Chocolate Coffee Yule Log

    1 hour 20 minutes

    Try something special this Christmas with this charming cake. I garnish the log with marzipan holly leaves and berries.

    114 people made this

    Serves: 12 

    • 5 eggs, separated
    • 200g sugar, divided
    • 70g cake flour
    • 20g cocoa
    • 1/4 teaspoon salt
    • 1/2 teaspoon cream of tartar
    • Coffee Cream Filling
    • 1 cup (250ml) thickened cream
    • 60g icing sugar
    • 1 1/2 teaspoons instant coffee
    • Coffee Icing
    • 75g butter, softened
    • 30g cocoa
    • 1 1/2 cups (250g) icing sugar
    • 1 1/2 teaspoons vanilla essence
    • 1 tablespoon brewed coffee
    • 2 tablespoons milk

    Preparation:1hour5min  ›  Cook:15min  ›  Ready in:1hour20min 

    1. Line a 40x25cm baking tray with baking paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 100g sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
    2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a quarter into chocolate mixture. Fold in remaining egg whites until no streaks remain.
    3. Spread batter evenly in prepared pan. Bake at 180 degrees C for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen tea towel dusted with icing sugar. Peel off baking paper. Roll up in the tea towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1 cm of edges. Roll up again, without the tea towel. Place on serving platter; chill.
    4. In a mixing bowl, beat icing ingredients until smooth. Ice cake. Using a fork, make lines resembling tree bark.

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    Reviews and Ratings
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    Reviews in English (87)


    Mine didn't quite look like the picture, but I was very happy with the results.  -  10 Nov 2014


    I made the cake portion of this recipe only. I just didn't have the time for making frosting from scratch! I've never made a roll-type cake before, and I wanted to impress my inlaws with something special during the holidays. I was surprised at how easy this cake was to make. The cake came out moist and light, and it rolled without cracking. I frosted the inner roll with a raspberry glaze and chocolate frosting. The outside was frosted with chocolate and dusted with powdered sugar. I even made little meringue mushrooms (dusted with cocoa powder) to garnish the log. No one believed that I actually made the log; everyone thought that it came from a professional bakery! And it tasted incredible, too. There were no leftovers whatsoever. This recipe will become a staple of my holiday events!  -  10 Aug 2007  (Review from Allrecipes USA and Canada)


    Fantastic recipe! I gave it four stars because I thought the frosting was a bit "powdery". I ended up adding some cream cheese to mellow it out and some melted dark chocolate to give it more of a chocolate umph! Might be better off using melted chocolate in place of the cocoa. The cake part was great - perfect consistency and rolled with no cracking or major breaking. The mocha cream filling was to die for! Make sure to sift the instant coffee. I added a splash of Kahlua as well.  -  25 Dec 2007  (Review from Allrecipes USA and Canada)