Nothing says festive quite like a classic holiday dessert that's as beautiful as it tastes. This Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe is a showstopper that brings warmth and elegance to your holiday table. It's rich, chocolaty, and surprisingly approachable once you get into the rhythm of it.

This image shows a chocolate log cake with a swirl of white cream inside. The cake is covered with a textured layer of dark chocolate frosting that looks like bark, with detailed grooves and lines for a wood effect. On top of the cake are small mushroom-shaped decorations that have white stems and light brown caps with a dusting of cocoa powder. Around the mushrooms are small red berries covered with sugar, along with green rosemary sprigs for decoration. The cake sits on a white marbled surface, and the full scene looks warm and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe
Top Tip
How to Serve Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe

Why You'll Love This Recipe

I can't help but get excited every time I make this Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe. It's the perfect blend of fluffy sponge, silky ganache, and whimsical meringue mushrooms that make it feel like a little piece of edible art. Plus, it brings everyone together in the kitchen and around the table.

Classic festive charm: This cake captures the traditional holiday spirit with a modern twist that's sure to impress.
Light yet decadent: The airy sponge and creamy filling balance the richness of the chocolate ganache beautifully.
Creative presentation: The meringue mushrooms and sugared cranberries add a whimsical, rustic woodland feel.
Surprisingly straightforward: Step-by-step, you’ll realize this recipe is easier than it looks – trust me, you can do it!

A chocolate roll cake with a thick swirl of white cream inside shows a rich dark brown moist cake layer rolled tightly around the creamy center. The outside is covered with textured chocolate frosting that looks like tree bark, with lines and patterns creating a rough surface. On top and around the roll are small white mushroom-shaped decorations with light brown dusting, and red berries covered in frost, along with green rosemary sprigs adding a fresh look. The cake sits on a white plate with a faint brown rim, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a special role in this recipe. The sponge cake’s lightness depends on egg whites whipped to perfection, while the cocoa powder brings a deep chocolate flavor without heaviness. The ganache adds luxury, and the meringue mushrooms? Well, they’re the magical finishing touch.

Flat lay of four large whole uncracked brown eggs, two small mounds of granulated sugar, one small mound of powdered sugar, a small bunch of fresh green rosemary sprigs, a handful of bright red fresh cranberries, a small heap of natural unsweetened cocoa powder, a small pile of all-purpose flour, a small pile of finely chopped dark chocolate, two small white ceramic bowls each filled with heavy cream, one small white ceramic bowl holding vanilla extract, two large fresh egg whites in a simple white ceramic bowl, a small white ceramic bowl with cream of tartar, a small white ceramic bowl with dark chocolate melting wafers, and a small white ceramic bowl with water—all ingredients fresh and natural, perfectly arranged with balanced proportions and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Separated to create that fluffy, airy sponge texture essential for a perfect roll.
Sugar (granulated and powdered): Sweetens and stabilizes both the cake and meringue components.
Vanilla extract: Adds warmth and depth to both the cake and cream filling.
All-purpose flour: Gives structure without making the cake too dense.
Unsweetened cocoa powder: Brings rich chocolate flavor and color.
Salt: Enhances and balances the sweetness.
Heavy cream: Defines the luscious filling and silky ganache.
Dark chocolate: For decadent, bittersweet ganache that complements the sponge perfectly.
Cream of tartar: Helps stabilize the meringue for firm, sturdy mushrooms.
Dark chocolate melting wafers: Melts smoothly for assembling mushroom caps and stems.
Fresh cranberries and rosemary (optional): Provide a beautiful, fresh, and festive garnish that’s both tangy and aromatic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is the kind of recipe that feels really special when you put your own spin on it. I often tweak the filling by adding a splash of coffee or a pinch of cinnamon to deepen the flavor. You should definitely feel free to experiment with different garnishes or even make it dairy-free using coconut cream.

Variation: I once swapped the dark chocolate ganache for a white chocolate one and it turned out surprisingly delightful – just a touch sweeter and more delicate.
Seasonal twists: Try adding orange zest or a splash of your favorite liqueur to the cream filling for an extra festive flair.
Dietary modification: For a vegan version, use aquafaba for meringues and dairy-free cream alternatives – it works surprisingly well!

Step-by-Step: How I Make Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe

Step 1: Preparing the Sugared Cranberries & Rosemary

Start this festive journey by simmering sugar and water until the sugar dissolves, then cool it slightly before tossing in fresh cranberries and rosemary sprigs. I like to do this first so these gorgeous garnishes have enough time to dry and crystallize, adding not only vibrant color but a refreshing burst of flavor and texture later on.

