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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.
  • Total Time
    Prep: 50 min. Bake: 10 min. + cooling
  • Makes
    14-16 servings


  • 4 large 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 almond extract
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract


  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-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 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.
Nutrition Facts
1 each: 245 calories, 14g fat (8g saturated fat), 89mg cholesterol, 143mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Mary
    Dec 31, 2018

    Not even going to try this after the reviews..shame on you ..taste of home

  • mominapex
    Dec 24, 2014

    I noticed other posts complaining of the difficulty incorporating the heavy egg yolk/chocolate batter with the egg whites. I agree. It was very difficult to mend them together, and the end result after baking was a beige cake, not chocolate (brown) like the picture. I doubt I'd waste ingredients on this one again. I will try another version next Christmas. Sorry :(

  • nelldar09
    Dec 24, 2014

    I just finished this "cake". The batter was like cookie dough and impossible to fold in the egg whites. I had to use the mixer on low speed. It smelled like a chocolate omelet while it baked. However, I trimmed a little off the end to taste and it was not that bad. So, I did not have to toss it. But the color is nothing like the one in the picture, it is more beige. But it will be better than what my in-laws usually bring. LOL!

  • jesshner
    Dec 23, 2014

    Nope. I should've taken the advice of the other two who gave this recipe a poor rating, because it did not work out at all. The first part of the batter is SO thick that it's like marshmallow glue, and it's pretty much impossible to "fold" it into the egg whites. Parts of it were crunchy out of the oven, and parts were soft, it was a weird color, didn't taste that good, but the kicker was that it was hopelessly stuck to the greased wax paper. I tossed it.

  • B.Selma
    Dec 7, 2014

    I have tried to make this cake twice on the same day. Both times the batter without the egg whites were extremly hard to beat in the mixer. It looked like a big blob. After i added the beaten egg whites (which was really challenging to fold in since the cocoa batter was too stiff) It become managable. It could be my bad but I just don't understand why this was such a hard recipe to make?For this reason I don't want to try it again. Sorry!

  • masterchef0174
    Jan 3, 2014

    I always enjoy seeing it on the table at my family's annual Christmas Eve dinner, it's delicious!

  • laurelln
    Dec 31, 2012

    My family loves this cake. It has become a New Year's tradition. It makes a beautiful presentation.

  • midged
    Jan 24, 2011

    I followed this recipe exactly as stated, but found the cake to be very dry. Will not make this one again.

  • missb1108
    Dec 30, 2010

    This is a wonderful and very impressive dessert. I did add more almond extract to the filling than the recipe called for. It is very light and visually appealing as I decorated it with a light dusting of powdered sugar and piped red poinsettias and leaves on top. Will make again for sure.

  • chatzakity
    Dec 20, 2010

    I loved it!!The cake was moist and light, everybody enjoyed it. Next time I might sprinkle pomegranates over the cream though to give it a bit of crunchy, juicy zest!!!Fabulous!!!