Chocolate Yule Log with Ganache : Easy Christmas Bûche de Noël

French

This Delicious chocolate Christmas Yule log features a soft cocoa sponge, silky ganache and frosted cranberry-rosemary decoration.

A stress-free festive dessert that looks elegant on the table and delights guests at the end of the meal.

A cozy, chocolate-loaded Yule Log Christmas dessert

I’d love you to make this Christmas Yule log with me: a soft cocoa sponge rolled around a silky chocolate filling, then covered in rich ganache and topped with sparkling cranberries and frosted rosemary.

It’s the kind of dessert that finishes a festive meal beautifully, without leaving you stressed in the kitchen.

The sponge cake is light, flexible and easy to roll, even if you don’t bake very often, and it keeps a lovely melt-in-the-mouth texture.

The ganache spreads like a soft butter spread, yet tastes deeper and more refined, never heavy or sickly sweet.

Visually, the fork marks mimic real tree bark, while the sugared berries and greenery instantly bring that magical winter look to the table.

You can prepare it the day before, tweak the flavours with orange, coffee or raspberry, and it still pleases both children and adults, a truly crowd-pleasing Christmas centrepiece.

Ingredients for the Best Chocolate Ganache Yule Log

For the chocolate ganache

• 300 g dark chocolate (55–70% cocoa), finely chopped : Use good-quality dark chocolate with a medium cocoa content for a rich flavour that isn’t too bitter and melts smoothly.
• 300 g double or whipping cream : Full-fat cream gives a silky, stable ganache. You can use lighter cream, but the texture will be slightly less rich.
• 60 g unsalted butter, softened and cubed : Adds shine, extra smoothness and a melt-in-the-mouth finish to the ganache.

For the cocoa Swiss roll sponge

• 4 eggs, at room temperature : Whip up more volume when not cold, giving a lighter, airier sponge.
• 110 g caster sugar : Dissolves quickly into the eggs and helps create a stable, fluffy foam.
• 1 sachet vanilla sugar (or 1 tsp vanilla extract) : Gently perfumes the sponge and balances the intensity of the cocoa.
• 90 g plain flour : Forms the structure of the cake while keeping it soft and flexible.
• 30 g unsweetened cocoa powder : Provides deep chocolate flavour and a beautiful dark colour without extra sweetness.
• 1/2 tsp baking powder : Gives the sponge a little lift so it stays light rather than dense.
• 1 tbsp white vinegar : Helps keep the sponge tender and flexible, making it much easier to roll without cracking.

For the frosted decoration

• Fresh cranberries : Their tart flavour contrasts nicely with the sweet chocolate, and they look stunning once sugared.
• Fresh rosemary sprigs : When coated in sugar, they resemble tiny snowy branches and bring a festive, woodland look.
• Caster sugar, for coating : Clings well to the fruit and herbs, creating that frosty crystal effect.
• Optional: small pinecones (non-edible décor) and extra sugar : Pinecones complete the forest feel, while a sprinkle of sugar on the board mimics freshly fallen snow.

How to make the chocolate ganache

– Melt the chocolate 

• Place the chopped chocolate in a heatproof bowl.
• Melt gently in the microwave in short bursts or over a bain-marie, stirring often until smooth.

– Heat the cream : Warm the cream in a small saucepan until it just begins to simmer (don’t boil).

– Combine cream and chocolate

• Pour the hot cream over the melted chocolate in three additions, stirring well after each one.
• At first the mixture can look split; keep stirring until it becomes smooth and glossy.

– Add the butter : Drop in the butter cubes and mix until completely melted and incorporated.You should have a shiny, fluid ganache.

– Chill to the right texture :

• Let it cool to room temperature, then cover and refrigerate.
• Stir occasionally as it thickens.
• The ganache is ready when it has the texture of a thick chocolate spread – easy to spread but not runny.

Tip: if the ganache sets too firm, leave it at room temperature for a few minutes and stir again until soft and creamy.

Making the cocoa Swiss roll sponge

1. Prep the tray and oven

• Line a 25 x 40 cm / 10 x 16 in baking tray with baking paper.
• Lightly grease the paper so the sponge releases easily.
• Preheat the oven to 180°C / 350°F (fan if possible).

2. Whip the eggs and sugar

• In a large mixing bowl, add the eggs, caster sugar and vanilla sugar.
• Whisk with an electric mixer for 8-10 minutes: The mixture should triple in volume, turn pale and thick, and form a ribbon that sits on the surface for a few seconds when it falls from the whisk.

