Chocolate Marquise Yule Log

Why You’ll Love This Recipe

The Chocolate Marquise Yule Log is a show-stopping dessert that combines the decadence of rich chocolate marquise with the traditional beauty of a Yule log. This indulgent cake features a velvety mousse-like filling wrapped in a light, fluffy sponge, all coated in a glossy, smooth chocolate ganache. Whether for Christmas or any special occasion, this dessert will impress your guests with both its flavor and presentation. The combination of textures—creamy, light, and rich—makes every bite a delightful treat.

Ingredients

For the Chocolate Marquise Filling:

  • 6 oz (170g) dark chocolate (at least 70% cocoa)

  • 1/2 cup (120ml) heavy cream

  • 3 large egg yolks

  • 1/2 cup (100g) granulated sugar

  • 1/2 teaspoon vanilla extract

For the Sponge Cake:

  • 4 large eggs, separated

  • 1/2 cup (100g) granulated sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 cup (30g) all-purpose flour

  • 1/4 cup (30g) cocoa powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

For the Chocolate Ganache:

  • 8 oz (225g) dark chocolate (at least 70% cocoa)

  • 1/2 cup (120ml) heavy cream

  • 2 tablespoons (30g) unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Marquise Filling:

    • Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Set aside to cool slightly.

    • In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer.

    • In a separate bowl, whisk together the egg yolks and sugar until light and fluffy. Slowly pour in the hot cream while whisking constantly to avoid scrambling the eggs.

    • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat.

    • Stir in the melted chocolate, vanilla extract,  or rum (if using). Let this mixture cool to room temperature and then refrigerate for at least 2 hours to set.

  2. Make the Sponge Cake:

    • Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

    • In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder. Set aside.

    • In a large bowl, beat the egg yolks and sugar together until thick and pale. Add the vanilla extract.

    • In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the egg yolk mixture until just combined.

    • Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

    • Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

    • Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake tightly in the towel. Let it cool completely.

  3. Assemble the Yule Log:

    • Once the sponge cake has cooled, unroll it carefully and spread the chilled chocolate marquise filling evenly over the surface.

    • Gently re-roll the cake, ensuring the filling is enclosed, and place it seam side down on a serving platter.

  4. Prepare the Ganache:

    • Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy.

    • Pour the ganache over the rolled Yule log, spreading it with a spatula to cover the entire cake.

  5. Serve:

    • Once the ganache has set, decorate the Yule log with powdered sugar, fresh berries, or edible gold leaf for a festive touch.

    • Slice and serve the chocolate marquise Yule log, allowing guests to enjoy its rich and indulgent layers.

Servings and Timing

  • Servings: 10-12

  • Prep time: 45 minutes

  • Cook time: 25 minutes

  • Chill time: 2 hours

  • Total time: 3 hours

Variations

  • Flavored filling: Add orange zest or a splash of coffee liqueur to the chocolate marquise filling for extra depth of flavor.

  • Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this dessert gluten-free.

  • Berries and cream: For a fruity twist, layer fresh berries like raspberries or strawberries inside the cake before rolling it up. Top with whipped cream or whipped mascarpone for a light contrast to the rich chocolate.

  • Nutty topping: Add crushed hazelnuts or pistachios to the ganache or as decoration for added texture and flavor.

Storage/Reheating

  • Storage: Store the Yule log in an airtight container in the refrigerator for up to 3 days. If storing longer, it’s best to freeze the cake before adding the ganache.

  • Reheating: Serve the Yule log chilled. If you prefer it slightly warmer, let it sit at room temperature for 15-20 minutes before serving.

FAQs

Can I make this ahead of time?

Yes, this Yule log can be made a day or two ahead. Simply store it in the refrigerator and add the ganache just before serving to ensure a smooth, glossy finish.

How do I prevent the sponge from cracking when rolling?

Make sure the sponge cake is fully cooled before unrolling, and handle it gently. Rolling it in a towel immediately after baking helps prevent it from cracking by allowing it to retain its shape.

