Yule Log - A Special Christmas Traditional Dessert

A Yule Log is a traditional Christmas dessert dating back to the 19th century. It's fun to make, decorate, and serve on this special holiday.

When we were kids we'd go to my Aunt's house on Christmas Eve. Often she made a traditional  Buche de Noel or Yule Log for dessert.

Ever the chocolate lover, and someone who loves an opportunity to have fun decorating a cake, I decided to attempt my own version of this popular holiday dessert to take to a recent family dinner.

It all starts with a chocolate cake made in a jelly roll pan.

After you cook the cake you need to flip it out onto a piece of parchment or a large kitchen towel that has been sprinkled with powdered sugar. You can see here that I missed some of the parchment. I ended up cutting this part off.

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Tip: My jelly roll pan is a bit larger than the standard size and measures 15 x 12 x 1. So when I made the cake from a box mix I used it all. However, looking back I think it would have been better to save some of the cake batter, maybe 20% for a second pan to use as a branch or extra for cupcakes. 

You need to roll up the cake and refrigerate it before adding the filling. 

Then unroll the cake and spread on your filling, making sure to leave some space around the edges. Otherwise, the filling will ooze out the sides as you roll. 

Afterward, you will roll the cake back up with the parchment or towel, starting on one side. Lift the parchment up as you gently push and roll the cake while removing the paper.

Before adding the final decorations, transfer the yule log onto a serving platter. I used this crystal plate because it has a nice lip to hold the ganache and decorations.

As you can see my yule log has a few cracks. I wasn't bothered by this because I knew that I was going to decorate it. However, I'm sure with practice it would look better.

The decorating is the best part. I used a decadent chocolate ganache all over the cake and let it puddle on the bottom of the platter.

Crushed pistachios and chocolate shavings were sprinkled on top of the yule log. 

The sides were adorned with petite seckel pears and sprigs of chocolate peppermint.

You can also dust it with powdered sugar (like snow) but it will melt into the ganache so you need to do this just before serving.

I hope you have a great holiday and enjoy this delicious and decadent treat with the ones you love.

Yule Log Cake

Serve this delicious yule log on the winter solstice, Christmas Eve or on New Year's as a symbol of good luck for the new year.

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Cook Time 30 minutes mins

Additional Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine French

Servings 12

Calories 641 kcal

Ingredients

  

1x2x3x

Cake

• 1 box chocolate cake
• extra egg if box mix calls for only two
• 1 pkg chocolate pudding mix 3.9 oz

Filling

• 1 cup of softened butter
• 4 cups of powdered sugar
• 1 tablespoon of vanilla extract
• 2 or more tablespoons milk

Chocolate Ganache

• 1 pint heavy cream
• 2 bars semi-sweet chocolate reserve 2 squares for decorating
• 2 cups powdered sugar

• 1/2 cup pistachios crushed
• 2 squares of chocolate grated
• various fresh or dried fruits and herbs

Instructions

 

• Line a jelly roll pan with parchment paper
• Make the cake by following the box directions and adding in an extra egg if the directions only call for 2 eggs and the pudding mix.
• While the cake is baking prepare a large piece of parchment paper sprinkled with powdered sugar.
• Once cake has baked let cook for a couple of minutes and while it's still warm flip onto the parchment paper. If the parchment paper from the pan is still on top of the cake remove it.
• Roll the cake up starting at the short end and then place it the refrigerator for 30 mins.
• Meanwhile make the filling by combining the butter, vanilla, powdered sugar and as much milk as you need to get a nice spreadable filling. (about 2 T)
• Remove the cake from the refrigerator and spread on the filling leaving the edges clear as the filling will spread out as you roll it back up.
• Re-roll the cake back up, lifting and pushing it together while also removing the parchment paper. Transfer carefully to a serving platter and refrigerate as you make the ganache topping.
• Once the ganache is made remove the yule log from the refrigerator. Spread the ganache all over the cake and around the serving platter. Garnish the top with grated chocolate, crushed pistachios and place the pears and mint around the sides.
• Serve immediately or refrigerate.

Notes

My jelly roll pan is 15 x 12 x 1. That's a little bigger than most. So if you are using a box cake mix it will probably be too much in a smaller pan. In fact, I think mine was a little too much. I suggest reserve some for another pan to make a branch or another small cake.

Nutrition

Serving: 1gCalories: 641kcalCarbohydrates: 77gProtein: 4gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 104mgSodium: 343mgFiber: 2gSugar: 71g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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