Festive Christmas Log Cake: A Delicious Yuletide Treat

Ingredients

6 large eggs
150g caster sugar
50g unsweetened cocoa powder
1 teaspoon vanilla extract
For the Filling:
300g heavy cream
1 teaspoon vanilla extract
50g icing sugar
For the Ganache:
200g dark chocolate
200g heavy cream
2 tablespoons of unsalted butter
For Decoration (optional):
Powdered sugar for dusting
Edible Christmas decorations

Steps and instructions

Preheat your oven to 180°C (160°C fan) mark 4. Line a 23 x 33cm swiss roll tin with baking parchment.
In a large bowl, whisk the egg yolks and sugar until the mixture is light and frothy.
Sift the cocoa powder into the egg yolk mixture and add the vanilla extract. Stir until fully combined.
In a separate bowl, whisk the egg whites until stiff peaks form. Fold this gently into the cocoa mixture.
Pour the mixture into your prepared tin, spreading it out evenly. Bake for 20-25 minutes or until the cake feels firm to the touch.
Remove the cake from the oven and immediately turn it out onto a sheet of baking parchment. While it's still hot, roll the cake up from one short end, with the parchment inside. Leave to cool completely.
While the cake is cooling, prepare the filling. Whip the cream with the vanilla and icing sugar until it holds its shape.
Once the cake has cooled, unroll it and spread the cream filling evenly over the top. Roll the cake back up.
For the ganache, heat the cream until it's starting to steam. Then pour it over the chopped chocolate and butter, stirring until it's smooth and glossy.
Let the ganache cool slightly, then spread it over the log, using a fork to create a bark-like texture.
Decorate your Christmas log as desired, with a dusting of powdered sugar and/or edible Christmas decorations.

Tools for making

Swiss roll tin - A rectangular baking pan used for baking the cake.
Baking parchment - Non-stick paper used to line the baking tin.
Large bowl - For mixing the egg yolks, sugar, and cocoa powder.
Whisk - Used to whisk the egg yolks, egg whites, and cream.
Sieve - Used to sift the cocoa powder into the egg yolk mixture.
Sheet of baking parchment - To roll the cake onto while it cools.
Spatula - For spreading the cream filling onto the cake.
Chopping board - To chop the dark chocolate for the ganache.
Knife - For chopping the dark chocolate and butter.
Saucepan - Used to heat the cream for the ganache.
Fork - Used to create a bark-like texture on the ganache.
Decorations - Optional edible Christmas decorations for decorating the log.

Recipe variations

Use white chocolate ganache instead of dark chocolate ganache.
Add crushed peppermint candies or candy canes to the cream filling for a festive twist.
Replace the cocoa powder with matcha powder for a green tea flavored Christmas log.
Add a layer of raspberry jam or strawberry preserves along with the cream filling.
Sprinkle chopped nuts, such as almonds or hazelnuts, on top of the ganache for added crunch.
Make a gluten-free version by using almond flour or gluten-free flour blend instead of all-purpose flour.
Create a chocolate-orange log by adding orange zest to the cake batter and using orange-flavored cream filling.
For a boozy version, brush the cake with a flavored liqueur, such as coffee liqueur or orange liqueur, before spreading the cream filling.
Add dried fruits, such as cranberries or raisins, to the cream filling for a fruity twist.
Make a vegan version by using aquafaba (chickpea brine) instead of eggs and whipped coconut cream instead of heavy cream.

Recipe overview

Get ready to deck the halls with this festive Christmas Log recipe! Also known as a Yule Log, this decadent dessert is a holiday favorite in many households, and for good reason. This sweet treat is a chocolate sponge cake, filled with a creamy vanilla filling, then rolled up to resemble an actual log. The exterior is then covered with a rich, glossy ganache, which is textured to mimic the bark of a tree. A dusting of powdered sugar mimics the look of fresh snow, while optional edible Christmas decorations can add a little extra holiday flair. Despite its impressive presentation, this dessert is surprisingly straightforward to make. So roll up your sleeves, put on some Christmas tunes, and let's get baking!

Common questions

Can I use a different size of swiss roll tin?
Yes, you can use a different size of swiss roll tin. However, keep in mind that the baking time may vary depending on the size of the tin you use. Adjust the baking time accordingly and keep an eye on the cake to ensure it is baked through.
Can I use a different type of chocolate for the ganache?
Absolutely! While the recipe calls for dark chocolate, you can use milk chocolate or even white chocolate if you prefer. Just keep in mind that the flavor and sweetness may differ depending on the type of chocolate you choose.
Can I make the cake in advance?
Yes, you can make the cake in advance. Once baked and cooled, you can wrap the rolled cake in plastic wrap and store it in the refrigerator for up to 2 days before assembling and decorating it.
Can I freeze the Christmas log?
Yes, you can freeze the Christmas log. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. It can be stored in the freezer for up to 1 month. Thaw the log in the refrigerator overnight before serving.
Can I use whipped cream instead of heavy cream for the filling?
Yes, you can use whipped cream instead of heavy cream for the filling. However, bear in mind that heavy cream has a higher fat content, which helps it hold its shape better when whipped. Whipped cream made with heavy cream will result in a sturdier filling.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the cake batter and other ingredients.
Whisk - Used for whisking the egg yolks and sugar, as well as whipping the cream.
Sifter - To sift the cocoa powder and ensure a smooth texture.
Swiss Roll Tin - A rectangular baking tin used for baking the cake.
Baking Parchment - Lining the tin with parchment prevents the cake from sticking.
Baking Sheet - A sheet of baking parchment is needed for rolling the cake.
Spatula - Useful for spreading the cream filling and ganache.
Fork - To create a bark-like texture on the ganache.
Cooling Rack - Allowing the cake and ganache to cool on a rack helps them set properly.
Serving Plate or Platter - A festive plate or platter for presenting the Christmas log.
Powdered Sugar Shaker - If using powdered sugar for decoration, a shaker is handy for evenly dusting it.
Edible Christmas Decorations - Optional decorations to make the log festive and visually appealing.

Origin stories

The Christmas log, or Yule Log, as it's more traditionally known, traces its roots back to pagan celebrations of the winter solstice in Europe. The Yule log was originally a real log, carefully chosen, which was brought into the home with great ceremony and burned on the hearth in honor of various gods, to bring good luck, and to symbolize the light of spring returning after the darkness of winter. With the advent of Christianity and subsequent integration of pagan traditions, the Yule log tradition carried on in many cultures. However, in more recent centuries, particularly in areas such as France, the Yule log has made a rather delightful transition to the dessert table, represented as a cake known as a Bûche de Noël. This chocolatey confection is a sponge roll layered with cream, meant to look like the Yule log of old. It's a delicious example of how traditions can evolve, and how we can honor the past in creative and tasty ways.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.