The Mini Yule Log is a festive twist on the classic holiday dessert that’s perfect for sharing or serving as individual treats. This charming cake captures the spirit of the season with its rich chocolate sponge and creamy filling, all rolled into a delightful log shape. It’s a showstopper that’s surprisingly simple to make, even if you’re new to baking.
We love how these petite Yule Logs bring elegance to the dessert table without the hassle of a large cake. Whether you’re hosting a holiday gathering or looking for a cozy treat to enjoy with family, this recipe delivers on flavor and presentation. Let’s dive into creating these festive mini delights that will impress your guests and satisfy your sweet tooth.
Ingredients
To create our Mini Yule Log, we carefully select ingredients to build layers of rich flavor and smooth texture. Below are the essential components for each part of this festive dessert.
For the Sponge Cake
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache Filling
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, softened
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1/3 cup unsweetened cocoa powder, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Decoration
- Powdered sugar, for dusting
- Fresh holly leaves or edible gold stars
- Mini meringue mushrooms (optional)
- Chocolate shavings or curls
| Ingredient Group | Key Ingredients | Notes |
|---|---|---|
| Sponge Cake | Eggs, sugar, flour, cocoa, salt, vanilla | Sift dry ingredients for smooth texture |
| Chocolate Ganache Filling | Semi-sweet chocolate, heavy cream, butter | Use high-quality chocolate for best flavor |
| Chocolate Frosting | Butter, powdered sugar, cocoa, cream, vanilla, salt | Beat well to achieve smooth consistency |
| Decoration | Powdered sugar, holly leaves, meringue mushrooms, chocolate shavings | Garnish to enhance festive appeal |
This detailed ingredient list ensures that our Mini Yule Log delivers the perfect balance of moist sponge, luxurious ganache, and silky frosting topped with festive decorations.
Equipment Needed
To successfully create our Mini Yule Log with precision and ease, we need the right tools. Having the proper equipment ensures a smooth process and flawless results. Here is a detailed list of what we’ll need along with their specific purposes:
| Equipment | Purpose |
|---|---|
| 8×8 inch Jelly Roll Pan | To bake the thin chocolate sponge cake evenly and allow easy rolling |
| Parchment Paper | Prevents sticking and helps with rolling the cake |
| Mixing Bowls | For beating eggs and mixing dry/wet ingredients |
| Electric Mixer or Stand Mixer | To whip eggs and cream to the perfect consistency |
| Sifter or Fine Mesh Strainer | For evenly sifting flour and cocoa powder to avoid lumps |
| Rubber Spatula | To gently fold ingredients and spread batter smoothly |
| Offset Spatula | For spreading the ganache and frosting evenly |
| Cooling Rack | To cool the baked sponge cake quickly and evenly |
| Rolling Pin | Optional, to help shape the rolled cake if necessary |
| Pastry Bag with Round Tip | For precise application of ganache or decorative frosting details |
| Small Offset Knife or Serrated Knife | For trimming edges neatly and slicing the log portions |
| Measuring Cups and Spoons | To ensure accurate ingredient quantities |
Notes on Equipment Use
- The jelly roll pan is essential to bake the sponge in a thin even layer, allowing it to roll without cracking.
- Lining the pan with parchment paper is crucial to prevent breakage and to lift the cake out effortlessly.
- Using an electric mixer to beat the eggs to a light and fluffy texture provides the sponge with the lift it needs.
- The cooling rack allows the cake to cool evenly and prevents sogginess on the bottom.
- An offset spatula lets us spread ganache and frosting without tearing the delicate sponge.
Having all these at hand will make assembling our charming Mini Yule Log a breeze and get us closer to that perfect festive presentation.
Instructions
Follow these step-by-step instructions to create our charming Mini Yule Log that is both festive and delicious. We will guide you through each stage from prep to decoration to ensure a perfect result.
Prep Work
- Preheat the oven to 350°F (175°C) to ensure even baking.
- Line an 8×8 inch jelly roll pan with parchment paper. Leave excess parchment on two sides for easy cake removal.
- Gather all ingredients measured and ready to use.
- Set aside a cooling rack for the sponge cake to cool evenly once baked.
- Prepare your decorating station with powdered sugar, holly leaves, mini meringue mushrooms, and chocolate shavings for the final step.
Making the Sponge Cake
- Separate 4 large eggs, placing yolks and whites in different mixing bowls.
- Beat egg yolks with 3/4 cup granulated sugar until thick and pale.
- In a separate bowl, sift together 2/3 cup all-purpose flour and 1/4 cup cocoa powder.
- In another clean bowl, whip egg whites until stiff peaks form.
- Gently fold sifted dry ingredients into the yolk mixture.
- Carefully fold in egg whites in three additions to maintain the airy texture.
- Pour batter into the prepared pan, smoothing the top with a rubber spatula.
