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Chocolate Yule Log Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 101 reviews
  • Author: Harper
  • Prep Time: 8 hr
  • Cook Time: 2 hr 20 min
  • Total Time: 10 hr 20 min
  • Yield: 10 servings (10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Bûche de Noël, or Yule Log cake, features a light and airy cocoa sponge rolled with a rich Frangelico-infused whipped cream filling. Decorated with optional sugared cranberries, rosemary sprigs, and whimsical meringue mushrooms, this festive dessert brings holiday magic to your table through artful presentation and delicious flavors.

Ingredients

Scale

Sugared Cranberries & Rosemary

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) granulated sugar

Cake Batter

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

Cocoa Powder for Dusting

  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • Less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • Pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Whipped Cream Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries & Rosemary: The night before serving, place fresh cranberries and rosemary sprigs in a large heatproof bowl. Simmer water and 3/4 cup sugar in a saucepan until sugar dissolves. Pour the cooled syrup over cranberries and rosemary, stir, cover, and let sit for 15 minutes. Transfer cranberries and rosemary with a slotted spoon to a parchment-lined baking sheet to dry for 1 hour uncovered. Toss with remaining 1/2 cup sugar, place back on lined sheet, and let dry uncovered at room temperature or refrigerated for at least 1 hour. Store in refrigerator up to 3 days.
  2. Preheat and Prepare Baking Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter to help parchment paper stick, then line the pan with parchment paper, spraying or greasing the parchment as well to create a very nonstick surface for the cake to release easily.
  3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
  4. Beat Egg Whites: Using a hand or stand mixer with a whisk attachment, beat the 6 egg whites with 1/2 cup (100g) sugar on high speed until stiff peaks form, about 4-5 minutes. Transfer to another bowl.
  5. Beat Egg Yolks Mixture: In the same mixing bowl, beat egg yolks, remaining 1/2 cup sugar, oil, and vanilla extract on high speed until thickened and light, about 3-4 minutes.
  6. Combine Mixtures: Gently fold half of the whipped egg whites into the egg yolk mixture by beating at low speed for 10 seconds, then repeat with the remaining egg whites. Add half of the flour mixture and fold gently until combined. Repeat with remaining flour mixture, avoiding over-mixing to keep batter light.
  7. Bake the Cake: Spread batter evenly in prepared pan. Tap the pan gently on the counter to remove air bubbles. Bake for 15-16 minutes until cake springs back when lightly pressed and top looks slightly bubbly. Avoid over-baking to prevent cracking.
  8. Roll Cake with Cocoa-Dusted Towel: While cake bakes, dust a piece of parchment paper or kitchen towel with 3 tablespoons cocoa powder using a sieve. Immediately invert the hot cake onto the cocoa-dusted surface. Remove parchment paper from bottom of cake. Starting from narrow end, tightly roll the cake with the parchment or towel. Cool completely rolled up; refrigerate 3 hours to 1 day to set.
  9. Prepare Meringue Mushrooms: Preheat oven to 200°F (93°C). Line a baking sheet with parchment or silicone mat. Beat egg white with cream of tartar and salt until foamy. Gradually add sugar, beating until stiff, glossy peaks form. Pipe quarter-sized rounds for mushroom caps and 1-inch tall cones for stems using a piping bag fitted with a Wilton 2A tip. Smooth peaks with a damp finger and optionally dust caps with cocoa powder. Bake 2 hours, then leave in oven turned off for 20 minutes to cool. Remove, cool completely.
  10. Melt Chocolate for Mushrooms: Gently melt 1 ounce finely chopped semi-sweet chocolate in a double boiler or microwave in 15-second increments until smooth. Cool slightly. Attach mushroom stems to caps using melted chocolate and set on a baking sheet to harden for about 1 hour.
  11. Prepare Whipped Cream Filling: Let cake roll warm on counter for a few minutes. Beat heavy cream, Frangelico, confectioners’ sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  12. Fill and Re-Roll Cake: Slowly unroll cooled cake and spread whipped cream evenly across the surface, leaving a 1/2 inch border. Sprinkle chopped hazelnuts over cream if using. Carefully re-roll the cake without parchment, pressing gently. Dust with cocoa powder if exterior looks moist. Wrap in plastic wrap and refrigerate at least 30 minutes, up to 2 days.
  13. Make Chocolate Ganache: Heat heavy cream in a saucepan until simmering but not boiling. Pour over chopped semi-sweet chocolate in a bowl. Let sit 2-3 minutes, then stir gently until fully combined and smooth. Refrigerate uncovered for 30 minutes to 1 hour until ganache thickens.
  14. Assemble Cake with Ganache and Decorations: Remove cake from refrigerator. Slice 3–4 inch diagonal piece off one end and place this angled side against the side of the roll to form a branch. Spread thickened ganache over the cake’s surface and sides with a fork to create bark texture. Decorate with meringue mushrooms, sugared cranberries, rosemary sprigs, and dust with confectioners’ sugar just before serving.
  15. Storage: Cover any leftover cake with plastic wrap and store in the refrigerator for up to 3 days.

Notes

  • Meringue mushrooms and sugared cranberries & rosemary are optional but add stunning festive decoration to your cake.
  • Begin preparing sugared cranberries and rosemary the night before to allow enough drying time.
  • Use a kitchen towel dusted with cocoa powder for rolling the cake to help prevent cracking.
  • Be careful not to over-bake the sponge cake, as it can crack and become dry.
  • Make sure all bowls and utensils for whipping egg whites and meringues are completely clean and free of residue for best results.
  • You can refrigerate the rolled cake for a few hours or overnight before applying ganache and decorations to make assembly easier.
  • Watch a video tutorial if possible to master the rolling and decorating techniques.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 380
  • Sugar: 30g
  • Sodium: 120mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 150mg

Find it online: https://recipesara.com/chocolate-yule-log-cake-recipe/