Yule Log Cake Recipe with Chocolate Ganache

Seven minutes in the oven and you’ve got the base for something that looks like it took all day. Roll it while it’s still warm—that’s the whole trick right there. The ganache goes in before you do that final seal, and the frosting covers everything so nobody can tell if the edges got a little cracked.

Why You’ll Love This Chocolate Yule Log

Takes 39 minutes start to finish, which is absurd for something that looks this fancy. Mascarpone in the frosting—it’s lighter than straight buttercream and tastes less cloying. Works every time. The chocolate log cake is actually simple. Seven minutes baking. No fussy layers. No stacking. Tastes better the next day, which means you can make it ahead. Most holiday desserts can’t say that. Looks like the fancy bakery version. Costs way less. People always ask where you got it.

What You Need for a Chocolate Yule Log

Two flours here—all-purpose and almond. The almond keeps it from being too dense. Regular flour alone works fine, just slightly different crumb.

Cream at 35 percent. That’s the fat level that matters. Anything less gets weird when you heat it.

Dark chocolate. Not milk. Not white. The ganache needs something that sets up right. Rough chop it—doesn’t have to be perfect.

Grand Marnier if you want that orange note. Optional. The cake works without it, but it adds something. Use any orange liqueur. Or skip it entirely.

Four eggs. Separate them cold, then let them sit on the counter for 15 minutes. Room temperature eggs whip up better.

Mascarpone for the frosting. This is the non-negotiable part. Cream cheese tastes sour by comparison. Mascarpone is rich and mild.

Unsalted butter. Softened, not melted. Big difference.

How to Make a Chocolate Yule Log Cake

Heat the cream slowly in a small pan—don’t let it boil, just get it steaming. Pour it over the roughly chopped chocolate and sit with it for a minute. Stir until everything melts together. Add the Grand Marnier now if you’re using it. Refrigerate the ganache until it’s thick but not rock-solid. Should take about 50 minutes. You want it spreadable, not runny.

Set the oven to 185°C and make sure the rack sits in the middle. Grease a 38 x 25 cm pan and line it with parchment that hangs over the sides—you’ll use that to roll the cake out later. Grease the parchment too.

Sift the flours and baking powder together into a bowl. Set it aside. Separate your eggs into two bowls—whites in one, yolks in the other. Whisk the egg whites until they’re at soft peaks, like clouds that still move when you tilt the bowl. In the other bowl, add sugar gradually to the yolks while whisking. Keep going for about six minutes until it lightens up and gets thick. Add vanilla.

Fold the dry mixture gently into the yolks—not stirring, folding. You want to keep the air. Slowly pour in the melted butter while folding. Then fold in the whipped whites last, careful with every fold. Overmixing kills the whole thing.

Pour it into the pan. Smooth the top with a spatula. Bake seven to nine minutes. The toothpick should come out clean. Don’t overbake—this is a thin, delicate cake.

How to Get the Chocolate Log Cake to Roll Perfectly

The second it comes out, invert it onto parchment that’s been dusted with sugar. Peel off the baking paper. Now, using the parchment underneath to guide it, roll the cake from the short edge while it’s still warm. This is the moment it’ll bend without cracking. Let it cool fully rolled on a wire rack. Don’t rush this step. Cool air matters.

When you beat the ganache with an electric mixer, it goes from thick and glossy to creamy and lighter. This takes maybe two minutes. Don’t overbeat it into stiffness.

For the frosting, sift the powdered sugar and cocoa together so there are no lumps. Beat the softened butter until it’s creamy and pale, about three minutes. Gradually add the sugar-cocoa mixture—add it slowly so it doesn’t cloud the kitchen. Add mascarpone and cream. Beat until it’s fluffy and spreadable. If it’s too stiff, add more cream. If it’s too soft, add a bit more cocoa or sugar. Takes some feeling out.

Unroll the cooled cake carefully. Spread ganache evenly over the inside. Reroll it tight. Cut a diagonal slice about 2.5 cm thick from one end—that becomes the knot. Attach it to the top of the log with a little frosting holding it in place. Spread the remaining frosting over everything, covering all the cracks and rough spots. Smooth the edges however they want to go. It’s supposed to look rustic.

Chocolate Yule Log Tips and Common Mistakes

Don’t roll it cold. Warm cake is forgiving. Cold cake cracks. Room temperature mascarpone matters—straight from the fridge and your frosting gets grainy.

