The chocolate Yule log is one of the most beloved and iconic holiday desserts. Soft, showy, and delicious, it brings all the magic of Christmas to the table with simplicity and without the need for complicated techniques.
The base is a soft and thin cocoa sponge cake that rolls up easily. To keep it elastic, I always use a teaspoon of honey and, as soon as it comes out of the oven, I cover it with plastic wrap: that way it stays soft and doesn’t break, and the roll is more even and beautiful when cut.
In this version, I chose a creamy and intense pistachio cream, with a light color that creates an elegant contrast with the cocoa. The result is a delicate, refined, and truly irresistible log, perfect for surprising guests without stress in the kitchen.
If you’re thinking about holiday desserts, also try my Stuffed Pandoro with Mascarpone Cream and the Pandoro Swirls: two delicious and super simple ideas, ideal to prepare in advance or at the last minute when you want to bring something special to the table.
Let’s get to work: this soft and fragrant log will be a true masterpiece on your Christmas table ✨
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for the Chocolate Yule Log
- 4 eggs (Room temperature)
- 3/8 cup granulated sugar
- 9/16 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon honey (Wildflower or acacia)
- 1 pinch salt
- 7 oz mascarpone
- 3/4 cup heavy cream
- 2 tablespoons pistachio cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 oz g 60% dark chocolate
- 1/3 cup heavy cream
- 2 tbsp tablespoons butter
- as needed powdered sugar
- as needed holly leaves
- as needed red currants
Useful Tools
- Bowl
- Electric mixer
- Small pot
- Baking pan 12×16
- Spatula
Step-by-step Procedure for the Chocolate Yule Log
In a bowl, work mascarpone, pistachio cream, powdered sugar, and vanilla until you get a smooth cream.
Whip the cold heavy cream and gently fold it in.
Place it in the fridge: it rests and becomes more stable.In a large bowl, beat the eggs, sugar, and honey with an electric mixer for 8–10 minutes until you get a light, frothy, and very stable mixture.
Sift together all-purpose flour, unsweetened cocoa, and a pinch of salt, then fold the dry ingredients into the egg mixture, mixing gently with a spatula from the bottom up so it doesn’t deflate.
Line a rectangular pan (12×16 inches) with parchment paper, pour in the batter, and level it carefully.
Bake at 356°F for 10–12 minutes, until the sponge cake is soft, elastic, and slightly golden at the edges.
As soon as I take it out of the oven, I remove the sponge cake from the pan and place it on the counter with the parchment paper.
Lightly sprinkle with granulated sugar and immediately cover with food wrap, sealing well: that way it retains moisture and remains soft and flexible.
When it’s completely cool, I remove the wrap, flip the base onto a new sheet of parchment paper, and gently peel off the baking paper.
Now it’s perfect, ready to be filled and rolled without breaking.I take the pistachio cream from the fridge and spread it evenly on the now cool base, leaving a small border free on the final side. That way, it doesn’t ooze out when rolled.
With the help of the parchment paper, gently roll the sponge cake, slightly tightening it to get a compact shape. Lay a large sheet of plastic wrap next to the roll, and without lifting it, gently slide the parchment paper underneath until it slides directly on the plastic wrap, so it doesn’t break. Wrap the roll in the plastic wrap, close the ends well, and let it rest in the fridge for at least 2 hours.
Meanwhile, prepare the glaze by heating the cream with the butter, then pour it over the chopped chocolate and stir until you get a smooth and shiny cream. Let it cool for a few minutes until it becomes slightly thick but still soft.
Take the roll, remove the wrap, and transfer it gently to the serving plate. Cover with the chocolate glaze and run a fork over the surface to create a bark effect. Finish with powdered sugar and decorate with red currants and holly leaves for an elegant and delicate Christmas touch.
A soft, creamy, and showy log, perfect for bringing all the magic of Christmas to the table ✨
Storage and Useful Tips
The log can be stored in the refrigerator for 2-3 days. You can prepare the base and ganache in advance and assemble it the day before, decorating it a few hours before serving.
Gluten-free variant: replace the flour with a gluten-free mix for desserts.
Fresh effect: add orange zest to the ganache.
Frequently Asked Questions
Can I make the log in advance?
Yes, you can make it the day before. In fact, after a few hours in the fridge, the roll becomes more compact and the cream stabilizes, making the cut perfect.
Can the pistachio cream be made greener?
Yes. The natural color of pistachio is light because mascarpone and cream lighten it. If you want a greener shade, you can add a touch of gel food coloring or an extra teaspoon of pistachio cream.
Can I substitute pistachio cream?
Yes, you can use hazelnut cream or chocolate spread. The flavor will be different but equally delicious.
Can I use vegetable cream?
I prefer fresh cream because it gives a more stable texture and a cleaner taste. Vegetable cream is possible, but the flavor changes slightly.
