Chocolate Yule Log Cake with Fresh Milled Flour

If you’re tempted to dive into festive baking this holiday season, I’ve got something pretty special for you—a chocolate yule log cake made with freshly milled flour. This delicious cake, rich with deep chocolate flavors and a light, airy texture, feels like a cozy celebration in every slice. Milling your own flour might sound like a bit of a kitchen adventure, but it brings a wonderful freshness that transforms the cake from ordinary to unforgettable. Plus, the delicate swirls and whipped cream filling make it a centerpiece that’s as much a feast for the eyes as it is for the taste buds. This chocolate yule log cake with freshly milled flour offers a delightful way to celebrate Christmas time—a little baking adventure that rewards you with rich, fresh flavors and a charming presentation. Let’s unpack this recipe with a spirit of fun and a little culinary curiosity.

Course Dessert

Cuisine American

Keyword chocolate yule log

Prep Time 30

Cook Time 10

Cooling Time 1

Total Time 1 40

Servings slices

Calories 347kcal

Ingredients

Sponge Cake:

4 egg yolks
4 egg whites
⅓ cup honey divided (90 grams)
1 teaspoon vanilla
½ cup freshly milled soft white wheat flour finely milled (58 grams)
¼ cup unsweetened cocoa powder 30 grams
½ teaspoon baking powder
¼ teaspoon salt

Filling:

1 cup heavy whipping cream 220 grams
3 tablespoons maple syrup
1 teaspoon vanilla

Chocolate Icing:

½ cup softened butter 115 grams
1 ½ cups powdered sugar 150 grams
⅓ cup unsweetened cocoa powder 42 grams
1-2 tablespoons milk

Instructions

Preheat the oven to 350 degrees F. and grease or butter a jelly roll pan or a rimmed baking sheet (I used a 12 x 16 inch pan). Then, line the pan with parchment paper and spray the parchment.
In a large bowl, whisk the 4 egg yolks, half of the honey, and the vanilla until it becomes lighter in color and a little bit thicker.
In a separate bowl, beat the egg whites and the remaining honey until stiff peaks form.
Sift the flour, cocoa powder, baking powder, and salt over top of the bowl with the egg yolks. Add the bran from the flour back in. Fold the egg yolks into the flour mixture until completely combined.
Then, add the egg whites to the bowl. Use a mixer to beat the egg whites into the batter on low speed, just until combined. You do not want to deflate the egg whites.
Evenly spread the batter onto the prepared pan and bake for 10 minutes. Allow the pan to cool for 10 minutes.
Spread out a tea towel and sprinkle it with powdered sugar.
Flip the cake onto the tea towel and slowly peel back the parchment paper. Roll the cake up in the tea towel - into a log shape.
Prepare the filling by whipping all of the ingredients together until soft peaks form.
Unroll the log in the tea towel and evenly spread the filling on it. Roll the log up tightly, wrap in plastic wrap, and chill for 1 hour.
Prepare the chocolate icing by beating the butter until fluffy. Add the remaining ingredients and beat until fluffy.
Spread the chocolate icing over top of the log and down the sides. Use a fork to scrape across the icing to make it look like tree bark and dust with powdered sugar.

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