A perfect Christmas dessert, with choc chip and mint flavor to make your Christmas eve amazing.

Happy Christmas Eve, Welcome,

Hopefully, you wrapped all your presents and decorated your Christmas tree

And you might be wondering what’s left to do, well with this recipe to your list because Christmas ain’t Christmas without a Yule Log.

And this recipe is a lighter version of a Yule Log, it’s still really decadent.

But it’s not going to be really overpowering and heavy it’s Mint Chocolate Chip Yule Log, and it is really delicious than all other logs.

Yule Log Cake is one of the must-make recipes for Christmas, and I am going to teach you how to make this delicious recipe from scratch!

Follow along with the recipe for the Best Christmas Mint Chocolate Chip Yule Log ever!

Try my other Christmas Dessert recipes:

What is Yule log cake recipe history?

Yule Log Cake also is known as Bûche de Noël is the French traditional dessert served usually served on Christmas eve in most of the european countries.

The products I have used are mentioned below(Amazon Affiliate Links).

  • Mixing bowls: The perfect stainless steel bowl for mixing with mirrored finish, and it is dishwasher safe.
  • Hand mixer: A light hand mixer for your cooking, comfortable use and easy to clean.
  • Spatula: Made with high-quality food grade silicone, easy to clean and dishwasher safe.
  • Swiss roll cake mat: Made of high-quality silicone, non-stick design for multipurpose, easy to use and clean.
  • Cake trimming knife: Comfortable grips with ultra sharp edges.

Let’s have a look at our Yule Log Cake ingredients,

  • Plain flour: Plain flour is the most important ingredient in any cake recipe, a very basic ingredient that forms our cake.
  • Cocoa powder: Used to add chocolaty flavor to the cakes and desserts, widely used ingredient in desserts.
  • Peppermint extract: Peppermint is used to add fresh flavor to our cake, a very soothing and chilling experience.
  • White chocolate: White chocolate is added to form the soft and creamy layer on the top of the cake.
  • Cream: Perfect for the icing of the cake and frosting, it helps the cake to add a beautiful layer.

Now let’s get started with our yule log cake recipe.

Start with a sort of Swiss roll sponge, so I’ve got my Swiss roll pan already lined and greased.

And, now we need to go with our ingredients.

Take 65 grams of plain flour and 40 grams of cocoa powder along with a pinch of salt.

Also, take 100 grams of caster sugar in another bowl, and in the other two bowls take 4 large eggs and separate them into yolks and whites.

And add a 1/3 cup of the sugar to the whites and whisk those up really stiff and docile to give you a very stiff peak.

Now, the reason we’re doing it like this is that we are not using any raising agents in the sponge, so this egg white and the egg yolk is going to add all the air to the sponge cake.

Alright, and now we’re just going to whip up our egg yolks with the rest of the sugar until they’re really pale.

Whip out for about 5 minutes now, and as you’ll see that it’ll get really pale and mousse-like.

So now you need to get all these things together without knocking all the air out.

And the way that is starting with a little bit of the egg white and that’s
going to loosen up this thick glossy mixture.

Now that it’s a bit looser, add for the flavor the mint comes in, take some really nice peppermint oil/peppermint extract, and put in 1/2 teaspoon of that, and just stir that through.

And this is where we need to start being a bit more gentle with it.

So, now add half of the dry ingredients, fold it in really carefully.

Once that’s all mixed through, add a little bit more of the egg white about another 1/3 and then keep adding it, a spoonful at a time, alternating between the dry and the egg whites.

And this might seem like it’s taking forever but don’t rush.

It’s really important that you’re gentle with this because you don’t want to knock all the air out.

Now we need to do is put it into your pan and level it out.

If you don’t have a special Swiss roll pan, you can just use a baking tray with sides but you do need to level it out carefully because it won’t just do it by itself in the oven.

And now it just needs to be baked at 180 degrees for 7-8 minutes.

So take Swiss roll cake out of the oven and roll it and that’s going to prevent cracking.

When it comes to rolling, take a piece of greaseproof paper on the counter, that’s slightly bigger than the actual cake and tip the whole thing out onto it.

And peel off the original greaseproof paper, get rid of that before rolling.

Trim the edges off with a sharp knife, just so that it’s nice and neat when you roll it.

And roll it with the paper kind of inside the roll and that’s going to prevent it from sticking to itself and leave that to cool completely in the roll shape.

And get on with making the stuff that goes on the outside which is a really lovely light white chocolate ganache.

Get some melted chocolate. Take 150 grams of white chocolate and melt it over, then take double cream, and add that to the white chocolate.

