There’s something utterly magical about the holidays that makes me want to dive into classic desserts with a cozy twist. This Chocolate Yule Log Cake with Ganache and Festive Decor Recipe is the perfect centerpiece for your festive table — it's rich, chocolatey, and wrapped up in a way that makes every slice feel like a gift.

A chocolate roll cake is shown on a white plate with a white marbled background. The cake has two main layers: a dark brown chocolate sponge layer on the outside and a thick, creamy white filling spiraled inside. The outside of the cake is covered with textured chocolate frosting that looks like tree bark. On top of the cake, there are three white mushroom-shaped decorations dusted lightly with brown. Around the mushrooms, frosted red berries and green sprigs of rosemary add a festive touch. The image is close-up and detailed, highlighting the rich textures and colors. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Yule Log Cake with Ganache and Festive Decor Recipe
Top Tip
How to Serve Chocolate Yule Log Cake with Ganache and Festive Decor Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Yule Log Cake with Ganache and Festive Decor Recipe

Why You'll Love This Recipe

I’ve made this Chocolate Yule Log Cake with Ganache and Festive Decor Recipe more times than I can count, and each time it brings that warm holiday feeling to the surface. Aside from tasting incredible, it’s also a beautiful way to impress friends and family without needing an advanced pastry degree.

Impressive but approachable: The technique is straightforward, so you'll wow your guests with ease.
Sinfully chocolatey: With layers of cocoa and silky ganache, it satisfies every chocolate craving.
Festive finishing touches: The sugared cranberries, rosemary, and meringue mushrooms add a whimsical holiday sparkle.
Versatile for any occasion: Though it’s perfect for Christmas, this cake shines at winter birthdays or cozy gatherings too.

A chocolate roll cake is shown with a dark brown outer layer textured to look like wood bark, with swirls and ridges on its surface. Inside, there is a creamy white filling spiraled tightly within the cake. On top of the roll, several small, rounded white meringue mushrooms with light brown caps are placed, alongside frosted red berries and sprigs of green rosemary, creating a forest-like appearance. The cake rests on a white plate with a subtle beige rim, placed on a white marbled surface dusted lightly with powdered sugar. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients really lifts this cake to its full glory. The balance between a light, fluffy cake and rich ganache makes every bite satisfying, while the fresh garnishes keep it bright and fresh. Here’s why each component works so well together.

Flat lay of four whole uncracked brown eggs, a small mound of natural unsweetened cocoa powder on a white ceramic plate, a small bowl of granulated sugar, a small bowl of powdered sugar, a small bowl of all-purpose flour, a small white bowl of heavy cream, a small pile of finely chopped dark chocolate pieces on a white plate, two large egg whites in a white ceramic bowl, a few fresh rosemary sprigs, a small cluster of fresh bright red cranberries arranged beside the rosemary, and a teaspoon of vanilla extract presented as a small puddle in a white bowl, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: They create structure and moisture, especially since we separate yolks and whites for a fluffy sponge.
Granulated sugar: Provides sweetness, and whipping it with the eggs is key for a light cake texture.
Vanilla extract: Adds warmth and deepens the chocolate flavor subtly.
All-purpose flour: Keeps the sponge tender without being dense.
Unsweetened cocoa powder: Gives the cake its rich chocolate punch without extra fat.
Salt: Balances sweetness and enhances the chocolate notes.
Heavy cream: Used in both filling and ganache, it’s essential for richness and smooth texture.
Powdered sugar: Sweetens the cream filling delicately and dusts the cake for that snowy look.
Dark chocolate: High-quality chocolate melts into a ganache with a silky finish.
Egg whites and cream of tartar: Build meringue mushrooms that add a fun, decorative crunch.
Fresh cranberries and rosemary: They provide a festive, fresh contrast—in both flavor and looks.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Chocolate Yule Log Cake with Ganache and Festive Decor Recipe my own depending on the season or who I’m serving it to. It’s perfect for getting playful and adjusting to dietary needs or even swapping decorations based on what’s fresh and local.

Variation: Sometimes I swap the filling for a flavored whipped cream, like a peppermint or espresso version, and it gives a surprising twist without getting complicated.
Dietary tweak: For a dairy-free option, coconut cream works wonderfully both in the filling and ganache, though expect a subtle coconut note.
Decorating idea: Adding candied orange peel alongside the cranberries gives a bright citrus pop that’s gorgeous and delicious.

Step-by-Step: How I Make Chocolate Yule Log Cake with Ganache and Festive Decor Recipe

Step 1: Prepare the Sugared Cranberries & Rosemary

This early step is hands-off but important for that elegant, frosted look. The simple syrup bath locks moisture into the cranberries and rosemary, then rolling them in sugar gives just the right sparkling finish. I always make these at least a couple of hours ahead to let them dry properly — trust me, they’re worth the wait!

