Mint Chocolate Yule Log Recipe

Mint Chocolate Yule Log Recipe

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Candy Cane and Peppermint Candy Recipes For the Mint Lover Yule log
Candy Cane and Peppermint Candy Recipes For the Mint Lover Yule log from

As the holiday season approaches, what better way to indulge in some festive cheer than by baking a delicious and decadent mint chocolate yule log? This classic dessert is a favorite among many and is sure to impress your family and friends. So, let’s get started with this easy-to-follow recipe that will have you feeling like a pro baker in no time!


  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp peppermint extract
  • Green food coloring (optional)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 tsp peppermint extract


  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, or until thick and pale yellow in color.
  4. Add the dry ingredients to the egg mixture and fold until just combined.
  5. Pour the batter into the prepared pan and spread it out evenly with a spatula.
  6. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  7. While the cake is still hot, use the edges of the parchment paper to roll it up tightly, starting at the shorter end. Let cool completely.
  8. In a large bowl, beat the heavy cream, powdered sugar, peppermint extract, and green food coloring (if using) until soft peaks form.
  9. Unroll the cooled cake and spread the mint whipped cream onto it, leaving a small border around the edges.
  10. Roll the cake back up tightly without the parchment paper and place it seam side down on a serving platter. Chill in the refrigerator for at least 30 minutes.
  11. Meanwhile, make the chocolate ganache by heating the heavy cream and butter in a saucepan over medium heat until just simmering.
  12. Remove from heat and stir in the chocolate chips and peppermint extract until smooth.
  13. Let the ganache cool until thickened but still pourable.
  14. Remove the yule log from the refrigerator and pour the ganache over it, spreading it out with a spatula to cover the entire surface.
  15. Use a fork to create a bark-like texture on the surface of the ganache.
  16. Chill the yule log in the refrigerator for at least 1 hour before serving.
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Nutritional Information

Serving Size: 1 slice (10 servings)
Calories per serving: 387
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 128mg
Sodium: 116mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugar: 31g
Protein: 5g

Cooking Time

Total time: 3 hours
Prep time: 45 minutes
Cook time: 15 minutes
Chill time: 2 hours


  • 10×15 inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Medium and large mixing bowls
  • Spatula
  • Saucepan
  • Serving platter
  • Fork

Serving Suggestions

This mint chocolate yule log is a showstopper dessert that’s perfect for any holiday gathering. It can be served on its own or with a dollop of whipped cream and a sprinkling of crushed candy canes for an extra festive touch.


For a different flavor twist, you could try substituting the peppermint extract with other extracts like almond, vanilla, or orange. You could also add in some chopped nuts or dried fruit to the filling for extra texture and flavor.


If you don’t have semisweet chocolate chips, you could substitute them with milk chocolate or dark chocolate chips. You could also use whipped topping instead of heavy cream for the filling if you’re short on time.


Leftover mint chocolate yule log can be stored in an airtight container in the refrigerator for up to 3 days.


  • Make sure to roll the cake up tightly while it’s still hot to prevent it from cracking when you unroll it later.
  • Chilling the cake before adding the ganache will help it set better and prevent it from melting.
  • Use a fork to create a bark-like texture on the ganache to give it a more realistic look.
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This recipe can be made a day ahead and stored in the refrigerator until ready to serve. Just be sure to add the ganache and decorations right before serving.

Frequently Asked Questions

Can I freeze the mint chocolate yule log?
Yes, you can freeze the yule log before adding the ganache. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator before adding the ganache and decorations.

Can I make the cake ahead of time?
Yes, you can make the cake a day ahead and store it in an airtight container at room temperature until ready to fill and roll.

Can I use a different type of cream for the filling?
Yes, you could use whipped topping or stabilized whipped cream instead of heavy cream for the filling.

Personal Thoughts

This mint chocolate yule log is the perfect dessert to impress your guests during the holiday season. It’s a classic dessert with a refreshing minty twist that’s sure to satisfy any sweet tooth. The cake is light and fluffy, while the mint whipped cream and chocolate ganache add a decadent richness. It’s a bit time-consuming to make, but the end result is well worth it. Give this recipe a try and I’m sure it will become a new holiday favorite in your household!

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