My chocolate biscuit yule log is easy to make, great for beginners, and perfect for kids to help with! It's a no-bake biscuit cake rolled into a log shape, filled with vanilla buttercream and topped with dark chocolate ganache.
You've probably seen more than enough brownie yule logs all over your social media by now, so it's time to switch things up and say hello to my chocolate biscuit yule log! I made a digestive biscuit version of this years ago but I've never seen anyone do it with bourbon biscuits before, so I'm very excited about sharing this!
Filled with creamy vanilla buttercream and topped with a rich chocolate ganache topping, this is a fun, stress-free twist on the classic Christmas dessert. It's also completely no-bake, making it ideal for beginners or anyone who wants to avoid the faff of a traditional roll cake. It's super quick to assemble, easy to slice, and guaranteed to be a crowd-pleaser!
If this is your first time making a no-bake yule log, I recommend reading my post below for important notes, tips and step-by-step photos. Otherwise, feel free to jump to the recipe card at the end of the page. Enjoy!
Ingredients
A quick list of everything you'll need to make my bourbon biscuit yule log:
- Bourbon biscuits: For the chocolatey biscuit base. I haven't yet tested this recipe with any other chocolate biscuits, so please proceed with caution if you do, as different biscuits require different amounts of liquids.
- Sugar: Caster sugar is best as it'll dissolve faster.
- Cocoa powder: This helps to intensify the chocolate flavour. I recommend unsweetened cocoa powder.
- Water: Cold water helps the biscuit base to stick together nicely.
- Butter: We'll use this in the biscuit base and to make our vanilla buttercream. Avoid margarine for this recipe, as the flavour and texture will be different.
- Icing sugar: Another ingredient for making the buttercream filling. This is also known as confectioner's sugar or powdered sugar.
- Milk: Just a splash! This will help loosen up the buttercream and make it easier to spread.
- Vanilla extract: For extra flavour in the filling.
- Dark chocolate: Dark chocolate or semi-sweet chocolate will work fine for the ganache. I typically use the cheap supermarket own-brand dark chocolate.
- Double cream: To make your ganache. It's important to use double cream to allow it to thicken up, so avoid single cream or low-fat options.
Equipment
- Saucepan: To melt the ingredients in. I recommend melting in the saucepan rather than in the microwave, as controlling the heat is important.
- Food processor or blender: To crush the bourbon biscuits into fine crumbs.
- Mixing bowls: A large one for the biscuit mixture, and two small ones- one for the buttercream and one for the ganache.
- Heatproof bowl: To make a double boiler for the ganache. It should be big enough to sit on top of your saucepan without directly touching the bottom.
- Rolling pin: To roll the biscuit mixture into a rectangle, ready for shaping into a log.
- Clingfilm: This is a super sticky mixture, so using clingfilm as a 'barrier' makes it easier to shape.
- Utensils: A few wooden spoons or spatulas for mixing, a tablespoon and a teaspoon for measuring, a fork to make the 'tree bark' effect, and a sharp knife for cutting.
- Food scale: Accuracy is very important for this recipe to work, so I recommend measuring everything out in grams.
How to make a chocolate biscuit yule log step-by-step
Step 1: Add 580g of bourbon biscuits to a food processor or high-powered blender and blitz until you have fine crumbs. Pour them into a large bowl and set aside.
Step 2: Next, add 60g of butter to a saucepan and melt it over low heat.
Step 3: Add 100g of caster sugar to the pan, along with 4 tablespoons of cold water and 30g of cocoa powder. Turn the heat to medium-high and stir continuously for around 5 minutes, until the sugar has dissolved.
Step 4: Remove the pan from the heat and set aside for about 15 minutes to let the mixture cool slightly.
Step 5: After 15 minutes have passed, pour the liquid mixture into the bowl with the biscuit crumbs. Mix well until everything is evenly coated.
Buttercream filling
Step 6: Prepare your vanilla buttercream by mixing 120g softened butter with 300g of icing sugar, 1 teaspoon of vanilla extract and 2-3 tablespoons of milk. It should be smooth enough to spread easily.
Step 7: Place the biscuit mixture on top of a large piece of clingfilm and shape it into a rectangle. Then top with another piece of clingfilm and roll it out to a rectangle that's around 10x14 inches.
