Our dark bark and snow chocolate yule log is a festive showstopper we created for the first episode of Hallmark’s Baked with Love: Holiday. And it was the episode's winning recipe! It blends a springy chocolate sponge, a lightly sweet mascarpone filling, and a chocolate buttercream “bark,” finished with pistachio-matcha “moss,” buttercream mushrooms, and a snowy dusting of powdered sugar. But most importantly, the steps below are designed to demonstrate how you can make it at home this Christmas season!
This bake is also personal: it’s an ode to my dad and his lifelong love of chocolate fudge—there’s almost always a batch in the freezer around the holidays. And the pistachios you’ll see throughout? They’re a nod to Saman’s Iranian roots. On the show, we divided and conquered: I focused on the sponge, fillings, and buttercreams while Saman tempered the chocolate and handled key decorating touches. The result is a cake with heart, craft, and holiday magic.
Jump to:
- 🎄 7 Reasons You’ll Love This Yule Log Cake
- ✨ Highlights at a Glance
- 📋 Key Ingredients for a Classic Chocolate Yule Log Cake
- 📖 Planning this Bake
- 🪵 Step-by-Step Instructions for Baking the Yule Log
- 🍫 Temper the Chocolate "Bark"
- Whip the Mascarpone Filling
- Pipe and Freeze the Buttercream Mushrooms
- Make the Chocolate Buttercream (for the Log)
- Assembling and Decorating Your Yule Log
- Best Results: Baking in Grams
- 💡 Pro Tips
- ❓ Yule Log Cake Q&A
- ❄️ Storage & Make-Ahead
- Additional Baking Tips
- More Desserts for Holiday and Chocolate Lovers
- Dark Bark & Snow Yule Log Cake
🎄 7 Reasons You’ll Love This Yule Log Cake
- Chocolate on chocolate on chocolate! — From the chocolate sponge, to the chocolate buttercream, chocolate bark! Go even further with optional mini chips in the filling if you're a real chocolate hound.
- Approachable technique — clear, step-by-step assembly so rolling a sponge feels doable.
- Make-ahead friendly — Prep bark, chocolate buttercream, and mushrooms in advance; assemble day-of.
- Textural contrast — Silky mascarpone plays off the crisp and crunch of the tempered chocolate. We have a soft sponge and pistachios to add a nutty crunch of complementary flavors and textures.
- Playful décor — What is dessert without decor?! Buttercream mushrooms, mossy pistachio-matcha accents, and powdered-sugar “snow” take the festive vibes up a notch here.
- Personal story — This dessert is an homage to my dad’s tradition of making rich, chocolaty fudge during the holidays. It's also an ode to Saman's grandmother, who is famous for her rolled cakes.
- Holiday centerpiece — This is a true showstopper for gatherings.
We had the time of our lives appearing on Hallmark’s baking competition series, Baked with Love: Holiday, which premiered October 27, 2025!
This baking journey was even better with my husband Saman at my side as baker, teammate, and supporter.
We're excited for you to see the holiday magic unfold! 🎄
✨ Highlights at a Glance
🍫 Chocolate-forward
🍄 Buttercream mushrooms + tempered bark
📖 Reader-friendly technique walkthrough
✅ Components can be prepared ahead
📋 Key Ingredients for a Classic Chocolate Yule Log Cake
The recipe card below lists the full ingredients and quantities. Here are some of the noteworthy components to this classic Christmas dessert:
- Chocolate sponge: whipped eggs, cake flour, and a blend of cocoas yield a flexible, springy roulade (rolls without cracking when properly handled)
- Mascarpone filling: lightly sweet, stabilized by quick whipping to soft peaks in a chilled bowl
- Chocolate buttercream: smooth, pipeable, and perfect for bark texture
- Tempered dark chocolate bark: glossy snap and finished with roasted pistachios
- Decor: buttercream mushrooms, pistachio-matcha “moss,” rosemary sprigs, powdered sugar snowfall
📖 Planning this Bake
To break down the recipe into manageable steps, here's how we thought about this yule log:
- Read through the recipe card in full.
- Start setting out all your ingredients (mise en place)
- Make and bake your sponge
- Temper your chocolate
- Whip filling
- Make buttercreams (create mushrooms first)
- Roll & chill your log
- Frost & decorate! ✨
🪵 Step-by-Step Instructions for Baking the Yule Log
Before diving into the steps below, preheat your oven to 220°C / 425°F. Line a 9 × 13 inch jelly roll pan with parchment and grease well.
Start by whisking 7 egg whites with a pinch of salt and ¼ teaspoon cream of tartar until foamy; slowly add 50 g sugar and beat to soft peaks (not stiff). Keep at room temp.
In a clean bowl, beat 7 egg yolks with the remaining 50 g sugar, 1 tablespoon vanilla, and a pinch of salt until pale and creamy, 5–7 minutes.
Sift and mix 70 g cake flour + 21 g cocoa + pinch of salt; fold into yolks.
We used an equal parts blend of black, natural, and unsweetened cocoa powders for depth, but you could use whatever powder you have on hand.
