Name: Classic Buche de Noel Chocolate Yule Log Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 4 large eggs separated; 3/4 cup granulated sugar (150g); 1 teaspoon vanilla extract; 1/3 cup all-purpose flour (47g); 1/3 cup natural unsweetened cocoa powder (40g); 1/4 teaspoon salt; 1 cup heavy cream (240ml); 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream (240ml); 8 ounces dark chocolate, finely chopped (225g); 2 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar (100g); 2 tablespoons powdered sugar; 1/2 cup dark chocolate melting wafers; 1/4 teaspoon cocoa powder (if using); 1/2 cup granulated sugar (100g); 1/2 cup water (120ml); 1 cup fresh cranberries; 4-5 sprigs fresh rosemary

There's something truly magical about the holidays that makes you want to bake something special, and this Classic Buche de Noel Chocolate Yule Log Recipe fits the bill perfectly. Rich, chocolaty, and beautifully rustic, it’s the kind of dessert that steals the show and brings everyone together around the table.

This image shows a chocolate log cake with a swirl of white cream inside. The cake is covered with a textured layer of dark chocolate frosting that looks like bark, with detailed grooves and lines for a wood effect. On top of the cake are small mushroom-shaped decorations that have white stems and light brown caps with a dusting of cocoa powder. Around the mushrooms are small red berries covered with sugar, along with green rosemary sprigs for decoration. The cake sits on a white marbled surface, and the full scene looks warm and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Buche de Noel Chocolate Yule Log Recipe
Top Tip
How to Serve Classic Buche de Noel Chocolate Yule Log Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Buche de Noel Chocolate Yule Log Recipe

Why You'll Love This Recipe

This Classic Buche de Noel Chocolate Yule Log Recipe holds a special place in my holiday traditions. It feels fancy yet approachable and brings that cozy woodland charm to your table. Plus, it’s a great way to impress your guests with something homemade and festive.

Delightfully Decadent: The chocolate sponge and luscious ganache make every bite indulgent but balanced.
Fun Yet Manageable to Make: I promise, even if you're new to rolled cakes, this recipe walks you through it clearly.
Versatile Decoration Options: From meringue mushrooms to sugared cranberries, you can customize the look to your style.
Perfect for Holiday Entertaining: It’s a showstopper centerpiece that invites you to slow down and savor the season.

A chocolate roll cake with a thick swirl of white cream inside shows a rich dark brown moist cake layer rolled tightly around the creamy center. The outside is covered with textured chocolate frosting that looks like tree bark, with lines and patterns creating a rough surface. On top and around the roll are small white mushroom-shaped decorations with light brown dusting, and red berries covered in frost, along with green rosemary sprigs adding a fresh look. The cake sits on a white plate with a faint brown rim, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Classic Buche de Noel Chocolate Yule Log Recipe plays a crucial role. The combination of cocoa powder and flour creates a light but rich sponge, while the fresh cream and chocolate form a velvety ganache that’s just heavenly.

Flat lay of four large whole uncracked brown eggs, two small mounds of granulated sugar, one small mound of powdered sugar, a small bunch of fresh green rosemary sprigs, a handful of bright red fresh cranberries, a small heap of natural unsweetened cocoa powder, a small pile of all-purpose flour, a small pile of finely chopped dark chocolate, two small white ceramic bowls each filled with heavy cream, one small white ceramic bowl holding vanilla extract, two large fresh egg whites in a simple white ceramic bowl, a small white ceramic bowl with cream of tartar, a small white ceramic bowl with dark chocolate melting wafers, and a small white ceramic bowl with water—all ingredients fresh and natural, perfectly arranged with balanced proportions and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Separating yolks and whites helps achieve a light, airy sponge that's easy to roll without cracking.
Granulated Sugar: Sweetens and stabilizes the meringue and cream components; I always use fine sugar for smooth texture.
Vanilla Extract: Adds warmth and depth, balancing the chocolate’s intensity beautifully.
All-Purpose Flour: The backbone of the sponge, sifted for maximum fluffiness.
Natural Unsweetened Cocoa Powder: Pure cocoa gives that deep chocolate flavor without added sugar.
Salt: Just a pinch to enhance all the flavors.
Heavy Cream: For both the filling and ganache, it provides luxurious texture and richness.
Powdered Sugar: Essential for the whipped filling and dusting—helps everything stay smooth and stable.
Dark Chocolate: Use good-quality chocolate for the ganache to get that perfect melt and shiny finish.
Optional – Egg Whites, Cream of Tartar, Melting Wafers, Cranberries, Rosemary: These decorative elements add whimsy and festive flair, totally worth the extra step if you have time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Classic Buche de Noel Chocolate Yule Log Recipe is how easy it is to tweak it so it suits your taste or occasion perfectly. I often switch up the filling or try different garnishes depending on the mood.

Variation: I once swapped out the chocolate ganache for a coffee buttercream, and it added such a lovely mocha twist that the family couldn’t get enough.
Dietary tweaks: For a lighter touch, try using half heavy cream and half Greek yogurt in the filling — it’s wonderfully fresh but still indulgent.

Step-by-Step: How I Make Classic Buche de Noel Chocolate Yule Log Recipe

Step 1: Prepare the Sugared Cranberries & Rosemary

I like to start with the sugared cranberries—they add a festive pop of color and a subtle tartness. Heat sugar and water until dissolved, then toss in fresh cranberries and rosemary sprigs. After letting them soak and dry, I roll them in sugar for a sparkling effect that’s just gorgeous on the final log.

