If you’re looking to make a jaw-dropping dessert for your Christmas celebration that’s as beautiful as it is delicious, this Chocolate Yule Log with Espresso Cream is your answer. This festive cake—also known as a Bûche de Noël—is a holiday classic in many European countries, but we've given it a delicious twist with a rich espresso cream filling that cuts through the sweetness of the chocolate sponge. The end result? A light, spongy roulade with a deep cocoa flavor and a touch of coffee sophistication that looks like it came straight out of a pâtisserie window. Whether you're into holiday baking for fun or trying to impress with your Christmas desserts ideas, this yule log fits right in with the season’s best.
Chocolate Yule Log with Espresso Cream
Prep Time 35 minutes mins
Cook Time 15 minutes mins
Cooling and Assembly 40 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine European, French
Jelly roll pan (10x15 inches) This is key to getting the perfect sponge roll. If you don’t have one, a rimmed baking sheet with similar dimensions will work in a pinch.
Stand mixer or hand mixer You’ll need it to beat eggs to a ribbon stage and whip cream to stiff peaks.
Parchment paper Crucial for preventing the cake from sticking to the pan.
Clean kitchen towel Used to roll the warm sponge without cracking.
Offset spatula Helps spread cream and ganache evenly.
Cooling rack To cool the cake before assembly.
For the Chocolate Sponge
- 6 large eggs room temperature
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Espresso Cream Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping
- 8 oz dark chocolate around 60% cocoa, chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
For Garnish
- Powdered sugar for “snow” effect
- Chocolate curls or shards
- Sugared cranberries or rosemary sprigs optional but festive
Prepare the Pan and Preheat the Oven
Start by preheating your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, making sure it extends up the sides for easy cake removal. Lightly grease the paper.
Make the Chocolate Sponge
In a large bowl or stand mixer, beat the eggs and sugar together on high speed for about 5–7 minutes, until pale, thick, and tripled in volume. This step is crucial—don’t rush it. Once it reaches the ribbon stage (where the batter falls from the whisk in thick ribbons), add the vanilla.
Sift the flour, cocoa powder, and salt together. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
Pour the batter into your prepared pan, smoothing it out evenly with a spatula. Bake for 10–12 minutes or until the cake springs back when touched.
Roll the Cake
While the cake is baking, lay a clean kitchen towel on your work surface and sprinkle it with powdered sugar. Once the cake is out of the oven, immediately flip it onto the towel and carefully peel off the parchment paper.
Starting from one short end, roll the cake up with the towel inside. Let it cool completely in this rolled shape to prevent cracking later.
Make the Espresso Cream Filling
In a chilled mixing bowl, combine the heavy cream, powdered sugar, espresso powder, and vanilla. Whip until stiff peaks form. The coffee flavor should be assertive but smooth, adding a grown-up note to this festive dessert.
Fill the Cake
Once the rolled sponge has cooled, gently unroll it. Spread the espresso cream evenly over the surface, leaving a 1-inch border at the end to prevent overflow. Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.
Make the Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 1–2 minutes, then add the butter and stir until smooth and glossy.
Allow the ganache to cool slightly before spreading it over the rolled cake with an offset spatula. Use the spatula to create bark-like textures for a realistic log appearance.
Decorate and Chill
Dust with powdered sugar to mimic snow, garnish with chocolate curls or sugared cranberries, and chill the cake for at least 30 minutes to set the ganache.
Pairings
This dessert pairs beautifully with a number of holiday favorites. A strong espresso or dark roast coffee brings out the richness of the chocolate and complements the espresso cream. If you're leaning festive, a glass of tawny port or even a spiced mulled wine can add a warming contrast.
For a non-alcoholic option, try a creamy hot chocolate with a splash of peppermint or cinnamon. On the table, serve this Yule Log alongside a selection of Christmas cookies recipes for a complete dessert spread. It also works well with lighter fruit-based xmas desserts or even alongside some homemade Christmas candy recipes like chocolate truffles or peppermint bark for variety.
FAQs
1. Can I use a different type of chocolate for the ganache?
Yes, you can. If you prefer a sweeter taste, use semi-sweet chocolate instead of dark. Just keep in mind that sweeter chocolate may make the overall dessert richer and slightly less balanced, especially with the espresso cream.
2. Can I make this ahead of time?
Absolutely! This cake actually tastes better after a few hours in the fridge. You can prepare it a day in advance and refrigerate it until serving. Just add final decorations like powdered sugar and garnish right before serving.
3. What type of cream should I use for the filling?
Use heavy whipping cream with at least 36% fat content. This ensures a stable, fluffy filling that holds its shape well inside the roll.
4. Do I have to use espresso powder?
If you're not a fan of coffee, you can skip it and replace it with a teaspoon of cocoa powder or even some orange zest for a citrusy twist. But espresso enhances the chocolate flavor beautifully—it’s worth trying!
5. What can I use instead of a jelly roll pan?
A rimmed baking sheet with similar dimensions will work. Just make sure the sponge isn’t too thick, or it’ll crack when rolled. Aim for a thin, flexible layer.
