CakeChristmas
CakeChristmas
Two logs of chocolate log lying on the edge, two-thirds visible brown spiral, each with a large comma of soft white ganache.
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Snow & Ice / Cakes to share

Mini Yule Logs with White Ganache Snowdrifts

A recipe by CakeChristmas / Updated on 30 October 2026.

The log is sliced into eight lying logs; a large white ganache comma covers only one-third of each chocolate spiral.

8 logs 3 to 3.5 cm thick / Genoise mounted and rolled; emulsified ganache

8Indicative portions
50 minPreparation
12 minBaking
3 h 30Rest & Cooling
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The log is sliced into eight lying logs; a large white ganache comma covers only one-third of each chocolate spiral.

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Original quantity: 8 servings.

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Preparation

  1. Heat the oven to 180 °C, conventional oven setting (no fan). Line a plate of 30 x 40 cm. Whisk the eggs and sugar for 6 to 8 minutes until thick.
  2. Mix flour, cocoa and salt. Incorporate them gently, spread on the baking tray and cook for 10 to 12 minutes: the sponge should remain supple. Turn on a clean baking paper, remove the baking paper and roll immediately with the clean paper. Let cool for 20 minutes.
  3. Heat the cream just to a simmer. Pour three times over the chopped chocolate, mixing in the center. Stir in butter and leave to thicken for about 45 minutes at room temperature. In parallel, heat the extra 80 ml of cream, pour over the white chocolate and emulsify; let cool for 2 hours until spreadable without whisking.
  4. Unroll the sponge, spread out half of the black ganache and roll on the side 30 cm. Cover very finely with the rest and refrigerate for 2 hours.
  5. Trim the ends and cut eight logs. Lay them on their cut face; spread 20 to 25 g of white ganache in a single wide comma on one-third of each spiral. Reserve the surplus in a cup. Keep 30 minutes cold.

Preserve and Serve

48 hours in the refrigerator, under bell.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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