Description
This classic French Yule Log Cake, or Bûche de Noël, is a festive holiday dessert featuring a light chocolate sponge cake rolled with a fluffy whipped cream filling and coated with a rich chocolate ganache. Decorated to resemble a wooden log, this elegant cake is perfect for Christmas celebrations and serves 8–10 slices.
Ingredients
Scale
Cake:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Optional Decorations:
- Powdered sugar
- Meringue mushrooms
- Fresh berries
- Sugared cranberries
- Rosemary sprigs
Instructions
- Prepare the Pan and Batter: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, use an electric mixer to beat eggs, granulated sugar, and 1 teaspoon vanilla extract for 5–6 minutes until the mixture is thick and pale. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 10–12 minutes, or until the cake springs back when lightly pressed. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely while rolled up.
- Make the Filling: In a mixing bowl, beat 1 cup heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Gently roll the cake back up without the towel, then chill for 15–20 minutes.
- Prepare the Ganache: Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over 1 cup semisweet chocolate chips in a bowl and let it sit for 2–3 minutes. Stir gently until smooth and glossy. Allow the ganache to cool slightly to thicken before spreading it over the rolled cake.
- Decorate and Chill: Spread the ganache evenly over the cake. Use a fork or knife to create bark-like textures on the ganache. Finish by dusting with powdered sugar and adding optional decorations such as meringue mushrooms, fresh berries, sugared cranberries, or rosemary sprigs. Chill the cake until ready to serve.
Notes
- The cake can be made up to 2 days in advance and stored covered in the refrigerator.
- Meringue mushrooms, sugared cranberries, or rosemary sprigs create festive and visually appealing garnishes.
- Allow the ganache to cool slightly before spreading to achieve the best texture and avoid running.
- Be gentle when rolling and unrolling the cake to prevent cracking.
