Description
This classic Yule Log Cake, or Bûche de Noël, is a festive and tender chocolate sponge cake rolled with a luscious mascarpone whipped cream filling and finished with a velvety whipped chocolate ganache. Perfect for holiday celebrations, this cake combines a delicate cocoa sponge, smooth mascarpone cream, and rich chocolate ganache decorated with optional sugared cranberries and rosemary for a beautiful, seasonal presentation.
Ingredients
Scale
Cake
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Hershey’s Special Dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, divided
- 3/4 cup (155g) granulated sugar
- 5 tbsp (72g) sour cream
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Filling
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cups (86g) powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 8 oz (226g) mascarpone cheese, softened but still chilled
Ganache
- 8 ounces semi sweet chocolate, finely chopped
- 1 cup heavy whipping cream
Decoration (Optional)
- Sugared cranberries
- Sugared rosemary
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 17×12 inch jelly roll sheet pan with parchment paper, making sure the paper extends at least one inch above all sides to help lift the cake later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Hershey’s Special Dark cocoa powder, baking powder, and salt until evenly combined.
- Combine egg yolks and sugar: In a large bowl, whisk the egg yolks and granulated sugar together until the mixture is smooth and well blended.
- Add wet ingredients: To the egg yolk mixture, add the sour cream, melted butter, and vanilla extract, whisking until everything is fully incorporated.
- Incorporate dry ingredients: Gently whisk the dry ingredient mixture into the wet ingredients until just combined. Set aside.
- Whip egg whites: Using a stand or hand mixer, whip the egg whites on high speed until stiff peaks form.
- Fold in egg whites – first portion: Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten the mixture without deflating it.
- Fold in remaining egg whites: Carefully fold in the remaining whipped egg whites until fully combined and the batter is smooth and airy.
- Bake the cake: Evenly spread the batter into the prepared sheet pan and bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool and roll cake: Immediately upon removing from the oven, lift the cake out using the parchment paper. While the cake is still warm, start rolling it up from the shorter end with the parchment paper to shape it. To prevent cracking, unroll and reroll the cake several times as it cools over 1 to 1.5 hours.
- Prepare the filling: In a large bowl, whip the heavy whipping cream, powdered sugar, vanilla extract, and salt on high speed until soft peaks form. Add the mascarpone cheese and continue whipping until stiff peaks develop.
- Fill the cake: Carefully unroll the cooled cake (using an offset spatula to loosen if needed). Spread the mascarpone filling evenly and then gently roll the cake back up without the parchment paper.
- Chill the filled cake: Wrap the rolled cake tightly in plastic wrap with the seam side down and refrigerate for at least 1 hour to firm up.
- Make the chocolate ganache: Place the chopped semi sweet chocolate in a medium bowl. Heat the heavy cream in the microwave just until boiling starts, then pour it over the chocolate. Let sit for a few minutes, then whisk until silky smooth. Allow it to cool to room temperature or cooler.
- Whip the ganache: Transfer the cooled ganache to a large mixer bowl and whip on high speed until it lightens in color and thickens enough to spread.
- Assemble the Yule log: Using a large serrated knife, cut a 3-inch diagonal slice from the log to create a smaller log piece. Attach this smaller piece to the side of the larger log with some ganache to create a branch.
- Decorate the cake: Spread the remaining whipped ganache over the entire cake, using a fork to create bark-like lines for texture. Optionally decorate with sugared cranberries and sugared rosemary.
- Final chill and serve: Refrigerate the decorated cake until ready to serve.
Notes
- This cake is a tender chocolate sponge filled with smooth mascarpone whipped cream and covered in light chocolate ganache, creating a festive and impressive dessert from scratch.
- For best results, ensure the mascarpone is softened but still cold when incorporating into the whipped cream to maintain a stable filling.
- Rolling and unrolling the cake while it cools helps prevent cracks and keeps the sponge flexible for rolling with the filling.
- The sugared cranberries and sugared rosemary add a beautiful decorative touch and a festive flavor contrast.
- Use a serrated knife to make clean cuts without squashing the soft cake.
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 38.7 g
- Sodium: 462.6 mg
- Fat: 31.9 g
- Saturated Fat: 19.1 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 50.5 g
- Fiber: 2.7 g
- Protein: 8.3 g
- Cholesterol: 142.1 mg
