Chocolate Yule Log Cake Recipe – Christmas Cake
Celebrate Christmas with this chocolate yule log cake also called Bouche the Noel in French. A light sponge cake baked in a sheet pan the rolled to look like a log of wood. Often frosted with whipped cream to keep the dessert light but can also be frosted with buttercream or another frosting. This chocolate whipped cream frosting keeps the cake light as well as works towards enhancing the look of wood.
If you remember, I already shared with you my chocolate Swiss roll cake and my vanilla Swiss roll cake recipes recently. This Yule log is a Christmas twist to that same chocolate Swiss roll with a Christmas make-over.
This light and airy sponge cake that takes no longer than 10 minutes to mix and 15 minutes to bake while you prepare the simple syrup and chocolate whipped cream. The cake itself is so light it takes hardly any time to cool. Do you know what this means? Making a quick Christmas Cake is always a possibility. No matter how busy you’ve been you can still make that Christmas Cake for the family.
The best thing I like about having a swill roll based cake for dessert is that it is light. So despite all that wonderful and heavy meal you can enjoy a light and refreshing dessert with chocolate and whipped cream instead of any other heavy dessert.
The tools for this cake are simple and everyday items you have at home. Whipping the egg whites to stiff peaks is critical to making a Swiss roll so use an electric mixer if you have or be ready to whip longer. Ask extra help if you need, get the kids to whip it too.
- Stand mixeror hand mixer
- 15 x 10 sheet pan or Swiss roll pan
- Offset spatula – works great to spread the batter
- Parchment paper
- Mixing bowls
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Chocolate Yule log Cake Recipe
For the Cake
- 4 Eggs large
- 100 grams Caster Sugar divided
- 60 grams All-Purpose Flour
- 30 grams Cocoa Powder
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Cream of Tartar
- 2 tbsp Unsalted Butter melted
- 2 tbsp Whipping Cream
- 1 tsp Vanilla Extract
For the Chocolate whipped cream
- 300 ml Whipping Cream
- 200 grams Chocolate
- 1 tsp Vanilla Extract
- 1 tbsp Powdered Sugar
- 60 ml Sugar Syrup
- 1 tbsp Powdered Sugar for dusting (optional)
Conversions – Please switch between Metric & US for more measurement options
For the Cake
- Heat the oven at 170 C / 3400 F
- Grease and line a 15 x10 baking sheet pan with parchment paper making sure to cover the sides to the cake will release without breaking.
- Separate the eggs – white in one bowl and yolks in another bowl.
- Combine the flour with cocoa powder, salt, baking powder – set aside
- Whip the egg whites with salt, cream of tartar for a minute before you start adding half the sugar gradually until almost stiff peaks – set aside
- Whip the egg yolks with the remaining sugar for two minutes
- Add vanilla, cream, and sift in the flour mixture
- For the egg whites into the yolk mixture
- Pour into the prepared baking tray
- Bake for about 10 to 12 minutes until the top is springy and set.
- Remove it out from the oven and instantly transfer to a cooling rack (I simply drag the parchment from the sheet pan to the cooling rack)
- Dust the top of the cake with cocoa powder or powdered sugar(this will prevent the cake from sticking to the parchment paper.
- Use another pan and parchment paper to flip the cake over.
- Now, carefully peel the top parchment paper – the one that cake was baked in.
- Place a slightly damp kitchen towel or cheesecloth on the top of the cake. Roll the cake into a jelly roll. This prevents it from sticking when you unroll later.
- I roll from the long side. But you can roll from the short side for more spirals.
- Let cool in this rolled position until cooled completely (not in the fridge)
- Melt the chocolate in a microwave or double boiler and cool completely but not set.
- Whip the cream with powdered sugar until still peaks.
- Add a little whipped cream to the melted cooled chocolate. Fold it well. Then add some more – fold it well again. Finally add the rest and combine well.
- Tip – make sure the chocolate is cooled so it won’t seize in the whipped cream. Adding a little whipped cream to the chocolate helps cool the chocolate further without it seizing. If don’t slowly and carefully – you will have delicious chocolate whipped cream.
- When cooled unroll the cake. Place it on a firm worktop or sheet pan.
- Trim both the edges at an angle so they are tapering (this helps the finished cake rest on itself properly (optional)
- Brush the cake with simple syrup.
- Followed by the whipped chocolate cream
- Firmly roll the cake back into a jelly roll.
- Spread with more chocolate cream over the Swiss roll. Use a fork to make lines to look like wood.
- Let set in the fridge for at least two hours. This helps cut pretty slices.
- Dust with powdered sugar for a snowy(optional)
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
More Christmas Cake Recipes
- Christmas recipes here on this page.
- Fruitcake 101 – Baking Tips, Storage,
- Dark Fruit Cake,
- Rich Fruit Cake
- Boozy Fruitcake,
- Eggnog Yule Log Cake,
- Traditional Christmas Pudding,
- Moist Cranberry Almond Cake
- Cranberry Almond Semolina Cake
- Eggless Fruitcake
- Pistachio Cherry Bundt Cake
- Halva Fruitcake Bars
- Glace Mixed Fruit Bundt Cake – Tutti Frutti Cake