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A delicious Mint Chocolate Yule Log with a peppermint chocolate sponge, peppermint buttercream filling and chocolate ganache outside! 

I am fully and always obsessed with anything chocolate and mint themed as we all know – most recently my Candy Cane Cupcakes were a big hit because of the mint and chocolate combination. I LOVE IT SO MUCH! 

I have had many requests for different flavoured Yule logs since I posted my Christmas Yule log recipe five years ago, and I can only apologise that it took so long to post another one! These recipes are different, but there is a reason…! 

For my original recipe I based it on a Bûche de Noël recipe from Paul Hollywood, and I still utterly adore it. It’s a different method where you rely on the eggs, and dark chocolate along with sugar to create your sponge mixture! If you want a gluten free version, I would recommend following it!

However, I have had so many requests for a version that uses flour and cocoa powder and is a bit easier to make… and that’s where this one has come from! This is a beautiful recipe based on one from Martha Collinson and Waitrose’s recipe with slight changes here and there.

Making something such as a Swiss roll or a Yule log can be a little daunting because sometimes they can turn out rubbery, sometimes they can break when you are rolling them, and I can get it… there is a fear there. I believe as long as you fold your ingredients carefully you will be fine!

When I say fold ingredients, this means use your arm and a spatula/spoon… after whisk your eggs and sugar together, you do NOT want to use your mixer. This will cause problems in your mixture and it won’t have the desired and delicious results! 

I whisk my eggs and light brown soft sugar (you can use caster sugar as well though) together for 5 minutes with my stand mixer. This makes the mixture because a lot paler in colour, mousse like, and lovely! Sort of like how you do with brownie recipes like my Candy Cane Brownies

After this, you sift over your flour and cocoa powder – and I don’t often say to sift things. This helps prevent lumps as you are carefully folding the mixture compared to beating it. You also add the peppermint extract in here, but that’s optional if you don’t want it to be mint chocolate flavoured. 

For the tin, I use this particular Swiss roll tin. I love it and I find it fits the recipe perfectly! You want to grease and line the tin with parchment paper so that you don’t have to worry about getting the sponge out at the end. 

The sponge will be HOT when you get it out as it will be fresh out of the oven – but that’s okay. You want to turn the sponge onto a new piece of parchment paper that has been lightly dusted with icing sugar, and roll it as carefully but as good as you can considering how hot it will feel! It’s always important to roll when hot as this helps prevent it cracking later on. 

When unrolling the cake, you want to be as gentle and careful as you can – please do not panic if it does break slightly… you can still use it, it may just not be as pretty! Don’t throw away the sponge was the buttercream and ganache will hide a world of sins. 

For the buttercream I did a simple American buttercream flavoured with peppermint extract, and coloured with a good quality green colouring. Colouring the buttercream is optional, but I love to make something look minty if I can help it! You could leave it white, or even go red! 

The ganache topping I decided to use a mix of dark chocolate, and milk chocolate with double cream. I heat the cream, let it sit over the chocolate in the bowl for about 5 minutes and then stir to combine. If you chocolate isn’t quite melted, you can microwave it or add it back to the pan to finish melting. 

I then let the ganache sit in the fridge for about 30-40 minutes, and once it is thick enough I use a whisk to whip the ganache into the best texture ever! You don’t have to whip the ganache, but I love it. It lightens the colour of the ganache slightly, but also just makes it best texture to work with. 

You can pipe the ganache on, or slather it on like I did and use the end of a cake skewer to create a pattern of bark. It’s all up to you! Dust with icing sugar, sprinkle on something minty like aero or candy canes…. and enjoy!! x

Mint Chocolate Yule Log!

A delicious Mint Chocolate Yule Log with a peppermint chocolate sponge, peppermint buttercream filling and chocolate ganache outside! 
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Category: Cake
Type: Cake
Keyword: Christmas, mint
Prep Time: 20 minutes
Cook Time: 10 minutes
Decorating/Cooling Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8 Slices
Author: Jane's Patisserie

Ingredients

Yule Log

  • 5 medium eggs
  • 115 g light brown soft sugar (or caster sugar)
  • 65 g self raising flour
  • 50 g cocoa powder
  • 1/2 tsp peppermint extract

Buttercream

  • 125 g unsalted butter (room temp)
  • 250 g icing sugar
  • 50 ml double cream
  • 1/2 tsp peppermint extract
  • green food colouring (optional)

Ganache

  • 100 g dark chocolate (At least 70%)
  • 100 g milk chocolate
  • 200 ml double cream

Extras

  • Mint Chocolate/Candy Canes
  • Icing Sugar

Instructions

Yule Log

  • Preheat your oven to 200C/180 fan and grease and line a swiss roll tin (32x22cm) with parchment paper.
  • Add the eggs and sugar to a bowl, and whisk for about 5 minutes on a medium-high speed, until the mixture is paler, and mousse like.
  • Sift the self raising flour and cocoa powder into the bowl, and add the peppermint extract.
  • Carefully fold the ingredients together in the bowl until the mixture is combined.
  • Pour the mixture into the swiss roll tin and smooth over.
  • Bake in the oven for 10 minutes.
  • Once baked, remove from the oven. Prep another piece of parchment paper, and dust with icing sugar.
  • Flip the swiss roll onto the sugar covered piece of parchment paper. Carefully remove the original piece of baking parchment that was in the tin.
  • Carefully fold the sponge up from short side to short side quite tightly (be careful, it will be very hot!) and leave to cool fully all rolled up.

