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.
How To Make a Yule Log From Scratch
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 dishcloth. Let it cool.
In the meantime, prepare your chocolate ganache. Cut the chocolate into small pieces, add the hot heavy cream to 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.
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!
More Christmas Recipes You May Love
- Make my sweet Christmas bread with an orange blossom flavour, so delicious
- The French mendiants are a super easy treat to make with the kids and also make a great hostess gift.
- Feeling crafty? Make my Christmas calendar, kids and adults will love it!
I highly recommend making my recipes using a scale but for your convenience, I have also converted the recipe using this website.
Yule Log With Chocolate Ganache: An Easy Christmas Classic
- Stand mixer
For the cake
- 4 eggs medium
- ¼ cup sugar 100g
- 2 tablespoon butter soft
- 1 teaspoon almond extract (or vanilla)
- Less than 1 cup flour (more than ⅔) 100g
- 1 teaspoon baking powder
For the ganache
- 150 ml heavy cream ⅔ of a cup
- 200 g dark chocolate
- 150 ml heavy cream (cold) ⅔ of a cup
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.
- Delicately, unroll the cake and remove the dish towel. Spread the ganache.
- Spread heavenly the ganache and roll your cake. Cut the extremities.
- Use the extremities to make a 'branch', spread the remaining of the ganache.
- Decorate with sprinkle, chocolate pieces or mini Christmas items.