Chocolate Yule Log

    1 hour

    This French cake known as a 'Buche de Noel' or to us a Yule Log is named so because the rolled cake actually does look like a yule log.

    284 people made this

    Serves: 12 

    • 2 cups (500ml) thickened cream
    • 1/2 cup (90g) icing sugar
    • 1/2 cup (60g) cocoa powder
    • 1 teaspoon vanilla essence
    • 6 egg yolks
    • 1/2 cup (125g) white sugar
    • 1/3 cup (50g) cocoa powder
    • 1 1/2 teaspoons vanilla essence
    • 1 pinch salt, to taste
    • 6 egg whites
    • 1/4 cup (60g) white sugar
    • 1/2 cup (90g) icing sugar, for dusting

    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Line a Swiss roll tin with baking paper.
    2. In a large bowl use an electric mixer to beat egg yolks with sugar until thick and pale. Blend in cocoa, vanilla and salt.
    3. In large glass bowl using clean beaters whip egg whites to soft peaks. Gradually add 1/4 cup sugar and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
    4. Bake for 12 to 15 minutes in the preheated oven or until the cake springs back when lightly touched.
    5. Dust a clean tea-towel with icing sugar. Run a knife around the edge of the tin and turn the warm cake out onto the towel. Remove and discard baking paper. Starting at the short edge of the cake roll the cake up with the towel. Cool for 30 minutes.
    6. In a large bowl whip cream, icing sugar, cocoa and vanilla until thick and stiff. Refrigerate.
    7. Unroll the cake and spread the filling to within 2cm of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate and refrigerate until serving.
    8. Dust with icing sugar before serving.

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    Reviews and Ratings
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    Reviews in English (291)


    There are two separate amounts of cocoa and of sugar. The recipe is unclear as to which amount goes where. My cake broke on rolling and it stuck to the tea towel. I ended up putting it all in the freezer and mixing the cake and filling together to make a pretty good chocolate ice cream.  -  14 Dec 2016


    I made this for my daughter's French class Christmas fete. Yes it is alot of work but worth it. I followed other tips like beating the egg yolks a good 5 minutes, greasing the parchment paper very well and I put quite a bit of powdered sugar on the dish towel before rolling. I had enough of the mousse left over to decorate. Here's what I did and it was beautiful (will post a photo later). I cut one end of the log (about 4") at an angle. Frost the sides, top and bottom and use some mousse to "glue" on the stump (piece cut off earlier) then frost the stump as well except for the top. Next run fork tines across the log and upward on the stump so you have ridges like a log. Then dust with powdered sugar and decorate with holly or mistletoe or pine sprigs. I also made mushrooms from chocate truffles stuck onto a piece of broken candy cane rubbed with chocolate, and dipped in powdered sugar.  -  20 Dec 2005  (Review from Allrecipes USA and Canada)


    This cake received applause at our Christmas dinner. And, it should have. After all, my mother and I had to make it twice. Let me explain. You MUST BEAT the egg yolks and sugar until they are very pale. For all of you Texas Aggies out there, BTHO the egg yolks. Let the electric mixer run at the highest speed for at least 5 minutes. Because this cake contains no rising agents like baking powder or yeast, its "fluffy-ness" depends upon the amount of air that you "BEAT" into it - hence the stiff egg whites and the pulverized egg yolks. We decorated the cake with whipping cream and homemade mushrooms (hershey kisses and small marshmallows on toothpicks - with red gel polka dots).  -  27 Dec 2004  (Review from Allrecipes USA and Canada)