3. Add the vinegar

• Beat in the white vinegar briefly.
• This helps the sponge stay soft and bend without cracking when rolled.

4. Fold in the dry ingredients

• In a separate bowl, whisk together the flour, cocoa and baking powder, then sift them.
• Add the dry ingredients one spoonful at a time to the egg mixture.
• Fold gently with a spatula, lifting from the bottom and turning the bowl, to keep as much air as possible in the batter.

5. Bake the sponge

• Pour the airy batter onto the prepared tray and spread it into an even layer.
• Bake for 10-12 minutes, until the sponge is lightly risen and springs back when touched.
• Do not overbake, or it will dry out and crack.

6. Roll while hot

• Lay a clean, slightly damp tea towel on the work surface.
• Turn the hot sponge out onto the towel, peel off the baking paper and immediately roll it up with the towel from the short side.
• Leave it rolled up to cool completely. this “trains” the sponge cake to keep the rolled shape and makes it easy to fill later.

How to assemble the chocolate Yule log

1. Unroll the sponge
   • Gently unroll the cooled sponge.
   • Trim the edges if needed to neaten them.
2. Spread the ganache
   • Stir the ganache until smooth.
   • Spread a generous, even layer over the entire surface of the sponge, leaving a small border (about 1 cm) at one short edge to prevent overflow.
3. Roll it up again
   • Roll the sponge back up tightly, this time without the towel, starting from the filled edge.
   • Wrap the log in foil or cling film and chill for 30 minutes so it holds its shape.
4. Create the “branch”
   • Unwrap the log and cut off one end at an angle.
   • Use a little ganache to “glue” this piece onto the side of the log to create a small branch, like a real piece of wood.
5. Cover with ganache and add bark texture
   • Spread the remaining ganache over the entire log and branch.
   • Use a fork to draw lines and knots along the length of the cake, mimicking tree bark.

Making sugared cranberries and frosted rosemary

1. Dip : Dip the cranberries and rosemary sprigs into a light syrup (or simply lightly moisten them).
2. Drain : Place them in a sieve to remove excess liquid.
3. Coat in sugar : Roll them in caster sugar until completely coated.
4. Dry : Arrange on a tray or wooden board and leave to dry until the sugar sets and looks frosty.
5. Decorate the log : Just before serving, place clusters of sugared cranberries and rosemary on top of the log and around the base for a snowy, wintry effect.

Garder la décoration simple et élégante mettra en valeur le joli roulé cacao et la ganache brillante.

Storage and make-ahead tips for your chocolate Yule log

– In the fridge : Keep the Yule log well covered in an airtight container and store it in the fridge for 1-2 days. This protects it from drying out and prevents the ganache from absorbing fridge odours.

– Serving : Take the log out of the fridge 20-30 minutes before serving so the ganache has time to soften and become silky again. The flavours will also be more pronounced at a slightly cooler room temperature.

– Freezing : You can freeze the undecorated log, tightly wrapped in cling film and foil, for up to 1 month. Let it thaw overnight in the fridge, then add the ganache touch-ups, sugared cranberries and frosted rosemary on the day you plan to serve it.

FAQ : Chocolate Yule Log

– My sponge cracked when rolling. What can I do? Don’t panic: a generous layer of ganache will hide small cracks and the log will still look beautiful once decorated. For next time, roll the sponge while it’s still hot and slightly reduce the baking time so it stays more flexible.

– Can I use a different tray size? Yes, you can adapt to the tray you have, but try to keep the batter in a thin, even layer. If the sponge is too thick, it will be more difficult to roll and more likely to crack.

– Can I prepare the log the day before? Absolutely, this dessert is perfect made the day before Christmas or a festive meal. The flavours have time to meld, the texture improves, and you’re more relaxed on the big day.

– What can I serve with it? Serve your Yule log with vanilla custard, a tangy berry coulis, or simply coffee or tea. These light accompaniments balance the richness of the chocolate and round off the meal nicely.

Tips for a perfect Christmas Yule log

• Use good chocolate: a decent bar of dark chocolate makes a huge difference in flavour and texture.
• Don’t skip rolling the sponge hot: this is key to avoiding cracks.
• Watch the oven: every oven is different; start checking the sponge from 9-10 minutes.
• Right ganache texture: too runny and it will soak the sponge, too firm and it’ll tear it. Aim for spreadable.
• Make it ahead: the log is even better the next day as the flavours meld and the sponge softens slightly.

Other Desserts to try

• Easy Chocolate buttercream Yule Log Recipe
• Homemade Blueberry Charlotte
• Black Forest Cake, Authentic German Dessert