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Chocolate Yule Log Cake with Meringue Mushrooms Recipe

Chocolate Yule Log Cake with Meringue Mushrooms Recipe

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If you’re looking to wow your friends and family this holiday season, I’ve got a treat for you that’s both stunning and utterly delicious. This Chocolate Yule Log Cake with Meringue Mushrooms Recipe is one of those festive desserts that feels fancy but is totally doable in your own kitchen. I absolutely love how the rich chocolate sponge pairs with the fluffy whipped cream filling, and those little meringue mushrooms? Pure magic! Stick around and I’ll walk you through every step so you can nail this classic Christmas centerpiece.

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Why You’ll Love This Recipe

  • Show-Stopping Presentation: The meringue mushrooms and cocoa-dusted ganache make this cake look like it came straight out of a French patisserie.
  • Light But Decadent: The sponge is airy and tender, while the chocolate cream filling keeps it luscious without being heavy.
  • Make-Ahead Friendly: You can prep components in advance, making your holiday prep less stressful.
  • Fun to Assemble: It’s a rewarding process that lets you get creative, especially when decorating with the sugared cranberries and mushrooms.
The image shows a chocolate Yule log cake on a white plate with a white marbled surface. The cake has two main layers: a dark brown chocolate sponge rolled with a light brown creamy filling inside. The outside is covered with thick dark chocolate frosting, textured with wavy lines to look like tree bark. Around the cake are small white meringue cookies with cocoa powder on top, red sugared cranberries, green rosemary sprigs dusted with sugar, and a small brown pine cone for decoration. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

This recipe brings together classic baking ingredients with a few special touches like Frangelico for depth, and fresh cranberries for garnish. You’ll find that picking good quality chocolate and fresh ingredients really makes a difference in the final cake.

  • Fresh Cranberries: Make sure they are fresh, not frozen, for the best texture in the sugared cranberry garnish.
  • Rosemary Sprigs: Adds an aromatic, festive touch when sugaring the cranberries.
  • Cake Flour: Helps keep the sponge tender and light.
  • Unsweetened Cocoa Powder: Dutch-process is preferred for a deeper chocolate flavor.
  • Large Eggs: Separate and at room temperature—they’ll whip up better that way.
  • Granulated Sugar: Divided use, so you’ll sweeten whites and yolks appropriately.
  • Vegetable Oil: Canola or melted coconut oil works well for moisture without flavor interference.
  • Pure Vanilla Extract: Elevates the chocolate flavor.
  • Cream of Tartar: Stabilizes the meringue mushrooms for a perfect structure.
  • Semi-Sweet Chocolate: For melting into ganache and decorating mushrooms.
  • Heavy Cream: Both cold for whipping and heated for ganache, a key ingredient for that creamy texture.
  • Frangelico Liqueur: Adds a nutty flavor, but you can skip or substitute if preferred.
  • Confectioners’ Sugar: Sweetens the whipped filling and adds a dusting at the end.
  • Chopped Hazelnuts (Optional): For added crunch inside the roll.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chocolate Yule Log Cake with Meringue Mushrooms Recipe is so customizable. Whether you want to switch up the filling or tweak the garnishes, there’s plenty of room for your own spin. Baking should be fun and personal, right?

  • Nut-Free Version: I’ve made this without hazelnuts for guests with allergies and the cake was still rich and amazing.
  • Alcohol-Free: Swap Frangelico for vanilla or almond extract—still delicious and family-friendly.
  • Berry Filling: Add a thin layer of raspberry jam under the whipped cream for an extra fruity kick.
  • Additional Decorations: Try candied orange peel or edible gold dust for a luxe look during the holidays.

How to Make Chocolate Yule Log Cake with Meringue Mushrooms Recipe

Step 1: Prepare Sugared Cranberries and Rosemary

Start this the night before because the sugared cranberries need time to dry and develop that delightful crystal coating. You’ll simmer cranberries and rosemary in a simple syrup, let them soak briefly, then sugar-coat and air dry. The rosemary adds a hint of piney freshness that’s really festive. I found that laying them on a parchment-lined tray and gently tossing them in sugar makes sure every cranberry has a sparkly shell. Keep them refrigerated once dried.

