Kitchen Art’s Living series #8: Yule chocolate log cake

This Christmas Yule log is delicious to eat and pretty to look at! Chocolate lovers will lick their lips over the yummy cocoa sponge cake, fruit cream filling and chocolate ganache. This eye-catching dessert is guaranteed to delight holiday dinner guests. Have a wonderful Xmas season!

Subcribe to our channel on YouTube: Click here.


For the cake

  • 60g cake flour
  • 15g cocoa powder
  • 8g baking powder
  • 30g cooking oil
  • 15g milk
  • 4 eggs, separated, at room temperature
  • 70g sugar
  • 1 tsp lime juice
  • A pinch of salt

For the filling

  • 300ml whipping cream
  • 80g sugar
  • 70g dried mixed fruits (apricots, sultanas, cranberries)
  • 50ml rum

For the ganache

  • 260g dark chocolate chips
  • 160ml whipping cream

Equipments (available at Kitchen Art Store)


Preheat oven to 160°C. Line a baking tray with non-stick baking paper.

Sift the flours and cocoa powder into the bowl.

Beat egg whites on medium until foamy. Add lime juice, salt; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add the egg and beat well.

Gradually add the oil, milk and beat on lowest speed.

Sift the flour mixture over top; gently fold to combine. (Be careful not to beat any of the air out of the mixture). Pour  the mixture into prepared sheets, and gently smooth tops using an offset spatula.

Bake for 10-15 minutes or until cake springs back (do not overbake).

Cool for 5 minutes; invert onto an other baking paper. Tightly wrap log in baking paper, starting with a long side. Cool on a wire rack.


Soak the dried fruits in rum.

In a large bowl, beat cream and sugar until it begins to thicken. Add fruit mixture into a half of cream. Chill.


Bring whipping cream just to a boil, and pour over chocolate chip. Stir until chocolate is melted and smooth.

Unwrap each log. Spread filling on top to within 1/2 in. of edges. Roll up again and refrigerate until firm.  Frost the remaining cream onto cake. Then cover cake end with ganache. Using a fork, make lines resembling tree bark.  Decorate log as desired with holly leaves and berries.

No comments yet.

Leave a Reply