How do I prevent my chocolate Yule log from cracking when rolling?

Roll it in a towel while still warm and flexible. This helps it form the rolled shape without stress.

What filling works best for a Traditional Chocolate Yule Log?

Classic whipped cream or chocolate ganache fillings are traditional and complement the sponge beautifully.

Yes, wrap it tightly and freeze for up to one month. Thaw in the fridge overnight before serving.

Absolutely. Use almond flour or a gluten-free baking mix for the sponge and check that all other ingredients are gluten-free.

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Preheat oven to 350°F. Line a jelly roll pan with parchment and spray with nonstick spray.
Beat egg yolks with sugar until pale and thick. In a separate bowl, whisk egg whites until stiff peaks form.
Gently fold cocoa powder, flour, and salt into yolk mixture, then fold in egg whites until combined.
Spread batter evenly into pan and bake for 12–15 minutes. Do not overbake.
Immediately turn cake onto powdered sugar–dusted towel and roll while warm. Let cool completely.
Whip heavy cream with powdered sugar and vanilla until stiff. Unroll cake and spread whipped cream inside. Reroll gently.
Beat butter, cocoa powder, powdered sugar, vanilla, and milk for frosting until fluffy.
Frost cake to resemble a log, creating texture with a fork. Decorate with optional sugared cranberries or mint.
Refrigerate until ready to serve. Bring to room temperature before slicing.