Description
This classic Yule Log Cake (Bûche de Noël) is a festive chocolate sponge cake rolled with a whipped cream filling and coated in rich chocolate ganache. Perfect for holiday celebrations, this elegant dessert combines a light and airy chocolate cake with velvety frosting and a fluffy filling, creating a stunning centerpiece with traditional flavors and decorative touches like fresh cranberries and rosemary.
Ingredients
Scale
Chocolate Cake
- 4 large eggs, separated and at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62 ½ g) cake flour
- ¼ cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226 ⅘ g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178 ½ 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: Preheat your oven to 350°F (175°C) and line a 10″x15″ baking sheet with parchment paper. In a large bowl or stand mixer, whip 4 egg whites until soft peaks form and set aside. In another large bowl, whisk together 4 egg yolks and ½ cup sugar until pale yellow. Stir in 1 teaspoon vanilla extract. In a separate bowl, sift together ½ cup cake flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon espresso powder, and ¼ teaspoon salt. Gradually add the dry mixture to the egg yolk mixture, stirring until thick. Fold in half of the whipped egg whites vigorously, and gently fold in the rest to maintain airiness.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and smooth it with a spatula. Bake for 10-12 minutes until the cake springs back when touched but is not overbaked. While baking, prepare a clean flour sack towel sprinkled evenly with powdered sugar. Once baked, cool the cake for a minute on the pan, then carefully invert it onto the sugared towel, peel off parchment paper, and starting at a short edge, roll the cake along with the towel. Place seam-side down and let it cool completely.
- Make the Chocolate Ganache: While baking the cake, combine 8 ounces chopped bittersweet chocolate, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt in a heatproof bowl. Heat ¾ cup heavy cream in a small saucepan just until bubbles appear around edges. Pour the hot cream over the chocolate mixture and let sit for 5 minutes. Stir gently until smooth and shiny. Allow to cool or refrigerate until ready to use, stirring before application.
- Prepare Whipped Cream Filling: In a chilled bowl, whip 1 cup heavy cream until soft peaks form. Add ¼ cup confectioners’ sugar and 1 teaspoon vanilla extract or vanilla bean paste, then continue whipping until stiff peaks form. Set aside.
- Assemble the Cake: Once the cake is completely cooled, carefully unroll it. Spread an even layer of the whipped cream filling over the surface, leaving about ½ inch from edges. Gently roll the cake again without the towel, and place it seam-side down on a serving platter. Optionally, slice off one end at an angle and position it on the side of the log for a classic Yule log look.
- Frost the Cake: Using a spatula, coat the exterior of the rolled cake evenly with the cooled chocolate ganache. Create log textures by dragging a fork down the sides and top, or use a toothpick to draw lines and spirals. Add texture with a small spatula by making wavy patterns.
- Garnish and Serve: Allow the ganache to set briefly, then garnish with fresh cranberries and rosemary sprigs, dust with powdered sugar for a snowy effect. Slice the Yule Log and serve chilled or at room temperature, enjoying a rich, festive treat.
Notes
- Storage: Loosely cover the cake with plastic wrap and keep refrigerated for up to 3 days. To prevent the plastic wrap from sticking to the frosting, place toothpicks into several spots on the cake before covering.
- Freezing: If freezing, frost and decorate the cake first, then place uncovered on a baking sheet in the freezer for at least one hour to harden the ganache. Afterwards, wrap tightly with plastic wrap and store in an airtight container for up to 3 months.
- Thawing: Transfer frozen cake from the freezer to the fridge and thaw slowly for at least 24 hours. Bring to room temperature while covered on the counter before serving to avoid condensation on the frosting.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
