CakeChristmas
CakeChristmas
An entire low rectangular chocolate cake with three sponge leaves and two layers of ganache visible at the ends, top shared in three large pink, ivory and brown rectangles, no roll or figurine.
Suggestion for presentation

Pop & Colored / Cakes to share

Three-Tier Yule Log with Bold Colour Panels

A recipe by CakeChristmas / Updated on 30 October 2026.

The sponge roll becomes a low cobble with three leaves; the top carries three large rectangles pink, ivory and chocolate, without small confetti.

1 paver of 10 x 30 cm, 8 parts / Genoise mounted and then rolled; emulsified ganache

8Indicative portions
45 minPreparation
12 minBaking
3 hRest & Cooling
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Dessert in this mood

The sponge roll becomes a low cobble with three leaves; the top carries three large rectangles pink, ivory and chocolate, without small confetti.

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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. Stir in flour and cocoa, spread on the baking sheet and cook for 10 to 12 minutes at 180°C. Cool flat under a sheet of paper, without rolling.
  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.
  4. Cut three strips of 10 x 30 cm into the cookie; keep the remaining strip to accompany. Overlay the three strips with 120 g of ganache between each floor. Spread about 100 g on top and the rest in thin layer on long sides. Refrigerate for 2 hours.
  5. Melt the white chocolate, divide into two 40 g bowls; color a pink bowl with the fat-soluble dye, keep the other ivory. Spread each in a rectangle of 10 x 10 cm on two thirds of the top, in a thin layer of 1 to 2 mm. Leave the last third chocolate. Keep the excess chocolate aside.
  6. Take 30 minutes in the refrigerator. Serve eight parts showing the three layers of sponge, without rolling or adding decoration.

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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