Chocolate Yule Log
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Best Chocolate Yule Log Recipe

What is Chocolate Yule Log Cake?

The chocolate yule log is the perfect holiday treat if you’re searching for something festive and tasty. Even the most discerning chocolate lover will enjoy this rich and indulgent cake, which is ideal for any holiday event.

The chocolate Yule log, sometimes referred to as a “bûche de Nol,” is thought to have originated in France. The cake is typically constructed using a sponge cake, rolled into a log form, then filled with chocolate buttercream or ganache. Then it is garnished with extra chocolate, frequently with tiny chocolate mushrooms or other holiday accents.

It’s simpler than you might think to make a chocolate Yule log, whether you’re an expert baker or a total novice. And even if your cake doesn’t turn out exactly as you had hoped, it will still taste fantastic. So please don’t be reluctant to try it!

How to make a Chocolate Yule Log step by step and the Ingredients needed

Meringue Mushroom

  • 2 Egg Whites
  • 60 g Sugar
  • 60 g Icing Sugar Sifted
  •  1/2 tbsp Cream of Tartar
  •  1/2 tbsp Vanilla Extract

First, let’s make the Meringue Mushroom one. Add 2 egg whites, 60g Sugar, 60g Icing Sugar Sifted, 1/2 tsp Cream of Tartar, and 1/2 tsp Vanilla Extract to the mixing bowl and whisk well. Beat until stiff peaks form.

Meringue Mushroom

Put this meringue mixture in a piping bag and make Mushroom Meringue with a round nozzle. Sprinkle cocoa powder on top. Bake in an oven heated to 100 degrees Celsius for one hour and a half hours. Use a star nozzle to make kisses from the remaining meringue mixture.

Chocolate Sponge

  • 3 Whole Eggs
  • 4 Egg Yolks
  • 75 g Sugar
  • 50 g flour Sifted
  • 25 g Cocoa Powder Sifted

Add 3 Whole Eggs, 4 Egg Yolks, and 75g Sugar to the mixing bowl for Chocolate Sponge and beat well. Beat until it doubles in size and becomes a creamy texture. Now add 50g Flour (Sifted), and 25g Cocoa Powder (Sifted) to the mixture. Now stir the cake mixture. Put the mixture in the oven tray with baking paper or a silicon mat.

Pat the cake mixture into squares to a thickness of 0.5 cm. Bake in an oven heated to 220 Celsius for about 7 minutes. After baking, let it rest for 10 minutes. Take baking paper and sprinkle icing sugar over it. Place the prepared cake on it. Roll the cake with a tea towel and keep it aside.  (Watch the video.)

Praline

  • 100 g Hazel Nuts
  • 100 g Almond
  • 150 g Sugar

For praline paste, we use 100g Hazel Nuts/ 100g Almonds. (15 minutes Toast 150C /Skin off) Caramelize 150g of sugar in a pan over low heat. After caramelizing, add toasted Hazel Nuts and Almonds and mix well. Let the mixture cool and break it into small pieces.

Now blend these small pieces little by little until it becomes a powder. Now blend all the powder together until it becomes a paste.

Praline Buttercream

  • 8 Egg Yolks
  • 250 g Sugar
  • 75 g Water
  • 300 g Butter
  • 100 g Praline Paste

Let’s make the Praline Buttercream. Add 8 egg yolks to the mixing bowl and beat. Heat 250g sugar and 75g water in a pan until the egg is beaten. When the egg yolk becomes creamy, add the heated sugar mixture and beat. Beat until as shown in the picture. Add 300g Butter little by little. Add 100g Praline Paste. Cover the mixture with plastic wrap and refrigerate.

Chocolate Ganache

  • 250 g Dark Chocolate
  • 150 g Double Cream
  • 50 g Butter

Heat 150 g of double cream for the chocolate ganache and put it in the bowl containing 250 g of dark chocolate and mix well. After the chocolate and cream are well mixed, add 50g of butter and stir. Cover the mixture with plastic wrap and refrigerate.

Syrup

  • 100 ml Water
  • 75 g Sugar
  • 40 ml Dark Rum

For the syrup, heat 100ml of water on a low flame and add 75g of sugar to it, and stir well. For the syrup, heat 100ml of water on a low flame and add 75g of sugar to it, and stir well. Allow the syrup mixture to cool. Add 40ml of dark rum if you like.

Let’s assemble the Chocolate Yule Log.

Unroll the chocolate sponge. Apply the prepared syrup to the chocolate sponge. Spread the Praline Buttercream 0.5 cm thick on the cake itself. Now roll the cake. Now take the cake roll on a plastic wrap. Again apply syrup to the entire cake. Roll the plastic wrap well and press the cake. Place the rolled cake in the freezer for about 11/2 hours until the cake sets.

Take the chocolate ganache out of the refrigerator and beat it until it doubles in size. Shape the cake using the Chocolate Ganache. Leave to form the Meringue Mushroom Cake.