Step 2: Whisk Up the Chocolate Sponge Cake Batter

Preheat your oven to 350°F (177°C) and prep your baking pan with parchment and grease for the ultimate nonstick surface. I always spray the pan, then line with parchment, and grease the paper itself—that trick saved me from a couple of failed rolls early on! Whisk your dry ingredients together, then separately whip egg whites until stiff peaks and beat yolks with sugar, oil, and vanilla until light and fluffy. Gently fold everything together, being careful not to deflate the batter—you want that light sponge! Spread evenly and bake 15-16 minutes until the cake springs back gently to the touch.

Step 3: Roll the Cake While Warm

This step makes or breaks your roll, no joke. Once the cake is out of the oven, loosen edges with a knife and quickly flip it onto a cocoa-dusted kitchen towel or parchment (I recommend a towel—it’s way kinder on the cake surface). Peel off the baking paper and starting from the short end, gently roll the cake up with the towel inside. This “training” step helps prevent cracks later. Let it cool completely rolled up—pop it in the fridge for faster chilling, but don’t skip this part!

Step 4: Make the Adorable Meringue Mushrooms

This is my favorite whimsical part! Whip your egg white, cream of tartar, and sugar until glossy stiff peaks form, then pipe small rounds and stems to create mushrooms. Don’t forget to smooth the tops with a touch of water to get that realistic look. Dust with cocoa powder and bake low and slow at 200°F (93°C) for two hours—patience pays off here! When cooled, a little melted chocolate glues the tops to the stems perfectly. These little mushrooms add so much personality and charm to your Yule Log, trust me.

Step 5: Whip the Chocolate Cream Filling and Assemble

Whip cold heavy cream with Frangelico, confectioners’ sugar, and cocoa powder until you get those lovely medium to stiff peaks. When you carefully unroll the cake, spread this creamy filling evenly but leave a small border around the edges to avoid messy spills when you roll back up. I like sprinkling finely chopped hazelnuts inside for a subtle crunch—my family goes crazy for it! Then, re-roll the cake slowly without the towel this time, setting it seam-side down on your platter.

Step 6: Coat With Ganache and Decorate

Heat cream just until it simmers and pour over finely chopped semi-sweet chocolate to create a luscious ganache. Let it cool and thicken in the fridge before spreading generously over the cake, creating those textured bark-like ridges with a fork. Slice off a small piece of the roll and attach it as a branch with ganache—seriously impressive! Top with your meringue mushrooms, sugared cranberries and rosemary sprigs, and finish with a dusting of confectioners’ sugar. Voilà! You’ve got a festive showstopper that tastes as good as it looks.

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Pro Tips for Making Chocolate Yule Log Cake with Meringue Mushrooms Recipe

  • Roll While Warm: Rolling the cake while it’s hot prevents cracks and makes it easier to shape later.
  • Don’t Overbake: Watch closely in the last minutes—the cake should spring back gently, not be firm or dry.
  • Stabilize Your Meringues: Using cream of tartar helps your mushroom meringues hold their shape during baking.
  • Use a Damp Finger: To smooth meringue peaks before baking, just a dab of water helps avoid unseemly spikes.

How to Serve Chocolate Yule Log Cake with Meringue Mushrooms Recipe

A single slice of chocolate roll cake is on a white square plate with a thin gold rim, resting on another similar plate underneath. The cake has two main layers: a dark brown rolled sponge layer wrapped around a lighter brown creamy filling, creating a spiral pattern. The top is coated in a smooth, shiny dark chocolate glaze, sprinkled with small chopped nuts. To the left of the cake, there is a small cluster of red sugared cranberries and frosty green rosemary sprigs for decoration. A vintage silver fork, holding a small piece of the cake, lies diagonally across the plate. Nearby, a white ramekin filled with frosted red cranberries sits on a white marbled surface, next to a folded red cloth with white fringed edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love serving this cake with extra sugared cranberries and fresh rosemary sprigs around the plate for that festive woodland vibe. Dusting a bit of powdered sugar or cocoa on top right before serving adds a delicate snowy touch. The meringue mushrooms steal the show every time — kids especially adore picking them off!

