Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe

If you’re looking to impress your holiday guests with something both stunning and irresistibly delicious, this Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe is your new go-to. It strikes that perfect balance between festive elegance and rich, comforting chocolate goodness. Plus, the sugared cranberries and rosemary add a fresh, aromatic twist that makes it feel truly special and worth the extra effort.

I first tried making this recipe last winter, and honestly, it stole the show at our Christmas dinner. It’s not just about looks—the textural contrast between fluffy cake, silky ganache, and crisp sugared berries creates such a luxurious mouthfeel. If you ever wondered how to take a classic dessert and elevate it with seasonal flair, this Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe fits the bill perfectly.

Ingredients You’ll Need

Every ingredient here serves a purpose, working together to build layers of flavor and texture. I always recommend using the freshest cranberries and quality chocolate for the best results—trust me, it makes a difference you’ll notice.

• Fresh cranberries: These are essential for that pop of tartness and to coat with sugar, adding festive crunch.
• Rosemary sprigs: The piney aroma complements the cranberries and adds visual charm.
• Granulated sugar: Divided for cake, syrup, and cranberries; make sure it’s fine granulated for easy dissolving.
• Cake flour: Lightens the cake texture; if you don’t have it, all-purpose flour sifted works with a slight texture difference.
• Unsweetened cocoa powder: Choose natural or Dutch-process depending on your preference; Dutch-process gives a smoother taste.
• Baking powder: To help the cake rise just enough for a tender crumb.
• Salt: Balances sweetness and enhances chocolate depth.
• Eggs: Separate whites and yolks; the whites get whipped up to make the cake incredibly light.
• Vegetable or canola oil: Keeps the cake moist without overpowering flavors.
• Vanilla extract: Adds warmth and complexity.
• Cream of tartar: Stabilizes egg whites in the meringue mushrooms.
• Semi-sweet chocolate: For both the ganache and chocolate chips in meringue—quality chocolate is key here.
• Heavy cream: Use cold cream for the ganache and chocolate hazelnut whipped cream to get that perfect fluffy texture.
• Frangelico liqueur: Optional but highly recommended for that nutty flavor in the whipped cream.
• Confectioners’ sugar: Sweetens the whipped cream without graininess.
• Chopped hazelnuts: Optional but add a great crunch and nutty undertone.

Variations

One of the best things about this Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe is how versatile it is. I love making small tweaks depending on the season or my pantry at the moment, and you should feel free to do the same.

• Nut-Free Option: Skip the hazelnuts in the whipped cream if you’re avoiding nuts. The cake and ganache are still luscious on their own.
• Alcohol-Free: Replace the Frangelico with vanilla extract or a splash of almond extract for a kid-friendly version.
• Fruit Twists: Try using sugared pomegranate arils instead of cranberries for a slightly sweeter bite, or add candied orange peel to the ganache.
• Chocolate Varieties: Swap semi-sweet chocolate with dark or milk chocolate according to your sweetness preference.

How to Make Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe

Step 1: Preparing the Sugared Cranberries and Rosemary Syrup

Start by making the beautiful sugared cranberries—the visual star of your cake. Combine water, sugar, and rosemary sprigs in a saucepan over medium heat, stirring until the sugar dissolves. Once syrupy, pour over fresh cranberries and let them soak for about 15 minutes. Then, fish out the berries with a slotted spoon, toss them in granulated sugar, and set on parchment paper to dry. This step is where the cranberries get that delightful sparkly coating and absorb the fragrant rosemary aroma.

Step 2: Baking the Chocolate Sponge Cake

This cake gets its airy texture by carefully whipping egg whites and gently folding them into the chocolate batter. Sift together cake flour, cocoa powder, baking powder, and salt. In a separate bowl, beat egg yolks with half the sugar, oil, and vanilla. Whip the egg whites with cream of tartar and remaining sugar until stiff peaks form. Slowly fold the dry ingredients into the yolks, then fold in the whites, keeping it light and fluffy. Pour the batter onto a lined jelly roll pan and bake quickly—watch closely to avoid overbaking, which can make rolling tricky.

Step 3: Rolling and Filling the Cake

Right out of the oven, roll the cake with a clean kitchen towel dusted with cocoa powder to keep it from sticking. Let it cool completely rolled up—this trains the cake to hold its shape without cracking later. For the filling, whip heavy cream with Frangelico, confectioners’ sugar, cocoa, and chopped hazelnuts until soft peaks form. Carefully unroll the cake, spread the whipped cream evenly, then gently re-roll. Take your time here; the patience pays off in the cake’s perfect spiral and creamy center.

Step 4: Making the Ganache and Assembling the Yule Log

For that glossy, decadent finish, warm heavy cream just until it simmers, then pour over finely chopped semi-sweet chocolate. Stir gently until smooth and shiny. Spread the ganache all over the rolled cake—don’t worry if it drips, that rustic look adds charm. You can texture the ganache with a fork to mimic tree bark. The sugared cranberries and rosemary sprigs go on top for a festive, fresh garnish that contrasts beautifully with the rich chocolate exterior.

How to Serve Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe

Garnishes

I always go for a generous scatter of sugared cranberries and a few fresh rosemary sprigs—it’s like adding a winter forest scene right on your cake. If you want to get fancy, add some homemade meringue mushrooms for an adorable woodland touch. These little mushrooms bring a playful elegance that guests adore, plus they’re surprisingly easy once you get the hang of meringue.

Side Dishes

Since this cake is rich and chocolatey, I like to serve it alongside lighter accompaniments like a crisp winter salad or a warm cup of coffee or spiced tea. A dollop of whipped cream or a scoop of vanilla ice cream is always a crowd-pleaser as well, balancing the deep chocolate flavors with creaminess.

Creative Ways to Present

For holiday parties, I’ve swapped out the traditional cake board for a rustic wooden slab, nestled the yule log among pine cones and fairy lights, and served it with small plates of extra sugared cranberries on the side. It turns the whole dessert into a centerpiece that feels warm and inviting. Another fun idea is slicing the log into individual portions on a platter with rosemary sprigs in between—perfect for casual gatherings where everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

After slicing, wrap any leftover pieces tightly in plastic wrap and store them in an airtight container in the fridge. The cake holds up well for up to three days, though I have to admit it rarely lasts that long at my house! Keeping it chilled also helps preserve the integrity of the ganache and whipped cream.

Freezing

I’ve frozen whole yule logs before, wrapped carefully in several layers of plastic wrap and then foil. When you’re ready to enjoy it, thaw it overnight in the fridge to avoid sogginess. Freezing can slightly soften the texture, but the flavor remains wonderful—great for prepping early during busy holiday seasons.

Reheating

Since this is best served chilled or at room temperature, I don’t recommend reheating. If the ganache gets too hard from refrigeration, just let the slices sit at room temp for about 15 minutes before serving. This little step helps the chocolate soften slightly for that melt-in-your-mouth experience.

FAQs

Final Thoughts

Making this Chocolate Yule Log Cake with Sugared Cranberries and Rosemary Recipe has become a treasured tradition of mine, and I hope it becomes one for you too. It’s a bit of a project, but the combination of rich chocolate, festive cranberry zing, and fragrant rosemary is a celebration on a plate. If you want to wow your friends and family with a homemade dessert that’s as beautiful as it is delicious, give this recipe a try—you’ll be glad you did!

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