The ganache thickness is the one thing you can actually mess up. Too thin and it won’t set. Too thick and it won’t spread. That 50-minute fridge time is approximate. Check it at 40 minutes. It should be like soft fudge, not peanut butter, not chocolate sauce.

If your frosting looks broken or grainy, it’s probably because the mascarpone was too cold. Stop, let everything sit out for five minutes, then beat again. Usually comes back together.

The log cracks a little no matter what you do. The knot piece and frosting hide everything. Cracks are fine.

Bake it the morning of if you want it fresh, or make it the day before and let the flavors meld. Tastes actually better aged one day.

Yule Log Cake Recipe with Chocolate Ganache

By Emma

Prep:

32 min

Cook:

7 min

Total:

39 min

Servings:

8 servings

Ingredients

• Ganache
• 170 ml cream 35 percent
• 120 g dark chocolate, roughly chopped
• 30 ml Grand Marnier or other orange-flavored liqueur, optional
• Cake
• 115 g all-purpose flour
• 40 g almond flour
• 5 ml baking powder
• 4 eggs
• 180 g sugar
• 10 ml vanilla extract
• 45 g unsalted butter, melted and room temperature
• Frosting
• 230 g powdered sugar
• 20 g cocoa powder
• 200 g unsalted butter, softened
• 60 g mascarpone cheese
• 20 ml cream 35 percent

Method

1. Ganache
2. 1 1 Heat cream gently in a small saucepan until just beginning to simmer. Remove from heat. Add chocolate, stir until melted. Add liqueur if using. Refrigerate for about 50 minutes until thick but not fully set.
3. 2 2 Beat ganache with electric mixer until creamy and spreadable.
4. Cake
5. 3 3 Preheat oven to 185 °C (365 °F). Position oven rack in middle. Grease 38 x 25 cm pan. Line with parchment paper, grease paper. Paper should overhang sides for easy removing.
6. 4 4 Sift flours and baking powder together. Set aside.
7. 5 5 Separate eggs. Whisk egg whites until soft peaks. In another bowl, whisk yolks with sugar gradually, add vanilla. Beat until lighter and thick, about 6 minutes.
8. 6 6 Fold dry ingredients gently into yolk mixture. Slowly fold in melted butter. Carefully fold in whipped egg whites last, preserving air.
9. 7 7 Pour batter evenly into prepared pan. Smooth surface with spatula.
10. 8 8 Bake 7 to 9 minutes. Toothpick inserted in center should come out clean.
11. 9 9 Immediately after baking, invert cake onto a sugar-dusted sheet of parchment. Peel off baking paper. Using the parchment, roll cake from short edge while still warm. Cool fully rolled on wire rack.
12. Frosting
13. 10 10 Sift powdered sugar and cocoa together.
14. 11 11 Beat butter until creamy. Gradually add sugar-cocoa mixture. Add mascarpone and cream, mix until fluffy and spreadable. Adjust cream amount if needed.
15. Assembly
16. 12 12 Unroll cooled cake carefully. Spread ganache evenly. Reroll cake tightly.
17. 13 13 Cut off a diagonal slice 2.5 cm thick at one end. Attach this piece on top of log as a knot with some frosting.
18. 14 14 Spread remaining frosting on entire surface of the log, smoothing edges.
19. 15 15 Refrigerate. Take out 30 minutes before serving to let it soften slightly.

Nutritional information

Calories

420

Protein

6g

Carbs

35g

Fat

32g

Print Recipe Save to Pinterest

Frequently Asked Questions About Chocolate Yule Log Recipe

How long does a chocolate log cake last? Three days in the fridge, covered. Four if you’re lucky. After that the cake gets a bit dry. Freezes fine for a couple weeks if you wrap it tight.

Can I make the chocolate yuletide log ahead of time? Yeah. Make it the day before. Tastes better—the ganache and frosting settle into the cake. Take it out 30 minutes before serving so it softens up.

What if the ganache is too thick to spread? Microwave it in five-second bursts until it’s soft again. Or sit it over a bowl of warm water for a minute. Don’t make it hot. Just softer.

Why does my chocolate log cake crack when I roll it? Either too cold or baked too long. Roll it immediately after baking when it’s still warm. And don’t bake past nine minutes.

Can I skip the mascarpone? Not really. Cream cheese tastes sour in this frosting. You could use all butter, but it gets cloying. Mascarpone is what makes it work.

Do I need the orange liqueur? No. Cake’s fine without it. But Grand Marnier adds something subtle. Use it if you have it. Doesn’t matter if you don’t.