without the parchment paper and wrap it in plastic wrap. Chill for at least 1 hour.
5. Decorate with Ganache
Heat cream until boiling and pour over chopped chocolate. Let sit for 2 minutes, then whisk until smooth.
Cool to room temperature, then whip the ganache until light and fluffy.
Spread ganache over the cake, using a fork to create bark-like lines.
Tips for the Perfect Christmas Yule Log
Rolling Technique: Roll the cake while it's warm to prevent cracking.
Chilled Mascarpone: Keep the mascarpone cheese slightly chilled for the ideal texture.
Decoration: Sugared cranberries and rosemary add a festive touch.
