Yule Log for Dessert

Making the Famous Yule Log for Dessert

The chocolatey Bûche de Noël, also called Yule Log in French, is a luscious and creamy rolled-up cake shaped like a log. It is the very essence of the holiday season, and it’s permeated with tradition! People have been making this beauty for centuries.

Popular around Europe since forever, but also cherished in America and even as far as Vietnam, this lovely cake is a great way of showing your loved ones how much you care. Although there are countless recipes for this pretty cake, we’d love to share with you ours.


Christmas Yule log cake with edible sweet mushrooms and pine cones

What You’ll Need

For this recipe, you’ll need an oven and a stand mixer. A saucepan, and at least three medium-sized mixing bowls. You’ll also need adequate counter space to roll your cake and lots of patience! Don’t worry; you’ll get the hang of it in no time.

This one is a three-part recipe. We’ll make an exquisite chocolate ganache, a spongy chocolate cake and a creamy filling.

Note: We like our filling chocolatey, but if you want it pearly white, skip the cocoa powder. If you’re ready, let’s get started!


For the Chocolate Ganache

1 cup heavy cream

1 cup semi-sweet chocolate

For the Cake

4 eggs

1/2 cup sugar

2/3 cup flour

1 tbsp corn starch

1/3 cup unsweetened cocoa powder

For the Filling

2 cups heavy cream

1/2 cup unsweetened cocoa powder

1/2 cup powdered sugar

1 tsp vanilla extract


To make the ganache, add the chocolate in pieces into a mixing bowl. In a saucepan, add the heavy cream and heat until steaming. Remove from heat and let it cool for a few minutes. Pour the warm cream over the chocolate and stir until fully incorporated and silky. Reserve.

For the cake, beat the eggs until fluffy. In a separate bowl, sift the flour, corn starch and cacao powder and fold in the eggs.

Pour the batter into a baking tray lined with parchment paper and bake at 200ºF until springy. Carefully place the cake on a floured surface and let cool.

For the filling, beat the vanilla, cocoa powder and heavy cream until you see stiff peaks. Cover with plastic wrap and refrigerate for thirty minutes.

To assemble the cake, spread the filling over the cake and gently roll it. Cover it with the chocolate ganache and refrigerate at least an hour before serving. Enjoy!

Traditional Christmas chocolate yule log cake with cranberry, Christmas ornamets, and decorations.

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