Name: Chocolate Yule Log Cake with Meringue Mushrooms Recipe
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 4 large eggs separated; 3/4 cup granulated sugar (150g); 1 teaspoon vanilla extract; 1/3 cup all-purpose flour (47g); 1/3 cup natural unsweetened cocoa powder (40g); 1/4 teaspoon salt; 1 cup heavy cream (240ml); 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream (240ml); 8 ounces dark chocolate, finely chopped (225g); 2 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar (100g); 2 tablespoons powdered sugar; 1/2 cup dark chocolate melting wafers; 1/4 teaspoon cocoa powder (if using); 1/2 cup granulated sugar (100g); 1/2 cup water (120ml); 1 cup fresh cranberries; 4-5 sprigs fresh rosemary

There’s something truly magical about a classic holiday treat that steals the show visually and in flavor. This Chocolate Yule Log Cake with Meringue Mushrooms Recipe is exactly that—a festive centerpiece with a rich chocolatey sponge, silky cream filling, and whimsical meringue mushrooms that add a touch of storybook charm. It’s one of those desserts you’ll want to make year after year, and believe me, it’s easier than it looks!

A chocolate roll cake is shown on a white plate with a white marbled background. The cake has two main layers: a dark brown chocolate sponge layer on the outside and a thick, creamy white filling spiraled inside. The outside of the cake is covered with textured chocolate frosting that looks like tree bark. On top of the cake, there are three white mushroom-shaped decorations dusted lightly with brown. Around the mushrooms, frosted red berries and green sprigs of rosemary add a festive touch. The image is close-up and detailed, highlighting the rich textures and colors. 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 Meringue Mushrooms Recipe
Top Tip
How to Serve Chocolate Yule Log Cake with Meringue Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Yule Log Cake with Meringue Mushrooms Recipe

Why You'll Love This Recipe

I get excited every time I make this Chocolate Yule Log Cake with Meringue Mushrooms Recipe because it’s such a heartwarming blend of flavors and textures. Plus, the festive presentation never fails to impress guests and family alike. It’s the kind of dessert that feels special, but you don’t need to be a pro baker to pull it off.

Beautiful Showstopper: This cake looks like a piece of art on your table, with realistic mushroom decorations that add charm.
Light yet Decadent: The airy chocolate sponge and creamy filling balance richness with lightness.
Fun to Make: Piping meringue mushrooms might sound intimidating, but it’s a satisfying and surprisingly straightforward process.
Make-Ahead Friendly: You can prep components ahead and assemble closer to your celebration day, which is a huge relief during busy holidays.

A chocolate roll cake is shown with a dark brown outer layer textured to look like wood bark, with swirls and ridges on its surface. Inside, there is a creamy white filling spiraled tightly within the cake. On top of the roll, several small, rounded white meringue mushrooms with light brown caps are placed, alongside frosted red berries and sprigs of green rosemary, creating a forest-like appearance. The cake rests on a white plate with a subtle beige rim, placed on a white marbled surface dusted lightly with powdered sugar. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The combination of ingredients here is classic yet thoughtfully chosen to ensure the perfect texture and flavor. Each component plays a role—from the delicate cocoa sponge to the smooth ganache and crisp meringue mushrooms. When shopping, aim for good-quality chocolate and fresh cream—they really elevate the final result.

Flat lay of four whole uncracked brown eggs, a small mound of natural unsweetened cocoa powder on a white ceramic plate, a small bowl of granulated sugar, a small bowl of powdered sugar, a small bowl of all-purpose flour, a small white bowl of heavy cream, a small pile of finely chopped dark chocolate pieces on a white plate, two large egg whites in a white ceramic bowl, a few fresh rosemary sprigs, a small cluster of fresh bright red cranberries arranged beside the rosemary, and a teaspoon of vanilla extract presented as a small puddle in a white bowl, all arranged with perfect symmetry 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: Essential for the sponge’s structure and lightness—separate carefully for best results.
Granulated Sugar: Sweetens and stabilizes the meringue; use superfine if you have it for quicker dissolving.
Vanilla Extract: Adds subtle warmth and depth to both cake and filling.
All-Purpose Flour: Gives just enough structure without weighing down the cake.
Cocoa Powder: Use natural unsweetened for that deep chocolate flavor and color.
Salt: Enhances the chocolate notes and balances sweetness.
Heavy Cream: For both fluffy filling and rich ganache, go for high-fat cream.
Powdered Sugar: Helps sweeten cream smoothly and dust the cake towel for easier rolling.
Dark Chocolate: Finely chopped for smooth ganache; opt for 60-70% cocoa for balanced bitterness and sweetness.
Cream of Tartar: Stabilizes the meringue, resulting in glossy peaks—don’t skip it!
Chocolate Melting Wafers: Perfect to glue the meringue mushroom pieces together without mess.
Cranberries: Adds festive color and tartness when sugared.
Rosemary: Adds a fragrant, piney touch, perfect for a wintery display.

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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

I love making this Chocolate Yule Log Cake with Meringue Mushrooms Recipe my own by switching up fillings and decorations depending on the occasion or my mood. It’s so versatile, and honestly, experimenting only makes it more fun.

Variation: I've tried swapping the filling with coffee-flavored whipped cream once, and it gave the cake a grown-up twist that was amazing with the chocolate.
Dietary Tweaks: For a lighter version, you can use mascarpone mixed with a little honey instead of heavy cream, which still tastes indulgent but cuts the fat.
Seasonal Touch: You could add candied orange peel or nuts to the filling for texture and a citrus pop, especially nice around winter holidays.