Step 2: Make the Meringue Mushrooms

This step feels a bit like crafting tiny edible decorations. Whip egg whites and cream of tartar to stiff peaks with sugar, pipe little mushroom caps and stems on parchment, then bake low and slow until crisp. Dust with cocoa powder and glue stems with melted chocolate. These take time but add such charm—it’s worth it, trust me.

Step 3: Bake the Chocolate Sponge

After preheating the oven, I whip egg yolks with sugar till pale and fluffy, then fold in dry ingredients. Separately, I beat egg whites with sugar to stiff peaks and gently fold those in. The batter goes into a lined pan and bakes for just under 12 minutes. The cake should spring back when you lightly touch it—that’s your cue it’s ready.

Step 4: Roll the Cake to Cool

This part can feel delicate but is key for a smooth roll later. Dust a clean kitchen towel with powdered sugar, then flip the warm cake onto it and carefully peel off the parchment. I roll it up in the towel from the short side and let it cool fully — this helps it stay pliable without cracking when filled.

Step 5: Prepare the Filling and Ganache

I whisk heavy cream, powdered sugar, and vanilla to stiff peaks for a light filling. For the ganache, I heat cream until steaming, pour it over finely chopped dark chocolate, and let it sit for a couple of minutes before stirring until silky smooth. Letting it cool a bit thickens it just right for spreading.

Step 6: Assemble and Decorate

Unroll the cooled cake gently, then spread the cream filling evenly before rolling it back tightly (this time without the towel). Slice the roll, arrange the pieces to mimic wood branches, and spread ganache all over, dragging a fork through to mimic bark. I love placing meringue mushrooms and sugared cranberries lazily around—it gives that magical forest vibe.

Step 7: Chill and Serve

Letting the log chill for 1-2 hours in the fridge before slicing helps everything set perfectly and makes cutting much neater. When it’s time to serve, it looks absolutely stunning and tastes just like a festive dream.

Top Tip

I learned a few things doing this Classic Buche de Noel Chocolate Yule Log Recipe that really take the stress away and help you nail the perfect roll every time. Here are my best nuggets:

Roll While Warm: Rolling the sponge as soon as it’s out of the oven while it’s still pliable prevents cracks and makes filling and assembling smooth.
Fold Gently: When combining egg whites with yolks and dry ingredients, fold carefully to keep the batter light and airy.
Use Quality Chocolate: It really shines in the ganache, giving that rich, glossy finish everyone adores.
Prep Decorations Ahead: Making meringue mushrooms and sugared cranberries earlier means they’re perfectly set and ready to glam up your dessert.

How to Serve Classic Buche de Noel Chocolate Yule Log Recipe

Garnishes

I usually go all out with the classic look—powdered sugar "snow," meringue mushrooms perched artfully on the log, sprigs of fresh rosemary to mimic pine branches, and those sparkling sugared cranberries for a festive crunch. They add not just beauty but a lovely textural contrast.

Side Dishes

A simple cup of spiced hot chocolate or mulled wine pairs wonderfully with this dessert. I also enjoy serving it alongside fresh berries or a light citrus salad to cut through the richness—balance is key!

Creative Ways to Present

For Christmas dinner, I like to place the yule log on a rustic wooden board surrounded by pine cones and fairy lights for that cozy winter forest feeling. Wrapping a big festive ribbon just before serving adds a charming, gift-like touch that always delights guests.

Make Ahead and Storage

Storing Leftovers

I store leftover yule log covered tightly with plastic wrap in the refrigerator. It stays moist and fresh for up to 3 days, although it rarely lasts that long in my house!

Freezing

Freezing works well if you wrap the log snugly in plastic and then foil to prevent freezer burn. Thaw it overnight in the fridge for best results. I avoid freezing the meringue decorations though, as they lose their crispness.

Reheating

Since this is a chilled dessert, I prefer serving it cold or at room temperature. If you want the ganache slightly softer, take the log out about 15-20 minutes before serving, but don't warm it in the oven or microwave to avoid melting the cream filling.

Frequently Asked Questions:

Can I make this recipe without the meringue mushrooms?

Absolutely! The meringue mushrooms are purely decorative and optional. The yule log tastes fantastic on its own with just the ganache, filling, and maybe some sugared cranberries or rosemary for a festive touch.

How do I prevent the cake from cracking when rolling?

The key is to roll the sponge cake while it’s still warm and pliable, right out of the oven. Rolling it tightly with the kitchen towel helps set the shape and prevents cracks when you later unroll and fill it.

Can I prepare the cake and filling the day before?

Yes! You can bake and roll the sponge cake the day before and freeze it wrapped tightly. Prepare the filling and ganache separately and assemble the log on the day you plan to serve it for the freshest taste and best texture.

What type of chocolate is best for the ganache?

I recommend using a good-quality dark chocolate with at least 60-70% cocoa content. It melts smoothly and balances sweet and bitter notes perfectly, which complements the creamy ganache and chocolate sponge nicely.

Final Thoughts

This Classic Buche de Noel Chocolate Yule Log Recipe is way more than a dessert; it’s a celebration of flavors, textures, and holiday spirit all rolled into one. From its tender sponge to the rich ganache and whimsical decorations, it’s a recipe I enjoy making year after year—and I know you’ll love sharing it with your people too. So grab your apron, get cozy, and have fun making a festive treat that tastes as wonderful as it looks!