A festive and impressive chocolate cake roll that is moist and delicious!
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A chocolate yule log is a festive dessert that’s perfect for your holiday table or any special occasion. It’s a combination of chocolate sponge cake, coffee syrup, and coffee mascarpone buttercream… because chocolate a coffee are so good together! The coffee syrup soaks into the chocolate sponge to make it moist and fudgy, while the frosting is nice and creamy. You’ll impress everyone at your holiday party with this delicious and beautiful cake!
Why you’ll want to make this
- Moist, fudgy chocolate cake
- Light creamy coffee buttercream
- A beautiful chocolaty yule log to impress everyone at the holidays!
Cake, Syrup, Ganache, and Frosting
For the Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs at room temperature –just pull them out of the fridge about an hour before baking
- Granulated sugar
- Instant coffee –add coffee to any chocolate cake to enhance the chocolate flavor
- Pure vanilla extract
- Butter –melted
The Syrup:
- Granulated sugar
- Water
- Instant coffee powder –leave out if you prefer a vanilla syrup
- Pure vanilla extract
The Chocolate Ganache
- Semi-sweet chocolate –use the best chocolate you can find. I used baking chocolate.
- Heavy whipping cream
- Pure vanilla extract
The Frosting
- Heavy whipping cream
- Confectioner’s sugar
- Instant coffee powder –leave this out if you prefer a vanilla buttercream or add a little jam for a fruity flavor
- Pure vanilla extract
- Mascarpone cheese –if you can’t find mascarpone, sub cream cheese.
How to Make a Chocolate Yule Log
- Preheat the oven to 350 °F, 180 °C and line a half sheet (17.88 x 12.88 x 1.06 inches) baking pan with parchment paper.
- Whisk together the flour, cocoa, salt, and baking powder in a small bowl.
- In a second bowl, beat the eggs and sugar on high speed for 5 minutes until thick and fluffy.
- Combine the vanilla extract with the coffee in a third bowl and then whisk it into the egg mixture.
- Add the melted butter and whisk together.
- Then, add the flour mixture in 2-3 batches to the egg mixture and whisk together until just combined. Be careful not to overmix it.
- Fold the batter gently using a spatula so that any batter that is stuck to the sides and bottom of the bowl are incorporated evenly.
- Pour the batter into the prepared baking pan and spread evenly.
- Then, bake on the center rack of the preheated oven for 10-12 minutes or until a toothpick inserted in the center of the cake comes out clean.
- As soon as the cake comes out of the oven, dust it generously with the confectioner’s sugar and place a sheet of parchment paper on top.
- Carefully flip the cake over, peel off the parchment paper that it was baked on, and discard it.
- Dust the cake with more confectioners’ sugar and top with clean parchment.
- Roll up the cake using the clean parchment and set it aside to cool completely –about 15-20 minutes.
Make the syrup
- Sponge cake tends to be dry, so don’t skip this step. In a small saucepan, combine the sugar, water, and coffee and bring to a boil.
- As soon as the sugar has dissolved, whisk in the vanilla and remove it from the heat.
- Cool completely.
Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream until scalding hot.
- Meanwhile, add the chocolate to a small bowl and pour the hot cream over it.
- Add the vanilla and whisk together until melted and shiny. Then set aside.
Make the Frosting:
- In the bowl of a tabletop mixer that has been fitted with the whisk attachment combine the heavy cream and confectioner’s sugar.
- Mix the vanilla with the coffee until dissolved in a separate bowl, and then add it to the mixer.
- Beat on high speed until fluffy soft peaks form.
- Add the mascarpone cheese and beat until thick and fluffy.
Assemble the cake:
- Carefully unroll the cake onto a clean sheet of parchment paper. It might be a bit sticky and may crack in a few areas. Do not panic, as the frosting will hide the imperfections.
- Brush the top of the cake with the syrup and spread a thin layer of chocolate ganache over the top.
- Spread half of the frosting onto the cake and roll it back up.
- Then, brush the top and sides of the roll with the syrup.
- Refrigerate or freeze it for an hour to set.
- Slice both edges of the cake off and set it aside to enjoy later on with some coffee.
- Then slice a 3-inch long piece of cake off by cutting it on a diagonal. This will be the piece you reattach on the side to make your yule log look like a log.
- Transfer the large cake roll to a serving platter.
- Spread some of the coffee frosting on the diagonal cut side of the small cake roll piece to attach it to the side of the larger cake roll.
- Then, spread the remaining coffee frosting all over the cake and use a fork to create ridges on the log.
- Set in the freezer for an hour to set.
- After the yule log is set, warm the ganache in the microwave for 10-15 seconds if it has thickened, and drizzle over top of the cake.
