Chocolate Yule Log Cake
This Chocolate Yule Log Cake is an easier version of the traditional Yule Log Cake. This rich chocolate cake is sandwiched together with a chocolate fudge frosting. A homemade chocolate bark is used for the exterior of the cake to resemble the bark from a log. Sugared cranberries and rosemary are added to the top of the cake for decoration.
One of my favorite things to make during the Christmas and holiday season is a Yule Log Cake, and while they aren’t too hard, they can be a bit finicky. I have had my share of cake crack as I tried to roll it up into the perfect “log”.
This Chocolate Yule Log Cake is much easier, and looks just as pretty! It is a 2 layer cake frosted with chocolate frosting. The outside is decorated with a homemade chocolate bark that is super easy to make.
Here’s what you will love about this Chocolate Yule Log Cake
- Easy to make – I promise it is!! The cake consists of two 8-inch layers that are sandwiched together with a chocolate frosting. The chocolate frosting is spread over the entire outside of the cake (but it doesn’t have to be perfect, because you are adding other decorations on top that will hide the imperfections). Using a 1M size tip, you pipe a circular design on the top of the cake with the chocolate frosting, then the outside is decorated with a “chocolate bark” that only takes a few minutes to make.
- Soft, fluffy cake. This chocolate cake is ultra soft and fluffy, thanks to the addition of Greek yogurt. It stays moist for days, too!
- Customizable – you can add whatever decorations you want on top of the cake. I added sugared cranberries and rosemary, which is included in the recipe directions below. But, you could also add fresh fruit or a dusting of powdered sugar.
Here are a few other Christmas recipes you may enjoy
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Nutella Star Bread
- Easy Pear Tarte Tatin
Let me know what you thought!
If you make this Chocolate Yule Log Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Chocolate Yule Log Cake
- Total Time: 1 hour
- Yield: 1 double layer 8-inch cake 1x
Description
This Chocolate Yule Log Cake is an easier version of the traditional Yule Log Cake. This rich chocolate cake is sandwiched together with a chocolate fudge frosting. A homemade chocolate bark is used for the exterior of the cake to resemble the bark from a log. Sugared cranberries and rosemary are added to the top of the cake for decoration.
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 1/2 cup whole milk
- 1/2 cup hot water, or hot coffee
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup special dark powder (you can use all regular cocoa powder, it just won’t be as dark)
- 4–6 tablespoons cream or milk
Decoration
Chocolate Bark
- 2 cups milk chocolate melting wafers
Sugared cranberries
- a few sprigs fresh rosemary
- 1/4 cup fresh cranberries
- 1/4 cup water
- 1/3 cup granulated sugar
Instructions
1. Make the chocolate cake. Preheat oven to 350F. Line the bottom of 2 8-inch cake pans with a round circle of parchment paper. Spray the bottom and sides with nonstick cooking spray.
2. In a large bowl, add sugars, eggs, oil, yogurt and milk. Whisk to combine. Add in the hot water (or coffee). Whisk to combine. Add in sifted flour, cocoa powder, baking powder, baking soda and salt.
3. Evenly divide batter between the two prepared cake pans. Bake in preheated oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
4. Set on a wire cooling rack and allow to completely cool.
5. Make the chocolate bark. Cut a piece of parchment paper that measures 14×14 inches. Add chocolate melting wafers to microwave safe bowl. Microwave in 30 second increments, stirring in between each until fully melted. Pour the melted chocolate on parchment paper. Roll the parchment paper up into a log, then place in the refrigerator to harden.
6. Make the chocolate frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat the butter until smooth and creamy. Add in the powdered sugar, slowly and beat until combined. Add in the heavy cream and cocoa powder and beat on low speed until combined.
7. Make the sugared cranberries and rosemary. Add cranberries to a medium size bowl. In a small saucepan, add water and sugar. Cook until sugar has dissolved, over medium-low heat. Pour the syrup mixture over the cranberries and allow to sit for 10 minutes. Dip the rosemary in the sugar water, then use a slotted spoon to remove the cranberries and rosemary and place on a paper towel. Allow to sit for 30 minutes. The cranberries and rosemary will still be sticky, which will allow the sugar to stick to it. Roll the rosemary and the cranberries in sugar to fully coat. Set aside.
8. Once the cake is cool, place one of the cakes on your desired serving plate. Spread some of the frosting on top of the cake. Place the second cake on top. Spread the top and sides with frosting. Using a piping bag fitted with a 1M tip, pipe a circular design on top of the cake.
9. Get the chocolate bark out of the refrigerator. Unroll the parchment paper. The chocolate will break apart into pieces. This will be the bark for the outside of the cake. Place the broken pieces of chocolate around the edge of the cake.
10. Place the sugared cranberries and rosemary on top of the cake. Serve and enjoy!
- Prep Time: 20
- Decorating Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Oven
- Cuisine: American
Jolene, I am looking forward to making this Yule log cake. 1 question, to make the bark, do you just melt chocolate wafers over slightly simmering water, the pour over parchment paper, and spread? Then roll it up and refrigerate
Hi Joan!
Yes, that is exactly what you do! I hope you enjoy and feel free to reach out with any other questions.
-Jolene
Would chocolate chips work instead of milk chocolate to melt for the bark?
Hi Sandy!
Melted chocolate chips will work, but you have to be careful of the chocolate blooming (chocolate with a whitish coating). The candy melts/chocolate melts have stability and don’t have any issues with blooming. Hope you enjoy this cake! 🙂
-Jolene