Step 8: Remove the top piece of clingfilm and spread the buttercream all over. It's best to leave a small gap around the edges so it doesn't spill out as you roll.
Step 9: Carefully roll the biscuit sheet into a log shape, using the piece of clingfilm on the bottom to assist you. Once you've got your log shape, gently transfer it to a large plate or chopping board, loosely cover it and pop it in the fridge for 3 hours.
Ganache topping
Step 10: Once the log has been in the fridge for 2 hours, prepare your ganache. Add 200g of finely chopped dark chocolate and 200ml of double cream to a double boiler and melt over low heat until smooth. Remove the bowl from the heat and leave it to cool at room temperature for 1 hour. It will become thick and spreadable.
Step 11: Once your ganache is thick, remove the bourbon biscuit yule log from the fridge. Cut a diagonal section off one end of the log and place it at the side.
Step 12: Cover the entire thing with ganache then gently run over it with a fork, making wavy lines to look like tree bark.
Step 13: Chill the log for 1 more hour in the fridge, then top with a light dusting of icing sugar and enjoy!
Biscuit log tips
- Cut a small slice off each end of the yule log for a neater appearance.
- Chocolate ganache can be swapped for buttercream if you prefer.
- To avoid a grainy texture, heat the liquid mixture to 60-70°C before removing it from the stove.
FAQs
This will keep well for up to 1 week. I recommend storing it in the fridge in an airtight container to keep it fresh.
Yes, it can be frozen in an airtight container for up to 3 months and defrosted in the fridge overnight. Do not refreeze.
This will serve around 12-20 people, depending on how big you like your slices!
I haven't tested this recipe with any other chocolate biscuits, but you can use 400g digestive biscuits if you change the butter to 70g and the water to 150ml. Be careful when you're experimenting, as different biscuits will require varying amounts of liquid.
More no-bake Christmas desserts
I hope you like my bourbon chocolate biscuit yule log! If you try it at home, please leave a comment to let me know what you think! Enjoy!
Chocolate Biscuit Yule Log
Ingredients
Biscuit log
- 580 g Bourbon biscuits
- 60 g Butter
- 100 g Caster sugar
- 30 g Cocoa powder
- 125 ml Cold water
Filling
- 120 g Butter, softened
- 300 g Icing sugar
- 2-3 Tablespoons Milk
- 1 Teaspoon Vanilla extract
Ganache
- 200 g Dark chocolate, finely chopped
- 200 ml Double cream
Instructions
Biscuit log
- Blitz the bourbons into fine crumbs using a food processor or blender. Pour them into a bowl and set aside.
- Melt the butter in a saucepan over low heat. Once melted, add the sugar, cocoa powder and water. Turn the heat up to medium-high and stir gently but continuously for around 5 minutes, until the sugar has dissolved.
- Remove the pan from the heat and set aside to cool for about 15 minutes.
- Once cooled, pour the liquid mixture into the bowl with biscuit crumbs. Mix well.
Filling
- Prepare the buttercream filling by mixing the butter and icing sugar together. Use the milk as needed to loosen it to a spreadable consistency. Once smooth and fluffy, stir in the vanilla extract.
- Place the biscuit mixture onto a large sheet of clingfilm on your work surface then use your hands to shape it into a rectangle.
- Top with another sheet of clingfilm then use a rolling pin to roll it out to a rectangle that's roughly 10x14 inches.
- Remove the top sheet of clingfilm and spread the buttercream all over the biscuit sheet, leaving a small gap around the edges.
- Use the bottom piece of cling film to help you gently roll the biscuit into a log shape.
- Carefully transfer the log to a large plate or cutting board and refrigerate for 3 hours.
Ganache
- Once the log has been in the fridge for 2 hours, prepare your ganache. Melt the chopped chocolate and double cream over very low heat in a double boiler until smooth. Then set it aside to cool and thicken for 1 hour.
- Once the ganache is thick enough to spread, take the log out of the fridge. Cut a section off the log diagonally then place it at the side, to create two 'branches'.
- Cover the log with the ganache then use a fork to create wavy lines all over.
- Refrigerate for 1 more hour, then dust with icing sugar and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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