- Bake for 12-15 minutes until the cake springs back lightly to the touch.
| Step | Temperature | Time | Pan Size |
|---|---|---|---|
| Bake Sponge | 350°F (175°C) | 12-15 min | 8×8 inch jelly roll |
- Remove from oven and immediately invert onto the cooling rack lined with a clean kitchen towel dusted lightly with cocoa powder.
- Peel off parchment paper gently and allow cake to cool completely before filling.
Preparing the Chocolate Ganache
- Chop 6 oz semi-sweet chocolate finely for smooth melting.
- Heat 1/2 cup heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour hot cream over chopped chocolate in a heatproof bowl; let sit for 2 minutes.
- Stir gently with a spatula until fully combined and glossy.
- Stir in 2 tbsp unsalted butter until melted and smooth.
- Allow ganache to cool to room temperature, thickening slightly for easier spreading.
Assembling the Mini Yule Logs
- Carefully cut the cooled sponge cake into four equal strips, about 2 inches wide.
- Spread a generous layer of chocolate ganache evenly over each strip, leaving a small border on the edges.
- Starting at one short end, roll the sponge tightly but gently to form a log shape.
- Place each rolled log seam-side down on a parchment-lined tray.
- Refrigerate for at least 30 minutes to set the ganache and help logs hold their shape.
Frosting the Mini Yule Logs
- In a mixing bowl, beat 1/4 cup unsalted butter until creamy.
- Gradually add 1 cup powdered sugar and 2 tbsp cocoa powder, mixing on low speed.
- Add 1 tsp vanilla extract and a splash of milk (if needed) for consistency.
- Continue beating until smooth and fluffy.
- Using an offset spatula, generously frost each mini log, covering all sides.
- Create bark-like texture by dragging the spatula lightly over the frosting surface.
Decorating Your Mini Yule Logs
- Dust frosting lightly with powdered sugar to mimic snow.
- Add delicate accents such as:
- Fresh holly leaves for a classic festive touch
- Mini meringue mushrooms nestled alongside the logs
- Chocolate shavings sprinkled on top for texture and richness
- Arrange logs on a serving platter for a stunning presentation that invites holiday cheer.
With these detailed steps, our Mini Yule Log recipe will transform your dessert table into a celebration of flavors and festive elegance.
Make-Ahead Tips
To ensure our Mini Yule Log turns out perfect and stress-free on the big day, here are essential make-ahead tips to help us prepare in advance:
Prepare and Chill the Sponge Cake in Advance
- Bake the chocolate sponge cake a day before.
- Once baked, unwrap the parchment paper carefully and roll the cake in a clean kitchen towel while still warm to set the shape.
- Let it cool completely wrapped to retain moisture and prevent cracking.
- Store wrapped tightly in plastic wrap and refrigerate overnight for easy handling the next day.
Make the Chocolate Ganache and Frosting Ahead
- Prepare the chocolate ganache filling and chocolate frosting up to 2 days in advance.
- Store both in airtight containers in the refrigerator.
- Before assembly, bring the ganache and frosting to room temperature and re-whip if needed for creamy consistency.
Assembly and Final Decoration
- We recommend assembling the Mini Yule Logs a few hours before serving for the best texture.
- After assembling, place the logs back into the fridge to firm up the ganache filling and frosting.
- Decorate last minute with fresh holly leaves, meringue mushrooms, and powdered sugar for a fresh festive appearance.
Storage and Serving Suggestions
| Stage | Storage Method | Time Frame | Notes |
|---|---|---|---|
| Sponge Cake | Wrapped in plastic wrap | Up to 2 days (fridge) | Keep wrapped to maintain moisture |
| Chocolate Ganache | Airtight container | Up to 2 days (fridge) | Bring to room temp before use |
| Frosting | Airtight container | Up to 2 days (fridge) | Re-whip gently before applying |
| Assembled Logs | Covered with plastic | Up to 24 hours (fridge) | Decorate just before serving |
Pro Tip: “For best results, avoid freezing as it can alter the texture of the ganache and sponge.”
By applying these make-ahead strategies, we can enjoy a seamless holiday baking experience with our Mini Yule Logs always ready to impress.
Serving Suggestions
To elevate our Mini Yule Log experience, we recommend these thoughtful serving ideas that highlight its festive elegance and rich flavor:
- Serve chilled or at room temperature. Allowing the logs to warm slightly enhances the creamy ganache and silky frosting texture, making each bite decadent and smooth.
- Plate each mini log individually on a festive dessert plate. Add a light dusting of powdered sugar over the top to mimic freshly fallen snow, instantly boosting the holiday charm.
- Garnish with seasonal toppings such as fresh holly leaves or edible gold leaf to create a luxurious presentation. Mini meringue mushrooms or chocolate shavings add whimsical touches and delightful textures alongside the smooth cake.
- Pair the mini logs with warm beverages. Hot chocolate, mulled wine, or spiced coffee complement the rich chocolate and balance sweetness with warming spice notes.
