Each Christmas, dessert is my domain, and my go-to creation is a Yule log, or as my Swiss family lovingly calls it, a bûche de Noël! It’s more than just tradition; it’s a piece of Christmas whimsy. Imagine a soft chocolate log adorned with delicate meringue mushrooms – pure holiday joy! And if you’re a fan of peppermint, don’t miss my Peppermint Bark Yule Log.

Let’s be honest, creating this Black Forest Yule Log is a commitment. If you prefer a festive but less time-consuming option, my Peppermint Mocha Cake is an excellent choice.

I highly recommend watching the video in the recipe card, especially if this is your first attempt at making a Yule log. Visual guidance can make all the difference!

Deconstructing the Black Forest Yule Log: Four Key Components

• Chocolate Swiss Roll: This is more than just a cake; it’s almost a chiffon creation! By separating the yolks and whipping the whites into a meringue, we infuse the cake with air, resulting in a remarkably flexible texture – essential for rolling.
• Vanilla Whipped Cream: Staying true to the Black Forest tradition, I opted for a luscious vanilla whipped cream filling. Living in the Northern hemisphere during winter helps keep the whipped cream stable. However, if you’re in a warmer climate, consider a more stable alternative like cream cheese whipped cream.
• Chocolate Ganache: The final touch for our ‘log’ is a generous coating of decadent chocolate ganache. Using a fork, create a realistic ‘bark’ effect. You can use a classic chocolate ganache, or whip it for an airy texture before covering the Yule log!
• Meringue Mushrooms: These whimsical additions are entirely optional, but undeniably adorable! Elevate your creation with other decorations such as crushed pistachios for moss, sugared cranberries, sugared rosemary, or a dusting of confectioners’ sugar for a snowy finish.

Gathering Your Ingredients: Setting the Stage for Success

• Eggs: We’ll need 5 eggs, carefully separated. I always separate them into a separate bowl, just in case a yolk decides to break into the whites – trust me, it’s a frustrating setback!
• Cocoa Powder: I highly recommend using Dutch-processed cocoa powder for its rich flavor and dark color.
• Cherries: I had the good fortune of finding cherries in kirsch at my local grocery store, a perfect fit since kirsch is a traditional Black Forest ingredient. Feel free to substitute with cherries in brandy or dark cherries in syrup.
• Oil: A neutral oil, like vegetable or sunflower, will keep the cake incredibly moist.

Crafting the Perfect Chocolate Sponge: The Foundation of Your Yule Log

Begin by whisking together all the dry ingredients in a large bowl. Set this aside; we’ll need it later!

In the bowl of your stand mixer, beat the egg whites until they become foamy. Gradually add a quarter cup of sugar and continue mixing on high speed until stiff peaks form. Gently transfer this meringue to a large bowl and set aside. Using the same bowl (no need to clean!), whisk the egg yolks with the remaining sugar, oil, and vanilla until pale and thick. My secret to knowing when it’s ready? Use a rubber spatula to scoop some of the batter and trace a figure-8 into the mixture. If the figure-8 remains visible for a few moments before disappearing, it’s ready.

Gently fold the egg whites into the yolk mixture in two additions, followed by the dry ingredients, also in two additions. Be extra careful not to deflate the batter. Pour the batter into a greased and lined 12×17-inch pan (a half sheet pan). Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted into the center comes out clean.

Mastering the Roll: Creating the Signature Yule Log Shape

While the cake bakes, lightly dust a thin kitchen towel with cocoa powder. Once the cake is out of the oven, immediately flip it onto the prepared towel. Gently peel off the parchment paper. Roll the cake up tightly with the towel. This will train it to hold the log shape! Allow it to cool completely.

Assembling the Black Forest Filling: The Heart of the Yule Log

Whip the heavy cream with sugar and vanilla until medium-stiff peaks form. Gently unroll the cooled cake. Spread the whipped cream evenly over the surface, then scatter the cherries. Carefully re-roll the cake. I recommend wrapping the assembled log in plastic wrap and chilling it in the refrigerator.

Decorating Your Masterpiece: The Finishing Touches

If you’re new to making chocolate ganache, check out my Chocolate Ganache Frosting Recipe for a detailed guide! Finely chop the chocolate. Heat the heavy cream in a small saucepan until hot, but not boiling. Pour the hot cream over the chocolate and let it sit for a few minutes to soften the chocolate. Gently stir with a rubber spatula until smooth. Allow the ganache to cool and thicken slightly.

When you’re ready to assemble, remove the Yule log from the refrigerator and unwrap it. Place the cake on your serving platter or cake stand. To create a more log-like appearance, I like to slice off one end at an angle and attach it to the side, mimicking a branch.

Plan Ahead: Preparing the Yule Log Components in Advance

To simplify the process, here’s a breakdown of how you can prepare the different components of the Black Forest Yule Log ahead of time:

1. The meringue mushrooms can be made up to 3 days in advance. Store them in an airtight container at room temperature to prevent them from becoming sticky.
2. The chocolate cake can be baked one day ahead. Keep it rolled in the kitchen towel in the refrigerator. You can also fill the cake with the whipped cream and cherries and store it in the refrigerator for up to 2 days.
3. The whipped cream can be prepared one day in advance. Store it in a tightly covered container in the refrigerator.
4. The filled and ganache-covered cake can be stored in the refrigerator for 1-2 days. I recommend waiting to decorate it with the meringue mushrooms or other decorations until just before serving to maintain their freshness and appeal.

Craving More Festive Treats? Explore These Christmas Dessert Recipes:

If you recreate this Black Forest Yule Log, be sure to leave a ⭐️ rating and review below! I love seeing your creations, so tag me on Instagram @alpineella so I can admire your handiwork! You can also follow along on Pinterest, Facebook, and TikTok for more delicious inspiration.

Black Forest Yule Log

Ella Gilbert