Amazing Traditional Chocolate Yule Log Recipe

Hi, I’m Clara! There’s something truly magical about the holiday season, isn’t there? I love the twinkling lights, the cozy sweaters, and especially the delicious treats that fill our homes with warmth and joy. One of my absolute favorites is the traditional Chocolate Yule Log, also known as Bûche de Noël.

It looks incredibly fancy, I know, but trust me, it’s totally doable! With my easy-to-follow steps, you’ll be able to create a stunning centerpiece that will wow your family and friends. So, let’s roll up our sleeves and get baking!

What is a Traditional Chocolate Yule Log Recipe?

The Yule Log, or Bûche de Noël, isn’t just a dessert; it’s a symbol of history and warmth. Its origins date back to medieval Europe, where families would bring in a large log to burn in the hearth during the winter solstice. This tradition was meant to cleanse the home of the previous year’s misfortunes and welcome the new year with hope and light. As fireplaces became less common, the tradition evolved into the delicious cake we know today, decorated to resemble a log.

Culturally, the Yule Log is a staple in many European countries, particularly in France and Belgium, where it’s known as Bûche de Noël. Variations exist, with some regions adding different flavors or decorations to reflect local traditions. It’s a dessert meant to be shared, bringing people together during the joyful festive season.

Why is it called Bûche de Noël? Bûche de Noël is French for “Christmas Log.” The name directly references the original tradition of burning a log during the Yule season, connecting the modern dessert to its ancient roots.

Why You’ll Love This Traditional Chocolate Yule Log Recipe

I know you’re busy, so I’ve designed this recipe to be as straightforward and rewarding as possible. Here’s why you’ll absolutely adore this version:

• Impressive but Achievable: This Yule Log looks like it came straight from a fancy bakery, but the steps are simple and manageable for any home baker.
• Readily Available Ingredients: No need to hunt down obscure items; everything you need can be found at your local grocery store.
• Perfect for Make-Ahead Preparation: You can prepare different components in advance, making your holiday baking less stressful.
• Delicious and Festive: The rich chocolate flavor combined with the creamy filling and beautiful decorations will make this a true holiday favorite.

Key Ingredients for the Best Chocolate Yule Log

Here’s what you’ll need to create this delightful dessert:

• 3/4 cup (98g) all-purpose flour
• 1/3 cup (38g) Hershey’s Special Dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (72g) sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cups (86g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 8 oz (226g) mascarpone cheese, softened but still chilled*
• 8 ounces semi sweet chocolate, finely chopped
• 1 cup heavy whipping cream
• Sugared cranberries, optional*
• Sugared rosemary, optional*

Ingredient Deep Dive

Let’s talk about why these ingredients are so important. First, the Hershey’s Special Dark cocoa powder gives the cake a deep, rich chocolate flavor that’s not too sweet, with a slight bitterness that I just love! The quality of chocolate you use for the ganache is also key, so go for the 8 ounces of semi sweet chocolate that is finely chopped. This ensures a smooth, luscious ganache that perfectly coats the Yule Log.

The eggs, separated and whipped, create a light and airy cake, while the sour cream adds moisture and tenderness. The mascarpone cheese in the filling provides a creamy, slightly tangy counterpoint to the chocolate, making each bite absolutely divine.

How to Make a Traditional Chocolate Yule Log Recipe: Step-by-Step

Alright, let’s get baking! Here’s how to create your very own Chocolate Yule Log:

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5. Add the dry ingredient mixture (previously set aside) to the wet ingredient mixture and gently whisk together until well combined, then set aside.
6. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
8. Add the remaining egg whites and gently fold together until well combined.
9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. You can just set the cake roll aside to cool completely, if you like. But to help avoid having the cake crack later, I like to unroll and re-roll the cake a few times during cooling to help it keep its elasticity. I first unroll it after about 5 minutes, then after another 5 minutes, and again after another 10 minutes. From there, I might roll it out 2-3 more times after 10-15 minute intervals. It should take about an hour to an hour and a half to cool completely, depending on the temperature of your home. You’ll want to fill it once it’s completely cool. Don’t let it sit for several hours.
12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
17. When you’re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.
19. Whip on high speed until lightened in color and thick enough to spread.
20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
21. Use some of the chocolate ganache to attache the small log to the side of the larger log.
22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
23. Refrigerate the cake until ready to serve.

Tips for Decorating Your Traditional Chocolate Yule Log

Decorating is where you can really let your creativity shine! While sugared cranberries and rosemary are classic, don’t be afraid to experiment.

For a simple yet elegant look, try chocolate shavings created with a vegetable peeler. Edible glitter adds a touch of sparkle, while fondant decorations can be shaped into holly leaves or snowflakes. If you want to skip the traditional meringue mushrooms, consider making chocolate bark “shrooms” or using pretzel sticks to mimic branches. For more festive holiday ideas, consider a dazzling Christmas tree-shaped charcuterie.

Troubleshooting Your Chocolate Yule Log: Common Mistakes and How to Avoid Them

Cracking is a common issue when making a Yule Log. To prevent this, make sure not to overbake the cake. Rolling it while it’s still warm and re-rolling it during the cooling process will also help maintain its elasticity.

If your cake is dry, it may be due to overbaking or too much flour. Be sure to measure your ingredients accurately, and consider adding a simple syrup (sugar and water, boiled until dissolved) to moisten the cake before filling.

Runny ganache can be fixed by refrigerating it for a bit to thicken it up, or by adding a bit more melted chocolate.

Make-Ahead Instructions for a Stress-Free Holiday

To get ahead, you can bake the cake and make the filling a day in advance. Store the cake roll (unfilled) wrapped tightly in plastic wrap at room temperature. Keep the filling refrigerated in an airtight container. On the day of serving, assemble and decorate the Yule Log. The chocolate ganache can also be made a day ahead and stored in the refrigerator; just re-whip it before using.

Variations and Substitutions for Your Traditional Chocolate Yule Log

Here are some easy swaps to accommodate dietary needs and preferences:

Ingredient	Substitution	Notes
All-purpose flour	Gluten-free flour blend	May need to adjust liquid; check blend instructions.
Heavy cream	Coconut cream	Use the thick part from a chilled can; may slightly alter the flavor.

Equipment You’ll Need

To make this recipe, you’ll need:

• 17×12 inch jelly roll sheet pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Spatula
• Serrated knife

How to Store Your Chocolate Yule Log

Store your finished Chocolate Yule Log in the refrigerator, wrapped in plastic wrap, for up to 3 days. If you want to freeze it, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to a month. Thaw it in the refrigerator overnight before serving.

Frequently Asked Questions

Conclusion

I hope this recipe brings as much joy to your home as it does to mine! Creating a traditional Chocolate Yule Log might seem daunting, but with my step-by-step guide, you’ll find it’s a delightful and rewarding experience.

Now, I’d love to hear from you! What are your favorite holiday baking traditions? Did you try this recipe? Leave a comment below and share your results or ask any questions you might have. Happy baking!