Step 2: Meringue Mushrooms Magic

Whip egg whites with cream of tartar until soft peaks form, then slowly add sugar until stiff and glossy. I find piping the little caps and stems takes some patience, but it’s so worth it when you see those delicate mushrooms come to life. Bake them low and slow to dry perfectly—don’t rush this step, or they might crack.

Step 3: Baking the Perfect Chocolate Sponge

This part is all about getting a light, flexible sponge that rolls without cracking. Beat the egg yolks with sugar until pale and fluffy, fold in the sifted cocoa, flour, and salt, then carefully fold in the stiff egg whites to maintain that airy texture. Pour it into a parchment-lined pan and bake just until it springs back to the touch—overbaking makes rolling tricky.

Step 4: Rolling and Filling

Turn the hot cake out onto a powdered sugar-dusted kitchen towel, peel off the paper, then roll it up gently with the towel while still warm. This helps the sponge “memorize” the roll shape. Once cooled, unroll and spread the whipped cream filling evenly, then roll up again tightly without the towel. Trust me, this part feels like magic!

Step 5: Ganache and Assembly

Warm heavy cream until steaming and pour over chopped chocolate—let it sit a couple of minutes before stirring to a smooth, glossy ganache. Spread it over the whole log, then use a fork or spatula to create a bark-like texture. Attach your adorable meringue mushrooms with melted chocolate, and scatter sugared cranberries and rosemary sprigs for that enchanted forest vibe.

Top Tip

In my experience, a few little tricks make all the difference when making this Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe. These tips helped me avoid common pitfalls and got me that picture-perfect dessert every time.

Egg whites at room temperature: I always let my egg whites come to room temp before whipping. It really helps them reach maximum volume and stability.
Fold gently: When combining the yolk mixture and whipped whites, I gently fold in thirds to keep as much air as possible in the batter.
Warm rolled cake: Rolling the cake while it's still warm around the towel is key to preventing cracks – I've learned this the hard way!
Ganache consistency: Let your ganache cool just enough to thicken before spreading – too warm and it will be runny; too cold and it’s tough to spread.

How to Serve Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe

Garnishes

I love finishing this cake with those delicate meringue mushrooms dusted with cocoa powder—they add whimsy and charm. Sugared cranberries and rosemary sprigs bring a fresh, festive pop of color. Sometimes, I dust a little powdered sugar on top for a snowy effect that never fails to wow guests.

Side Dishes

This chocolate log pairs wonderfully with a cup of spiced mulled wine or hot cocoa. For a lighter balance, a crisp green salad dressed with pomegranate seeds and vinaigrette makes a lovely contrast to the rich textures.

Creative Ways to Present

For holiday parties, I like to place the cake on a rustic wooden board surrounded by pine cones and fairy lights for a cozy woodland vibe. You can also add edible gold dust to the ganache or substitute different nut toppings for an extra seasonal twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and keep it refrigerated. It stays moist and delicious for up to three days. I’ve found that resting it longer lets the flavors meld beautifully, but the meringues might soften, so I sometimes add fresh ones if I’m serving days later.

Freezing

This cake freezes well if wrapped carefully in layers of plastic and foil, ideally before decorating. When I’ve made it ahead, I thaw it overnight in the fridge—this keeps the texture intact better than room temperature thawing.

Reheating

Since this is a chilled dessert, I usually serve it cold, but if you want to warm it slightly, I pop it in a warm spot for 10 to 15 minutes. Just be gentle—the ganache softens quickly!

Frequently Asked Questions:

Can I make the meringue mushrooms ahead of time?

Absolutely! In fact, I recommend making the meringue mushrooms at least two hours in advance, or even the day before. Store them in an airtight container to keep them crisp and ready to decorate your Yule log.

How do I prevent the sponge cake from cracking when rolling?

The key is to roll the cake while it’s still warm, right out of the oven, using a powdered sugar-dusted kitchen towel. This helps the cake ‘remember’ the rolled shape and prevents cracks when you add the filling.

Can I substitute the filling with something other than whipped cream?

Definitely! You can use buttercream, mascarpone frosting, or even a flavored cream cheese filling if you prefer. Just keep in mind that different fillings can change the cake’s texture and sweetness level.

What chocolate is best for the ganache?

I always use a good-quality dark chocolate (around 60-70% cocoa) for ganache. It creates that perfect balance of rich chocolate flavor without being overly sweet. Avoid using chocolate chips as they often have stabilizers that affect texture.

Final Thoughts

This Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe has become one of my favorite holiday treats not just because of how incredible it tastes, but because it brings a touch of joy and creativity to the festive season. I hope you’ll enjoy making and sharing it as much as I do—it’s truly a dessert that feels like a gift from your kitchen to everyone you love.