Go Back
Here are the ingredients you need to make a Chocolate Praline Yule Log. Each item plays a key role in creating this sweet treat. - 4 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup heavy cream - 1 cup dark chocolate, chopped - 1/2 cup caramel sauce - 1/2 cup crushed praline pecans - Powdered sugar for dusting I love using fresh eggs for the best texture. The sugar adds sweetness and helps the cake rise. Vanilla extract brings a warm flavor that complements the chocolate. All-purpose flour and cocoa powder create a rich, soft cake. Baking powder helps it rise, while salt balances the sweetness. Melted butter makes the cake moist and rich. For the filling, heavy cream and dark chocolate create a smooth ganache. Caramel sauce adds a nice touch of sweetness. Crushed praline pecans offer a crunchy contrast. Finally, a dusting of powdered sugar gives it a festive touch. Enjoy baking this delightful holiday treat! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper. Lightly grease it. - In a large bowl, beat 4 large eggs and 1 cup of granulated sugar. Use an electric mixer on high speed until thick and pale, about 5-7 minutes. Add 1 teaspoon of vanilla extract and mix until combined. - In another bowl, sift together 1 cup of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually fold the dry ingredients into the egg mixture until just combined. - Carefully fold in 1/2 cup of melted unsalted butter. Mix until the batter is smooth, but don’t over mix. - Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes. The surface should spring back when touched. - While the cake bakes, prepare a clean kitchen towel. Dust it with powdered sugar. Once the cake is done, invert it onto the towel. Peel off the parchment paper. Roll the cake up tightly in the towel from the short end. Let it cool completely while rolled up. - For the filling, heat 1 cup of heavy cream in a saucepan over medium heat until it simmers. Remove it from heat and add 1 cup of chopped dark chocolate. Stir until smooth. - Let it cool slightly before whisking it to soft peaks. This makes a rich chocolate ganache. - Gently unroll the cooled cake. Spread a layer of the chocolate ganache evenly over the surface. Add a drizzle of 1/2 cup of caramel sauce and a sprinkle of 1/2 cup of crushed praline pecans. - Roll the cake back up, this time without the towel. Place it seam-side down on a serving platter. - For the frosting, reheat the remaining chocolate ganache until it is pourable. Pour it over the Yule log, allowing it to drip down the sides. - Decorate with more crushed praline pecans and dust with powdered sugar for a snowy effect. This adds a festive touch to your Yule log. Using high-quality chocolate is important for the best taste. Look for chocolate with at least 70% cocoa. This gives your ganache a deep flavor. When melting chocolate, add your hot cream slowly. This helps you achieve a smooth and shiny finish. If your ganache is too thick, add a bit more cream. If it’s too thin, let it cool down a bit. To avoid cracking, be gentle when rolling the cake. Roll it while it’s hot, using a clean kitchen towel dusted with powdered sugar. This keeps the cake moist and flexible. Make sure your oven is at the right temperature. An oven that is too hot can bake unevenly and cause cracks. Always check the cake at the minimum baking time. You can add extra flavors to your Yule log. A splash of coffee or orange zest will brighten the taste. You can also mix in spices like cinnamon or nutmeg for warmth. If you want crunch, try different nuts in your filling. Pecans or hazelnuts work great with chocolate. Pro Tips Chill the Ganache: Allow the chocolate ganache to cool completely before whipping; this will create a lighter, fluffier filling for your Yule log. Use Quality Chocolate: Opt for high-quality dark chocolate for the ganache; it enhances the flavor and richness of the dessert. Even Baking: Ensure your oven is properly preheated and rotate the pan halfway through baking for even cooking. Rolling Technique: When rolling the cake, do it while it's still warm in the towel to help retain its shape and prevent cracking. {{image_2}} You can easily change the taste of your Chocolate Praline Yule Log. For a rich flavor, add a bit of coffee. Just mix in a tablespoon of brewed coffee into your filling. It enhances the chocolate beautifully. If you prefer a zesty twist, add orange zest. A teaspoon of fresh zest brightens the flavors. You can also switch up the nuts. Use hazelnuts or almonds instead of pecans. Each nut brings a unique crunch and taste. If you want a lighter option, consider using whipped cream. Just whip heavy cream with a bit of sugar until soft peaks form. For a different ganache, use milk chocolate instead of dark. This makes a sweeter frosting that many enjoy. If you need a dairy-free option, try coconut cream. Chill a can of coconut milk overnight, scoop the cream, and whip it. It gives a lovely flavor and texture. Make your Yule Log festive with fun decorations. Use fresh mint leaves for a pop of color. They pair well with chocolate. You can also add chocolate shavings or sprinkles. They create a nice visual. For a wintery look, dust the log with powdered sugar. It resembles fresh snow. Consider adding small edible ornaments or berries for extra flair. These little touches make your Yule Log a showstopper. To keep your Chocolate Praline Yule Log fresh, follow these simple steps. First, place the Yule Log in an airtight container. This helps prevent it from drying out. If you don’t have a container, wrap it tightly in plastic wrap. Make sure it is sealed well to keep the moisture in. For refrigerator storage, your Yule Log will stay tasty for about 3 to 5 days. Just remember to keep it away from strong-smelling foods. You want to keep that chocolatey aroma intact! If you want to store it for a longer time, you can freeze the Yule Log. Wrap it well in plastic wrap and then in aluminum foil. This double wrap protects it from freezer burn. The Yule Log can last up to 3 months in the freezer. When you’re ready to eat it, move it to the fridge overnight to defrost. The shelf life of your Yule Log depends on how you store it. In the fridge, it lasts about 3 to 5 days. If you freeze it, it can last up to 3 months without losing its flavor. Always check for any signs of spoilage, like strange smells or textures, before serving. Enjoy this delightful treat while it’s fresh! To stop the Yule Log from sticking, use powdered sugar. Dust a clean kitchen towel with a good layer of powdered sugar before rolling the cake. This creates a barrier. It helps the cake slide out easily when you unroll it. Also, work quickly after baking. The longer the cake sits, the more it may stick. Yes, you can prep this Yule Log a day ahead. Bake the cake and roll it up in the towel. Then, let it cool completely. After cooling, you can store it in the fridge. Just remember to wrap it well to keep it fresh. You can also prepare the filling a day before. This helps save time on the big day. The Yule Log has roots in ancient traditions. People once burned logs to celebrate the winter solstice. Today, it symbolizes warmth and family gathering. The cake form of the Yule Log represents the same joy and togetherness. It has become a sweet treat for holiday feasts and celebrations. Enjoying a Yule Log is now a way to connect with loved ones during the festive season. Making a Chocolate Praline Yule Log is a fun and tasty project. You have learned about the key ingredients, step-by-step instructions, and storage tips. Each step is vital to creating a perfect dessert. Remember to use high-quality chocolate and avoid over-baking. Feel free to explore flavor variations and unique toppings to make it your own. A Yule Log can be a festive centerpiece for any celebration. Enjoy this delicious treat and share it with friends and family. Happy baking!

