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Chocolate Yule Log

A Yule Log is a staple at Christmas time, both in the fireplace, and as a dessert. Here is a recipe for how to make a Chocolate Yule Log to enjoy during the holidays. It starts with a box cake mix, making it a little easier, but edited so it will be more sponge-like and roll out easier. 

I like to fill it with a stabilized whipped cream. I’ll share that in the recipe instructions as

And top it of by frosting it with a Chocolate Buttercream Frosting (recipe follows as well).

We like to have this Yule Log dessert on Christmas Eve in our family. Enjoy! And Happy Holidays from our family to yours!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Prep Time: 1 Hour
Cook Time: 10 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 16

Ingredients:

  • CHOCOLATE CAKE:
  • 6 eggs, at room temperature
  • 1 box chocolate cake mix
  • 1/2 cup water
  • 1/4 cup vegetable or canola oil
  • 1/2 cup powdered sugar
  • STABILIZED WHIPPED CREAM FILLING
  • 12 oz. heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp. unflavored gelatin
  • 1 1/2 Tbsp cold water
  • 1 tsp. vanilla extract
  • 1 tsp. heavy whipping cream
  • CHOCOLATE BUTTERCREAM FROSTING:
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup shortening (Crisco)
  • 4 cups powdered sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp. salt
  • 1 tsp. butter extract
  • 1 tsp. vanilla extract
  • 4-5 Tbsp milk
  • GARNISH:
  • green pine leaves
  • red cinnamon candies

Instructions:

  1. CAKE:

  2. Preheat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with parchment paper. Spray parchment paper and sides of pans with non-stick cooking spray, or grease and flour the sheets; set aside.

  3. In a large bowl beat eggs with electric mixer on high speed about 6 minutes, or until thick and lemon colored. Add cake mix, water, and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spreading evenly.

  4. Bake for 10-12 minutes, until cake springs back when lightly touched in center.

  5. Remove cakes from oven. Sprinkle top of cakes with powdered sugar. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel (I like to put my kitchen towels on a larger flat cookie sheet and put this on top of my cakes and flip them over). Peel away parchment paper. IMMEDIATELY roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake. Make filling while cakes are cooling.

  6. Once cooled, carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Re-roll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on the bottom. Place both wrapped cakes on cookie sheet and refrigerate for at least 30 minutes. Make frosting while cakes are cooling. See Assembling the Cake below.

  7. STABILIZED WHIPPED CREAM FILLING:

  8. Sprinkle gelatin over the water and let bloom for 5 minutes.

  9. Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tel gelatin is melt3ed when there are no granules of unmelt4ed gelatin visible. After dissolving your gelatin, add 1 teaspoon of heavy whipping cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).

  10. In a cold mixing bowl, whip your heavy cream for 15 seconds on medium speed until it's foamy. Add in powdered sugar and vanilla and continue mixing on medium speed until you rah very soft peaks, barely holding their shape.

  11. Turn mixer down to low and drizzle in the gelatin. Continue mixing on medium speed until peaks are firm and holding their shape, don't over-mix to the point when your whipped cream starts to look chunky or begins to turn into butter.

  12. CHOCOLATE BUTTERCREAM FROSTING:

  13. Cream together butter and shortening. Mix in butter and vanilla extracts.

  14. In another bowl sift together the powdered sugar, cocoa, and salt. Slowly add to butter mixture, alternating with 4 Tablespoons of milk, adding more milk to bring it to spreading consistency if necessary.

  15. ASSEMBLING THE CAKE

  16. Place a piece of parchment paper on a serving platter. Place 1 filled and re-rolled cake on the parchment paper on the serving platter. Frost This cake on the top, and all sides.

  17. Cut the second roll into about 2-inch thick slices (you will only need 2). Place one on top of the cake somewhere, and one along one of the sides. Frost these 2 additional slices and blend into the first roll. They should look like cut pieces of branches.

  18. Run a fork willy-nilly around the cake and "branches" so it looks like bark. Decorate with pine branches and cinnamon candies, or use green and red icing to make holly and berries.

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