Description
A classic French holiday dessert, the Perfect Bûche de Noël (Yule Log) combines a light and airy chocolate chiffon cake rolled with a creamy white chocolate peppermint filling, covered in a rich dark chocolate ganache designed to resemble tree bark. Decorated with festive meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this elegant dessert is perfect for Christmas celebrations.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso/coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the White Chocolate Peppermint Filling: Combine the chopped white chocolate and heavy cream in a small saucepan and heat over medium heat, stirring until the chocolate is completely melted. Remove from heat, stir in the peppermint extract if using, then transfer to a bowl and chill in the refrigerator for at least 4 hours to set.
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (191°C). Line an 18″ by 13″ baking sheet with parchment paper and lightly grease it.
- Prepare the Chocolate Cake Batter: Pour vegetable oil into a heat-safe large bowl and microwave on high for 1 minute or until very hot. Whisk in sifted cocoa powder until fully dissolved, then add espresso/coffee powder, sea salt, milk, and vanilla extract. Let the mixture cool slightly. Add all egg yolks at once and mix well. Sift in cake flour and combine gently with a spatula.
- Whip Egg Whites: In a clean stand mixer bowl with a whisk attachment, whip the egg whites on medium speed until foamy. Add cream of tartar. Gradually add granulated sugar and increase to high speed, whipping to soft peaks.
- Combine Batter and Egg Whites: Fold the whipped egg whites in three additions carefully into the chocolate and egg yolk mixture, preserving the airiness of the batter.
- Bake the Cake: Pour the batter into the prepared baking sheet and smooth the surface using an offset spatula. Tap the pan a few times to release trapped air bubbles. Bake for 15 to 16 minutes, or until the surface is dry and springs back to the touch. Remove from oven and bang the pan gently on the counter. Let the cake cool for 15 minutes.
- Whip the Filling: Transfer the chilled white chocolate mixture to a stand mixer fitted with a whisk attachment and whip until lightened but not overwhipped.
- Roll the Cake: Flip the cake out onto a large piece of parchment paper, skin side down. Use an offset spatula to spread the white chocolate peppermint filling evenly over the entire cake surface. Starting lengthwise, carefully roll the cake with the parchment paper, ending with the seam side down. Seal the ends of the parchment and refrigerate the cake to chill and set.
- Make the Chocolate Ganache (Tree Bark): Place chopped dark chocolate in a heat-safe medium bowl. Heat heavy cream in a small saucepan to a simmer and pour it over the chocolate. Let sit for 5 minutes, then whisk gently for 15–30 seconds until slightly thickened but not overwhipped.
- Decorate the Yule Log: Remove the rolled cake from the fridge. Trim both ends and cut a 3-inch length from one side. Cut this piece at a 45-degree angle to create branches for the log. Secure branches to the main cake using toothpicks with a dab of ganache. Spread the remaining ganache over the cake surface using a spatula, creating bark-like texture by drawing lines with a fork. Attach meringue mushrooms, sugared cranberries, rosemary, and almond pine cones using leftover ganache as glue. Optionally dust with matcha powder and powdered sugar to mimic moss and snow. Cover loosely with plastic wrap and chill until ganache sets.
- Serve: Cut slices using a sharp serrated knife and serve chilled or at room temperature.
Notes
- For best texture, do not overwhip the filling or ganache.
- Espresso powder enhances chocolate flavor but can be omitted if preferred.
- Allow cake to cool completely before rolling to prevent cracking.
- Meringue mushrooms and almond pine cones can be prepared in advance.
- Use a serrated knife for clean slice cuts.
- Keep the yule log refrigerated until serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