Make-Ahead Freezer Instructions
There are several steps in making this yule log, and some can be made ahead, like the syrup and ganache. The syrup can be made 1-2 days ahead of time and stored in the refrigerator. The ganache can be made a week ahead of time and stored in the refrigerator. However, to freeze the sponge cake, you will need to have it filled, rolled, and ready to frost. You can do this 1-2 weeks ahead of time and wrap the rolled cake with plastic before freezing. The yule log can also be made entirely, including frosting two weeks ahead of time. Just cover it with plastic wrap and store it in the freezer. Thaw it in the refrigerator overnight before serving.
Serving
Candied rosemary or candied cranberries would make beautiful decorations on this yule log. You could even decorate with raspberries or other fruit. Let me know how impressed your guests are when you serve your beautiful chocolate yule log. Kali Orexi!
More Holiday Dessert Ideas:
- Chocolate Hazelnut Baklava Pie
- Pistachio Baklava Rolls: Saragli
- Italian Rainbow Cookies
- Italian Butter Cookies (Bakery-Style) for the Holidays
- Mosaiko: No-Bake Chocolate Biscuit Cake
- Lemon Cream Cake: Greek Lemonopita
Chocolate Yule Log
A creamy and moist chocolate cake log for your Holiday table.
Ingredients
For the Cake:
- 3/4 cup (112g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 teaspoon (4g) baking powder
- 1/4 teaspoon salt
- 5 eggs at room temperature
- 3/4 cup (155g) granulated sugar
- 1 teaspoon instant coffee
- 1 teaspoon pure vanilla extract
- 2 ounces (57g) butter, melted
The Syrup:
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons instant coffee powder
- 1 teaspoon pure vanilla extract
The Chocolate Ganache
- 8 oz (227g) semi-sweet chocolate, chopped
- 1 cup (237ml) heavy whipping cream
- 1 teaspoon pure vanilla extract
The Frosting
- 2 cups (473ml) heavy whipping cream
- 2 cups (260g) confectioner's sugar
- 2 teaspoons instant coffee powder
- 2 teaspoons pure vanilla extract
- 8 oz (226g) mascarpone cheese
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a half sheet (17.88 x 12.88 x 1.06 inches) baking pan with parchment paper.
In a small bowl combine the flour, cocoa, salt, and baking powder and whisk together.
Beat the eggs and the sugar on high speed for 5 minutes until thick and fluffy.
Combine the vanilla extract with the coffee and mix together. Add it to the egg mixture and whisk together.
Add the melted butter and whisk together.
Add the flour mixture in 2-3 batches and whisk together until just combined. Fold the batter gently using a spatula so that any batter that is stuck to the sides and bottom of the bowl are incorporated evenly.
Pour the batter into the prepared baking pan and spread evenly.
Bake on the center rack of the preheated oven for 10-12 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
As soon as the cake comes out of the oven dust it generously with confectioner's sugar and place a sheet of parchment paper on top. Carefully flip the cake over and peel the parchment paper that it was baked in. Discard it. Dust with more confectioner's sugar and roll up the cake using the clean parchment. Set aside to cool completely. About 15-20 minutes.
Make the syrup: In a small saucepan combine the sugar, water, and coffee together. Bring to a boil. As soon as the sugar has dissolved whisk in the vanilla and remove from the heat. Cool completely. (the syrup can be made 1-2 days ahead of time and stored in the refrigerator)
Make the Chocolate Ganache: In a small saucepan heat the heavy cream until it is scalding hot. Add the chocolate to a small bowl and pour the hot cream over it. Add the vanilla and whisk together until melted and shiny. Set aside. (the ganache can be made a week ahed of time and stored in the refrigerator)
Make the Frosting:
In the bowl of a tabletop mixer that has been fitted with the whisk attachment combine the heavy cream, confectioner's sugar. Mix the vanilla with the coffee until dissolved and add to the mixer. Beat on high speed until fluffy soft peaks form. Add the mascarpone cheese and beat until thick and fluffy.
Assemble the cake:
Carefully unroll the cake onto a clean sheet of parchment paper. It might be a bit sticky and may crack in a few areas. Do not panic as the frosting will hide the imperfections.
Brush the top of the cake with the syrup and spread a thin layer of chocolate ganache over top.
Spread half of the frosting onto the cake and roll it back up. Brush the top and sides of the roll with the syrup. Freeze it for an hour to set. This step can be done 1-2 weeks ahead of time. (make sure to wrap the cake with plastic if making ahead)
Slice both edges of the cake off and set aside to enjoy later on with some coffee 🙂
Slice a 3-inch long piece of cake off one of the sides. Do this on a diagonal. Spread some of the coffee frosting on the side to attach it to the larger log.
Spread the remaining coffee frosting all over the cake. Use a fork to create ridges on the log.
If the ganache has thickened, warm it in the microwave for 15 seconds and drizzle over top of the cake.
Set in the freezer for an hour and serve.
Kali Orexi.
Notes
Make Ahead Freezer Instructions: The cake can be frosted and made 2 weeks ahead of time. Store it covered with plastic wrap in the freezer. Thaw it in the refrigerator overnight and serve.
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