Decadent Chocolate Yule Log Cake Recipe

If you’re on the hunt for an unforgettable holiday dessert that feels both classic and indulgent, you’ve got to try my Decadent Chocolate Yule Log Cake Recipe. This Bûche De Noël is everything you love about chocolate—rich, fluffy, and dressed up with a silky ganache that sends it over the top. I absolutely love how this turns out every time, and I can’t wait to share the secrets with you so your Yule log will be the star on your dessert table!

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Ingredients You’ll Need

Getting the ingredients right is key to nailing this Decadent Chocolate Yule Log Cake Recipe. The combination of heavy cream, quality dark chocolate, and just a touch of spice creates that signature holiday warmth and richness. Plus, a few pantry staples bring everything together beautifully.

• Heavy whipping cream: Look for 35% fat content for that silky texture and stable peaks when whipped.
• Skim milk powder: Adding this surprisingly boosts creaminess without watering down the flavor.
• Granulated sugar: Make sure it’s fine enough to dissolve well for smooth frosting.
• Cocoa powder: I prefer natural unsweetened for that bold chocolate punch.
• Espresso powder: This is optional, but it really intensifies the chocolate—try not to skip it!
• Pumpkin pie spice or ground cinnamon: Adds subtle warmth and complexity; a seasonal must for me.
• Pure vanilla extract: Always use real vanilla if you can—it makes a difference in flavor depth.
• Honey or corn syrup: These keep the ganache glossy and prevent crystallization.
• Semisweet dark chocolate: Choose a high-quality chocolate with at least 60% cocoa for that rich, luscious ganache.
• Pinch of salt: This tiny touch balances all the sweetness and really makes the chocolate pop.

Variations

One of the things I love about this Decadent Chocolate Yule Log Cake Recipe is how easy it is to make it your own. Whether you want to tweak the flavors or accommodate diet needs, there are simple swaps and ideas that work beautifully.

• Nutty Twist: I sometimes sprinkle finely chopped toasted hazelnuts inside the filling for extra crunch—it takes the texture up a notch and keeps things interesting.
• Spicy Holiday: For a festive twist, try adding a pinch of cayenne or chili powder to the ganache for a subtle kick—my guests were surprised but loved it!
• Vegan Version: Substitute coconut cream for heavy cream and use dairy-free chocolate to make a plant-based Yule log that’s just as indulgent.
• No-Espresso Option: If you’re not an espresso fan or don’t have it on hand, the cake is still rich and moist without it—just swap with extra cocoa powder.

How to Make Decadent Chocolate Yule Log Cake Recipe

Step 1: Prep Your Pan & Sponge Cake Batter

Start by preheating your oven to 350°F. Lightly grease a 17×11-inch baking sheet with cooking spray or melted butter, then line it with parchment paper. Here’s my trick: I secure the parchment with binder clips along the edges of the pan. This keeps the parchment perfectly flat, ensuring your cake bakes evenly without warping. Also, give the top of the parchment a quick spray—this prevents sticking when you roll the cake later. Pour your prepared chocolate sponge cake batter (you can follow a trusted recipe or mine linked below) and spread it evenly using a large offset spatula. Bake for just 9-11 minutes until the cake springs back gently when you press it. Don’t overbake—it will dry out and crack when rolling.

Step 2: Roll the Warm Cake

Once baked, transfer the pan to a wire rack to cool for about a minute—this makes handling easier. Dust the top of the cake with icing sugar or cocoa powder to keep it from sticking. Then, carefully run a knife around the edges and invert the cake onto a clean kitchen towel (I find it’s less likely to crack than parchment here). Gently peel off the parchment paper used for baking. While the cake is still warm, roll it up tightly from the short side, wrapping it inside the towel to hold shape. This is critical—rolling it warm conditions the sponge to “memorize” its shape and prevents cracking later. Let it cool completely rolled up with the seam side down.

Step 3: Prepare the Chocolate Filling

In a large bowl, combine the heavy cream, skim milk powder, sugar, cocoa powder, espresso powder (if using), and your chosen spice. Using a hand mixer on medium speed, whip everything until firm peaks form—this step is where the magic happens to get that airy, yet deeply flavored filling. Mix in the vanilla extract and keep this chilled until ready to assemble. Trust me, the creaminess here is what makes the whole cake irresistible!

