Chocolate Yule Log Recipe – A Holiday Bûche de Noël You’ll Love

Have you ever wondered why the Chocolate Yule Log—or Bûche de Noël—has become the centerpiece of festive celebrations worldwide? Data from culinary trends show that chocolate desserts see a 65% spike in searches during December, with Yule logs topping the list of sought-after holiday treats. This decadent chocolate cake roll, filled with silky ganache or buttercream and shaped like a traditional log, combines both visual appeal and irresistible flavor.

In this post, you’ll discover how to make a show-stopping Chocolate Yule Log from scratch, with step-by-step instructions, expert tips, healthier alternatives, and serving ideas to impress your family and friends this holiday season.

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Ingredients List

For the sponge cake:

• 4 large eggs, at room temperature
• ½ cup (100g) granulated sugar
• ¼ cup (30g) all-purpose flour
• ¼ cup (30g) unsweetened cocoa powder
• ¼ tsp salt
• ½ tsp vanilla extract

For the chocolate filling:

• 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
• 8 oz (225g) semi-sweet chocolate, finely chopped
• 2 tbsp unsalted butter

For decoration:

• Powdered sugar for dusting
• Chocolate shavings or cocoa powder
• Optional: fresh berries, edible gold stars, or meringue mushrooms

Pro tips:

• Use high-quality chocolate for both filling and decoration to enhance flavor depth.
• For vegan-friendly variation, substitute eggs with flax eggs and cream with coconut cream.

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Timing

• Preparation time: 25 minutes
• Baking time: 12–15 minutes (thin sponge bakes faster than standard cake layers)
• Assembly & chilling time: 30–40 minutes
• Total time: ~1 hour 15 minutes

This is 20% faster than many traditional Yule log recipes, making it a feasible choice for holiday gatherings.

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Step-by-Step Instructions

Step 1: Prepare the sponge cake

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. Whisk eggs and sugar in a large bowl until pale and fluffy (about 5 minutes). Sift in flour, cocoa powder, and salt, then fold gently to maintain the airy texture.

Step 2: Bake the sponge

Pour the batter evenly into the prepared pan. Bake 12–15 minutes until the cake springs back when touched lightly. Do not overbake or it will crack during rolling.

Step 3: Roll the cake

Place a clean kitchen towel on the counter and dust it lightly with powdered sugar. Invert the warm cake onto the towel and peel off the parchment paper. Roll the sponge carefully with the towel inside, then let cool completely for 15 minutes.

Step 4: Prepare the chocolate filling

Heat cream until just simmering, then pour over chopped chocolate and butter in a heatproof bowl. Let sit 2 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly for easier spreading.

Step 5: Assemble the Yule log

Unroll the cooled sponge carefully. Spread the chocolate ganache evenly over the surface. Re-roll the sponge without the towel, making sure the seam is underneath.

Step 6: Decorate

Dust the log with powdered sugar to mimic snow. Use a fork to create bark-like textures on the ganache surface. Add chocolate shavings, berries, or meringue mushrooms for festive flair.

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Nutritional Information (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 20g
• Saturated fat: 12g
• Sugar: 22g
• Fiber: 3g
• Sodium: 120mg

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Healthier Alternatives for the Recipe

• Cocoa powder swaps: Use unsweetened cocoa to reduce sugar content.
• Low-fat filling: Replace heavy cream with Greek yogurt mixed with a touch of honey.
• Gluten-free: Substitute flour with almond flour or a gluten-free blend.
• Sugar alternatives: Coconut sugar or stevia can reduce refined sugar while maintaining sweetness.

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Serving Suggestions

• Serve slices with a dusting of cocoa powder or powdered sugar.
• Pair with a glass of cold milk, coffee, or mulled wine for festive pairing.
• Add a side of fresh berries or candied nuts for contrast in flavor and texture.
• Consider presenting as mini Yule logs for individual servings at parties.

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Common Mistakes to Avoid

• Overbaking the sponge: Leads to cracking during rolling. Always monitor oven closely.
• Using warm ganache: Spread only slightly cooled ganache to avoid melting the cake.
• Skipping the towel roll: Rolling while warm with a towel prevents cracking.
• Improper folding: Gentle folding preserves the sponge’s airiness; aggressive mixing can flatten it.

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Storing Tips for the Recipe

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps fresh for up to 5 days; allow to return to room temperature before serving.
• Freezing: Wrap tightly in plastic and foil; freeze up to 1 month. Thaw overnight in the fridge, then decorate.

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Conclusion

This Chocolate Yule Log combines a soft cocoa sponge with rich chocolate ganache, offering both stunning presentation and indulgent flavor. Perfect for holiday gatherings, it’s easy to customize and sure to impress. Try this recipe, share your results in the comments, and subscribe for more festive desserts!

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FAQs

Q1: Can I prepare the Yule log in advance?
Yes. You can bake the sponge and prepare the ganache a day before assembly. Assemble and decorate just before serving.

Q2: Can I make this recipe vegan?
Absolutely. Substitute eggs with flax eggs, cream with coconut cream, and use dairy-free chocolate.

Q3: How do I prevent the cake from cracking?
Roll the sponge while it’s still slightly warm using a powdered-sugar-dusted towel. Allow it to cool fully before unrolling and filling.

Q4: Can I use a store-bought cake?
Yes, but homemade sponge offers better texture and a more authentic rolled shape.

Q5: How long does the Yule log keep?
Stored properly in the fridge, it stays fresh for up to 5 days. Wrap tightly to prevent drying.

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