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My recipe for a Bûche De Noël (a classic Yule Log) is a TRIPLE chocolate Christmas dessert. Follow this step-by-step method for a treat that’s totally indulgent and perfect for impressing guests.
Heads up – this version of a traditional Yule Log isn’t my most fuss free recipe, but I promise it’s worth it!
It is a little labour of love BUT it’s really just three components (filling, sponge and icing) and I’ve simplified it wherever possible.
It would make a fun Sunday afternoon Christmas baking project and it’s the perfect Christmas dessert to bring out on the big day.
Why you’ll love this Christmas Yule Log recipe
⭐️ Indulgent, chocolatey heaven
⭐️ A fun, festive homemade bake
⭐️ Can make a day ahead
Sarah’s Notes
This is one of my favourite Christmas recipes that I always try to make time for (pop on those Christmas tunes and pour a glass of Baileys, and it’s a celebration in itself!)
There’s nothing quite as satisfying as creating something as divinely chocolatey as this that I know my loved ones will devour.
QUICK TIP: It’s almost impossible to totally avoid the sponge cracking a little as you roll up the chocolate log, but don’t worry – that’s what the icing is for!
Slather it on while you’re decorating and nobody will know.
Get my Christmas cookbook!
This recipe is straight out of my ‘What’s For Christmas Dinner?’ book.
Yule Log Ingredients
- For the ganache icing: Dark chocolate (with about 50% cocoa solids) and double cream (AKA heavy cream).
- For the filling: White chocolate, double cream, full fat cream cheese and raspberry jam.
- For the sponge: Eggs (separate these), light soft brown sugar, cocoa powder and caster sugar.
- To decorate: Fresh raspberries and blackberries and sprigs of holly (remove the berries).
How to make a Christmas Yule Log
1. Make the ganache according to the full recipe below). First melt the chocolate in heated cream, stir well and leave to cool.
2. Now for the filling. Melt the white chocolate and cool. Put the cream, cream cheese and chocolate into a large bowl and whisk until it forms stiff peaks. Refrigerate.
3. Make the sponge with the eggs, soft brown sugar, cocoa, egg whites and yolks. Pour this into the tin and spread out evenly. Bake as per the recipe below.
4. Sprinkle over the caster sugar onto baking paper and flip the cake onto it. Roll while it’s still warm, leaving the paper on. Set aside to cool.
5. When the sponge is cold, unroll it, spoon on the jam and smooth it over the surface. Spoon the white chocolate cream on top and smooth out. Roll the sponge back up.
6. Cut your roll into a log shape then spread the thickened ganache over and decorate.
To make ahead
Make it and store it in the fridge for up to 24 hours before serving.
Size of tin
You will need a 30 x 38cm baking tin for the sponge so it’s large and flat enough to roll up when baked.
More Christmas desserts…
Desserts
Christmas Wreath Pavlova
Cheesecakes
Baileys Cheesecake {No Bake}
Slow Cooker
Slow Cooker Chocolate Orange Pudding
FAQ
This is the French name for a Yule Log, and the classic recipe was invented there to mark the custom of burning a large log at the winter solstice (said to bring good fortune and warmth for the coming year ahead).
Smaller stoves meant the tradition itself died out, but it was transformed instead into a cake-style dessert that resembled the Yule Log, which is decorated like tree bark.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Yule Log {Triple Chocolate!}
Ingredients
For the ganache icing:
- 350 g (2 cups) Dark chocolate (about 50% cocoa solids), Very finely chopped
- 350 ml (1.5 cups) Double cream
For the filling:
- 100 g (4 oz) White chocolate
- 150 ml (2/3 cups) Double cream
- 150 g (5 oz) Full fat cream cheese
- 100 g (4 oz) Raspberry jam
For the sponge:
- 8 Eggs, Separated
- 200 g (7 oz) Light soft brown sugar
- 60 g (2 oz) Cocoa powder
- 2 tbsp Caster sugar
To decorate:
- Fresh raspberries and blackberries
- Sprigs of holly, Berries removed and discarded
Instructions
- To make the ganache icing: Put the finely chopped chocolate into a heatproof bowl and set aside.