Can I make this dessert without a Yule log pan?

Yes, you can use any jelly roll pan or similar-sized baking sheet. Just be sure to adjust the baking time slightly if using a different size pan.

How can I make the ganache extra glossy?

To get an extra shiny ganache, make sure to use high-quality chocolate and add a tablespoon of corn syrup when mixing the ganache. This will give it a smooth, glossy finish.

Is it okay to freeze this Yule log?

Yes, you can freeze the rolled cake before adding the ganache. Wrap the cake tightly in plastic wrap and foil. When ready to serve, thaw it in the refrigerator overnight, then top with ganache.

What size pan should I use for the sponge cake?

A 15×10-inch jelly roll pan is ideal for this recipe. It ensures the cake is thin enough to roll without cracking.

Conclusion

The Chocolate Marquise Yule Log is a luxurious and festive dessert perfect for the holiday season or any special occasion. The combination of a light sponge cake, smooth chocolate marquise filling, and glossy ganache creates a stunning dessert that’s sure to impress. With its rich flavor and elegant appearance, this Yule log is a true centerpiece for your holiday table.

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Chocolate Marquise Yule Log

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  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
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Description

The Chocolate Marquise Yule Log is a luxurious dessert combining rich chocolate marquise with the beauty of a traditional Yule log. It features a mousse-like filling wrapped in a fluffy sponge, all coated with a glossy chocolate ganache, creating an indulgent and festive treat for special occasions.

Ingredients

  • For the Chocolate Marquise Filling:
  • 6 oz (170g) dark chocolate (at least 70% cocoa)
  • 1/2 cup (120ml) heavy cream
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml)  rum (optional)
  • 1/2 teaspoon vanilla extract
  • For the Sponge Cake:
  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (30g) cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • For the Chocolate Ganache:
  • 8 oz (225g) dark chocolate (at least 70% cocoa)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter

Instructions

  1. Prepare the Marquise Filling: Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Set aside to cool slightly.
  2. In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer.
  3. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy. Slowly pour in the hot cream while whisking constantly to avoid scrambling the eggs.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat.
  5. Stir in the melted chocolate, vanilla extract, and  rum (if using). Let this mixture cool to room temperature and then refrigerate for at least 2 hours to set.
  6. Make the Sponge Cake: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  7. In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder. Set aside.
  8. In a large bowl, beat the egg yolks and sugar together until thick and pale. Add the vanilla extract.
  9. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the egg yolk mixture until just combined.
  10. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
  11. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  12. Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake tightly in the towel. Let it cool completely.
  13. Assemble the Yule Log: Once the sponge cake has cooled, unroll it carefully and spread the chilled chocolate marquise filling evenly over the surface.
  14. Gently re-roll the cake, ensuring the filling is enclosed, and place it seam side down on a serving platter.
  15. Prepare the Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy.
  16. Pour the ganache over the rolled Yule log, spreading it with a spatula to cover the entire cake.
  17. Serve: Once the ganache has set, decorate the Yule log with powdered sugar, fresh berries, or edible gold leaf for a festive touch.
  18. Slice and serve the chocolate marquise Yule log, allowing guests to enjoy its rich and indulgent layers.

Notes

Storage: Store the Yule log in an airtight container in the refrigerator for up to 3 days. If storing longer, it’s best to freeze the cake before adding the ganache.Reheating: Serve the Yule log chilled, or let it sit at room temperature for 15-20 minutes before serving if you prefer it slightly warmer.Variations: Add orange zest, coffee liqueur, or espresso to the marquise filling for extra flavor. For a nutty topping, consider adding crushed hazelnuts or pistachios.Vegan: Substitute the eggs with flax eggs and use plant-based butter and milk for a vegan version.If you prefer milk chocolate, you can substitute dark chocolate with milk chocolate for a sweeter taste.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 30g
  • Sodium: 70mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 80mg

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