Side Dishes

This Yule Log pairs beautifully with a warm cup of spiced tea or mulled wine. For a holiday dinner, I often serve it alongside tangy cranberry sauce or a citrusy salad to brighten the palate after something rich like this cake.

Creative Ways to Present

For extra holiday flair, try placing the cake on a rustic wooden board with pine cones, holly, or edible gold leaf accents around. I’ve also used mini fairy lights around the platter for a magical effect when entertaining — guests always ask how I made it look so special!

Make Ahead and Storage

Storing Leftovers

Once decorated, cover the cake tightly with plastic wrap and keep refrigerated. I usually store mine in an airtight container or under a cake dome to maintain freshness. It stays delicious for about 3 days — which means there’s plenty of time to enjoy it over the holiday weekend!

Freezing

You can freeze the cake before whipping and spreading the filling, wrapped tightly in plastic and foil. When ready to serve, thaw overnight in the fridge and proceed with filling and decorating. I don’t recommend freezing after filling as the whipped cream texture can change.

Reheating

This cake is best served chilled or at room temperature. If you want to warm a slice, let it sit out of the fridge for about 30 minutes. Reheating in the microwave isn’t recommended or necessary since the creamy filling is already set cold.

FAQs

  1. Can I make the meringue mushrooms ahead of time?

    Absolutely! Meringue mushrooms can be made up to a week in advance and stored in an airtight container at room temperature. They keep their shape and crispness perfectly, making your dessert prep much easier.

  2. What if I don’t have Frangelico liqueur?

    No worries at all. You can substitute the Frangelico with almond extract or simply omit it. The cake will still be rich and chocolatey, and the vanilla extract helps keep the flavor balanced.

  3. How do I prevent the cake from cracking when rolling?

    Rolling the cake while it’s still warm is key—this helps it “learn” the shape. Using a kitchen towel dusted with cocoa powder instead of parchment paper for the first roll makes it less prone to cracking. Plus, don’t overbake, or the sponge will dry out and become brittle.

  4. Can I skip the sugared cranberries and rosemary garnish?

    Definitely! The sugared cranberries and rosemary are optional but add a festive, elegant touch. Your Chocolate Yule Log Cake with Meringue Mushrooms Recipe will be wonderful even without them.

Final Thoughts

This Chocolate Yule Log Cake with Meringue Mushrooms Recipe is such a labor of love—but trust me, it’s so worth it. Every time I make this cake, it feels like I’m bringing a little magic to the table, and my guests always leave commenting on how beautiful and delicious it is. Don’t be intimidated by the steps; take your time, enjoy the process, and know that even if it’s not perfect the first time, the flavors are always a crowd-pleaser. I can’t wait for you to try it and watch it become a holiday tradition in your home too!

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Chocolate Yule Log Cake with Meringue Mushrooms Recipe

Chocolate Yule Log Cake with Meringue Mushrooms Recipe

4.7 from 134 reviews
  • Author: Emily
  • Prep Time: 8 hr
  • Cook Time: 2 hr 20 min
  • Total Time: 10 hr 20 min
  • Yield: 10 servings (10-12 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print Recipe

Description

This classic Bûche De Noël (Yule Log) recipe features a light chocolate cake rolled with a rich Frangelico-infused whipped cream filling, topped with luscious chocolate ganache and decorated with optional sugared cranberries, rosemary, and delicate meringue mushrooms. Perfect for holiday celebrations, this elegant dessert combines a moist cocoa sponge roll and velvety cream for an impressive and delicious centerpiece.

Ingredients

Scale

Cranberries and Rosemary (Optional Decoration)

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4–5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Cake Batter

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

Cake Roll Dusting

  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • Less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • Pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounces (28g) semi-sweet chocolate, finely chopped

