Yule Log With Chocolate Ganache: An Easy Christmas Classic

Name: Yule Log With Chocolate Ganache: An Easy Christmas Classic
Yield: 8 people
Ingredients: 4 eggs (medium); 1/4 cup sugar (100g); 2 tbsp butter (soft); 1 tsp almond extract (or vanilla); Less than 1 cup flour (more than 2/3) (100g); 1 tsp baking powder; 150 ml heavy cream (2/3 of a cup ); 200 g dark chocolate; 150 ml heavy cream (cold) (2/3 of a cup )

Chocolate Yule log on a a piece of wood. Pine cones around and a nutcracker in the back.

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My delicious chocolate yule log is easy to prepare and will be a hit at the Christmas table. It is always such a success! I have broken down the steps for you from the roulé cake (rolled) to my creamy chocolate ganache.

Some recipes can seem overwhelming but once you see the steps broken down and explained to you, it seems more approachable. That is why I share the recipe of the crème brûlée and made a video. The goal was to demystify that French dessert. Sometimes, the presentation is what impresses but broken down into steps, it feels more doable, this was the case with my Classic Apple Tart.

This chocolate yule log is an oldie but a goodie. You will NOT go wrong if you are serving this for dessert. A rich and creamy ganache prepared with quality chocolate (the KEY!). The roulé is actually pretty quick to prepare and it only goes in the oven for 10 minutes or so.

Preparing The Yule Log

The rolled cake is just a few steps, nothing difficult. Bake it in the oven and when it is still hot, you roll it in a clean dish cloth. Let it cool.

In the meantime, prepare your chocolate ganache. Cut the chocolate in small pieces, add the hot heavy cream on it and stir until melted. Let it cool a little and add the cold heavy cream. Set aside until fully cool down.

Assembling is an easy part, spread the ganache and have fun. For the outside, use a fork to make some marks to pretend it is wood. Decorate using your imagination.

Yule loge: all the ingredients to prepare the roule cake for the yule log.

yule log: eggs and sugar and red stand mixer on the side.

Yule loge: Red stand mixer in action and a bowl of flour on the side

Yule log: batter in the sheet pan. uncooked

Yule loge: removing the parchemin paper from the cake.

Yule loge: rolling the roule cake in a red dish towel in a shape of the yule log

Yule loge: Chocolate in small pieces in a white bowl, heavy cream being poured

Yule loge: Melted chocolate with heavy cream in a white bowl.

Yule loge: Heavy cream being poured in the melted chocolate to prepare the ganache for the yule log.

Don’t forget to tag me if you bake it! I love seeing your creations! It can be on any social media! Get baking and have fun!

I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.

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Yule Log With Chocolate Ganache: An Easy Christmas Classic

Delicious chocolate yule log is easy to prepare & will be a hit at the Christmas table. Step-by-step recipe of the roulé cake and the chocolate ganache.

Course: Dessert

Cuisine: French

Keyword: buche, chocolate, christmas, dessert, french, yule log

Servings: 8 people

Author: Mélanie

Equipment

Stand mixer

Ingredients

For the cake

4 eggs medium
1/4 cup sugar 100g
2 tbsp butter soft
1 tsp almond extract (or vanilla)
Less than 1 cup flour (more than 2/3) 100g
1 tsp baking powder

For the ganache

150 ml heavy cream 2/3 of a cup
200 g dark chocolate
150 ml heavy cream (cold) 2/3 of a cup

Instructions

For the cake

Preheat the oven at 400F
In the bowl of the stand mixer, beat the eggs with the sugar until the colour is lighter.
Add the soft butter. Mix.
Add the almond extract. Mix.
Add the baking powder. Mix
Add the flour in 3 or 4 times to allow the preparation to stay without any lump.
Prepare a parchemin on a baking sheet. (size 15 x12)
Pour the preparation.
Bake 10 minutes at 400F.
Take a clean dish towel and flip the cake on it.
While it is still warm, roll the cake with the dish towel.
Set aside and allow to cool.

For the ganache

Cut the chocolat in small pieces. Warm up the cream and pour it.
Stir and allow to cool 5 minutes.
Add the rest of the cream (cold) and set aside in the fridge.
Once out of the fridge and cooled down, using an electric whisk, whip the ganache.