Chocolate Cream Cheese Yule Log

    2 hours

    This is a classic Christmas cake that is absolutely rich and decadent. You roll it up like a Swiss roll then decorate it to look like a log.

    50 people made this

    Serves: 12 

    • 85g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 5 eggs
    • 150g white sugar
    • 60g dark chocolate
    • 2 tablespoons water
    • 2 tablespoons coffee-flavored liqueur
    • 2 tablespoons white sugar
    • 1/4 teaspoon bicarb soda
    • icing sugar for dusting
    • 125g cooking chocolate
    • 250g cream cheese, softened
    • 1/2 teaspoon vanilla essence
    • 1 tablespoon coffee flavored liqueur

    Preparation:30min  ›  Cook:30min  ›  Extra time:1hour Other  ›  Ready in:2hours 

    1. Preheat the oven to 180 degrees C. Lightly spray a 25cm X 40cm Swiss roll tin and line with baking paper. Sift flour with baking powder and salt and set aside.
    2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently but thoroughly fold in the flour mixture.
    3. Melt the 60g chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the bicarb soda, then gradually stir into the melted chocolate until smooth. Quickly fold chocolate mixture into batter.
    4. Pour batter into prepared tin. Bake for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of icing sugar over a cloth napkin or tea towel. Flip the cake out of its tray onto the prepared cloth as soon as it comes from the oven. Carefully peel away baking paper. Lightly dust top of cake with icing sugar then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, Swiss roll style, and cool thoroughly on a rack.
    5. In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the icing sugar until smooth, then blend in the vanilla essence and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
    6. Arrange cake roll on serving tray then spread the filling generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (61)


    Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking, you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also, the more you whip your eggs (I used a stand mixer on high for ~5 minutes), the lighter and fluffier your cake will be. I used a recipe for chocolate silk frosting instead (from good housekeeping), so it wasn't as sweet as the cream cheese would have been... which I think was the right choice! It actually got better the next day--the frosting kept the cake nice and moist, and after a night in the fridge the flavors were really well blended.  -  04 Dec 2008  (Review from Allrecipes USA and Canada)


    Although I was pretty happy with the overall taste of this dessert and it got rave reviews, I probably won't make it again for a long time. The rolling part of the cake was very difficult and my "log" ended up looking rather beat up. However, the frosting covered it up enough to make it look presentable and all of my friends loved it!  -  30 Jun 2002  (Review from Allrecipes USA and Canada)


    This was exactly what I've been looking for for years. We traditionnally have a buche (or yule log) for Christmas, and I've tried many recipes before I reached what I was expecting with this one. It is so easy too. It took me less than one hour to have this one ready on my serving plate (if not for refrigeration time, of course). I used Bailey's as coffee liqueur, and its taste came out fine.  -  26 Dec 2005  (Review from Allrecipes USA and Canada)