Decadent Chocolate Yule Log with the Best Chocolate Chestnut Icing

Ron NebreCake, recipes

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The Yule log tradition comes to us from France, where it is traditionally served during the holidays. This vanilla sponge is filled and coated with a chocolate chestnut frosting that is perfect for your next gathering.


For the Sponge Cake:

  • 6 Egg yolks
  • 180 g / 3/4 cup Granulated sugar
  • 5 ml / 1 tsp Vanilla
  • 3 Egg whites
  • 2 g / 1/4 tsp Cream of tartar
  • 130 g / 1/2 cup All-purpose flour
  • 2 g / 1/4 tsp Salt
  • 45 g / 3 tbsp Icing sugar

For the Frosting:

  • 454 g / 2 cups Mirage margarine
  • 1 kg / 8 cups Icing sugar
  • 20 g / 2 tbsp Cocoa powder
  • 180 g / 2/3 cup Dark chocolate, chopped
  • 45 g / 3 tbsp Chestnut purée


1. Preheat the oven to 375F (190C).

2. In large bowl, with an electric mixer, beat the egg yolks vanilla and 1/2 cup of the sugar for 3 minutes or until pale and thickened.

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3. In separate bowl and using clean beaters, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the remaining sugar until stiff peaks form.

4. Combine flour and salt together with a whisk.

5. Fold the egg whites into yolk mixture in 3 additions of egg whites. Add in the flour and stir the batter gently to incorporate the flour.

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6. Spread the batter in a parchment lined 15- x 10-inch cake pan.

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7. Bake for 12 to 15 minutes or until top springs back when touched.

8. Dust a clean tea towel with icing sugar.

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9. Remove the cake from the oven when ready. With a knife, loosen edges of cake; invert the pan onto the towel and carefully remove the pan and paper.

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10. Trim edges of the cake with a serrated knife.

11. Starting at the long edge, immediately roll up the cake in the towel. Let cool on a rack.

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12. Prepare your filling and frosting. Melt your chocolate in the microwave, warming in 15 second increments, stirring each time until completely melted. With an electric mixer cream the Mirage margarine and chestnut purée for 2 minutes. Sift the icing sugar with the cocoa and begin adding it to the margarine one cup at a time.

13. Once all the icing sugar and cocoa mixture is added, begin stirring in half of the melted chocolate, reserving the other half for decorating. Whip the frosting for 3 minutes until it is light and fluffy.

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14. Un-roll the cake and spread half the frosting across the cake.

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15. Using the towel as support, roll up the cake pulling the towel out so that it doesn’t end up trapped in the cake. Place the log, seam side down on a platter.

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16. Starting 1 inch (2.5 cm) from the end and angling to the bottom edge, cut off a diagonal piece and set aside. Trim other end on a parallel angle.

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17. Spread remaining frosting over the roll, saving a 1/4 of frosting. With a fork, offset spatula or cake decorator comb, make shallow lengthwise ridges for bark.

18. Place the reserved cake piece, cut side down on the top of the cake. Spread with the reserved frosting.

19. Refrigerate for at least 1 hour or up to 24 hours before serving. Let the cake stand at room temperature for 15 minutes before serving.

Chef’s Notes

  • Feel free to get creative with the decorating of your Yule log. There are plenty of ideas out there including making marshmallow mushrooms to place around your log.
  • Try using the Mirage Vanilla frosting to decorate the outside of your log for a birch log look

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