Fold egg whites into yolk batter gently until airy and pourable (slightly thicker than pancake batter).
Pour and spread batter into pan.
Once batter is in pan, run finger/thumb around the edge of the pan to help minimize the batter sticking to the pan's sides.
Bake 10–12 min until springy or just pulling from the sides. Loosen edges; cool on a rack with parchment underneath until completely cool (20–30 min).
🍫 Temper the Chocolate "Bark"
Melt ⅔ of the finely chopped dark chocolate to 113–120°F (45–49°C) over a double boiler. Remove from heat. Stir in the remaining ⅓ (“seed”) until chocolate cools to 82°F (28°C).
Briefly rewarm to 88–90°F (31–32°C). Use an offset spatula to thinly spread the chocolate on parchment paper.
Sprinkle roasted pistachios and salt.
Roll in parchment paper, and let set.
Break the chocolate into shards once hardened.
Whip the Mascarpone Filling
- Chill the mixer bowl (5–10 min).
- Whip mascarpone, cream, powdered sugar, vanilla, almond extract, and a pinch of salt to soft peaks (1–2 min). Refrigerate.
Pipe and Freeze the Buttercream Mushrooms
- Beat shortening + butter smooth; add powdered sugar, meringue powder, vanilla, cream, and salt; mix until smooth (2–4 min).
- Divide: half white, half tinted red. Smooth with a spatula; transfer to piping bags fitted with open round tips.
- On wax paper, pipe stems and caps; add white sprinkles to caps; freeze until firm. Assemble by flattening stem tops and “gluing” with buttercream.
💡 Note on shortening vs. butter:
- If you don't plan on eating the mushrooms, you could use all-shortening for making them and ditch the butter. The butter is nice for flavor, while an all-shortening recipe will hold up better under high heat.
Make the Chocolate Buttercream (for the Log)
Here, I used a variation of my recipe for small batch chocolate buttercream frosting, and it worked so well!
Quick to make (key for a timed baking show 😅), easy to pipe, and a decadent, rich chocolate flavor. 🍫
- Beat butter, powdered sugar, cocoa, cream, vanilla, and salt until fluffy (~5 min). Adjust cream to taste/texture.
- Smooth frosting, then transfer to a piping bag with a textured tip, like Wilton 1M.
Assembling and Decorating Your Yule Log
Spread the sponge with mascarpone filling (don’t overfill the end edge). Optionally, sprinkle with roasted crushed pistachios and/or mini chocolate chips.
Using parchment as an aid, roll tightly along the long side. Let roll chill for 15-20 minutes.
Trim ends cleanly; attach a small slice as a side “branch.”
Lightly pipe and smooth the outside with chocolate buttercream.
Layer on chocolate bark shards.
Note that you'll want to add chocolate shards while frosting is still fresh and pliable on the log. The buttercream acts as a glue to hold the chocolate pieces.
Mix remaining crushed pistachios with matcha powder for “moss." Add buttercream mushrooms, tuck in rosemary sprigs, and finish with powdered sugar snow.
Best Results: Baking in Grams
If you’re not already, use a kitchen scale for accuracy in baking.
While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.
I highly recommend investing $30 or less in a kitchen scale.
💡 Pro Tips
- Roll while warm. A slightly warm sponge rolls cleanly; too cool and it cracks.
- Chill your bowl for mascarpone. A cold bowl = quick soft peaks without overwhipping.
- Tempering pays off. Work within the temperature ranges for glossy, snappy bark.
❓ Yule Log Cake Q&A
Tempering gives a shiny finish and crisp snap. If you skip it, you can still spread melted chocolate for a rustic look.
Rolling the sponge: too warm it tears, too cool it cracks. Follow the timeline guidance and roll with confidence.
Yes. Make buttercream mushrooms and chocolate bark in advance; assemble and finish day-of.
We love the nutty crunch (and personal nod), but you can omit for a nut-free version and focus on the buttercream + bark textures.
❄️ Storage & Make-Ahead
Same day: Best enjoyed the day it’s assembled.
Refrigerate: Cover and refrigerate up to 3 days.
Make ahead: Bake and pre-roll the sponge (without filling) a day ahead; store tightly wrapped. Buttercream mushrooms and tempered bark can be made in advance.
Additional Baking Tips
- Set your station first. Weigh/sift dry ingredients, separate eggs, line pan, and chill the bowl for mascarpone before you start.
- Mind the batter texture. Aim for airy and pourable—slightly thicker than pancake batter—so the cake rolls cleanly.
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More Desserts for Holiday and Chocolate Lovers
Dark Bark & Snow Yule Log Cake
- Total Time: 2 hours
- Yield: 1 yule log 1x
Description
Our chocolate yule log was a winning recipe on Hallmark’s Baked with Love: Holiday! And with the detailed steps and tricks throughout this recipe, it's easier than it looks to recreate at home.
