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Classic Chocolate Yule Log Cake (Bûche de Noël) Recipe

A cross-section view of a rich chocolate yule log cake showing the dark sponge rolled around a white cream filling.
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Make this showstopper Classic Chocolate Yule Log Cake, or Bûche de Noël, for your holiday celebrations. It features a rich chocolate sponge roll, creamy filling, and chocolate ganache bark for an impressive centerpiece dessert.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for filling)
  • 8 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy whipping cream (for ganache)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly-roll pan with parchment paper.
  2. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
  3. In a separate bowl, whisk together the egg yolks, vanilla extract, flour, cocoa powder, baking powder, and salt until just combined.
  4. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Whip the 1 cup of heavy cream with 1/4 cup of powdered sugar until medium peaks form.
  9. Prepare the ganache: Heat the 1/2 cup of heavy cream until simmering. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it is thick enough to spread but still soft.
  10. Once cooled, carefully unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one short end.
  11. Reroll the cake snugly, without the towel, and place it seam-side down on a serving platter.
  12. Use an offset spatula to cover the entire cake (top and sides) with the chocolate ganache, using the spatula to create bark-like textures.
  13. Chill the Yule Log Cake for at least 1 hour before serving. Dust with powdered sugar before presenting your Christmas log cake.

Notes

  • For a traditional look, use a fork to lightly score lines into the ganache to mimic wood grain.
  • You can substitute the filling with a stabilized whipped cream or a chocolate buttercream for a firmer roll.
  • If you want a Baileys Yule Log inspiration, add 2 tablespoons of Baileys Irish Cream to the whipped cream filling.

Nutrition

Find it online: https://cookingbyfelix.com/yule-log-cake-buche-de-noel-recipe/