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

Step 1: Prepare Sugared Cranberries & Rosemary Ahead

This little decoration step takes time but makes a stunning impact. I start by heating sugar and water to dissolve the sugar, then toss fresh cranberries and rosemary sprigs in the syrup. After draining, rolling them in sugar creates that frosted sparkle. Make these at least 2 hours ahead so they dry properly—trust me, they’re worth the wait!

Step 2: Bake the Perfect Chocolate Sponge Cake

Beat egg yolks with half the sugar until fluffy—getting this right is key to a light sponge. Sift cocoa and flour to avoid lumps, then gently fold into the batter. Separately, whip egg whites with cream of tartar and the remaining sugar until stiff. Folding in the whites carefully keeps the sponge airy and tender. Pour into a lined jelly roll pan and bake until it springs back lightly—usually about 10-12 minutes. Don’t overbake or the cake will crack when rolling.

Step 3: Roll and Cool Cake with Towel

As soon as the cake is out of the oven, flip it onto a powdered-sugar-dusted towel. Peel off the parchment paper gently. Rolling the cake warm is vital so it doesn’t break—start from the short end and roll tightly. Let it cool completely in this rolled shape to set that curve, which makes unrolling and filling easier.

Step 4: Whip Filling and Prepare Ganache

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form—this is your fluffy filling. For the ganache, heat cream until steaming, pour over chopped dark chocolate, and let it sit before stirring smooth. Allow the ganache to thicken a bit to get that spreadable bark texture later.

Step 5: Assemble the Yule Log

Unroll the cooled cake carefully, spread whipped cream filling evenly, then roll it back up without the towel. Slice the roll in half, then cut one half diagonally to stack pieces for a natural log effect. Trim ends for neatness. Spread the ganache over the cake using a fork to mimic bark—this texture really sells the forest vibe.

Step 6: Create and Attach Meringue Mushrooms

Beat egg whites with cream of tartar until soft peaks, then add sugar gradually until you get glossy stiff peaks. Pipe little caps and stems onto parchment and bake low and slow for about 90 minutes until dry. After cooling, dust caps with cocoa powder and use melted chocolate to glue stems to caps. These adorable mushrooms make the log feel like it’s from a woodland fairy tale.

Step 7: Decorate and Chill Before Serving

Arrange meringue mushrooms, sugared cranberries, and rosemary around and on the cake. A light dusting of powdered sugar gives a snowy look that’s just perfect for a holiday centerpiece. Chill the cake for 1-2 hours, which helps it slice cleanly and lets the ganache set.

Top Tip

Having made this Chocolate Yule Log Cake with Meringue Mushrooms Recipe many times, I’ve learned a few things that take away the stress and make the process smoother—especially if it’s your first time.

Egg Separation Care: Make sure no yolk gets in your egg whites to get that perfect stiff meringue—any fat inhibits the peak formation.
Gentle Folding: Fold the whipped egg whites into the batter carefully with a spatula to keep the air bubbles intact for a light sponge.
Warm Cake Rolling: Always roll the cake warm with a dusted towel to avoid cracking and allow a smooth roll out when filling.
Dried Meringue Mushrooms: Bake at low temperature for a long time to fully dry them out; this prevents them from collapsing when decorating.

How to Serve Chocolate Yule Log Cake with Meringue Mushrooms Recipe

Garnishes

I always add extra sugared cranberries and fresh rosemary sprigs around the Yule Log—both for their beautiful colors and the lovely scent they bring to the table. The meringue mushrooms are the star garnish, but the greenery and red berries complete the forest floor look perfectly.

Side Dishes

Serve this rich dessert with a simple cup of spiced tea or black coffee to balance the sweetness. For a festive meal, a light fruit salad or citrus sorbet on the side brightens the palate wonderfully.

Creative Ways to Present

For a party, I sometimes dust powdered sugar over a bed of evergreen leaves or pinecones, placing the Yule Log in the center. Adding tiny fairy lights around the display takes it from dessert to winter wonderland centerpiece.

Make Ahead and Storage

Storing Leftovers

Once assembled, the Yule Log keeps beautifully in the fridge for up to 3 days. Make sure it’s covered well with plastic wrap or stored in a cake container to prevent the ganache from drying out.

Freezing

I’ve frozen this cake once wrapped tightly in plastic and foil. After thawing overnight in the fridge, it was still moist and delicious. Just remember to freeze before adding delicate garnishes like meringue mushrooms and sugared cranberries—they don’t freeze well.

Reheating

This dessert is best served chilled, so no reheating needed. If you want softer ganache or cream, just let the slices sit at room temperature for 15–20 minutes before serving.

Frequently Asked Questions:

Can I use a different filling than whipped cream?

Absolutely! You can swap the whipped cream filling for chocolate mousse, mascarpone cream, or even a fruit jam layer for different flavor profiles. Just keep the filling light enough so the cake rolls easily.

How do I prevent the cake from cracking when rolling?

The key is rolling the cake while it’s still warm, using a powdered sugar-dusted towel. Rolling it tightly and letting it cool rolled up helps set the shape and avoids cracks when unrolling to fill.

Can I make the meringue mushrooms ahead?

Yes! The meringue mushrooms should be baked and fully dried at least a couple of hours in advance and can be stored in an airtight container for a day or two until you’re ready to decorate.

What if I don’t have cream of tartar for the meringue?

If you don’t have cream of tartar, a small amount of lemon juice or white vinegar works as a substitute to help stabilize the egg whites for meringue, about ½ teaspoon.

Final Thoughts

This Chocolate Yule Log Cake with Meringue Mushrooms Recipe has become a beloved tradition in my home because it’s visually stunning and absolutely delicious. I love the way it brings people together around the kitchen to marvel at the mushrooms and share stories over slices of this rich, creamy cake. Give it a try—you might find it becomes your holiday favorite too.