Whipped Cream Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries and Rosemary: Place the fresh cranberries and rosemary sprigs into a large heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup (150g) sugar, simmering until sugar is dissolved. Remove from heat and cool 5 minutes. Pour syrup over cranberries and rosemary and stir. Cover and let sit for 15 minutes. Transfer cranberries and rosemary to a parchment-lined baking sheet using a slotted spoon, allowing to dry uncovered for 1 hour. Toss with the remaining 1/2 cup (100g) sugar until coated, spread out again and let dry uncovered for at least 1 hour or refrigerate. Store refrigerated up to 3 days.
  2. Prepare the Cake Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter, then line with parchment paper, spraying or greasing the parchment to ensure nonstick release.
  3. Mix Dry Ingredients: Whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  4. Whip Egg Whites: Using a mixer with a whisk attachment, beat egg whites and 1/2 cup (100g) sugar on high speed for 4-5 minutes until stiff peaks form. Transfer to another bowl.
  5. Mix Egg Yolks and Remaining Ingredients: In same bowl, beat egg yolks, remaining sugar, oil, and vanilla extract on high speed for 3-4 minutes until thickened and light in color.
  6. Combine Mixtures: Gently fold half of the whipped egg whites into egg yolk mixture on low speed for 10 seconds, then repeat with remaining whites. Fold half the flour mixture into the batter until combined, then fold in the rest. Avoid over-mixing to keep batter light.
  7. Bake Cake: Spread batter evenly in prepared pan. Gently tap pan on counter to remove air bubbles. Bake 15-16 minutes until cake springs back on light touch and surface looks slightly bubbly.
  8. Roll Cake for Cooling: While cake bakes, dust a large piece of parchment or kitchen towel with 3 tablespoons (15g) cocoa powder. When cake finishes, loosen edges with a knife and invert onto dusted surface. Peel off baking parchment. Starting at narrow end, roll cake tightly with the parchment or towel and allow to cool completely rolled up. Chill 3 hours or up to 1 day.
  9. Make Meringue Mushrooms: Preheat oven to 200°F (93°C) and line a baking sheet with parchment or silicone mat. Beat egg white, cream of tartar, and salt until foamy (~2 min). Gradually add sugar while beating until stiff glossy peaks form (~2 min). Pipe quarter-size circles (caps) and 1-inch tall cones (stems) onto sheet. Smooth peaks with damp finger. Dust caps lightly with cocoa powder if desired. Bake 2 hours, then turn off oven and let meringues cool inside for 20 minutes. Cool completely on racks.
  10. Assemble Meringue Mushrooms: Melt 1 ounce (28g) chopped semi-sweet chocolate using a double boiler or microwave in short increments, allow to cool 5-10 minutes. Attach mushroom caps to stems using melted chocolate. Let set for 1 hour.
  11. Prepare Whipped Cream Filling: Remove cake roll from refrigerator to warm slightly. Whip heavy cream, Frangelico liqueur, confectioners’ sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  12. Fill and Roll Cake: Gently unroll the cooled cake. Spread whipped cream evenly over the surface, leaving a 1/2 inch border around edges. Sprinkle with chopped hazelnuts if using. Carefully re-roll cake without parchment/towel. Dust exterior lightly with cocoa powder if moist. Cover and refrigerate at least 30 minutes or up to 2 days.
  13. Make Ganache: Place chopped chocolate in a medium bowl. Heat heavy cream in saucepan until just simmering (not boiling). Pour over chocolate, let sit 2-3 minutes, then stir gently until smooth. Refrigerate uncovered 30 minutes to 1 hour until thickened.
  14. Decorate Cake: Remove cake from refrigerator. Slice off a 3-4 inch diagonal piece from one end to form a branch. Position branch angled against side of main roll on serving plate. Spread thickened ganache over entire cake including ends if desired. Texture ganache with fork to mimic bark. Wipe any drips from plate.
  15. Add Final Decorations: Decorate cake with meringue mushrooms, sugared cranberries and rosemary sprigs. Dust with confectioners’ sugar just before serving.
  16. Storage: Cover leftover cake and refrigerate up to 3 days.

Notes

  • The meringue mushrooms and sugared cranberries with rosemary are optional garnishes but add beautiful, festive decoration.
  • Prepare sugared cranberries and meringues the night before to allow proper drying and cooling time.
  • Use a kitchen towel dusted with cocoa powder to roll the cake during cooling; this helps prevent cracking.
  • Do not over-bake the cake to keep it pliable for rolling.
  • Ganache needs time to thicken after preparation; chilling it before frosting ensures the right consistency.
  • This dessert includes multiple steps involving cooling and chilling, so plan ahead for timing.
  • For best results use fresh cranberries, not frozen, and room temperature eggs for the cake.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 140mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 160mg