Get ready to buche up this Noel if you haven’t attempted the Yule log recipe because you believed it required sophisticated baking and pastry skills; the techniques necessary are actually fairly simple. Due to a rich, easy-to-make chocolate sponge cake and mocha buttercream filling, this traditional Christmas dessert is a showstopper but frequently tastes better than it looks. rosemary and meringue mushrooms are used as decorations here.
| Prep Time: | 50 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 13-inch yule log |
Ingredients
- 1 ⅔ cups powdered sugar
- ½ cup unsalted butter, at room temperature
- 2 tablespoons coffee-flavored liqueur
- 1 ½ tablespoons unsweetened cocoa powder
- 1 pinch salt
- ⅓ cup mascarpone cheese
- 2 tablespoons melted butter
- ½ cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 5 large eggs, at room temperature
- ⅔ cup white sugar
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar, or as needed
- 1 cup heavy cream, boiling-hot
- 1 (8 ounce) package dark chocolate chips
Instructions
- Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
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- Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl.
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- Preheat the oven to 400 degrees F (200 degrees C).
- Prepare a 13×18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top.
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- Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps.
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- Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes.
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- Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds.
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- Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended.
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- Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
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- Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles.
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- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
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- While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
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- Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it’s not stuck to the pan.
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- Quickly flip the pan on top of the sugared area on the towel to invert the cake.
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- Carefully remove the parchment paper, then sift more powdered sugar over the cake.
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- Gently roll the cake up inside the towel; allow to cool for 15 minutes.
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- Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.
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- Roll cake up over the filling, using the towel to lift it if needed.
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- Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours.
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- Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted.
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- Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan.
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- Apply some filling to the angled slice and attach it to one side of the log.
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- Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache.
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- Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled.
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- Dust with cocoa powder and powdered sugar before serving.
- I used all of the buttercream filling and thought it was a bit too much. In the future, I’d probably use 2/3 of the filling for this recipe, and save the rest for cupcakes.
- If you have a favorite frosting or filling, it will work here. As long as you can slice it later, pretty much anything goes. You can also add a splash of milk to achieve a lighter, fluffier buttercream.
- You can also drizzle the baked sponge with many delicious, possibly adult beverages, such as dark rum, kirsch, or raspberry liqueur, just to name a few.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 165 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 20 g |
| Sodium | 245 mg |
| Sugars | 49 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
The cake is easy to work with and roll when you follow the directions on the video, which is a big help. the filling is not overly sweet, and is perfect. I added a teaspoon of coffee to the mixture for a mocha flavor. The ganache was delicious, just make it cool enough and whip it enough to spreading consistency. I will be making this next Christmas!
Loved it – it’s a commitment with all the steps but so worth it! I too added marscapone to the whipped cream to stabilize.
This recipe was a big hit! I added raspberry filling. Get ready for lots of oooohs and ahhhhs – SO festive and delish!!
Absolutely awesome!!! Rave reviews from everyone I just embellished with home made meringue mushrooms and sugared rosemary & cranberries
The video by Chef John was fantastic and helped immensely in making this! The log came out beautiful but dry. I could have over baked it as this was my first time making sponge cake. I actually used a piping bag for the ganache and was very happy with the results although for some that may be too heavy in the frosting. The mocha buttercream was AMAZING!! Thank you for the great video to help with this recipe!
This is a rich and decadent treat, with a buttercream to die for. I added some chocolate bark and meringue mushrooms and my family were all in awe. It was probably my greatest culinary achievement. 🙂
I loved this recipe . The instructions were very good. It was really helpful to have the video resource while I was preparing the log. Highly recommend. My only hiccup was the ganache. It was a bit too liquidy after setting on the countertop all night. Added more chocolate but then ended up too thick. Still used it but making the “bark” with the knife was hard. I have never made ganache so I chalked that up to being a beginner. Using plenty of powered sugar is definitely a good idea. The only changes I made were 1) using frangelica instead of kahlua, which was delicious, and 2) using espresso mascarpone bc that’s what the grocery store had. It is mild flavored so no problem. Used mistletoe to decorate but might try meringue mushrooms next time. It’s a little time consuming but if you want to up your baking skills, I would recommend this recipe.
The frosting was delicious but there was barely enough to cover the cake with only a very thin layer. I don’t even understand how the chef’s note says it was too much frosting and that they would only use 2/3 of it. Needs at least 1.5 X’s if not double. My cake also turned out a tiny bit dry and cracked in a few places after the frosting was on and I had to roll it back up. Not sure what I did wrong there. I did watch the video and set an alarm for exactly 15 minutes to unroll, frost, and roll it back up. Despite these couple of small problems, the end result turned out very tasty and beautiful. I appreciated the video, it was extremely helpful. You have to let the ganache cool quite a bit before using if you don’t want it to drip. Once it’s chilled a bit and thicker it’s perfect for spreading. I was able to work with it after about 20-30 minutes in the fridge.
This recipe was the worst! I wasted the sponge ingredients…came out like a pancake. Greasy parchment paper. Just awful!
This yule log is amazing. Love the filling! Watch the video before you make it. I found it rolls better with a thin cotton kitchen towel. I used cranberries that I wet and put sugar then froze and mint leaves for the garnish then lightly sprinkled powdered sugar.
Another Chef John hit! I made this for my husband and his French family and it was such a hit. I didn’t put the coffee in the buttercream, and used less powdered sugar than required to make it less sweet. Biggest hurdle was whipping the buttercream, I had it go everywhere using a hand mixer so I switched to mixing with a fork. I also halved the ganache and still had left over. The video helps a lot, esp. knowing how long to whip the eggs for and the texture they should have.
I used this recipe for my first yule log and it turned out beautifully. I made it as written, though I didn’t have the coffee liqueur. I just put half+and+half in instead. It was very easy to put together and turned out great.
The cake was easy to make. Instead of the buttercream filling I made whipped cream mocha filling and added some mascarpone. I decorated it with chocolate covered cherry mice and some (flat) meringue mushrooms. I got rave reviews and will make this one again.
I’m an experienced baker but could not figure out why my sponge failed. It was too delicate with a large amount of cracking . I tired this recipe twice and it just didn’t work . It tasted great but I couldn’t roll the cake without it falling apart
Instead of vanilla extract in the cream whip, I used Bailey’s Irish Cream which gave it that tease of holiday decadence.
Have made this recipe for about 4 years now, it’s perfect
Great recipe. Been doing it for a couple of years now. Did everything but the coffee liqueur. Always a crowd pleaser. I do find myself having to 1&1/2 the “butter cream” in order to have enough filling and to stick the “limb” of the yule log onto the “trunk” of the tree. Other than that, no issues. Great flavor and Chef John delivers yet another amazing, easy to understand recipe as always.
I have tried other recipes….turned out okay, but still not completely happy……til now!!!! Followed directions and video was a huge help for seeing consistency of things. Used vanilla buttercream and thoroughly enjoyed treating myself to leftover ganache!!!!!! Thank you for ending my search for the perfect yule log recipe!!!!
My first try turned out fairly well, I believe. I’m going to try it again with almond flour for the sponge cake.
I crave this all year long. The mocha buttercream is to die for.
This was not difficult to make. I made this for Christmas dinner and it came out beautifully. It is rather sweet so next time I make it, I’ll likely cut down the sugar in the frosting. Also 8oz of chocolate for the ganache makes way too much. I think half the ganache would be enough.