CakeChristmas
CakeChristmas
Whole chocolate log with two small rectangular plates of cocoa shortbread laid flat on top; the third rests next to it. The opening shows candied orange dice between two small ganache rails. No part of the log removed.
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Chocolate Yule Log with Three Lift-Off Panels

A recipe by CakeChristmas / Updated on 30 October 2026.

Three cocoa shortbread hide a line of candied orange on top of the log.

30 cm log, three 8 x 5 cm cocoa plates / Genoise mounted and rolled; emulsified ganache

8Indicative portions
1 h 05Preparation
26 minBaking
3 h 30Rest & Cooling
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Dessert in this mood

The sponge plates sit horizontally on two small ganache rails; each lifts to reveal the orange dice.

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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.
  4. Mix the 45 g of soft butter with the icing sugar, then the yolk. Stir in 90 g flour and 10 g cocoa. Refrigerate 30 minutes. Spread on 4 mm and cut three 8 x 5 cm baking tray; use about 60 to 70 g of dough and cook the offcuts in small shortbread. Cook baking tray and drops for 12 to 14 minutes at 175°C, then cool completely.
  5. Top the sponge roll with half of the ganache and roll it from a side of 30 cm. Reserve 40 g of ganache for the supports and cover the log with the rest. Refrigerate for 2 hours.
  6. Form two low ganache rails on top, parallel to the length and spaced 3 cm apart. Spread the orange dice over 24 cm. Lay the three shortbread end to end, horizontally and supported by the rails.
  7. In service, lift a plate with a small spatula and lay it flat next to it. The log remains whole and the orange line is discovered.

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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