- For a stunning centerpiece, arrange multiple mini logs on a platter with scattered cranberries and sprigs of rosemary, creating an inviting table display that draws guests to the dessert station.
Serving Temperature Guide
| Serving Temperature | Effect on Texture and Flavor |
|---|---|
| Chilled (35-40°F) | Firmer ganache; refreshing bite |
| Room Temperature | Softer ganache; enhanced creaminess and aroma |
“Serving our Mini Yule Logs just right brings out their luscious chocolate notes and festive glitter, making your holiday table truly memorable.”
By incorporating these serving suggestions, we ensure our Mini Yule Logs not only taste irresistible but also become the highlight of any holiday celebration.
Storage Instructions
To keep our Mini Yule Logs fresh and delicious, proper storage is essential. Follow these steps to maintain the cake’s moist sponge, creamy ganache, and smooth frosting texture.
1. Storing the Sponge Cake:
- Once the sponge cake has cooled completely, wrap it tightly in plastic wrap to prevent drying out.
- Store at room temperature for up to 24 hours.
- For longer storage, refrigerate the wrapped sponge cake in an airtight container for up to 2 days.
2. Keeping the Chocolate Ganache and Frosting Fresh:
- Place the ganache and frosting in separate airtight containers.
- Refrigerate both for up to 2 days.
- Before using, allow them to come to room temperature and stir gently to restore their creamy consistency.
3. Assembled Mini Yule Logs Storage:
- After assembling and frosting the mini logs, cover them loosely with plastic wrap or place them in an airtight container.
- Refrigerate at 35–40°F (1.5–4°C) to keep the logs firm and fresh.
- Consume within 2 days for optimal taste and texture.
- Avoid freezing as it can alter the delicate texture of the sponge and ganache.
| Item | Storage Method | Temperature | Duration |
|---|---|---|---|
| Sponge Cake | Wrapped in plastic | Room Temp | 24 hours |
| Wrapped airtight | Refrigerator | Up to 2 days | |
| Chocolate Ganache | Airtight container | Refrigerator | Up to 2 days |
| Frosting | Airtight container | Refrigerator | Up to 2 days |
| Assembled Mini Logs | Plastic wrap/airtight | Refrigerator 35–40°F | Within 2 days |
Pro Tip: Always bring the assembled mini logs to room temperature 15–20 minutes before serving. This enhances flavor and softens the ganache and frosting for that perfect melt-in-your-mouth sensation.
By carefully following these Storage Instructions, we ensure every bite of our Mini Yule Log remains as delightful as freshly made.
Conclusion
The Mini Yule Log is a wonderful way to bring a festive touch to your holiday dessert table. Its elegant appearance and rich chocolate flavor make it a crowd-pleaser that’s both fun to make and share. With the right ingredients and tools, creating these individual treats becomes an enjoyable and rewarding experience.
Whether you’re baking for a cozy family gathering or a larger celebration, these mini logs offer a perfect balance of tradition and creativity. We’re confident that once you try this recipe, it’ll become a seasonal favorite that you’ll return to year after year.
Frequently Asked Questions
What is a Mini Yule Log dessert?
A Mini Yule Log is a small, festive chocolate sponge cake rolled with creamy chocolate ganache, frosted with chocolate, and decorated to resemble a traditional Yule log. It’s perfect for individual servings or sharing during holiday celebrations.
What are the main ingredients needed for the Mini Yule Log?
Key ingredients include large eggs, granulated sugar, all-purpose flour, cocoa powder, vanilla extract, semi-sweet chocolate, heavy cream, unsalted butter, and powdered sugar. Decorative items like fresh holly leaves and mini meringue mushrooms enhance the festive look.
What equipment do I need to make the Mini Yule Log?
Essential tools include an 8×8 inch jelly roll pan, parchment paper, mixing bowls, an electric mixer, a rubber spatula, offset spatula, cooling rack, and measuring cups for best results.
How do I assemble the Mini Yule Log?
After baking the chocolate sponge, spread it with chocolate ganache, and carefully roll it up. Frost with chocolate buttercream, create bark-like texture with a spatula, then decorate with festive toppings before serving.
Can I prepare the Mini Yule Log in advance?
Yes, you can bake the sponge cake and prepare ganache and frosting up to two days ahead. Wrap and store them properly in airtight containers. Assemble the logs a few hours before serving, then decorate just prior to presentation.
How should I store the Mini Yule Logs?
Store sponge cake wrapped tightly in plastic wrap, ganache and frosting in airtight containers in the fridge. Assembled logs should be kept refrigerated and consumed within two days. Bring to room temperature before serving for best flavor.
What are some serving suggestions for Mini Yule Logs?
Serve chilled or at room temperature on festive plates, garnish with seasonal toppings like holly leaves, and pair with hot chocolate or mulled wine. For parties, arrange multiple logs on a platter with cranberries and rosemary for a stunning centerpiece.