Description
This classic Yule Log Cake (Bûche de Noël) is a tender and rich chocolate sponge cake rolled with a luscious mascarpone whipped cream filling and covered in a smooth, whipped chocolate ganache. Perfectly festive and made entirely from scratch, this elegant dessert features a light cocoa sponge, a creamy filling, and decorative touches like sugared cranberries and rosemary to celebrate the holiday season.
Ingredients
Scale
Cake Batter
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Hershey’s Special Dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, divided
- 3/4 cup (155g) granulated sugar
- 5 tbsp (72g) sour cream
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Filling
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cups (86g) powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 8 oz (226g) mascarpone cheese, softened but still chilled
Ganache & Decoration
- 8 ounces semi sweet chocolate, finely chopped
- 1 cup heavy whipping cream
- Sugared cranberries, optional
- Sugared rosemary, optional
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper, making sure it extends an inch above all sides to help lift the cake out later.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Combine yolks and sugar: In a large bowl, whisk the egg yolks with granulated sugar until well combined.
- Add wet ingredients: Whisk in sour cream, melted butter, and vanilla extract until the mixture is smooth.
- Incorporate dry ingredients: Gently whisk the dry ingredient mixture into the wet ingredients until combined. Set aside.
- Whip egg whites: In a large mixer bowl, beat egg whites on high speed until stiff peaks form.
- Fold egg whites into batter: Fold one-third of the whipped egg whites gently into the chocolate batter to loosen it up.
- Combine remaining egg whites: Fold in the remaining egg whites gently until fully incorporated, being careful to keep the batter light and airy.
- Bake the cake: Spread the batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back to the touch and a toothpick comes out clean.
- Remove and roll: Immediately lift the cake out using the parchment paper and place on the counter. While hot, gently roll the cake from the shorter end using the parchment paper, then unroll and re-roll multiple times as it cools over 1 to 1.5 hours to maintain elasticity and prevent cracking.
- Prepare filling: In a large bowl, whip the heavy whipping cream, powdered sugar, vanilla extract, and salt on high speed until soft peaks form. Add mascarpone cheese and continue whipping until stiff peaks form.
- Fill the cake: Carefully unroll the cooled cake, loosen any sticking edges with an offset spatula, spread the filling evenly over the cake, and roll it back up without the parchment paper.
- Chill the roll: Wrap the roll tightly in plastic wrap with the seam side down and refrigerate for at least 1 hour to firm up.
- Make ganache: Place chopped chocolate in a medium bowl. Heat cream until just boiling, pour over chocolate, let sit for a few minutes, then whisk until smooth. Cool to room temperature or cooler, then whip with a mixer until lightened in color and spreadable.
- Decorate the cake: Slice off a 3-inch diagonal piece from the log to create a branch. Attach it to the side of the log with ganache. Spread remaining ganache all over the cake and use a fork to create bark-like texture. Decorate with sugared cranberries and rosemary if desired.
- Final chill: Refrigerate the decorated cake until ready to serve.
Notes
- This cake is a tender chocolate sponge rolled with a smooth mascarpone whipped cream filling and covered in light chocolate ganache, perfect for holiday celebrations.
- Re-rolling the cake during cooling helps maintain elasticity and reduces cracking.
- Sugared cranberries and rosemary add a festive and elegant decorative touch.
- Be sure to chill the cake well before serving to let the filling and ganache set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 38.7 g
- Sodium: 462.6 mg
- Fat: 31.9 g
- Saturated Fat: 19.1 g
- Unsaturated Fat: 11.1 g
- Trans Fat: 0.3 g
- Carbohydrates: 50.5 g
- Fiber: 2.7 g
- Protein: 8.3 g
- Cholesterol: 142.1 mg
