Discover how to craft a Classic Chocolate Yule Log with easy steps seasonal flavor and pro tips to wow guests this holiday perfect for gatherings
Ingredients
Scale
4 large eggs, separated
3/4 cup granulated sugar, divided
1/2 cup all-purpose flour, sifted
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
Powdered sugar, for dusting (optional)
1/2 cup heavy cream
6 oz dark chocolate, finely chopped
4 oz dark chocolate
1/4 cup heavy cream
Instructions
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment and lightly grease the surface.
Whisk the egg yolks with 1/2 cup of the sugar until pale, thick, and ribbon-ready (about 3–4 minutes).
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat to stiff, glossy peaks.
Gently fold the cocoa-flour mixture into the yolk mixture, then fold in a third of the beaten whites to lighten. Fold in the remaining whites and the melted butter until just combined. You want a smooth batter with no visible streaks.
Spread the batter evenly across the prepared pan in a shallow layer. Bake 10–12 minutes, until the surface springs back lightly when touched and a toothpick comes out with a few moist crumbs.
Dust a clean towel with powdered sugar. Invert the warm sponge onto the towel, peel away the parchment, and gently roll the sponge up in the towel from a short end. Let it cool rolled up (10–15 minutes) to set the shape and prevent cracking.
Heat the heavy cream almost to a simmer, then pour over the chopped chocolate. Let sit 1 minute, then whisk until glossy. Stir in butter until smooth. Let cool to a spreadable consistency, about 15–20 minutes.
Unroll the cooled sponge carefully, spread a generous layer of ganache over the surface, leaving a small margin at the edges. Re-roll gently into a log, seam side down. Wrap and refrigerate at least 1 hour so the filling firms up and the log holds its shape.
Place chopped chocolate in a bowl. Heat the cream until just simmering, then pour over the chocolate. Let sit 2 minutes, then whisk until smooth and glossy. If it’s too thick, warm it a touch more; it should pour but not be runny.
Unwrap the log, place on a serving platter, and spoon the glaze over the top, letting it drizzle down the sides. Smooth lightly with a spatula, then dust with a little extra powdered sugar or chocolate shavings if you like. Chill 15–20 minutes to set before slicing.
Notes
A Classic Chocolate Yule Log: a fluffy rolled chocolate sponge with glossy ganache filling and a kissably smooth glaze, perfect for any season.
