A Yule Log is one of those Christmas desserts that looks dramatic but is more approachable than it seems. The key is a thin, warm sponge rolled the moment it comes out of the oven.
Using white spelt flour here gives the sponge a slightly nuttier base note without making it dense. The texture stays soft and pliable, which matters a lot when you’re rolling a Swiss roll-style cake.
The filling is a dark chocolate ganache cream, firm enough to hold its shape but smooth enough to spread easily. The outer layer is a chocolate buttercream dragged with a fork to mimic bark.
You can bake the sponge and make the filling the day before. Assembly takes about 20 minutes, so it doesn’t crowd your Christmas Day schedule.
Why You’ll Love This Recipe
- Spelt sponge rolls cleanly without cracking or splitting
- Make-ahead friendly, assemble the day before serving
- Dark chocolate ganache filling holds clean slices
- Lighter crumb than a standard wheat flour Yule Log
Ingredient Notes
- white spelt flour: Use white spelt, not wholegrain, for a tender sponge that rolls without splitting. Wholegrain spelt makes the crumb too coarse and increases cracking risk.
- eggs: Room temperature eggs whip to a greater volume. Cold eggs from the fridge will reduce the lift in the sponge.
- caster sugar: Fine caster sugar dissolves faster when beaten with eggs. Granulated sugar leaves a slightly grainy texture in a thin sponge.
- cocoa powder: Use Dutch-processed cocoa for a deeper, less bitter chocolate flavour. Natural cocoa works but gives a sharper taste.
- dark chocolate (70%): For the ganache filling, 70% dark chocolate gives clean flavour and a firm set. Milk chocolate is too sweet and stays too soft.
- double cream: Full-fat double cream whips to a stable, spoonable consistency. Single cream won’t hold its structure once whipped.
- unsalted butter: Softened butter at room temperature is essential for a smooth buttercream bark coating. Cold butter will stay lumpy and won’t spread well.
- icing sugar: Sifted icing sugar prevents lumps in the outer buttercream. For a dairy-free version, use a plant-based butter block, not a spread.
Spelt Yule Log (Bûche de Noël)
Description
White spelt flour keeps the sponge tender and flexible enough to roll cleanly. The dark chocolate buttercream filling stays firm when sliced, giving you clean, defined rings.
Ingredients
Spelt Sponge
Ganache Cream Filling
Chocolate Buttercream Bark
To Decorate (optional)
Instructions
Make the Ganache Filling
- Place the chopped dark chocolate in a heatproof bowl. Heat 100 ml of the double cream in a small saucepan over medium heat until it just begins to steam, then pour it over the chocolate.
- Let it sit for 1 minute, then stir from the centre outward until smooth and glossy. Leave to cool at room temperature for 30 minutes, then chill in the fridge for 20 minutes until it thickens to a spreadable consistency.
- Whip the remaining 50 ml of double cream with the sifted icing sugar in a small bowl until soft peaks form. Fold gently into the thickened ganache until combined. Refrigerate until needed.
Bake the Spelt Sponge
- Heat the oven to 200 C / 390 F. Line a 33 x 23 cm Swiss roll tin with baking parchment, pressing it into the corners.
- Beat the eggs and caster sugar together with an electric mixer on high speed for 5 minutes until the mixture is very pale, thick, and falls in a steady ribbon from the beater.
- Sift the white spelt flour, cocoa powder, baking powder, and salt together over the egg mixture. Fold in gently using a large metal spoon with slow, wide strokes, stopping as soon as no dry streaks remain.
- Pour the batter into the prepared tin and spread it level with a palette knife. Bake for 10 to 12 minutes until the sponge is just set, springs back when lightly pressed, and the edges are beginning to pull away from the tin.
Roll and Fill the Log
- Lay a clean tea towel on the counter and dust it with 1 tbsp of caster sugar. Turn the hot sponge directly onto the tea towel and peel away the parchment.
- Roll the sponge up tightly from one short end with the tea towel inside, starting at the edge closest to you. Leave it rolled and seam-side down to cool fully, about 30 to 40 minutes.
- Carefully unroll the cooled sponge. Spread the ganache cream filling evenly across the surface, leaving a 1 cm border at the far short edge.
- Re-roll the sponge firmly without the tea towel this time, using the towel to guide the shape. Wrap the finished roll in cling film and refrigerate for at least 1 hour to set the filling.
Make the Buttercream and Decorate
- Beat the softened butter with an electric mixer for 2 minutes until pale. Add the sifted icing sugar and cocoa powder and beat on low speed until combined, then increase to medium-high and beat for 3 minutes until smooth and fluffy.
- Add the double cream and vanilla extract and beat for 1 more minute until the buttercream is light and spreadable. Add a little more cream if it feels stiff.
- Place the chilled log on a serving board. Using a sharp knife, cut a 4 cm diagonal slice from one end. Position it on top of or alongside the main log to mimic a cut branch, securing it lightly with a dab of buttercream.
- Spread the chocolate buttercream evenly over the entire surface of the log using a palette knife. Draw a fork lengthways across the buttercream in long, uneven strokes to create a bark texture.
- Refrigerate for 30 minutes to firm up. Just before serving, dust lightly with icing sugar and arrange rosemary sprigs and cranberries on the board around the log.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Cholesterol 110mg37%
- Sodium 85mg4%
- Potassium 210mg6%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 36g
- Protein 6g12%
- Vitamin A 520 IU
- Calcium 45 mg
- Iron 3 mg
- Vitamin D 28 IU
- Vitamin E 1.2 mg
- Vitamin K 4 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 130 mg
- Magnesium 38 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Roll the sponge in a tea towel immediately after baking, before it cools.
- Beat eggs and sugar for a full 5 minutes to build the air structure the sponge needs.
- Chill the filled, rolled log for at least 1 hour before applying the outer buttercream coating.
- Trim one end of the log at an angle and place it on top to mimic a cut branch.
- Dust with icing sugar only just before serving so it doesn't absorb into the buttercream.
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