Chocolate Yule Log
Chocolate Yule Log
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Chocolate Yule Log

45 MIN
20 MIN
9 H
8 to 10 servings


Chocolate Whipped Cream



Chocolate Whipped Cream

  1. Place chocolate in a bowl. In a saucepan, bring cream to a boil. Pour hot cream over chocolate and let melt for about 1 minute. With a whisk, stir until smooth. Cover with plastic wrap directly on cream. Refrigerate for about 8 hours or 4 hours by placing bowl over ice, to speed up cooling.


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour paper and sides. Set aside.
  2. In a bowl, sift together flour, cocoa, salt and baking soda. Stir and set aside.
  3. In another bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (½ cup) of sugar, beating until stiff peaks form. Set aside.
  4. In a third bowl, cream butter and 125 ml (½ cup) of sugar with an electric mixer. Add egg yolks and vanilla. At low speed, add dry ingredients alternately with milk. With a spatula, gently fold egg whites into batter. Spread evenly on the baking sheet. Bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  5. Place parchment paper over a wire rack. Sprinkle with 30 ml (2 tablespoons) of sugar. Right out of the oven, sprinkle the top of the cake with remaining sugar (30 ml/2 tablespoons) before flipping it over parchment paper. Leave the baking sheet over cake to retain its moisture. Let cool completely to room temperature, about 1 hour.


  1. With an electric mixer or whisk, whip cooled chocolate cream until stiff but still supple peaks form (don’t overbeat or cream will turn into butter).
  2. Carefully remove the baking sheet and parchment paper. Cut off cake edges to straighten sides. Evenly spread chocolate cream over cake. Roll cake from the short side. Do not worry if cake has a tendency to crack. Place on a serving dish.


You can prepare log the day before. Keep it in the refrigerator.

Sprinkled sugar helps the crackled effect that resembles the bark of a real log and prevents cake from sticking to paper once flipped.


  1. I want my cake to be thicker. So I hope it will roll nicely for me. I do my chocolate whipped cream differently than you do. I am not so worried. I just need a good cocoa cake foundation and I lost my moms.

  2. The cream is a little runny, but otherwise everything turned out good. Could add a little more taste to the cream too somehow.

  3. can I freeze it with the cream ?

  4. Can we make this ahead of time and freeze it. I want to make it for Christmas.

  5. Delicious log - it was a big success yesterday and everyone loved it! A classic.

  6. I made this cake and used the pan size recommended above. I think it should be baked in a 10x13 pan. My cake completely fell apart when rolling it. I even rolled it in a tea towel to cool to ensure I wouldn't break it when re-rolling after filling it. The filling is too runny. I had to add about 3/4 cups icing sugar to it. I used PC decadent chocolate chips for the filling. I think the cream should be reduced or the quantity of chocolate increased so filling is firm.

  7. I am making this recipe right now to practice for Christmas seem really easy I hope I can get it to all come together and look as nice as the picture.

  8. Fabulous and delicious. So easy to prepare and even easier to eat! I used PC brand large milk chocolate bar to chop up.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.