- Put the double cream into a small saucepan over a medium heat on the hob and heat until it is bubbling on the surface. Remove the cream from the heat and pour over the chocolate in the bowl. Allow to sit for 5 minutes.
- Beat the cream and chocolate together until smooth. Leave at room temperature, uncovered, in a cool part of your kitchen.
- Make the filling: Melt the white chocolate. You can either heat it in the microwave for 30 seconds, then mix for 30 seconds and repeat until melted (be sure to mix very well every 30 seconds even if it doesn’t look like it needs it). OR you can melt it in a small heatproof bowl over a pan of simmering water (do not let the bowl touch the water!) Set aside for 5 minutes until it’s room temperature.
- Once the chocolate is cool, put the cream, cream cheese and chocolate into a large bowl and whisk until it forms stiff peaks. Put it in the fridge while you make the sponge.
- Make the sponge: Preheat your oven 180℃ fan/200℃/Gas Mark 6/350F. Line the baking tin with baking parchment or baking paper (not greaseproof paper). Press the paper right into the edges.
- Put the egg yolks in a food mixer and whisk for a couple of minutes. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Sift in the cocoa and continue to whisk until completely combined.
- In a clean bowl, whip up the egg whites to soft peaks. Tip about a third of the egg whites into the chocolate yolk mixture and beat with a spoon until fully combined (this loosens the mixture slightly so it’s easier to fold into the rest of the egg whites).
- Now tip that chocolate yolk mixture into the bowl with the remaining whites. Fold everything carefully together with a spoon, trying not to knock the air out. Pour this into the tin and spread out evenly. Bake for 25-30 minutes until the top is dry and bouncy when pressed with your finger. Remove from the oven and set aside to cool for 5 minutes.
- Lay a fresh sheet of baking paper on your work surface, larger than the cake, and sprinkle over the caster sugar. Carefully lift the baking paper underneath the cake, so you take it off its baking tray, and flip it over onto the caster sugar. The top of your sponge is now sitting on top of the caster sugar and the bottom of your sponge, covered in the baking paper it cooked on, is facing upwards.
- We are now going to roll this up, while it’s still warm. (If it’s too hot to handle, leave it for 5 minutes, but you must roll it while it’s still warm. This avoids it cracking later.) Leave both sheets of baking paper in situ and roll up THE LONG SIDE of the cake, using the baking paper to help you; it doesn’t need to be too tight or too neat. Set aside to cool for 1 hour.
- While the sponge is cooling, check on the ganache. Depending on how warm your kitchen is, the setting time can vary a lot. If it is scoopable, spreadable texture now, continue to leave at room temperature. If it’s still quite runny, put it in the fridge while the sponge cools to firm it up.
- To assemble: When the sponge is fully cold, carefully unroll it and peel the baking paper off the sides. Gently open out the rolled sponge just enough to be able to add the filling. Spoon on the raspberry jam and smooth it all over the surface.
- Spoon the white chocolate cream on top and carefully smooth it out. It is helpful if you leave a gap of about 3cm along one long edge, which will be the end of your roll – this helps it to be less messy when you roll it up!
- Roll the sponge back up, complete with the filling, following the same rolling as before. You should have a long, filled log. Now, use a sharp knife to cut about a quarter of the log off, at an angle, and reposition it against the side of the log. Sit the whole thing on a chopping board or covered tray.
- Check on your ganache. Give it a good stir to check it is smooth and spreadable (if not, and it’s still too runny, put it back in the fridge for more time until it’s thickened up). Spread or pipe the ganache all over the log. Use a fork to make ‘log’ patterns and decorate with berries and some holly to add to the woodland theme!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on December 7, 2025 and updated later to make improvements.
Mine turned out perfectly! Thank you Sarah, this recipe is spot on.