Step 4: Assemble the Yule Log

Carefully unroll the cooled cake and spread about two-thirds of the chocolate cream filling over the surface, leaving a small border around the edges. I like to pile a little extra filling on the end that will become the center of your spiral—this helps the log keep a beautiful shape when rolled back up. Roll it back up gently but snugly, then transfer it seam side down to a baking sheet or serving plate. Cover with plastic wrap and chill in the fridge for 30 minutes to let it set. Keep the remaining filling chilled as well for the next step.

Step 5: Spread the Remaining Filling & Chill

Remove your log from the fridge and spread a thin layer of the leftover filling over the outside. This coats the cake in smooth cream and preps it for the ganache. Pop the cake back in the fridge for another 30 minutes to firm this layer up so the ganache doesn’t get messy.

Step 6: Make the Silky Ganache Glaze

Heat cream and honey (or corn syrup) in a small saucepan over medium heat until it just begins to simmer—watch closely! Pour this hot cream mixture over chopped semisweet dark chocolate and cover the bowl. Let it rest for 2 minutes so the chocolate melts slowly, then stir gently in circles until smooth and glossy. This silky ganache is worth the wait. Let it cool to room temperature but still pourable (don’t refrigerate it, or you’ll lose the shine!).

Step 7: Glaze Your Yule Log Cake

Holding a jug of ganache in one hand and a large offset spatula in the other, pour half the ganache evenly over the cake and quickly spread it out gently. Be careful not to press too hard, or you’ll lift the cream layer underneath. After 5 minutes, pour the remaining ganache and spread again with long, smooth strokes to keep that perfect glossy finish. Use the spatula to create swirl or spiral patterns on the ends to mimic tree rings—so festive! Let the cake chill for 2 hours to set nicely before serving.

How to Serve Decadent Chocolate Yule Log Cake Recipe

Garnishes

I like to finish my Yule log with some crushed pistachios sprinkled on and around it to mimic moss growing on a tree branch—that rustic, natural vibe really brings the cake to life. Sometimes I add fresh holly leaves nearby (not edible but festive) or dust a little powdered sugar as “snow” if I’m feeling extra seasonal. It’s these simple touches that make the presentation really memorable.

Side Dishes

This chocolate log shines on its own but pairs beautifully with a scoop of vanilla bean ice cream or a cup of lightly spiced mulled wine. Another favorite of mine is serving it alongside fresh berries to cut through the richness and add vibrant color to the plate.

Creative Ways to Present

For a holiday party, I place the Yule log on a wooden board surrounded by pine sprigs, cinnamon sticks, and cranberries for a woodland look. I once made mini individual logs in loaf pans for a fun twist, which was a hit at my daughter’s Christmas playdate. You can even pipe frosting decorations on top to mimic bark texture—just don’t be afraid to get creative and have fun with it!

Make Ahead and Storage

Storing Leftovers

I usually cover any leftover Yule log tightly with plastic wrap and store it in the fridge. It stays moist and delicious for up to 3 days, although it rarely makes it that long at my house! Before serving again, I let it sit at room temperature for about 15 minutes—that brings back some softness.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to serve, thaw in the fridge overnight. I’ve found freezing preserves the ganache’s shine surprisingly well, though I recommend serving it within a month for best texture and flavor.

Reheating

I don’t recommend reheating this cake since it’s best served chilled or at room temp. If you want to soften the ganache slightly, simply leave it out for about 30 minutes before slicing and serving—it’ll be perfectly luscious that way.

FAQs

Final Thoughts

This Decadent Chocolate Yule Log Cake Recipe has become a holiday tradition for me, and I love how it brings everyone together around the dessert plate. It strikes the perfect balance between showstopper and approachable, so you don’t have to be a professional baker to pull it off beautifully. Give this recipe a try and watch your family’s faces light up when they taste this soft, rich, festive cake. Trust me, you’ll want to make it every year!

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