Chocolate Praline Yule Log

A festive chocolate yule log filled with chocolate ganache, caramel sauce, and praline pecans, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 12
Calories 300 kcal

Ingredients
  

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup dark chocolate, chopped
  • 1/2 cup caramel sauce
  • 1/2 cup crushed praline pecans
  • to taste powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper, then lightly grease it.
  • In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5-7 minutes. Add the vanilla extract and mix until combined.
  • In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  • Carefully fold in the melted butter until the batter is smooth, ensuring not to over mix.
  • Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, until the surface springs back when touched.
  • While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and roll the cake up tightly in the towel from the short end. Allow it to cool completely while rolled up.
  • For the filling, heat the heavy cream in a saucepan over medium heat until it simmers. Remove it from the heat and add the chopped dark chocolate, stirring until smooth. Let it cool slightly before whisking it to soft peaks.
  • Unroll the cooled cake gently and spread a layer of the chocolate ganache evenly over the surface, followed by a drizzle of caramel sauce and a sprinkle of crushed praline pecans.
  • Roll the cake back up, this time without the towel, and place seam-side down on a serving platter.
  • For the frosting, reheat the remaining chocolate ganache until it is pourable. Pour it over the Yule log, allowing it to drip down the sides.
  • Decorate with more crushed praline pecans and dust with powdered sugar for a snowy effect.

Notes

Serve on a wooden board or festive platter, garnished with fresh mint leaves or additional praline pecans for an elegant touch.
Keyword chocolate, holiday dessert, praline, Yule log