How to Make a Coffee Yule Log

Coffee

A yule log, or bûche de Noël, is a rolled sponge cake decorated to look like a log. It is a French Christmas tradition and a showstopper on any holiday dessert table. Coffee is a natural partner for chocolate, and adding it to the syrup, the filling and the frosting turns a classic yule log into a mocha dessert that coffee lovers will remember.

It looks impressive, but each step is simple. This recipe breaks it into four parts: the sponge, the coffee syrup, the coffee whipped cream filling and the chocolate ganache bark.

What you need

For the chocolate sponge

  • 4 large eggs, at room temperature
  • 2/3 cup (130 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder, plus extra for dusting
  • A pinch of salt

For the coffee syrup

  • 1/4 cup strong brewed coffee or espresso, warm
  • 1 tablespoon sugar

For the coffee whipped cream filling

  • 1 cup cold heavy cream
  • 2 to 3 tablespoons powdered sugar
  • 1 to 2 teaspoons instant espresso powder

For the chocolate ganache

  • 6 oz (170 g) dark or semisweet chocolate, chopped
  • 2/3 cup heavy cream
  • 1 teaspoon instant espresso powder (optional)

Equipment: a rimmed baking sheet (about 10 x 15 inches, also called a jelly roll pan), parchment paper, a clean kitchen towel and an electric mixer.

Step 1: Bake the sponge

  1. Heat the oven to 375°F (190°C). Line the pan with parchment and grease it lightly.
  2. Beat the eggs and sugar with an electric mixer on high until the mixture is pale, thick and falls from the beaters in a ribbon. This usually takes several minutes and is what makes the cake light.
  3. Beat in the vanilla.
  4. Sift the flour, cocoa and salt over the eggs and fold in gently with a spatula until no streaks remain. Do not stir hard, or the batter will lose its air.
  5. Spread the batter evenly in the pan and bake until the top springs back when lightly touched, usually around 10 to 12 minutes. Ovens vary, so start checking early.

Step 2: Roll it while warm

This is the key to a yule log that does not crack. Dust the kitchen towel with cocoa powder. As soon as the cake comes out of the oven, turn it out onto the towel, peel off the parchment and roll the cake up from a short end with the towel inside. Let it cool completely in the rolled shape. The cake “remembers” the curve, so it rolls up again neatly once filled.

Step 3: Make the coffee syrup and filling

Stir the sugar into the warm coffee until dissolved and let it cool. Brew a small, strong batch with a pour-over coffee maker, or use a splash of cold brew concentrate made from chocolate cold brew coffee for an extra mocha note.

For the filling, dissolve the espresso powder in a teaspoon of the cream, then whip it with the rest of the cold cream and powdered sugar until it holds firm peaks. Our recipe for coffee whipped cream has more tips on getting the texture right.

Step 4: Fill and roll

  1. Gently unroll the cooled cake.
  2. Brush the coffee syrup evenly over the surface. It adds flavor and keeps the sponge moist.
  3. Spread the coffee whipped cream over the cake, leaving a small border at the far edge.
  4. Roll the cake back up, without the towel, and place it seam side down on a platter.
  5. Chill for at least an hour so the filling sets.

Step 5: Make the ganache bark

Heat the cream until it just begins to steam, pour it over the chopped chocolate (and espresso powder, if using) and let it sit for a few minutes. Stir until smooth. Let it cool and thicken at room temperature until it is spreadable, like frosting.

Trim a short piece from one end of the log at an angle and set it against the side as a “branch.” Spread the ganache over the log, then drag a fork along it to make bark lines.

Decorating ideas

  • Dust with powdered sugar for “snow.”
  • Add fresh rosemary sprigs and sugared cranberries for greenery and berries.
  • Pipe small meringue mushrooms, a traditional yule log decoration.
  • Scatter a few chocolate-covered coffee beans around the platter.

Make-ahead tips

The filled and frosted log keeps well in the fridge for a day or two, covered loosely so the decorations do not smudge. Add powdered sugar and fresh garnishes just before serving. Let it sit at room temperature for a little while before slicing so the ganache softens.

Looking for other coffee bakes for the holidays? Try our coffee cake recipe.

FAQ

Why did my yule log crack?

Usually because the sponge was overbaked or rolled after it cooled. Bake just until it springs back, and roll it in the towel while it is still hot.

Can I make it without instant espresso?

Yes. Fold a spoonful of very strong cooled coffee or cold brew concentrate into the whipped cream at the end, or skip the coffee in the ganache and let the syrup carry the flavor.

Is a coffee yule log suitable for kids?

It does contain caffeine from the coffee and espresso powder. Use decaf coffee and decaf instant espresso if you are serving children or guests who avoid caffeine.

Shop the gear

Heads up: NicheStuff is our own shop, so we earn from purchases made through these links.