Description
This classic Yule Log Cake (Bûche de Noël) recipe features a light and spongy chocolate cake rolled with a whipped cream filling and coated in a rich chocolate ganache frosting. Perfect for the holidays, this festive dessert resembles a traditional Christmas log, decorated with textured ganache and garnished with fresh cranberries and rosemary sprigs for a beautiful presentation.
Ingredients
Scale
Chocolate Cake
- 4 large eggs, separated and room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62½ g) cake flour
- ¼ cup (21½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178.5 g) heavy cream
Whipped Cream Filling
- 1 cup (238 g) heavy cream
- ¼ cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C) and line a 10″ x 15″ baking sheet with parchment paper. In a large bowl or stand mixer, whip the egg whites until soft peaks form and set aside. In a separate large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until pale and well combined. In another medium bowl, sift together the cake flour, cocoa powder, baking powder, espresso powder, and salt.
- Combine and Fold Batter: Add the dry ingredients to the egg yolk mixture, stirring until very thick. Fold in half of the whipped egg whites vigorously to combine, then gently fold in the remaining egg whites carefully to preserve the airiness. Pour the batter evenly onto the prepared baking sheet.
- Bake the Cake: Bake for 10-12 minutes or until the cake feels spongy and springs back when touched. Avoid overbaking to keep the cake tender and pliable. Meanwhile, prepare a clean flour sack or kitchen towel lightly dusted with powdered sugar for rolling.
- Roll the Cake: Once baked, let the cake cool for a minute on the sheet, then carefully invert it onto the powdered sugar-covered towel. Peel off the parchment paper. Starting at one short end, roll the cake and towel together gently, then place seam side down and let it cool completely in the rolled state.
- Make Chocolate Ganache Frosting: While the cake cools, place chopped chocolate, butter, vanilla extract, and salt in a heatproof bowl. Heat heavy cream in a small saucepan over low heat until edges bubble, then pour it over the chocolate mixture. Let sit for 5 minutes before stirring until smooth and glossy. Allow ganache to cool and thicken until suitable for spreading—refrigerate if necessary, stirring before use.
- Prepare Whipped Cream Filling: In a clean bowl or stand mixer, whip heavy cream until soft peaks form. Add confectioners’ sugar and vanilla, then continue whipping until stiff peaks form. Set aside.
- Assemble the Yule Log: When the cake is fully cooled, carefully unroll it. Spread an even layer of whipped cream filling over the surface, leaving about ½ inch from the edges. Gently reroll the cake without the towel and place it seam side down on a serving platter.
- Optional Cake Branch: For an authentic log look, slice off one short end of the roll at an angle and position it on the side of the main roll.
- Frost the Cake: Use a spatula to coat the entire outside of the cake roll and branch piece (if used) with the chocolate ganache frosting, covering all sides evenly.
- Decorate the Log: Create a bark texture by dragging a fork lengthwise and across the ends of the frosted log or by drawing spirals and lines with a toothpick or skewer. Add wavy patterns with a small spatula to imitate natural wood grain. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar to resemble snow.
- Serve and Store: Let the cake set before slicing and serving. Store loosely covered in the refrigerator for up to 3 days. When freezing, set the cake uncovered until ganache hardens, then wrap tightly and store up to 3 months. Thaw in the fridge overnight before serving.
Notes
- Storage: Loosely cover the cake with plastic wrap and refrigerate for up to 3 days. Use toothpicks to avoid cling wrap touching the ganache.
- Freezing: Freeze unwrapped until ganache sets, then wrap airtight. Keep frozen up to 3 months without decoration. Decorate after thawing.
- Thawing: Thaw covered in the refrigerator for at least a day, then bring to room temperature covered to prevent condensation on frosting.
- Don’t Overbake: The cake should be spongey and spring back gently, not dry.
- Gentle Folding: Carefully fold egg whites into batter to keep light texture.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
