Chocolate Yule Log Cake with Ganache Recipe

If you’re ready to wow your guests this holiday season, I have the perfect showstopper for you: my Chocolate Yule Log Cake with Ganache Recipe. This isn’t just any chocolate cake—it’s a light, airy rolled sponge filled with luscious whipped cream, covered in rich chocolate ganache, and adorned with charming meringue mushrooms and sugared cranberries for that festive magic. Trust me, once you try this, you’ll want to make it a yearly tradition.

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Ingredients You’ll Need

Each ingredient in this Chocolate Yule Log Cake with Ganache Recipe is chosen to create a harmonious blend of flavors and textures. From the fresh cranberries to the rich semi-sweet chocolate, everything plays its part to give you the perfect festive dessert.

• Fresh cranberries: Use fresh, not frozen, for the best texture and brightness in the sugared garnish.
• Rosemary sprigs: They add an aromatic freshness that pairs beautifully with the berries.
• Granulated sugar: Divided use helps in both the cake and the sugared cranberry preparation.
• Cake flour: This keeps the sponge tender and light compared to all-purpose flour.
• Unsweetened cocoa powder: Opt for natural or dutch-process—both work well here.
• Baking powder: Helps the cake rise to that perfect sponge consistency.
• Salt: Just a pinch enhances all the chocolate flavors.
• Large eggs (separated): The key to lightness—whipped egg whites give that airy texture.
• Vegetable or canola oil: Keeps the sponge moist without weighing it down.
• Pure vanilla extract: For a warm, sweet aroma that rounds out the chocolate.
• Egg white: Used again for making meringue mushrooms.
• Cream of tartar: Stabilizes the egg whites while making meringues.
• Semi-sweet chocolate: For the ganache coating and mushroom decorating.
• Cold heavy cream: Whipped for filling and heated for the ganache—quality cream makes all the difference.
• Frangelico liqueur: Optional, but it adds a wonderful nutty flavor to the whipped cream.
• Confectioners’ sugar: Sweetens the cream filling without graininess.
• Chopped hazelnuts: Optional for texture and a slightly nutty crunch inside the roll.

Variations

I love making this Chocolate Yule Log Cake with Ganache Recipe my own by switching up a few elements here and there. Don’t be afraid to make it suit your taste or dietary needs—that’s part of the fun!

• Nut-Free Version: I usually skip the hazelnuts and swap Frangelico for almond extract or just vanilla to keep things allergy-friendly.
• Fruit Filling: Once, I added a thin layer of raspberry preserves under the whipped cream—it added a bright tartness that my family adored!
• Vegan Adaptation: While tricky because of the eggs, you can experiment using aquafaba for the meringues and a dairy-free cream alternative for the whipped filling.
• Spiced Ganache: Adding a pinch of cinnamon or chili powder to the ganache can give the log a warm, cozy kick—it’s surprisingly delightful.

How to Make Chocolate Yule Log Cake with Ganache Recipe

Step 1: Prepare Sugared Cranberries and Rosemary (Optional, the Night Before)

I always start with the sugared cranberries and rosemary early because they need several hours to dry and develop that perfect sparkle. You’ll simmer the sugar syrup and pour it over fresh cranberries and rosemary sprigs. After tossing them in sugar and letting them dry, they turn into the prettiest, festive garnish that adds just the right tartness and crunch. Planning ahead here really frees you up for the rest of the cake prep.

Step 2: Bake the Chocolate Sponge Roll

Get your oven preheated to 350°F, and prep your baking pan carefully with nonstick spray and parchment—this nonstick step is crucial. Mixing the dry ingredients first helps evenly distribute the cocoa and leavening. I love using my stand mixer for whipping the egg whites to stiff peaks—it’s what makes the cake light and bouncy. Be gentle folding the egg whites into the yolk mixture and flour; overdoing it will deflate the batter and result in a dense cake. Spread evenly and bake until the surface springs back but don’t overbake or you might get cracks when rolling.

