Chocolate Decadence Yule Log Recipe - Allrecipes.com
Chocolate Decadence Yule Log Recipe
  • READY IN 2 hr

Chocolate Decadence Yule Log

Read Reviews (36)

"A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log." —  

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Original recipe makes 1 roulade cake Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

Although I was pretty happy with the overall taste of this dessert and it got rave reviews, I probably won't make it again for a long time. The rolling part of the cake was very difficult and my "log" ended up looking rather beat up. However, the frosting covered it up enough to make it look presentable and all of my friends loved it!

— 
Most Helpful Critical Review
Sep 09, 2005

Just use cream or butter cream and have a really good yule log you can enjoy,keep the cream cheese for bagels and cheese cake.

— 

43 Ratings

Dec 04, 2008

Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking, you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also, the more you whip your eggs (I used a stand mixer on high for ~5 minutes), the lighter and fluffier your cake will be. I used a recipe for chocolate silk frosting instead (from good housekeeping), so it wasn't as sweet as the cream cheese would have been... which I think was the right choice! It actually got better the next day--the frosting kept the cake nice and moist, and after a night in the fridge the flavors were really well blended.

— 
Dec 26, 2005

This was exactly what I've been looking for for years. We traditionnally have a buche (or yule log) for Christmas, and I've tried many recipes before I reached what I was expecting with this one. It is so easy too. It took me less than one hour to have this one ready on my serving plate (if not for refrigeration time, of course). I used Bailey's as coffee liqueur, and its taste came out fine.

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Jan 10, 2005

This was awesome! I decided to fill the cake with all the frosting since it was a "to go" dessert~traveled well this way. The next time I made it I added Razzamatazz~cheaper then Chambord~instead of coffee liquior~turned out great. I might also just make a cream cheese filling like I do for my pumpkin rolls and sprinkle crushed peppermint candies over the cream cheese before rerolling! Or add cream de menthe and add the candies. The combinations are endless! Thanks for a great recipe :) I love the "wow" responses!!!

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Dec 26, 2006

All I can say is "WOW!" I made this for our Christmas Day dinner, and it knocked people out! Chocolaty and creamy, truly decadent! (I garnished with the Meringue Mushrooms from this site, also a "keeper" recipe."

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Dec 25, 2004

This is a good, solid recipe. It assembled just as described - no problems. The cake is excellent and the icing received good to rave reviews.

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Jan 03, 2007

Very good! Looked sooo pretty. I used brewed coffee instead of coffee liqueur, and it still had a lovely flavor. Thanks!!

— 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 58.8 g
  • 19%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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