Black Forest Yule Log

French

Black Forest yule log is a festive must-have for Christmas and end-of-year celebrations.

Made with a soft chocolate sponge roll, mascarpone whipped cream, and crunchy cherries in syrup, it’s easy to prepare and always a hit with chocolate lovers and dessert fans at the table.

Black Forest Yule Log (Bûche Forêt Noire) with Mascarpone Chantilly & Cherries

Here’s a rich yet easy yule log inspired by the classic Black Forest cake, perfect for Christmas or any family gathering.

You’ll make a light chocolate sponge cake that bakes in minutes and rolls into a neat spiral.

Then fill it with vanilla-scented mascarpone chantilly and scatter in crunchy cherries in syrup for a bright, fruity contrast.

I first came across this version on Cookomix. I don’t often rely on a Thermomix for cakes, but this method is truly foolproof.

Even better, the sponge cak can be made with a simple electric whisk: in my experience it turns out a little more airy, while the Thermomix version is wonderfully soft.

Either way, you end up with a festive dessert that looks impressive, slices cleanly, and always pleases chocolate lovers.

Chill it well, then decorate with extra chocolate shavings.

Ingredients for a Chocolate Mascarpone Yule Log (Black Forest Style)

– For the chocolate sponge roll

• 6 large eggs (room temperature): Whip up more easily and give the sponge better volume.
• 70 g all-purpose flour: Provides structure without making the sponge heavy.
• 30 g unsweetened cocoa powder: For a deep, intense chocolate flavour.
• 80 g cornstarch (cornflour in the UK): Lightens the sponge for a softer, airier texture.
• 130 g caster sugar (fine sugar): Dissolves quickly and helps create a smooth batter (avoid coarse granulated sugar).
• 1 sachet vanilla sugar: Adds a gentle vanilla note to the sponge.
• 20 g unsalted butter: Adds tenderness and richness (if using salted butter, skip the salt below).
• A pinch of salt: Enhances the chocolate flavour.
• 1/2 sachet baking powder: Helps the sponge rise evenly.

– For the mascarpone chantilly + filling

• 250 g mascarpone: Makes the whipped cream thicker, richer, and more stable.
• 2 sachets vanilla sugar: Perfumes the cream with vanilla.
• 40 g icing sugar: Sweetens while keeping the cream silky.
• 300 g full-fat double cream (about 35% fat): Whips into a firm, airy chantilly.
• 120 g cherries or sour cherries in syrup (canned): Adds a fruity, tangy bite, save the syrup to soak the sponge.
• Chocolate shavings: For an elegant, classic Black Forest finish.

How to Make a Black Forest Yule Log (Chocolate Roll, Mascarpone Cream & Cherries)

– Chocolate sponge roll

• Whisk the eggs until pale and foamy.
• Gradually add the caster sugar while whisking, until the mixture becomes thick and airy.
• Pour in the melted, cooled butter and whisk briefly to combine.
• Sift together the flour, cornstarch (cornflour), cocoa powder, and baking powder.
• Fold the dry ingredients into the egg mixture gently with a spatula, keeping as much air as possible.
• Spread the batter onto a lined 40 × 30 cm baking tray and bake at 180°C for 15 minutes.

– Mascarpone chantilly cream

• Whip the double cream into soft peaks.
• Add the mascarpone and icing sugar, then whisk until smooth and holdable.
• Add the vanilla sugar and whisk again briefly.

– Assemble the yule log

• Once the sponge is completely cool, brush or spoon over the cherry syrup to lightly soak it.
• Spread an even layer of mascarpone cream, then scatter over some cherries.
• Roll the sponge up gently and tightly to form a log.
• Cover the outside with a thin layer of cream.
• Make chocolate shavings using a vegetable peeler and press them onto the log.
• Decorate with a few whole cherries.
• Chill in the fridge until ready to serve.

Why You’ll Love This Black Forest Yule Log

– Easy to make: This mascarpone Black Forest yule log is very approachable. The only slightly tricky step is rolling the sponge, but with this method it turns out reliably every time.

– Perfect texture: The chocolate roll is soft and tender, the mascarpone chantilly is light and airy, and the cherries stay pleasantly firm for a satisfying bite.

– Balanced flavour: Rich cocoa notes are softened by the creamy vanilla filling, while the cherries add a bright, slightly tangy contrast.

How to Store and Freeze It

– Fridge: Keep the yule log refrigerated for up to 3 days.

– Before serving: Take it out of the fridge 15 minutes before eating for a creamier texture.

– Freezing (make-ahead friendly):

• Place the assembled log in the freezer as it is for at least 2 hours to firm up.
• Wrap it tightly in cling film (right against the surface), then wrap again in foil, and return it to the freezer.
• For serving, thaw it in the fridge and take it out at least 4 hours before serving, keeping it refrigerated.

Troubleshooting: Common Issues + Quick Fixes

– Sponge cracks when rolling : It’s usually slightly overbaked or too dry, bake 1-2 minutes less next time, roll while the sponge is still flexible, and handle it gently.

– Sponge sticks to the paper : Use good-quality baking paper and peel it off slowly while the sponge is still a little warm; if needed, lightly dust the paper with cocoa.

– Sponge turns dense or flat : Don’t overmix once the dry ingredients are added, fold gently with a spatula to keep the air in the batter.

– Cream turns soft or won’t whip : Everything must be very cold (cream, mascarpone, bowl, whisk). Chill for 15-20 minutes, then whip in short bursts until it holds its shape.

– Cream looks grainy or split : It’s been overwhipped, stop as soon as you reach firm peaks; you can sometimes rescue it by whisking in 1–2 tablespoons of cold cream very gently.

– Filling leaks out when rolling : Spread a thinner layer of cream, leave a 2 cm border, and don’t overfill, chill the cream slightly so it’s firmer before assembly.

– Log slides while decorating : Chill the rolled cake for 20–30 minutes before coating the outside so it firms up and stays stable.

– Chocolate shavings won’t stick : Apply them right after spreading the outer cream while it’s still tacky, then chill again to set.

FAQ: Black Forest Mascarpone Yule Log

– What cherries should I use? Use cherries (or sour cherries) in syrup, and save the syrup to lightly soak the sponge for extra flavour and moisture.

– Can I use fresh or frozen cherries instead of canned? Yes, simmer them briefly with a little sugar and water to make a quick syrup, then cool completely before using.

– Do I have to soak the sponge? It’s optional, but recommended, soaking keeps the roll moist and boosts the Black Forest flavour.

– Can I replace mascarpone? You can use full-fat cream cheese, but mascarpone gives the smoothest, richest chantilly and the most classic texture.

– Which cream should I use in the UK? Double cream is ideal (high fat content), as it whips up firm and holds well, don’t over-whip!

– How do I keep the cream stable? Start with very cold ingredients and stop whipping as soon as you get firm peaks, over-whipping is the main cause of splitting.

– How do I get clean slices? Chill the log well, then slice with a sharp knife warmed under hot water and wiped dry between cuts.

– How long should it chill before serving? At least 2-4 hours, so the cream firms up and the flavours settle.

Other desserts to try

• Easy Chocolate Yule Log with buttercream
• Chocolate Yule Log with Ganache
• Triple Chocolate Mousse Cake
• Homemade Blueberry Charlotte