Step 3: Roll the Cake While Warm

Here’s a trick I picked up that saved me from cake disasters: the moment the cake comes out of the oven, loosen the edges and invert it onto a cocoa-dusted parchment or kitchen towel. Roll it up right away while it’s warm, starting from the narrow end. This rolling “sets” the cake in a gentle curve and prevents cracks later on. Let the cake cool fully rolled—if you try to unroll it too soon, it will crack, and nope, we don’t want that! For a speed boost, pop it in the fridge after rolling to chill it down completely.

Step 4: Make and Assemble Meringue Mushrooms

The whimsical meringue mushrooms are what make this Yule Log so special. Whipping egg whites with cream of tartar and sugar till glossy stiff peaks form takes a bit of patience, but it’s so worth it. I pipe little caps and stems, bake them low and slow, then assemble with a touch of melted chocolate. They truly steal the show and add a touch of woodland magic. If you’re short on time, you can skip this step, but I promise your guests will rave if you include them.

Step 5: Prepare the Whipped Cream Filling and Assemble the Log

Whip the chilled heavy cream with Frangelico, powdered sugar, and cocoa powder until medium to stiff peaks form—this filling is silky, fluffy, and with a subtle nutty hint. Carefully unroll your cooled cake, spread the whipped cream evenly leaving a small border, then sprinkle chopped hazelnuts for texture. Re-roll gently—this part can be a little messy, but patience is key here. If your cake looks moist on the outside, dust a little cocoa powder to keep it pretty.

Step 6: Make the Ganache and Decorate

Nothing says decadence like a smooth chocolate ganache coating. Heat cream until just simmering, pour over chopped chocolate, and let it melt gently before stirring smooth. Chill until thickened to spread easily. Slice off a small angled piece from one end of the roll to create a “branch,” then cover the whole cake with ganache. I use a fork to create bark-like ridges for a rustic look. Finally, add your meringue mushrooms, sugared cranberries, and rosemary sprigs. A light dusting of confectioners’ sugar finishes it off beautifully—like a snow-kissed log in the forest.

How to Serve Chocolate Yule Log Cake with Ganache Recipe

Garnishes

I love garnishing the finished Yule Log with sugared cranberries and fresh rosemary sprigs because they add a pop of color and a festive aroma. The meringue mushrooms are a whimsical touch that guests adore. Sometimes I also dust the entire cake lightly with confectioners’ sugar to mimic fresh snow, which really completes the holiday vibe.

Side Dishes

Pair this Chocolate Yule Log with simple sides like spiced hot chocolate or mulled wine for a cozy feel. If you want to add a little fresh element, a crisp pear salad with walnuts and a citrus dressing balances the richness nicely.

Creative Ways to Present

For holiday parties, I’ve presented this Yule Log on a rustic wood slice platter surrounded by pinecones and fairy lights. It instantly makes your dessert table feel magical. You can even place tiny edible gold leaf accents on the ganache for an elegant sparkle. Wrapping the log with a festive ribbon before slicing is a cute surprise touch for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Yule Log wrapped tightly in plastic wrap and placed inside an airtight container in the fridge. It keeps beautifully for up to 3 days without drying out, and flavors even meld together, making it taste better the next day.

Freezing

Freezing this cake isn’t my go-to, because the whipped cream filling can lose texture, but if you need to, wrap the whole cake tightly in plastic and foil, then freeze up to 2 weeks. Thaw overnight in the fridge before serving and be gentle when slicing.

Reheating

Since it’s a chilled dessert, reheating isn’t really necessary or recommended. I find that serving it directly from the fridge, about 15 minutes after taking it out, is ideal for the best texture and flavor.

FAQs

Final Thoughts

This Chocolate Yule Log Cake with Ganache Recipe holds a special place in my kitchen and heart. I remember the first time I made it, nervously rolling the cake and piping those delicate mushrooms. Now, it’s my go-to dessert for holiday gatherings because it feels so festive and impressive without being intimidating. I truly hope you give it a try—you’ll love how it fills your home with warmth, joy, and amazing chocolate goodness. Plus, nothing beats the feeling of serving a cake that looks like it took a pro hours, all while sharing laughs and stories with loved ones.

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