The Chocolate Yule Log Wreath is a festive twist on the classic Yule Log, featuring a soft chocolate sponge cake rolled with a rich, creamy filling and shaped into a beautiful wreath. Decorated with chocolate ganache, powdered sugar “snow,” and holiday-themed garnishes, this dessert is perfect for Christmas celebrations and holiday gatherings.

Why You’ll Love This Recipe

Elegant and Festive – A stunning centerpiece for your holiday table.
Rich and Decadent – Chocolate sponge and creamy filling make every bite indulgent.
Easier Than It Looks – Simple steps create a showstopping dessert.
Customizable – Change the filling and decorations to match your taste.
Perfect for Christmas – A classic holiday dessert with a beautiful presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Sponge Cake:

All-purpose flour
Cocoa powder
Baking powder
Salt
Eggs
Granulated sugar
Vanilla extract
Whole milk

For the Filling:

Heavy whipping cream
Powdered sugar
Vanilla extract
Cream cheese (optional for extra richness)

For the Chocolate Ganache:

Dark or semi-sweet chocolate, chopped
Heavy cream
Butter (for shine)

For Decoration:

Powdered sugar (for a snowy effect)
Sugared cranberries and rosemary (optional)
Chocolate shavings or curls
Festive sprinkles or edible gold dust

Directions

1. Bake the Chocolate Sponge

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the batter: In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat eggs and sugar until light and fluffy. Stir in vanilla extract.
Combine: Gently fold the dry ingredients into the wet mixture, then add milk to create a smooth batter.
Bake: Pour the batter into the lined baking sheet and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
Roll the cake: While still warm, roll the cake in a clean kitchen towel dusted with powdered sugar. Let it cool completely.

2. Make the Filling

In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
If using cream cheese, beat it separately before folding into the whipped cream.

3. Assemble the Wreath

Unroll the cake gently and spread the filling evenly over the surface.
Re-roll the cake and shape it into a circular wreath, connecting the ends. Use extra filling or ganache to seal the seam.

4. Make the Chocolate Ganache

Heat the heavy cream until warm (but not boiling), then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
Stir in butter for added shine.

5. Decorate the Wreath

Pour the ganache over the cake, spreading it evenly to resemble tree bark.
Dust with powdered sugar for a snowy effect.
Garnish with sugared cranberries, rosemary, chocolate shavings, or festive sprinkles.

6. Serve and Enjoy!

Refrigerate for at least 1 hour before serving to set the ganache. Slice and enjoy your holiday masterpiece!

Servings and Timing

Servings: 8-10
Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling & Chilling Time: 1 hour
Total Time: 1 hour 45 minutes

Variations

Mocha Twist: Add espresso powder to the sponge for a coffee-chocolate flavor.
Nutty Version: Spread Nutella or chopped hazelnuts in the filling.
Fruit-Flavored: Add raspberry jam or orange zest for a fruity contrast.
Dairy-Free Option: Use coconut cream and dairy-free chocolate for the filling and ganache.
Extra Crunch: Sprinkle crushed candy canes or caramelized nuts on top.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze the cake (before decorating) for up to 1 month. Thaw in the fridge before adding ganache and serving.
Reheating: Not needed—serve chilled or at room temperature.

FAQs

How do I prevent the cake from cracking?

Rolling the cake while warm helps prevent cracks. If cracks appear, the ganache will cover them!

Can I make this ahead of time?

Yes! Prepare the cake a day in advance and store it in the fridge.

What if my ganache is too thick?

Add a little warm cream and stir until smooth.

Can I use store-bought frosting instead of ganache?

Yes, but homemade ganache gives the best flavor and texture.

How do I get a realistic bark texture?

Use a fork or spatula to create lines and ridges in the ganache.

Can I use a different filling?

Yes! Try mascarpone, buttercream, or chocolate mousse.

What can I serve with this dessert?

A cup of hot cocoa, coffee, or mulled wine pairs wonderfully.

Can I make mini wreaths instead of one large one?

Yes! Make small rolls and connect them into mini wreath shapes.

What if I don’t have a jelly roll pan?

Use a regular baking sheet and spread the batter evenly into a rectangle.

Can I add alcohol to this recipe?

Yes! A splash of rum or liqueur in the filling adds a festive kick.

Conclusion

The Chocolate Yule Log Wreath is a festive and delicious holiday dessert that’s sure to impress. With its rich chocolate layers, creamy filling, and elegant presentation, it’s the perfect centerpiece for your Christmas table. Whether you follow the classic recipe or add your own twist, this dessert will bring holiday cheer to every bite

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Author: Mariem
Total Time: Total Time: 3
Yield: 10 servings 1x

Print Recipe

Description

A festive chocolate Swiss roll arranged into a beautiful wreath shape.

Instructions

Preheat oven to 375°F (190°C).
Beat eggs and sugar until fluffy. Fold in flour, cocoa, baking powder, and vanilla.
Spread batter onto a lined baking sheet and bake for 10 minutes.
While warm, roll into a towel and cool.
Unroll, spread whipped cream, and roll back.
Cut into slices and arrange in a wreath shape.
Cover with ganache and decorate with whipped cream and cherries.

Notes

Dust with powdered sugar for a snowy effect.
Add a dash of cinnamon for a holiday flavor.

Prep Time: 20 mins
Cook Time: 10 mins