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Chocolate Yule Log

Best Chocolate Yule Log

The chocolate yule log is the perfect holiday treat if you're searching for something festive and tasty.
Prep Time 2 hrs
Cook Time 2 hrs
Freezing Time 2 hrs
Total Time 6 hrs
Course Dessert
Cuisine British, French, Italian
Servings 6 Servings
Calories 286 kcal

Ingredients
  

Meringue Mushroom

  • 2 Egg Whites
  • 60 g Sugar
  • 60 g Icing Sugar Sifted
  •  1/2 tbsp Cream of Tartar
  •  1/2 tbsp Vanilla Extract

Chocolate Sponge

  • 3 Whole Eggs
  • 4 Egg Yolks
  • 75 g Sugar
  • 50 g flour Sifted
  • 25 g Cocoa Powder Sifted

Praline

  • 100 g Hazel Nuts
  • 100 g Almond
  • 150 g Sugar

Praline Buttercream

  • 8 Egg Yolks
  • 250 g Sugar
  • 75 g Water
  • 300 g Butter
  • 100 g Praline Paste

Chocolate Ganache

  • 250 g Dark Chocolate
  • 150 g Double Cream
  • 50 g Butter

Syrup

  • 100 ml Water
  • 75 g Sugar
  • 40 ml Dark Rum

Instructions
 

Meringue Mushroom

  • First, let's make the Meringue Mushroom one. Add 2 egg whites, 60g Sugar, 60g Icing Sugar Sifted, 1/2 tsp Cream of Tartar, and 1/2 tsp Vanilla Extract to the mixing bowl and whisk well. Beat until stiff peaks form.
    2 Egg Whites, 60 g Sugar, 60 g Icing Sugar,  1/2 tbsp Cream of Tartar,  1/2 tbsp Vanilla Extract
  • Put this meringue mixture in a piping bag and make Mushroom Meringue with a round nozzle. Sprinkle cocoa powder on top. Bake in an oven heated to 100 degrees Celsius for one hour, and one and a half hours. Use a star nozzle to make kisses from the remaining meringue mixture.

Chocolate Sponge

  • Add 3 Whole Eggs, 4 Egg Yolks, and 75g Sugar to the mixing bowl for Chocolate Sponge and beat well. Beat until it doubles in size and becomes a creamy texture. Now add 50g Flour (Sifted), and 25g Cocoa Powder (Sifted) to the mixture. Now stir the cake mixture.
    3 Whole Eggs, 4 Egg Yolks, 75 g Sugar, 50 g flour, 25 g Cocoa Powder
  • Put the mixture in the oven tray lined with baking paper or a silicon mat. Pat the cake mixture into squares to a thickness of 0.5 cm. Bake in an oven heated to 220 Celsius for about 7 minutes. After baking, let it rest for 10 minutes. Take baking paper and sprinkle icing sugar over it. Place the prepared cake on it. Roll the cake with a tea towel and keep it aside.  (Watch the video.)

Praline

  • For praline paste, we use 100g Hazel Nuts/ 100g Almonds. (15 minutes Toast 150C /Skin off) Caramelize 150g of sugar in a pan over low heat. After caramelizing, add toasted Hazel Nuts and Almonds and mix well. Let the mixture cool and break it into small pieces.
    100 g Hazel Nuts, 100 g Almond, 150 g Sugar
  • Now blend these small pieces little by little until it becomes a powder. Now blend all the powder together until it becomes a paste.

Praline Buttercream

  • Let's make the Praline Buttercream. Add 8 egg yolks to the mixing bowl and beat. Heat 250g sugar and 75g water in a pan until the egg is beaten. When the egg yolk becomes creamy, add the heated sugar mixture and beat. Beat until as shown in the picture. Add 300g Butter little by little. Add 100g Praline Paste. Cover the mixture with plastic wrap and refrigerate.
    8 Egg Yolks, 250 g Sugar, 75 g Water, 300 g Butter, 100 g Praline Paste

Chocolate Ganache

  • Heat 150 g of double cream for the chocolate ganache and put it in the bowl containing 250 g of dark chocolate and mix well. After the chocolate and cream are well mixed, add 50g of butter and stir. Cover the mixture with plastic wrap and refrigerate.
    250 g Dark Chocolate, 150 g Double Cream, 50 g Butter

Syrup

  • For the syrup, heat 100ml of water on a low flame and add 75g of sugar to it, and stir well. For the syrup, heat 100ml of water on a low flame and add 75g of sugar to it, and stir well. Allow the syrup mixture to cool. Add 40ml of dark rum if you like.
    100 ml Water, 75 g Sugar, 40 ml Dark Rum

Make Chocolate Yule Log

  • Unroll the chocolate sponge. Apply the prepared syrup to the chocolate sponge. Spread the Praline Buttercream 0.5 cm thick on the cake itself. Now roll the cake. Now take the cake roll on a plastic wrap. Again apply syrup to the entire cake. Roll the plastic wrap well and press the cake. Place the rolled cake in the freezer for about 11/2 hours until the cake sets.
  • Take the chocolate ganache out of the refrigerator and beat it until it doubles in size. Shape the cake using the Chocolate Ganache. Leave to form the Meringue Mushroom Cake.

Video

Keyword Chocolate Yule Log, christmas cake

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