Ingredients
Chocolate Sponge Cake
- 7 large eggs, separated (whites at room temperature, yolks ok room temp or chilled)
- 100 g sugar, divided (50 g + 50 g)
- 70 g cake flour, sifted
- 21 g cocoa powder, sifted (7 g black, 7 g unsweetened, 7 g natural)
- Pinch kosher salt
- 1 Tbsp vanilla extract
- ¼ tsp cream of tartar
- Non-stick spray or butter + flour for pan; parchment paper; lemon juice or vinegar to wipe bowl.
Mascarpone Filling
- 113 g mascarpone, chilled
- 100 g cold heavy (or whipping) cream
- 65 g powdered sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Pinch salt
Buttercream for Mushrooms
- 60 g shortening; 60 g unsalted butter (room temp)
- 170 g powdered sugar
- 2 tsp meringue powder
- 1 tsp vanilla
- 2 tablespoons heavy cream
- Pinch salt
- Red food dye
- Small white sprinkles
Chocolate Buttercream for Log
- 170 g unsalted butter (room temp)
- 345 g powdered sugar
- 60 g cocoa powders (mix)
- 80 g heavy cream (about ⅓ cup)
- 2 tsp vanilla
- Pinch salt
Tempered Chocolate Bark
- 226 g dark chocolate (60–70%), finely chopped
- 100 g very finely chopped roasted pistachios
- Pinch salt
Tempering: Melt 113–120°F (45–49°C), cool 82°F (28°C), rewarm 88–90°F (31–32°C).
Additional Decorations
- 2 Tbsp matcha powder
- 50 g finely chopped roasted pistachios
- Rosemary (coated in powdered sugar)
- Powdered sugar for “snow”
- Optional mini chocolate chips for the filling
Instructions
Sponge Cake
- Preheat oven to 220°C (425°F). Line a 9 × 13 inch jelly roll pan with parchment and grease well.
- Wipe bowl with lemon juice or vinegar. Whisk egg whites with salt + cream of tartar until foamy. Gradually add 50 g sugar; beat to soft peaks.
- In a clean bowl, beat yolks with 50 g sugar, vanilla, and salt until pale and creamy, 5–7 min.
- Sift flour + cocoa; fold into yolk mixture.
- Fold egg whites gently into yolk mixture. Batter should be airy and pourable.
- Spread in prepared pan, smoothing evenly.
- Bake 10–12 min, until springy. Cool with parchment underneath.
Mascarpone Filling
- Chill mixing bowl.
- Beat mascarpone, cream, sugar, vanilla, almond extract, and salt until soft peaks form, 1–2 min.
Buttercream Mushrooms
- Beat shortening + butter until smooth.
- Add sugar, meringue powder, vanilla, cream, and salt. Beat 2–4 min.
- Divide frosting: half white, half tinted red. Smooth and transfer to piping bags fitted with open round tips.
- Pipe stems + caps on wax paper. Add sprinkles to caps. Freeze as you continue working through the recipe.
- Once pieces are firm, assemble mushrooms by attaching stems + caps with buttercream.
Chocolate Buttercream
- Beat butter, sugar, cocoa, cream, vanilla, and salt until fluffy, 5 min. Adjust cream if needed.
- Smooth and transfer to piping bag with textured tip (like Wilton tip 1M).
Chocolate Bark
- Melt ⅔ chocolate over double boiler to 113–120°F.
- Stir in remaining ⅓ until cooled to 82°F.
- Briefly rewarm to 88–90°F. Spread thinly on parchment, sprinkle pistachios + salt, and roll into parchment paper to set.
- Once set, break chocolate into shards for attaching to log.
Assemble and Decorate Log
- Spread mascarpone over sponge. If desired, sprinkle pistachios and mini chips across filling for textured insides.
- Roll tightly with parchment. Chill 15 min.
- Trim ends. Attach a branch if desired, and place log on serving board or platter for display.
- Cover with chocolate buttercream, smoothing sides and texturing ends.
- Add bark shards along sides.
- Scatter pistachio-matcha “moss” around the log and display platter.
- Arrange mushrooms.
- Tuck rosemary sprigs.
- Dust with powdered sugar for snow.
Notes
- This yule log would comfortably serve 12 people.
- Nutritional information is calculated as an estimate and should be used as a general guide only. Actual values may vary depending on exact ingredients and brands used. For precise nutrition info, consult a registered dietitian or use a detailed nutrition calculator.
- If you don't plan on eating the mushrooms, you could use all-shortening for making them and ditch the butter. The butter is nice for flavor, while an all-shortening recipe will hold up better under high heat.
For pacing and order, here's the timeline to keep in mind:
- Mise en place
- Sponge & tempering
- Bake sponge & whip filling
- Buttercreams (mushrooms first)
- Roll & chill
- Frost & decorate
- Prep Time: 45 minutes
- Tempering and Decorating: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: ~438 kcal
- Sugar: ~37.7 g
- Sodium: ~129 mg
- Fat: ~29 g
- Saturated Fat: ~14.6 g
- Unsaturated Fat: ~11.2 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~43 g
- Fiber: ~1.7 g
- Protein: ~5.2 g
- Cholesterol: ~94 mg
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