Description
This classic Yule Log Cake (Bûche de Noël) is a festive chocolate sponge cake rolled with a light whipped cream filling and covered in rich chocolate ganache frosting. Perfect for holiday celebrations, this elegant dessert features a tender, airy cake layered with smooth whipped cream and a luscious ganache exterior, decorated to resemble a traditional Christmas log.
Ingredients
Scale
Chocolate Cake
- 4 large eggs, separated and room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62 ½ g) cake flour
- ¼ cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226 ⅘ g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178 ½ 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: Preheat your oven to 350°F (175°C) and line a 10″x15″ baking sheet with parchment paper. Set aside. In a large bowl, whip the 4 egg whites with an electric mixer until soft peaks form and set aside. In a separate bowl, whisk together the 4 egg yolks with ½ cup granulated sugar until pale yellow and well combined, then add 1 teaspoon vanilla extract and whisk again. In another bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Gradually add the dry ingredients to the egg yolk mixture and stir until thick. Add half the whipped egg whites, stirring vigorously, then gently fold in the remaining egg whites to keep air in the batter.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and gently spread it out with a spatula. Bake for 10-12 minutes or until the cake springs back when touched and is spongey. Remove from oven. While still warm, dust a clean flour sack or kitchen towel with powdered sugar evenly. Carefully invert the cake onto the sugared towel, peel off parchment paper, and starting from a short end, roll the cake with the towel inside. Place seam side down and cool completely.
- Make the Chocolate Ganache Frosting: While cake is baking, prepare the ganache by combining chopped chocolate, butter, vanilla extract, and a pinch of salt in a heatproof bowl. Heat the heavy cream in a small saucepan over low heat until edges bubble. Pour the hot cream over the chocolate mixture and let sit for 5 minutes. Stir until smooth and fully combined. Let cool to room temperature or refrigerate until ready to use, stirring before frosting.
- Prepare the Whipped Cream Filling: In a chilled bowl, whip 1 cup heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. Set aside.
- Assemble the Cake Roll: Once the cake is completely cooled, carefully unroll it. Spread an even layer of the whipped cream filling over the surface, leaving about ½-inch space along edges. Gently re-roll the cake tightly without the towel and lay seam side down on a serving platter. For decoration, optionally slice off one end of the cake at an angle and place it against the side of the main roll to resemble a log branch.
- Frost and Decorate: Use a spatula to coat the outside of the roll with the chocolate ganache frosting evenly. Create log textures by dragging a fork lengthwise or swirling with a toothpick, or use a small spatula to add wavy texture. Let the frosting set. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive touch. Slice, serve, and enjoy!
Notes
- Storage: Loosely cover the cake with plastic wrap and store in the refrigerator for up to 3 days. Pierce the plastic wrap with toothpicks in several places so it does not cling directly to the cake.
- Freezing: It’s best to freeze after frosting the cake. Set the unfrosted cake on a baking sheet in the freezer until the frosting hardens (about 1 hour), then wrap tightly in plastic wrap and store in an airtight container or bag for up to 3 months. Decorate after thawing.
- Thawing: Transfer frozen cake to the refrigerator covered and thaw slowly for at least 24 hours. Then bring to room temperature while still covered to avoid condensation on the frosting, which can affect appearance but not flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
