If you are celebrating with a smaller crowd with holiday season, these mini chocolate yule logs are the perfect dessert. Festive and fun, our recipe leans less sweet than most thanks to a filling of unsweetened whipped cream and a touch of instant espresso powder in the cake, which adds just the right amount of bitterness. For the rolling step, pay close attention to the temperature of the cake; you want the cake slightly warm (too cold and it will crack when rolled), but not so hot it will melt the whipped cream. This recipe is definitely a project, but if you’re looking for a celebratory dessert for a few of your closest companions we think yule love it!

Chocolate Yule Log

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 2 hours
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  • 3 tbsp unsalted butter 
  • 1 ½ oz finely chopped dark chocolate 
  • 1 tsp vanilla extract
  • 2 large eggs
  • ⅓ cup granulated sugar
  • 1 tsp instant espresso powder
  • ½ tsp baking powder 
  • ¼ tsp baking soda 
  • ¼ tsp kosher salt
  • 1 tbsp warm water
  • ⅓ cup all purpose flour


  • ½ cup heavy cream


  • ¾ cup (6 oz) heavy cream
  • 1 cup (6 oz) finely chopped dark chocolate


1) Melt butter in a small saucepan over medium heat. Remove from heat and stir in dark chocolate and vanilla until melted. Set aside. 

2) In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer) combine eggs, sugar, espresso powder, baking powder, baking soda, and kosher salt. Mix on medium-low speed for 2 minutes until sugar has dissolved.

3) Increase speed to medium and whip until thick, about 5 minutes. Increase speed to high and whip until foamy and very thick, about 5 minutes more. 

4) Reduce speed to medium and add 1 tbsp warm water, followed by warm chocolate mixture. Reduce speed to low and add flour. Scrape down sides and bottom of bowl with a flexible spatula. 

5) Spray 2 Suvie pans with cooking spray, line with parchment, and spray again. Divide batter between both pans, spreading into an even layer. Insert pans into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 15 minutes

6) After the cook, immediately remove pans from Suvie and cover tightly with foil. Cool until just barely warm, about 30 minutes. 

7) Place heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until thick, about 5 minutes. 

8) Make the ganache by bringing ¾ cup heavy cream to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted. Set aside and allow to cool until just barely warm, but still pourable, about 5 minutes. 

9) Remove cakes from pans, but keep on parchment. Spread ½ cup whipped cream over each cake and then roll up from the short end, using the parchment to help you. 

10) Frost both cakes with a thick layer of ganache.

11) Allow to set for 15 minutes.

12) If desired, use the tines of a fork to draw bark-like lines down the length of each log and dust with powdered sugar for a snow-like effect. Cut into pieces and serve. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 15 minutes.


Nutritional Information per serving (6 servings per recipe): Calories 510, Total Fat 40g, Total Carbohydrates 34g, Total Sodium 240mg, Total Protein 7g

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