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Festive Gingerbread Chocolate Yule Log

A stunning holiday Bûche de Noël featuring a light chocolate sponge, whipped vanilla cream filling, chocolate ganache drizzle, and festive gingerbread decorations.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French, Holiday
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge
  • 4 large eggs room temperature
  • 0.66 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 0.33 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted
Cream Filling
  • 1 cup heavy whipping cream cold
  • 8 oz mascarpone cheese softened
  • 0.5 cup powdered sugar
Decorations
  • 0.5 cup chocolate chips melted for drizzle
  • 1 handful cranberries fresh
  • 3 sprigs rosemary
  • 4 gingerbread cookies small

Equipment

  • Jelly roll pan (10x15)
  • Stand Mixer or Hand Mixer
  • Parchment paper
  • Clean Kitchen Towel

Method
 

  1. Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper and grease well.
  2. Beat eggs and sugar on high speed for 5-7 minutes until pale and thick.
  3. Sift together flour, cocoa powder, and baking powder. Gently fold into egg mixture.
  4. Fold in melted butter and vanilla. Pour batter into pan and bake for 10-12 minutes.
  5. Immediately invert hot cake onto a towel dusted with cocoa powder. Peel off parchment and roll cake up inside the towel. Cool completely.
  6. Whip cream, mascarpone, and powdered sugar until stiff peaks form.
  7. Unroll cooled cake, spread filling evenly, and re-roll tightly (without towel).
  8. Drizzle with melted chocolate and decorate with cranberries, rosemary, gingerbread men, and powdered sugar.

Notes

Ensure the cake is rolled while hot to prevent cracking. Store in the refrigerator for up to 3 days.