Triple Chocolate Yule Log Recipe

Triple Chocolate Yule Log Recipe

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Triple Chocolate Yule Log RICARDO
Triple Chocolate Yule Log RICARDO from

The holiday season is the perfect time to indulge in rich, chocolatey treats. And what better way to do so than with a triple chocolate yule log? This classic dessert is not only delicious but also visually stunning, resembling a log ready to be burned in the fireplace. In this recipe, we’ll show you how to create a triple chocolate yule log that’s sure to impress your friends and family.


  • 6 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 6 oz. dark chocolate, chopped
  • 6 oz. milk chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper.
  2. In a large mixing bowl, whisk together the egg yolks and sugar until thick and pale yellow.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt.
  4. Add the dry ingredients to the egg yolk mixture and stir until just combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter until no white streaks remain.
  7. Pour the batter into the prepared jelly roll pan and spread it evenly.
  8. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  9. While the cake is baking, make the chocolate ganache. In a small saucepan, heat the heavy cream until simmering.
  10. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
  11. Let the ganache cool to room temperature, then refrigerate until it thickens and is spreadable.
  12. When the cake is done, remove it from the oven and immediately sprinkle with powdered sugar.
  13. Cover the cake with a clean kitchen towel and invert it onto a clean work surface.
  14. Peel off the parchment paper and trim the edges of the cake.
  15. Spread the chocolate ganache over the cake in an even layer. Roll up the cake tightly, starting at the short end.
  16. Transfer the rolled cake to a serving platter and refrigerate for at least 30 minutes.
  17. While the cake is chilling, make the chocolate buttercream. In a large mixing bowl, beat the butter until creamy.
  18. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and creamy.
  19. Remove the cake from the refrigerator and cut a diagonal slice off one end.
  20. Attach the slice to the side of the cake with a little buttercream, creating a branch.
  21. Spread the remaining buttercream over the cake, using a fork to create a bark-like texture.
  22. Garnish with powdered sugar and chocolate shavings, if desired.
  23. Refrigerate until ready to serve.
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Nutritional Information

Serving Size: 1 slice
Calories: 480
Total Fat: 28g
Saturated Fat: 16g
Cholesterol: 135mg
Sodium: 80mg
Total Carbohydrates: 56g
Dietary Fiber: 2g
Sugar: 46g
Protein: 6g

Cooking Time

Preparation Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour


  • 15×10-inch jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Sifter
  • Electric mixer
  • Spatula
  • Small saucepan
  • Clean kitchen towel
  • Serving platter
  • Fork

Serving Suggestions

A triple chocolate yule log is the perfect dessert for any holiday gathering. Serve it with a dollop of whipped cream and fresh berries for a festive touch.


If you’re feeling adventurous, try adding different flavors to the cake or buttercream. Peppermint extract or orange zest would make for a delicious twist!


If you don’t have heavy cream on hand for the ganache, you can use milk instead. And if you’re short on time, store-bought chocolate frosting can be used in place of the homemade buttercream.


Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.


  • Be sure to beat the egg whites until stiff peaks form to ensure a light and airy cake.
  • When rolling up the cake, use the kitchen towel to help create a tight roll.
  • Refrigerating the cake before decorating will make it easier to handle.


This recipe makes one large yule log, but you can easily double it to feed a larger crowd.

Frequently Asked Questions

Can I make the cake ahead of time?

Yes, the cake can be baked and rolled up to 2 days in advance. Just be sure to wrap it tightly in plastic wrap and refrigerate until ready to use.

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Can I freeze the yule log?

Yes, the yule log can be frozen for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

Final Thoughts

Overall, this triple chocolate yule log recipe is a show-stopping dessert that’s perfect for the holiday season. With its rich chocolate cake, decadent ganache, and creamy buttercream, it’s sure to satisfy any sweet tooth. So why not give it a try and impress your loved ones with your baking skills?

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