Name: Decadent Chocolate Yule Log Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 3 tablespoons all-purpose flour; 1 tablespoon cornstarch; 3 tablespoons cocoa powder; ⅛ teaspoon salt; 5 eggs, at room temperature and separated; ½ cup granulated sugar, divided; 1 teaspoon vanilla extract; 1 cup heavy cream; 1 tablespoon confectioners’ sugar; ½ teaspoon vanilla extract; 4 ounces semi-sweet chocolate, chopped; ½ cup heavy cream

Jump to Recipe· 4.7 from 137 reviews

If you’re looking for a show-stopping dessert that’s both festive and utterly delicious, you’ve got to try this Decadent Chocolate Yule Log Cake Recipe. I absolutely love how this cake balances tender chocolate sponge with fluffy whipped cream and a luxuriously whipped chocolate ganache. When I first made it, my family went crazy for its rich taste and charming presentation — it’s the perfect centerpiece for holiday celebrations or any special occasion. Stick around, and I’ll guide you step-by-step so you can nail it perfectly too!

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Why You’ll Love This Recipe

Light & Airy Cake: The chocolate sponge is perfectly delicate, making rolling easy without cracking.
Elegant Yet Simple: Despite its fancy looks, it’s surprisingly straightforward to make at home.
Versatile Filling & Topping: Silky whipped cream and fluffy ganache balance rich flavors with smooth textures.
Make-Ahead Friendly: Prep it a day in advance and impress guests without last-minute stress.

Decadent Chocolate Yule Log Cake Recipe - Recipe Step

Ingredients You’ll Need

This Decadent Chocolate Yule Log Cake Recipe is all about harmony — the cocoa powder deepens the chocolate flavor, while the whipped cream keeps it light. When you pick your ingredients, try to get good quality semi-sweet chocolate and fresh eggs for the best results.

Decadent Chocolate Yule Log Cake Recipe - Ingredients

All-purpose flour: Provides structure without weighing down the sponge.
Cornstarch: Keeps the cake tender, helping it roll without cracking.
Cocoa powder: Use unsweetened for deep chocolate flavor.
Salt: Just a pinch enhances all the flavors.
Eggs: Room temperature eggs whip up better, crucial for that fluffy sponge.
Granulated sugar: Divided usage helps create a light, airy cake texture.
Vanilla extract: Adds subtle warmth to both cake and whipped cream.
Heavy cream: Essential for both the whipped cream filling and ganache topping.
Confectioners’ sugar: Sweetens the whipped cream smoothly and prevents graininess in ganache.
Semi-sweet chocolate: Melts beautifully for that rich ganache finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Decadent Chocolate Yule Log Cake Recipe is you can personalize it to your taste or dietary needs. I’ve played around with several twists and each one brought something unique to the table.

Nutty Delight: I once folded in finely chopped toasted hazelnuts into the whipped cream filling — the crunch was a delightful surprise!
Dairy-Free Version: Swap heavy cream for coconut cream and use dairy-free chocolate for a rich, vegan-friendly option.
Fruity Hint: Adding a thin layer of raspberry jam before spreading whipped cream gives a lovely tart contrast.
Intense Chocolate: For extra richness, mix a tablespoon of espresso powder with the cocoa powder; it really wakes up the chocolate flavor.

How to Make Decadent Chocolate Yule Log Cake Recipe

Step 1: Prepare the Chocolate Sponge Cake Base

Start by preheating your oven to 400°F and prepping your baking pan carefully — I spray the half-sheet pan and line it with parchment, spraying that too. This double-layer protection is key to peeling the cake easily later. Whisk your dry ingredients — flour, cornstarch, cocoa powder, and salt — together in one bowl for a smooth blend. Then, with a mixer, beat egg yolks, most of the sugar, and vanilla until they’re pale and fluffy. This step is a personal favorite of mine because it really sets the luxury texture. Fold in the dry mix carefully — it’s okay if it’s a little uneven — then whip your egg whites separately with the reserved sugar until stiff peaks form. The trick is folding those whites gently into the batter to preserve all that air, making the cake delightfully light and soft. Pour the batter in gently and smooth it out; bake just 8-10 minutes to avoid dryness, using the toothpick test as your cue.

Step 2: Roll the Cake While Warm

Here’s the part where I used to get nervous! When it comes out of the oven, the cake looks puffy and bubbly but it settles quickly. Dust the cake with confectioners’ sugar, flip it onto a clean kitchen towel sprinkled with sugar, peel off the parchment, and dust that side too. Then, rolling it gently in the towel while still warm prevents cracks — it’s like a little magic trick I discovered after a couple of tries. Let it cool fully wrapped in the towel, about an hour, to “train” the cake to roll without breaking later.

