This Chocolate Yule Log Cake is a festive classic that brings together a light, airy chocolate sponge, a smooth vanilla cream filling, and a rich chocolate ganache coating. It looks elegant on any holiday table while being surprisingly simple to prepare, making it perfect for New Year’s Eve or any special winter celebration.

Why You’ll Love This Recipe

This recipe delivers a soft and flexible sponge that rolls easily without cracking. The cream filling is light and balanced, while the ganache adds a deep chocolate flavor without being overly sweet. It is visually impressive, easy to slice, and can be prepared ahead of time, which makes it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake
4 large eggs
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
⅓ cup (40 g) unsweetened cocoa powder
½ cup (60 g) all-purpose flour
1 teaspoon baking powder
A pinch of salt
Powdered sugar, for rolling

For the cream filling
200 ml liquid whipping cream, very cold
2 tablespoons powdered sugar
1 teaspoon vanilla powder or vanilla sugar

For the chocolate ganache
170 g dark chocolate, finely chopped
½ cup (120 ml) cream
1 tablespoon butter

Directions

Preheat the oven to 170°C. Line a 25 × 38 cm baking tray with parchment paper.

In a large bowl, beat the eggs and granulated sugar until pale, thick, and fluffy. Add the vanilla extract and mix gently.

Sift the cocoa powder, flour, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter.

Pour the batter into the prepared tray and spread it evenly. Bake for 10 to 12 minutes, until the cake is set and springs back lightly when touched.

While the cake is hot, sprinkle a clean kitchen cloth generously with powdered sugar. Turn the cake out onto the cloth, remove the parchment paper, and gently roll the cake up with the cloth inside. Let it cool completely in this rolled position.

To prepare the filling, whip the cold cream until it begins to thicken. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form.

Carefully unroll the cooled cake. Spread the cream filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly and wrap it in plastic wrap. Refrigerate for 30 minutes to set.

For the ganache, heat the cream until hot but not boiling. Pour it over the chopped chocolate, add the butter, and let it sit for one minute. Stir until smooth and glossy.

Remove the cake from the refrigerator and place it on a serving plate. Spread the ganache evenly over the outside of the cake. Use a fork to create a bark-like texture if desired.

Servings and timing

Servings: 8 slices

Preparation time: 30 minutes
Baking time: 12 minutes
Cooling and resting time: 30 minutes
Total time: approximately 1 hour and 15 minutes

Variations

You can flavor the cream filling with a tablespoon of cocoa powder for a chocolate cream center. A coffee-flavored filling can be made by dissolving 1 teaspoon of instant coffee in the cream before whipping. For a lighter finish, replace half of the ganache with a dusting of cocoa powder or powdered sugar.

Storage/Reheating

Store the cake tightly covered in the refrigerator for up to 3 days. This cake is best served chilled or slightly softened at room temperature. Reheating is not recommended, as it can melt the cream filling and ganache.

FAQs

Can I make this cake a day in advance?

Yes, this cake can be fully assembled one day ahead and stored in the refrigerator until serving.

Why did my cake crack when rolling?

Cracking usually happens if the cake is overbaked or not rolled while still warm.

Can I use milk chocolate instead of dark chocolate?

You can, but the ganache will be sweeter and softer. Dark chocolate gives the best balance.

What if I do not have a 25 × 38 cm pan?

You can use a similar-sized shallow tray; just spread the batter evenly and watch the baking time.

How do I know when the sponge is done?

The cake should spring back lightly when touched and not appear wet on top.

Can I freeze this cake?

Yes, freeze it without decoration, tightly wrapped, for up to one month. Thaw in the refrigerator.

Is this recipe suitable for beginners?

Yes, as long as you follow the steps carefully and avoid overbaking.

Can I add fruit inside the filling?

Yes, finely chopped strawberries or raspberries can be added in a thin layer.

What cream works best for the filling?

Use full-fat whipping cream with at least 30% fat for best stability.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Conclusion

This Chocolate Yule Log Cake is a timeless dessert that combines elegance with comfort. With its soft sponge, creamy filling, and rich chocolate coating, it is sure to become a favorite for celebrations and special gatherings. Prepared with care, it delivers both beautiful presentation and delicious flavor in every slice.

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