For lighter consistency, add more cream. Add 100 grams of cream to this
normally it’s a three to one. And just mix that all together until it’s all kind of homogeneous.

Transfer it to the fridge for about 15-20 minutes and that’s going to cool it down and set it a little bit and you can whip it up nice and light.

So, now go on with the filling, while our ganache is chilling out in the fridge.

So take 175 milliliters of double cream and to that, add 1 tablespoon of castor sugar and 1/2 teaspoon of peppermint extract and whip that up till it’s nice and soft peaks.

There is a lot of whipping in this recipe but don’t worry stick to it.

And now, we need to put that into our sponge.

So, now unwrap that sponge cake, it will stick to the paper a little bit but that’s OKAY. It will come away really easily and then we want all that cream on our Swiss roll.

Spread cream/ganache all the way up to the end, leaving about two and a half centimeters, and that way when you roll it will not smush out at the bottom.

And now for the chocolate chips, get some dark chocolate chips and them up, even more, to be nice and small. And, now sprinkle them all over the top.

Now it’s time to roll this up, so use the paper that it’s on already to kind of help you with it.

But at the same time unpeel it from that while you can still handle it because the next bits going to be covered in ganache.

Put it on something that you’re going to serve it on so that you don’t have to move it anymore.

Now take our ganache out of the fridge, it’s all cool so we need to make this into something really yummy and spreadable.

And all that takes is a whisk.

So just whisk that for about 5 minutes and it’s going to be really nice.

You’ll see that it will be completely unrecognizable, and it’ll look absolutely delicious.

So before we start, neaten up the ends of your Yule Log Cake because it is a little bit scrappy at the edge.

And now all we need to do is cover our Yule Log Cake with that yummy ganache and we will be doing that with a palette knife.

And now just finish this off with some Christmasy sprinkles.

And there it is our super light Mint Choco Chip Christmas Yule Log Cake.

And it’s Christmas Eve guys.

So you better get yourselves ready and maybe leave a slice of Yule Log Cake out for Santa.

Happy Christmas Eve

Mint Choco Chip Yule Log Cake

A perfect Christmas dessert, with choc chip and mint flavor to make your Christmas eve amazing.
Course Dessert
Cuisine American
Keyword cake, chocolate chips, christmas, cocoa powder, cream, mint extract
Prep Time 20 minutes
Cook Time 10 minutes
Resting 20 minutes
Total Time 50 minutes
Servings 4
Calories 390kcal


  • Mixing bowl
  • Hand mixer
  • Spatula
  • Swiss roll cake mat


For the swiss roll sponge

  • 65 g plain flour
  • 40 g cocoa powder
  • pinch of salt
  • 100 g caster sugar
  • 4 eggs separated
  • ½ tsp peppermint extract

For the white chocolate ganache

  • 150 g white chocolate chips
  • 100 g double cream

For the filling

  • 175 g double cream
  • 1 tbsp caster sugar
  • ½ tsp peppermint extract


For the swiss roll sponge

  • In a large bowl. add plain flour, cocoa powder and a pinch of salt and mix well. Now in other bowl separate egg whites and yolks.
  • Now add caster sugar to the egg whites and mix well till it forms stiff peaks. Now add rest of sugar to the egg yolk and mix well until it turns pale yellow in color.
  • Now mix all ingredients from both bowl in one bowl by using cut and fold technique. Now in that add ½tsp of peppermint oil/extract and mix well.
  • Now ix our dry ingredients in the egg mixture and mix gently to form a cake batter. Now pour that batter in to the swiss roll pan lined with parchment paper and bake at 180 degrees for 8 minutes.
  • Take that cake out, peel off the parchment paper, trim the edges with a sharp cake knife/trimmer and roll the cake sheet on the counter shape into a roll shape, and let it cool completely.

For the white chocolate ganache

  • In a large mixing bowl, melt some white chocolates, add boiled double cream and mix well until a homogenous mixture and let it cool in the fridge for 15-20 minutes.

For the filling

  • In a bowl, add double cream caster sugar, peppermint extract and whip them until nice and soft peaks are formed .

Final stage

  • Now, unravel the roll cake, and pour cream filling on the cake sheet and spread with the help of icing spatula. Now sprinkle chopped dark chocolate chips and finally roll this cake again and transfer it to the serving plate.
  • Now, take ganache out of the fridge, whisk it for about 5 minutes and then cover cake with chocolate ganache layer and sprinkle some Christmas decorations. Slice it and serve it chilled.


  • For ganache, boil your double cream until it starts bubbling.