Chocolate Brownies Yule Log

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There’s something magical about a Chocolate Brownies Yule Log during the holiday season. I remember the first time I attempted one — the rich aroma of chocolate wafting through the kitchen, the soft sponge spiraled with creamy filling, and the glossy ganache glaze that shimmered like a polished ornament on the Christmas table. It felt like I was creating more than just a dessert — it was a centerpiece, a tradition, a moment to be shared.

This isn’t your typical sponge roll. Instead, I’ve taken the deep, fudgy intensity of brownies and transformed them into a rolled cake that still melts in your mouth but has the unmistakable soul of a brownie. Paired with whipped chocolate cream and a silky ganache, this Yule log doesn’t just look stunning — it tastes like everything you love about the holidays wrapped into one perfect bite.

Why You’ll Love This Chocolate Brownies Yule Log

If you’re already a fan of brownies, you’re in for something extra special. This Yule log takes the dense, fudgy character of a brownie and gives it a festive twist. It’s rich and indulgent, yet light enough to enjoy after a big holiday meal. The spiral of whipped filling adds a soft contrast to the chewy cake, and the chocolate ganache coating brings it all together in a smooth, glossy finish.

It’s also a showstopper — perfect for dinner parties, Christmas dessert tables, or even as a gift to impress. And though it looks fancy, it’s much easier to make than you’d think.

What Kind of Cocoa Powder Should I Use?

Use unsweetened natural cocoa powder for the best flavor and texture. Dutch-processed cocoa is smoother and less acidic, but for that classic brownie richness, natural cocoa offers a deeper, more pronounced chocolate taste. Just make sure it’s high quality — the better your cocoa, the bolder your log.

Options for Substitutions

• Dairy-Free: Use full-fat coconut milk for the ganache and a plant-based whipping cream for the filling. Swap out butter for vegan margarine.
• Gluten-Free: A 1:1 gluten-free flour blend works well in this recipe without compromising the structure.
• Filling Flavors: Want to add a twist? Add a touch of peppermint extract or orange zest to the filling for a festive upgrade.
• Sweetener Swap: You can use coconut sugar or a sugar substitute like monk fruit if you’re reducing refined sugar.

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Ingredients for this Chocolate Brownies Yule Log

Eggs: Crucial for structure and volume. They help the brownie cake rise slightly and remain flexible enough to roll without cracking.

Granulated Sugar: Sweetens the batter and helps create a tender texture.

Brown Sugar: Adds a hint of molasses flavor and moisture, giving that extra fudgy brownie bite.

Vanilla Extract: Balances and enhances the chocolate flavor.

Butter: Melted butter gives richness and that signature dense, fudgy texture associated with brownies.

Unsweetened Natural Cocoa Powder: Delivers deep chocolate flavor and maintains the classic brownie character.

All-Purpose Flour: Just enough to hold the structure; too much and it becomes cakey.

Salt: Brings out all the other flavors and keeps the sweetness in check.

Heavy Whipping Cream: Used in both the filling and ganache for a smooth, luscious mouthfeel.

Powdered Sugar: Sweetens the whipped cream filling without adding graininess.

Semi-Sweet Chocolate: Melted into the ganache for a glossy, rich coating.

Red Sprinkles (optional): For a festive finish.

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Step 1: Preheat and Prepare Your Pan

Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving overhang on the sides for easy lifting. Lightly grease the paper to prevent sticking.

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Step 2: Make the Brownie Batter

In a mixing bowl, whisk the eggs with both sugars until pale and fluffy. Add vanilla extract and melted butter, stirring until well combined. Sift in cocoa powder, flour, and salt. Fold gently until no dry streaks remain. The batter should be thick but spreadable.

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Step 3: Bake the Cake

Spread the batter evenly into the prepared pan, smoothing the top. Bake for 12-15 minutes until the top is set and springs back lightly to the touch. Be careful not to overbake — you want the cake pliable.

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Step 4: Roll the Cake While Warm

Once out of the oven, immediately lift the cake out using the parchment. Place on a clean kitchen towel dusted with powdered sugar. Starting from the short end, roll the cake (with the parchment inside) into a tight spiral. Let it cool completely in this shape.

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Step 5: Make the Chocolate Whipped Cream Filling

Whip the heavy cream with powdered sugar until soft peaks form. Gently fold in a spoonful of melted (and cooled) semi-sweet chocolate or cocoa powder for extra chocolate flavor. Chill until ready to use.

