Mocha Yule Log

For a festive and delicious holiday dessert, add this mocha Yule log to your Christmas menu. A Yule log, also known as a buche de Noel in French, has a long-standing holiday history. The Christmas dessert is inspired by the tradition of burning a Yule log, which honors the return of light during the long winter season. The treat comes together when a layer of chocolate cake, creamy whipped filling and chocolate frosting are assembled and decorated to resemble a tree log.

This mocha Yule log version combines chocolate and coffee to create a mocha-flavored dessert. It takes a few steps, but the effort is absolutely worth it for a showstopping Christmas cake.

Ingredients for a Mocha Yule Log

• Eggs: The cake in this Yule log recipe is made with a generous amount of eggs for a fluffy texture. Even though both the yolks and the whites are used in the batter, we separate them to beat the egg whites to soft peaks before adding them. Pro tip: It’s easier to separate eggs when they’re cold.
• Cake flour: Instead of all-purpose flour, use cake flour in the batter. This helps create a lighter, more tender texture.
• Baking cocoa: Baking cocoa adds chocolate flavor to the cake batter.
• Salt: Add just a touch of salt to the batter to help balance the sweetness.
• Granulated sugar: While granulated sugar makes the cake batter sweet (of course), it also helps stabilize the egg whites while whipping them to soft peaks.
• Cream of tartar: Cream of tartar is added when beating the egg whites to stabilize and structure them.
• Instant coffee: Instant coffee granules are dissolved into heavy cream to create the mocha filling for this Yule log.
• Heavy whipping cream: Make a creamy mocha filling with heavy whipping cream as the base to spread over the cake layer.
• Confectioners’ sugar: Confectioners’ sugar is incorporated into both the filling and the frosting to thicken and add sweetness.
• Butter: Top this Yule log with a creamy chocolate frosting. The frosting base begins with softened butter, providing a smooth texture and rich flavor.
• Brewed coffee: A small amount of cold, brewed coffee adds flavor and helps the frosting reach the ideal consistency.
• Vanilla extract: Enhance the flavor of the frosting with a splash of vanilla extract.
• Milk: Improve the richness of the frosting with a small amount of 2% milk. If you don’t have 2% milk, use whole milk instead.

Directions

Step 1: Prep the eggs and cake pan

Place the egg whites in a small bowl and let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F. Line the bottom of a greased 15x10x1-inch pan with parchment. Grease the parchment.

Step 2: Start the batter

Sift the flour, cocoa and salt together twice.

Editor’s Tip: Sifting the dry ingredients before adding them to the batter yields a super smooth and tender cake. If you don’t have a sifter, you can still sift without a sifter—just use a whisk in a pinch!

Step 3: Beat the egg whites and finish the batter

In a large bowl, beat the egg yolks until slightly thickened. Gradually add 1/2 cup of sugar, beating on high speed until the mixture is thick and lemon-colored.

Fold in the flour mixture.

Add the cream of tartar to the egg whites. With clean beaters, beat on medium until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until soft, glossy peaks form.

Fold a fourth of the whites into the batter, then fold in the remaining whites.

Transfer the batter to the prepared pan, spreading evenly.

Step 4: Bake the cake

Bake the cake until the top springs back when lightly touched, 12 to 15 minutes (do not overbake). Cool for five minutes, then invert the cake onto a tea towel dusted lightly with cocoa. Gently peel off the parchment. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool the cake roll completely on a wire rack.

Step 5: Make the filling

For the filling, in a bowl, dissolve the coffee granules in the cream. Beat the mixture until it begins to thicken. Add the sugar and beat until stiff peaks form.

Roll up again, without the towel. Trim the ends and transfer to a platter, seam side down. Refrigerate, covered, until cold.

Step 6: Top with frosting

For the frosting, beat the softened butter, confectioners’ sugar, cocoa, brewed coffee, vanilla extract and milk until smooth.

Spread over the cake. Using a fork, make lines in the frosting to resemble tree bark. Refrigerate until serving.

Mocha Yule Log Variations

• Try another topping: Chocolate frosting amps up the mocha flavor in this chocolaty Christmas dessert. However, you can choose to make vanilla buttercream frosting instead or top the Yule log with a chocolate ganache or chocolate glaze.
• Add peppermint: Love peppermint mochas? Use that drink as inspiration and add 1 teaspoon of peppermint extract to the chocolate frosting.
• Use dark chocolate: Use dark chocolate baking cocoa to add a rich depth of flavor to the cake base.

How to Store Mocha Yule Log

Because the filling is made with whipped cream, this mocha Yule log should be kept refrigerated until serving. Anything left over should be stored the same way. Keep it covered, well-wrapped or in an airtight container for up to four days.

Can you make a mocha Yule log ahead of time?

You can bake, roll and frost this Yule log one day ahead of time and store it in the refrigerator overnight. However, due to the delicate cake layer and the whipped cream filling, it’s best to avoid preparing each component ahead of time.

Can you freeze a mocha Yule log?

If you have leftovers, you can store this mocha Yule log in the freezer. Wrap it in a layer of storage wrap and a layer of aluminum foil and freeze the cake for up to two months. Let it thaw wrapped in the refrigerator.

Mocha Yule Log Tips

Why did my cake crack when rolling it?

The cake layer for a Yule log is delicate. Overbaking the cake can cause it to crack when rolling the cake into a log shape. The cake also shouldn’t be too cool when it’s time to roll it. Allow it to cool for just five minutes before rolling it up with a kitchen towel.

What if the filling is too thick to spread?

It’s important to spread the filling evenly for the best Yule log structure. Use an offset spatula for this step. If the filling seems too thick, let it sit at room temperature for a few minutes to warm up slightly.

How else can you decorate a mocha Yule log?

This Yule log is topped with mocha frosting, and the tines of a fork help make it look like tree bark. If you’d like to dress up your Yule log further, add a dusting of confectioners’ sugar to resemble snow, incorporate sprigs of rosemary or top it with sugared cranberries. Try one of these festive touches or incorporate all three.

How do you cut a Yule log?

Ready to cut your Yule log? To keep its shape when slicing, cut a Yule log while it’s cold. Use a sharp serrated knife and run it under hot water, wiping it dry before making the first cut. Use a gentle sawing motion, and wipe the knife clean in between each slice. This will help preserve the beautiful swirl with every slice.