Description
This Perfect Bûche de Noël (Yule Log) recipe is a festive and elegant chocolate chiffon cake rolled with a luscious white chocolate peppermint filling and finished with a rich dark chocolate ganache mimicking tree bark. Decorated with charming meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this classic French holiday dessert is perfect for Christmas celebrations and impresses with its beautiful presentation and balanced flavors.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso or coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the white chocolate peppermint filling: Combine chopped white chocolate and heavy cream in a small saucepan and heat over medium heat, stirring until the chocolate melts completely. Remove from heat, stir in peppermint extract if using, then transfer the mixture to the fridge to chill for at least 4 hours.
- Prepare the chocolate cake batter: Preheat your oven to 375°F (191°C). Line and lightly grease an 18″ by 13″ baking sheet with parchment paper. Microwave vegetable oil until very hot, then whisk in sifted cocoa powder until dissolved. Add espresso or coffee powder and sea salt, stirring well. Pour in whole milk and vanilla extract and let cool slightly. Add all egg yolks at once and mix well, then gently fold in sifted cake flour until combined.
- Whip egg whites: In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, gradually add sugar, and increase speed to high to whip until soft peaks form.
- Incorporate egg whites into batter: Carefully fold whipped egg whites in thirds into the chocolate-egg yolk mixture, preserving the airiness of the batter without deflating it.
- Bake the cake: Pour batter into prepared baking sheet and smooth the surface. Tap the pan to remove air bubbles. Bake for 15-16 minutes at 375°F (191°C), or until the top is dry and springs back to the touch. Remove and bang the pan on the counter to loosen the cake, then let cool for 15 minutes.
- Whip the filling: Place the chilled white chocolate mixture into a mixer bowl fitted with a whisk attachment and whip until light and fluffy, careful not to overwhip.
- Roll the cake: Flip the cake onto a large parchment sheet, peel off the skin side. Spread the white chocolate filling evenly over the cake. Roll cake lengthwise tightly using the parchment paper, sealing with parchment ends, then refrigerate to chill.
- Make chocolate ganache: Heat heavy cream in a saucepan until simmering, then pour over chopped dark chocolate in a bowl. Let sit for 5 minutes before whisking gently until slightly thickened but smooth.
- Decorate the yule log: Remove cake from fridge, trim ends (enjoy as snack). Cut a 3″ length off one end at a 45° angle to create branches. Secure branches to main cake base with toothpicks and a dab of ganache on the cake board. Spread ganache over entire cake with a spatula. Use fork to make bark-like lines in the ganache texture.
- Add final decorations: Attach meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones onto the ganache with reserved ganache as glue. Dust the log lightly with matcha powder and powdered sugar to simulate moss and snow. Cover lightly with plastic wrap and chill to set the ganache.
- Serve: Slice the chilled yule log with a sharp serrated knife and serve.
Notes
- Chilling the white chocolate filling is essential to obtain the right whipped consistency.
- If peppermint extract is unavailable or undesired, omit it for a pure white chocolate flavor.
- Espresso powder enhances the chocolate flavor but is optional.
- Handle the batter gently when folding to maintain airiness and ensure a light, fluffy cake.
- Decorations like meringue mushrooms and sugared cranberries add festive charm but can be customized.
- Allow ganache to set well for the best bark texture before serving.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
