Description
This classic Yule Log Cake, or Bûche de Noël, is a festive holiday dessert featuring a light and spongy chocolate cake rolled with a luscious whipped cream filling and coated in a rich chocolate ganache. Decorated to resemble a wooden log, this elegant cake combines the perfect balance of creamy textures and deep chocolate flavors to delight your holiday guests.
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 (62.5 g) cake flour
- ¼ cup (21.5 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178.5 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 Batter: Preheat oven to 350°F and line a 10″x15″ baking sheet with parchment paper. In a large bowl using a stand mixer or electric hand mixer, whip egg whites until soft peaks form and set aside. In a separate large bowl, whisk together egg yolks and granulated sugar until pale yellow and well combined. Add vanilla extract and whisk again. In a medium bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt.
- Combine Ingredients: Add dry ingredients to the egg yolk mixture and stir until thick. Add half of the whipped egg whites and stir vigorously to incorporate. Gently fold in remaining egg whites carefully to preserve the airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan, smoothing with a spatula. Bake for 10-12 minutes until the cake is spongy and springs back when touched. Avoid overbaking.
- Roll the Cake: While baking, spread powdered sugar over a clean kitchen towel using a flour sifter for an even layer. Once baked, let the cake cool briefly, then turn it out onto the sugared towel, carefully remove parchment paper. Starting from the short end, roll the cake tightly with the towel and place seam side down to cool completely.
- Make the Chocolate Ganache: In a heatproof bowl, combine chopped chocolate, butter, vanilla, and salt. Heat heavy cream in a small saucepan over low heat until edges bubble, then pour over the chocolate mixture. Let sit 5 minutes, then stir until smooth. Cool or refrigerate until ready to use, stirring before frosting.
- Make the Whipped Cream Filling: Whip heavy cream until soft peaks form. Add powdered sugar and vanilla, then whip to stiff peaks. Set aside.
- Assemble the Cake Roll: Unroll the cooled cake carefully and spread an even layer of whipped cream filling over the surface, leaving ½ inch border. Gently re-roll the cake and transfer seam side down to a serving platter.
- Decorate the Cake: (Optional) Slice one end of the cake at an angle to create a ‘branch’, placing it alongside the main log. Coat the cake exterior with chocolate ganache using a spatula on all sides. Create log-like texture with a fork, toothpick, or spatula by drawing lines and waves.
- Final Touch and Serve: Allow the ganache to set. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive look. Slice and enjoy.
Notes
- Storage: Loosely cover the cake with plastic wrap and refrigerate for up to 3 days. To prevent the wrap from touching the frosting, insert toothpicks at intervals on the cake.
- Freezing: To freeze after frosting and decorating, first let the cake set uncovered in the freezer for at least an hour until ganache hardens. Then wrap tightly with plastic wrap and place in an airtight container or freezer bag. Freeze up to 3 months. It’s best to decorate after thawing.
- Thawing: Transfer from freezer to refrigerator covered and thaw slowly for at least 24 hours. Bring to room temperature before serving, keeping it covered to avoid condensation on the frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 330
- Sugar: 22g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
