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Chocolate Yule Log

This chocolate yule log features a light cocoa sponge rolled around whipped cream and finished with a smooth chocolate ganache. Fork-dragged bark lines and a diagonal cake branch give it its classic log shape.
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Prep Time 35 minutes
Cook Time 15 minutes
cooling and chilling 2 hours 5 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp unsalted butter softened
  • 0.5 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large, separated and at room temperature
  • 0.75 cup granulated sugar divided (1/2 cup for the yolks and 1/4 cup for the whites)
  • 1 tsp vanilla extract
For the ganache and filling
  • 8 oz semisweet chocolate finely chopped
  • 1.75 cups heavy cream divided (3/4 cup for the ganache and 1 cup for the filling)
  • 2 tbsp confectioners' sugar

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease a 10x15-inch jelly-roll pan with the butter, line it with parchment, and lightly butter the parchment with any remaining butter.
  3. Whisk the flour, cocoa powder, baking powder, and salt together in a small bowl.
  4. Beat the egg yolks with 1/2 cup of the granulated sugar and the vanilla on medium-high speed until pale and thick, about 3-4 minutes.
  5. Fold in the flour mixture.
  6. In a clean bowl, beat the egg whites to soft peaks.
  7. Gradually beat in the remaining 1/4 cup granulated sugar until stiff, glossy peaks form.
  8. Gently fold the whites into the yolk mixture in three additions.
  9. Spread the batter evenly in the prepared pan.
  10. Bake at 350°F for 10-12 minutes, until the top springs back when lightly touched.
  11. While the cake is warm, loosen the edges and invert it onto a clean sheet of parchment.
  12. Peel off the pan liner.
  13. Roll the cake and clean parchment together from a short end.
  14. Cool seam-side down for 45-60 minutes.
Make the ganache
  1. Put the chocolate in a heatproof bowl.
  2. Heat 3/4 cup of the heavy cream in a small saucepan over medium heat until steaming with bubbles at the edge, about 3-5 minutes.
  3. Pour the hot cream over the chocolate.
  4. Let stand for 5 minutes.
  5. Stir until smooth, then cool at room temperature, stirring every 10 minutes, until thick but spreadable, about 30-45 minutes.
Fill and finish the log
  1. Beat the remaining 1 cup heavy cream with the confectioners' sugar until firm peaks form, about 2-3 minutes.
  2. Carefully unroll the cooled cake.
  3. Spread the whipped cream over it leaving a 1/2-inch border.
  4. Roll it back up without the parchment.
  5. Place the cake seam-side down on a serving platter and refrigerate for 30 minutes.
  6. Cut a 2-inch piece from one end on a diagonal.
  7. Attach it to the side of the log with a little ganache.
  8. Spread the remaining ganache over the log and branch.
  9. Drag fork tines through it to make bark lines.
  10. Refrigerate until serving.

Notes

For clean slices, chill the finished log before cutting. Refrigerate leftovers for up to 3 days; the log can be frozen. For a dairy-free version, use plant-based butter, dairy-free chocolate, and dairy-free whipping cream.