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Step 6: Unroll and Fill

Carefully unroll the cooled cake. Spread an even layer of whipped chocolate cream across the surface, leaving a small border around the edges. Reroll the cake tightly (this time without parchment), then place seam side down on a serving platter.

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Step 7: Make and Spread the Ganache

Heat heavy cream just to a simmer, then pour over chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and glossy. Let cool slightly before pouring over the rolled log. Use a spatula to spread evenly.

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Step 8: Chill and Decorate

Refrigerate the Yule log for at least 1 hour to set the ganache. Before serving, sprinkle with festive red decorations or a dusting of powdered sugar for a snow-dusted effect.

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How Long to Prepare the Chocolate Brownies Yule Log

Prep Time: Preparing this dessert takes around 30–35 minutes. That includes making the brownie batter, preparing the whipped cream filling, and assembling the ingredients for ganache.

Cook Time: The actual baking time is quite short — just 12–15 minutes. The cake needs to be taken out before it becomes too firm to roll.

Cooling & Assembling Time: You’ll need an additional hour for the cake to cool while rolled, and another 20–30 minutes for final assembly and ganache application. Plan for about 2 hours total from start to finish, plus refrigeration time.

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Tips for Perfect Chocolate Brownies Yule Log

• Use Room Temperature Eggs: This helps incorporate air into the batter and creates a more flexible sponge.
• Roll While Warm: Don’t skip this step — it sets the shape and prevents cracking.
• Chill the Filling: Cold whipped cream holds its shape better and spreads more easily.
• Use Quality Chocolate: Especially for the ganache — the better the chocolate, the richer the finish.
• Slice with a Hot Knife: Warm your knife under hot water and dry it before slicing to get clean, beautiful swirls.

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Watch Out for These Mistakes While Cooking

• Overbaking the Cake: A dry sponge will crack — keep an eye on the oven and remove as soon as it sets.
• Rolling Too Late: Waiting until the cake cools will make it brittle and hard to shape.
• Overmixing the Batter: You want just enough mixing to combine ingredients. Overdoing it leads to a dense, tough result.
• Filling Too Close to Edges: The whipped cream will squish out during rolling — leave a small border.
• Applying Ganache Too Warm: If the ganache is hot, it’ll melt the whipped cream or pull at the cake.

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What to Serve With Chocolate Brownies Yule Log?

1. Hot Peppermint Cocoa

A classic pairing — the cool mint and rich chocolate enhance each other beautifully.

2. Fresh Berries

The tartness of raspberries or strawberries cuts through the richness of the Yule log.

3. Vanilla Bean Ice Cream

Simple, creamy, and a perfect contrast to the dense chocolate.

4. Mulled Wine or Spiced Cider

Festive drinks that complement the cozy warmth of this holiday dessert.

5. Espresso or Dark Coffee

A bold coffee balances the sweetness and intensifies the chocolate flavors.

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Storage Instructions

Refrigerator: Store the Yule log in an airtight container in the fridge for up to 4 days. The ganache may harden slightly, so bring to room temperature before serving for the best texture.

Freezer: You can freeze the assembled (but undecorated) Yule log. Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then glaze with ganache before serving.

Make-Ahead Tip: Bake the cake and prep the filling a day in advance. Assemble and glaze on the day you serve it for the freshest taste.

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Estimated Nutrition

Per slice (1 of 10 slices, approximate):

• Calories: 390
• Sugar: 28g
• Fat: 24g
• Saturated Fat: 13g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 5g
• Sodium: 120mg
• Cholesterol: 85mg

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Frequently Asked Questions

Can I make the Yule log ahead of time?

Yes! You can prepare the sponge and filling a day ahead and assemble the log the next day. You can also freeze it for longer storage.

What can I use instead of whipped cream for the filling?

Mascarpone mixed with a bit of powdered sugar and cocoa powder makes a rich, creamy alternative.

My cake cracked when rolling — what now?

No worries! You can cover small cracks with ganache or powdered sugar. It’ll still taste amazing.

Can I add nuts or chocolate chips?

Yes, but chop them finely. Large chunks can make rolling difficult.

How do I transport it safely?

Chill it until firm, place on a sturdy tray, and cover loosely with plastic wrap. Keep it flat during transport.

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Conclusion

The Chocolate Brownies Yule Log is more than just dessert — it’s an experience. From the moment you roll the warm cake to the final glossy ganache drizzle, every step feels special. Whether you’re hosting a holiday feast or simply want to impress with a decadent centerpiece, this recipe delivers. Deeply chocolatey, stunningly beautiful, and surprisingly simple — it’s everything a holiday dessert should be.

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