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Chocolate Yule Log

 Chocolate Yule Log
For many years, this impressive rolled cake has been a favorite Christmas dessert for our family— everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
14-16 ServingsPrep: 50 min. Bake: 10 min. + cooling


  • 4 eggs, separated
  • 2/3 cup sugar, divided
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons milk
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • Place egg whites in large bowl; let stand at room temperature for 30
  • minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift
  • flour, baking cocoa, baking powder and salt together twice;
  • gradually add to yolk mixture and mix well (batter will be very

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Chocolate Yule Log (continued)

Directions (continued)

  • thick).
  • With clean beaters, beat egg whites on medium speed until soft peaks
  • form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
  • high until stiff peaks form. Gradually fold into batter. Spread
  • evenly into prepared pan.
  • Bake at 375° for 10-12 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
  • dusted with cocoa powder. Gently peel off waxed paper. Roll up cake
  • in the towel, jelly-roll style, starting with a short side; cool
  • completely on a wire rack.
  • Meanwhile, for the filling, beat the cream in a large bowl until soft
  • peaks form. Gradually add sugar and almond extract, beating until
  • stiff peaks form. Unroll the cake; spread the filling to within 1
  • in. of edges. Roll up again.
  • In a large bowl, cream the butter and confectioners' sugar until
  • light and fluffy. Beat in the chocolate, milk and vanilla until
  • smooth. Frost the cake, using a metal spatula to create a bark-like
  • effect. Yield: 14-16 servings.
Nutritional Facts: 1 serving (1 each) equals 245 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 143 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.