Step 3: Whip the Cream and Fill the Log

Whip your heavy cream with confectioners’ sugar and vanilla until medium peaks form — not too soft, not too stiff. Once the cake is cooled, carefully unroll it (it might be a little nervous like you!) and spread the whipped cream evenly, leaving a border so it doesn’t spill out when you roll it up again. Rolling it back up snugly but gently is the key — I like to wrap it tightly in plastic wrap and let it chill in the fridge at least an hour. The firmed-up filling helps your Yule Log keep its shape for decorating.

Step 4: Make and Whip the Chocolate Ganache

Chop your semi-sweet chocolate and place it in a bowl. Heat the cream just until it starts to simmer — not boiling — then pour it over the chocolate. Let it sit for 5 minutes while the chocolate melts, then stir slowly until smooth and glossy. Pop this into the fridge to cool and thicken for about 20 minutes, then whip it up with your hand mixer until fluffy and pipe-able. This ganache is the crowning glory — rich but light, and easier to spread than you’d think.

Step 5: Decorate Your Yule Log Cake

Remove the chilled cake from the fridge and unwrap it. If you want a tree-branch effect, cut off a slanted slice from one end to attach as a “branch” — it’s so fun and looks very festive. Cover your log with the whipped ganache, spreading evenly with an icing spatula. Use a fork to texture the surface, mimicking wooden bark — I love this rustic detail. Chill again if needed, then get ready for the compliments!

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Pro Tips for Making Decadent Chocolate Yule Log Cake Recipe

Gentle Folding: Always fold egg whites and dry ingredients gently to keep the batter airy.
Don’t Overbake: Keep a close eye on the cake; overbaking makes it dry and prone to cracking.
Warm Roll Technique: Rolling the cake warm (but not hot) in a sugared towel prevents cracks.
Chill Properly: Refrigerate wrapped cake before decorating to help the filling set firmly.

How to Serve Decadent Chocolate Yule Log Cake Recipe

Decadent Chocolate Yule Log Cake Recipe - Serving

Garnishes

I like to keep garnishes natural and festive — fresh holly sprigs (non-edible but pretty), dustings of powdered sugar like a light sprinkle of snow, or small edible gold stars to add sparkle. Sometimes I add a few fresh raspberries or candied cranberries on the side for a pop of color and tartness.

Side Dishes

This cake pairs wonderfully with a simple cup of espresso or creamy hot chocolate. If it’s a bigger holiday spread, consider serving alongside fresh berries or a lightly dressed winter green salad — the freshness balances the cake’s richness beautifully.

Creative Ways to Present

For special occasions, I like to present the cake on a rustic wooden cutting board or a slate platter. Add a few pinecones or cinnamon sticks around the edges to enhance the cozy holiday vibe. Another fun idea is wrapping a festive ribbon around the cake board for a delightful gift-wrapped look!

Make Ahead and Storage

Storing Leftovers

I usually loosely cover the cake with plastic wrap and keep it in the refrigerator. It stays fresh and moist for up to 3 days, and honestly, it hardly ever lasts that long at my house!

Freezing

Freezing works great if you want to prepare in advance. I recommend freezing the cake on a parchment-lined sheet first, then wrapping tightly in plastic and foil. It thawed beautifully overnight in the fridge with no loss of flavor or texture when I tested this.

Reheating

This cake is best enjoyed chilled, but if you want to soften the ganache slightly, let slices sit out for 15-20 minutes at room temperature. Avoid microwaving, as it can cause the whipped cream to melt unevenly.

FAQs

Can I make the chocolate sponge cake in advance?

Yes! You can bake the chocolate sponge cake a day ahead, then roll it in the sugared towel and refrigerate. Just make sure it’s wrapped well to keep it moist until ready to fill and decorate.
What if my cake cracks while rolling?

If the cake cracks, don’t panic—some minor cracks add character! To minimize cracking, roll the cake while it’s still warm, and be gentle when unrolling and re-rolling after adding the filling.
Can I substitute the whipped cream filling with frosting?

You can, but the lightness of the whipped cream balances the dense chocolate sponge perfectly. If using a frosting, consider a lighter ganache or buttercream to avoid overpowering the delicate texture.
How do I achieve the bark texture on the ganache?

After spreading the whipped ganache evenly, press the back of a fork gently and drag it along the surface to mimic the natural lines and grooves of tree bark. It’s an easy technique that adds a beautiful rustic touch.

Final Thoughts

This Decadent Chocolate Yule Log Cake Recipe has become such a beloved tradition for me — it’s the kind of dessert that brings people together around the table with smiles and “oohs” and “aahs.” The combination of textures, flavors, and that classic yule log look always steals the show. Give it a try; I promise you’ll be so happy you did, and it might just become your new favorite holiday centerpiece, too.