Chocolate Yule Log

Gather around the table for a slice of this Chocolate Yule Log made with tender sponge and smooth ganache, a chocolate-filled treat that adds joy to any Christmas celebration.

As you know, I grew up in Milan, in Northern Italy. Milan is perfectly placed in the heart of Europe, which made travelling very easy even before the days of low-cost flights. My parents have always loved Paris, so we would go there at least once a year, usually before Christmas.

That’s where I first discovered Yule Logs, or Bûches de Noël, displayed in the pâtisserie windows like edible little logs. I made one when I was a teenager, but I hadn’t eaten it in years. This Christmas, I decided to bake it again, and I was surprised by how simple it actually is.

There are many versions of this dessert, often filled with buttercream, but being a chocolate lover, I made mine with a rich chocolate ganache instead. It turned out wonderfully, and I decorated it with icing sugar, fondant stars, and a little silver glitter. It’s a dessert that brings a touch of tradition to the holidays and always feels special to share.

How to Make a Chocolate Yule Log

Chocolate Ganache

Step 1: Heat the cream in a saucepan until almost boiling. Turn off the heat and add the chocolate. Leave it without mixing for 5 to 10 minutes.

Step 2: Add the butter and stir well until melted and the ganache is smooth.

Step 3: Place it in the fridge until it thickens.

Genoise Cake

Step 1: In a medium bowl, sift together the flour and almond meal. Set aside.

Step 2: Whisk together the egg yolks and icing sugar until white and fluffy.

Step 3: In a separate bowl, whip the egg whites until soft peaks form.

Step 4: Gently fold the whipped egg whites into the yolk mixture. Take care not to deflate the mixture.

Step 5: Gently fold in the sifted flour and almond meal. Again, take care not to deflate the mixture.

Step 6: Pour the batter into an oven tray lined with baking paper. Spread it into a thin, even layer of batter (about 5 mm – a little less than ¼ inch – thick).

Step 7: Bake in a preheated oven at 180°C – 355°F for 10 minutes.

Step 8: Once baked, roll it up while still warm. This helps prevent cracking when you roll it later.

Step 9: Let it cool down completely while rolled up. Then unroll it and spread it with some of the chocolate ganache.

Step 10: Roll it up again. Cut a slice at a 45-degree angle. Using some chocolate ganache, attach the slice to the top of the cake to make it look like a cut-out branch.

Step 11: Use the remaining chocolate ganache to cover the whole yule log. Use a fork to trace lines over the surface, then dust with icing sugar. I also made snowflakes, stars, and other decorations using fondant and edible silver glitter.

Extra Help from the Kitchen

Use Room-Temperature Eggs – Cold eggs can make the Genoise dense. Bringing them to room temperature helps the batter whip up with more volume.

Sift Dry Ingredients Twice – Double-sifting the flour and almond meal creates a lighter sponge and prevents small lumps that could weigh down the batter.

Slice the Ends Before Serving – Trim both ends of the Yule Log to reveal the swirl pattern inside. It gives a neat, professional finish.

Wipe the Knife Between Slices – When cutting, clean the knife after each slice so the ganache stays smooth and the presentation tidy.

Variations and Twists

Chocolate Brownie Yule Log – Swap the Genoise for a brownie-style sponge to create a denser chocolate brownie Yule Log that’s rich and fudgy.

Chocolate Orange Yule Log – Add orange zest to the ganache or a thin layer of marmalade inside the roll for a festive citrus flavour.

Chestnut Filling – Replace some ganache with Crème de Marrons for a classic chocolate–chestnut combination.

Chocolate Fudge Yule Log – Mix a little condensed milk into the ganache for a glossy, fudge-like finish.

Chocolate Baileys Yule Log – Stir a tablespoon of Baileys Irish Cream into the ganache for a smooth, festive twist.

Storage and Shelf Life

Store the Chocolate Yule Log covered in the refrigerator for up to 3 days. Before serving, leave it at room temperature for about 20 minutes so the ganache softens and the flavours develop.

You can also freeze the Yule Log (without decorations) for up to 1 month. Wrap it tightly in cling film and then in foil to prevent freezer burn.

When ready to serve, thaw it overnight in the fridge, bring it back to room temperature, and add any icing sugar or fondant decorations just before serving. If stored properly, the sponge stays soft and the ganache keeps its smooth texture.

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Chocolate Yule Log

Gather around the table for a slice of this Chocolate Yule Log made with tender sponge and smooth ganache, a chocolate-filled treat that adds joy to any Christmas celebration.

Course: Dessert

Cuisine: French

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 10

Author: Manuela Zangara

Ingredients

Chocolate Ganache

• 300 gms – 10 oz dark chocolate – chopped
• 300 ml – 1 ¼ cups heavy cream
• 60 gms – ¼ cup butter

Genoise Cake

• 4 egg yolks
• 4 egg whites
• 120 gms – 1 cup icing sugar
• 80 gms – ⅔ cup flour
• 40 gms – 1 ½ oz almond meal

Fondant Decorations

• Icing sugar

Instructions

Chocolate Ganache

1. Heat the cream in a saucepan until almost boiling. Turn off the heat and add the chocolate. Leave it without mixing for 5 to 10 minutes.
2. Add the butter and stir well until melted and the ganache is smooth.
3. Place it in the fridge until it thickens.

Genoise Cake

1. In a medium bowl, sift together the flour and almond meal. Set aside.
2. Whisk together the egg yolks and icing sugar until white and fluffy.
3. In a separate bowl, whip the egg whites until soft peaks form.
4. Gently fold the whipped egg whites into the yolk mixture. Take care not to deflate the mixture.
5. Gently fold in the sifted flour and almond meal. Again, take care not to deflate the mixture.
6. Pour the batter into an oven tray lined with baking paper. Spread it into a thin, even layer of batter (about 5 mm – a little less than ¼ inch – thick).
7. Bake in a preheated oven at 180°C – 355°F for 10 minutes.
8. Once baked, roll it up while still warm. This helps prevent cracking when you roll it later.
9. Let it cool down completely while rolled up. Then unroll it and spread it with some of the chocolate ganache.
10. Roll it up again. Cut a slice at a 45-degree angle. Using some chocolate ganache, attach the slice to the top of the cake to make it look like a cut-out branch.
11. Use the remaining chocolate ganache to cover the whole yule log. Use a fork to trace lines over the surface, then dust with icing sugar. I also made snowflakes, stars, and other decorations using fondant and edible silver glitter.

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