Step 2: Whip Up Your Meringue Mushrooms

Creating those cute little meringue mushrooms is one of my favorite parts — they bring this cake to life. Whisking the egg whites just right is key, and baking them low and slow ensures they dry perfectly without browning. Don’t rush this step; patience really pays off for that delicate texture and shape.

Step 3: Bake the Chocolate Sponge Cake

Be gentle folding the whipped egg whites into the cocoa and flour mixture — that’s your ticket to a light, airy cake. When it’s baking, keep a close eye on the time; 10-12 minutes is usually perfect, and you want it to spring back lightly when you press. Overbaking dries the cake, making rolling tricky later.

Step 4: Roll, Cool, and Fill

The magic happens when you turn the warm cake onto a sugared towel and roll it right away—this “sets” the roll’s shape without cracking. After it cools fully, unroll gently, spread your whipped cream filling evenly, then roll again tightly but carefully. This technique keeps your Yule log supple and beautiful.

Step 5: Make the Ganache and Decorate

Pouring hot cream over chopped chocolate to make ganache feels like a little indulgence every time. Stir until silky smooth, then spread thickly on your log. I love using a fork to create bark-like textures—it’s surprisingly simple but looks stunning. Then, arrange your mushrooms, sugared cranberries, and rosemary to instantly elevate the presentation.

Top Tip

Through many batches, I’ve learned a few little tricks that make this Chocolate Yule Log Cake with Ganache and Festive Decor Recipe really shine and stay stress-free in the kitchen.

Perfect meringue texture: Always bring egg whites to room temp before beating — it helps them whip up fluffier and more stable.
Rolling the cake: Roll it while it’s still warm, and use a powdered sugar-dusted towel to prevent sticking and cracking.
Bark effect: Drag a fork gently in multiple directions over the ganache for a natural, woodsy texture without extra tools.
Edit your timing: Chill the decorated log for at least an hour before slicing to keep those pretty layers intact.

How to Serve Chocolate Yule Log Cake with Ganache and Festive Decor Recipe

Garnishes

For my garnishes, I’m all about keeping things fresh and festive without going overboard. Sugared cranberries and rosemary sprigs are a favorite — they add tart pops and evergreen freshness. Dusting with powdered sugar right before serving brings that snowy touch I adore.

Side Dishes

I like pairing this Yule log with a lightly spiced mulled wine or a cup of rich espresso. On the side, a simple berry compote or vanilla bean ice cream complements all the chocolate and creaminess perfectly without stealing the show.

Creative Ways to Present

I’ve found that arranging the log on a wooden cutting board sprinkled with edible gold dust or tiny, fresh herbs elevates the rustic charm. For big holidays, adding miniature candy canes or star-shaped chocolate pieces turns this dessert into a real showstopper every time.

Make Ahead and Storage

Storing Leftovers

After serving, wrap the leftover Yule log tightly in plastic wrap and store it in the fridge. It stays fresh and moist for 2-3 days, which is perfect because honestly, it usually disappears before then in my house!

Freezing

I’ve frozen slices wrapped individually in plastic and foil for up to a month. When thawed in the fridge overnight, the texture and flavor hold up beautifully, making it a lifesaver when you want to prep for a large holiday gathering in advance.

Reheating

This cake is best enjoyed chilled or at room temperature, so I usually pop slices out ahead of time to let them warm a bit. If you want ganache a little softer, a quick 10-second zap in the microwave works nicely without melting the shape.

Frequently Asked Questions:

Can I make this Chocolate Yule Log Cake with Ganache and Festive Decor Recipe ahead of time?

Absolutely! You can assemble the cake a day ahead and let it chill overnight. This actually helps the ganache firm up and improves slicing.

What if I don’t have time to make meringue mushrooms?

No worries! The meringue mushrooms are optional, and you can decorate with sugared cranberries, rosemary sprigs, or even store-bought edible decorations to keep things simple.

Can I use a different type of chocolate for the ganache?

Yes! Dark chocolate with at least 60% cacao works best for a balanced flavor, but semi-sweet or even milk chocolate can be used if you prefer a sweeter, creamier ganache.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted kitchen towel to help it keep its shape are the keys. Also, be gentle and don’t overbake to keep it flexible.

Final Thoughts

This Chocolate Yule Log Cake with Ganache and Festive Decor Recipe is hands-down one of my favorite traditions to bake — it’s a true showstopper that tastes as good as it looks. I hope you enjoy every chocolatey, creamy slice and the joy it brings to your holiday celebrations. Give it a go, and I bet it’ll become a beloved treat in your kitchen too!