Buttercream

  • Beat the unsalted butter on it's own for a few minutes to loosen.
  • Add the icing sugar and beat again - it will be quite thick.
  • Add the double cream, and peppermint extract, and beat again until smooth!
  • If using, add the green food colouring now.

Ganache

  • Add the dark chocolate and milk chocolate to a bowl.
  • Heat the double cream in a small pan until just before boiling point.
  • Pour the hot cream over the chocolate and leave to sit for at least 5 minutes. Stir to combine until smooth. If chocolate lumps still remain, add back into the pan on a low heat and stir until smooth, or microwave briefly.
  • Let the ganache sit in the fridge for 30-45 minutes, and then whip with an electric whisk until smooth and fluffy! Sometimes this can take longer than this though to get to the whippable stage.

Decoration

  • Carefully unroll the sponge - PLEASE be as careful as possible so you don't break the sponge. Don't worry too much if it does though as you can stick it back together.
  • Spread the buttercream onto the unrolled sponge, and re-roll into the classic swiss roll shape.
  • Slather the ganache over the outside of the cake, and use a fork/cake skewer to create a bark look! Or, pipe the ganache on instead.
  • Lightly dust with icing sugar, and sprinkle with crushed mint chocolates or candy canes if you fancy - but these are optional.

Notes

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

26 Comments

  1. Alex on January 11, 2021 at 9:14 pm

    5 stars
    Made this for Christmas Day, and we weren’t disappointed. Lovely, will make again 🙂

  2. Sara on December 23, 2020 at 6:42 pm

    Hi Jane, I’m trying this recipe tomorrow and just wanted to check, as there’s double cream in the buttercream is it ok to be stored at room temperature or will it need to go in the fridge? Thanks!

    • Jane's Patisserie on December 23, 2020 at 8:57 pm

      The ganache has been heated its fine at room temp for 2 days, and personally I don’t mind the cream at room temp in the buttercream but if you are worried you can use boiling water in the buttercream instead!



  3. Sophie Saunderson on December 22, 2020 at 2:40 pm

    5 stars
    Absolutely fab recipe! Tastes gorgeous! Thank you!

  4. Jayesh Mistry on December 20, 2020 at 7:37 am

    Hi Jane, if you have a slightly bigger tray, my is 38cm x 25cm, how can I adjust the recipe. I usually go off the area and adjust accordingly for round cakes. Take care. Thanks.

    Jayesh

  5. Eilidh on December 19, 2020 at 10:04 am

    HI Jane! If I was to make this recipe and gift it to someone for Christmas, when would I be best to start making it?

    • Jane's Patisserie on December 20, 2020 at 9:22 am

      As it has ganache it only lasts a few days, so as close to the day as possible!



  6. Holly on December 17, 2020 at 8:56 pm

    Hi Jane,

    Just wanted to say, I love your recipes!
    I’d love to try this but I don’t have a baking tin that would work, so I clicked on the link for the tin that you recommended but unfortunately, that one’s unavailable. Do you have any more suggestions? Thanks 🙂

    • Jane's Patisserie on December 17, 2020 at 9:09 pm

      Hey! You just need one that’s the same size – there’s many available, I just only link the one I use x



  7. Faye on December 16, 2020 at 9:57 pm

    The Swiss roll Tin you mentioned is currently unavailable but wanting to make one for Christmas, can you recommend another tin please. X

  8. Nic | Nic's Adventures & Bakes on December 15, 2020 at 11:28 am

    5 stars
    Thanks for sharing, this looks lovely 🙂

  9. Georgia Foote on December 13, 2020 at 7:50 am

    Hi Jane

    When doing the first rolling of the sponge, would the baking parchment remain within the sponge, to stop it from sticking as it cools?

    Many thanks

    • Jane's Patisserie on December 13, 2020 at 9:10 am

      Yes so you turn the sponge onto the new piece that is coated in icing sugar, remove the old piece of parchment from the tin, and then roll it with the new sugar coated piece of parchment paper inside.



  10. Sue on December 12, 2020 at 4:27 pm

    What is the best way to turn this into a chocolate orange yule log instead of mint please ? Would you just substitute the peppermint extract for orange or use chocolate oranges ? Many thanks x

    • Jane's Patisserie on December 12, 2020 at 5:05 pm

      I would substitute the orange for orange extract or zest!



    • Florence Waller on December 15, 2020 at 10:16 pm

      This recipe worked amazingly for me but where is best to store the finished cake?



    • Jane's Patisserie on December 16, 2020 at 8:31 am

      Room temp for 2 days (so as not to dry out the cake), but fridge for 3-4 days if you don’t mind it drier!



  11. Dolores on December 12, 2020 at 1:50 pm

    Hi Jane could I add some baileys io the buttercream instead of peppermint and vanilla to the sponge

  12. Chloe on December 12, 2020 at 10:54 am

    Can this recipe be successfully frozen?

  13. Nicole on December 12, 2020 at 8:51 am

    Can you use this recipe as it is but minus the peppermint extract?

  14. Sarah on December 12, 2020 at 8:30 am

    So happy been looking for a recipe to make a chocolate log, if I don’t want to put mint in it can I just leave it out?

    Thank you in advance

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