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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section view of a rich chocolate yule log cake filled with white cream, dusted with powdered sugar.
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Make this classic Chocolate Yule Log Cake, or Bûche de Noël, for your holiday table. This recipe guides you through creating a light chocolate sponge, rolling it correctly, and decorating it to look like a rustic log centerpiece.

Ingredients

Scale
  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Sift the flour and cocoa powder over the batter and gently fold them in. Fold in the remaining egg whites until just combined, taking care not to deflate the batter.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  7. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Whip the 1 cup of cold heavy cream with 1/4 cup powdered sugar until medium peaks form.
  9. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth. Whisk in the butter until fully incorporated. Let the ganache cool slightly until it is spreadable but not hard.
  10. Once the cake is cool, carefully unroll it. Spread the whipped cream evenly over the surface, leaving a 1-inch border on one of the long edges.
  11. Roll the cake back up tightly, starting from the same short end as before, without the towel this time. Trim the ends to resemble cut branches if desired.
  12. Place the rolled cake on a serving platter. Use an offset spatula to cover the top and sides of the log with the chocolate ganache, dragging the spatula to create a bark texture.
  13. Chill the cake for at least 30 minutes to set the frosting. Before serving, dust generously with powdered sugar to mimic snow.

Notes

  • For a rustic look, use the back of a fork to create deep, irregular lines in the ganache to mimic wood grain.
  • If you want a White Chocolate Raspberry Yule Log, substitute the chocolate sponge with a vanilla sponge and use raspberry jam and white chocolate buttercream as the filling.
  • If you are new to rolling cakes, gently warm the cake briefly before rolling to make it more pliable.

Nutrition

Find it online: https://mdlatdmm.com/yule-log-cake-buche-de-noel-recipe/