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A Yule Log Cake (Bûche de Noël) is a classic French holiday dessert that’s as beautiful as it is delicious. This light and airy chocolate sponge cake is filled with fluffy whipped cream, rolled into the shape of a log, and coated in a rich chocolate ganache. With its realistic bark-like texture and festive decorations, it makes a stunning holiday centerpiece.
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Cuisine: French
Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Servings: 10 to 12
Why You’ll Love Making It
- Festive and Impressive – A beautiful holiday showstopper that doubles as a dessert and centerpiece.
- Easier Than It Looks – Step-by-step instructions make rolling the cake simple, even for beginners.
- Make-Ahead Friendly – Prepare it in advance and store it in the fridge until ready to serve.
- Customizable Decorations – Create a stunning woodland effect with textured ganache, powdered sugar “snow,” and holiday garnishes.
- Deliciously Decadent – Light chocolate sponge cake, fluffy whipped cream filling, and rich ganache make every bite irresistible.
Ingredients
- 4 large eggs, separated, at room temperature – The yolks provide richness, while the whipped whites create a light, airy sponge.
- ½ cup (100g) granulated sugar – Sweetens the cake and helps create structure.
- 1 teaspoon pure vanilla extract – Enhances the chocolate flavor.
- ½ cup (62½g) cake flour – A lower-protein flour that makes the cake soft and tender.
- ¼ cup (21½g) unsweetened cocoa powder – Use high-quality cocoa for the best chocolate flavor.
- 1 teaspoon baking powder – Helps the sponge rise properly.
- ½ teaspoon espresso powder (optional) – Intensifies the chocolate taste without making it taste like coffee.
- ¼ teaspoon salt – Balances the sweetness and enhances the flavors.
- 1 cup (238g) heavy cream, cold – Whips into a light, fluffy texture.
- ¼ cup (30g) confectioners’ sugar (powdered sugar) – Sweetens and stabilizes the whipped cream.
- 1 teaspoon pure vanilla extract or vanilla bean paste – Adds a lovely, aromatic depth of flavor.
- 8 ounces (226g) bittersweet or dark chocolate, chopped – A high-quality chocolate will make the ganache rich and smooth.
- 1 tablespoon unsalted butter, room temperature – Adds a silky texture.
- 1 teaspoon pure vanilla extract – Rounds out the flavor.
- Pinch of salt – Enhances the chocolate’s depth.
- ¾ cup (178g) heavy cream – Warms and softens the chocolate to create a smooth frosting.
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Instructions
Step 1: Make the Chocolate Cake
Preheat your oven to 350°F (175°C). Line a 10″x15″ baking sheet with parchment paper and lightly grease it.
In a large mixing bowl, use an electric hand mixer or stand mixer to beat the egg whites until soft peaks form. You’ll know they’re ready when the tips curl slightly but hold their shape. Set aside.
In a separate large bowl, whisk the egg yolks and sugar until the mixture turns pale and thick. This step helps create a light, airy texture in the cake. Stir in the vanilla extract.
In another bowl, sift together the cake flour, cocoa powder, baking powder, espresso powder (if using), and salt. Sifting prevents lumps and ensures even mixing.
Gradually fold the dry ingredients into the egg yolk mixture—it will be thick. Add half of the beaten egg whites and mix vigorously to loosen the batter. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture.
Spread the batter evenly onto the prepared baking sheet, smoothing it out with a spatula. Bake for 10-12 minutes, until the cake is set and springs back when lightly touched. Do not overbake, or it may crack when rolled.
While the cake bakes, lay a clean kitchen towel on the counter and generously dust it with powdered sugar. This will prevent sticking when rolling.
Once the cake is done baking, immediately invert it onto the towel and carefully peel off the parchment paper. Roll the cake up with the towel from the short end, while it’s still warm. This helps prevent cracks. Set it aside to cool completely.
Step 2: Make the Chocolate Ganache Frosting
While the cake is cooling, make the ganache. Place the chopped chocolate, butter, vanilla, and salt in a heatproof bowl.
In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and pour it over the chocolate mixture. Let it sit for 5 minutes, then stir until completely smooth and glossy.
If the ganache is too thin, let it sit at room temperature until it thickens to a spreadable consistency. If you need to speed this up, refrigerate it for a few minutes, stirring occasionally.
Step 3: Make the Whipped Cream Filling
In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Add the confectioners’ sugar and vanilla extract, then continue whipping until stiff peaks form. The whipped cream should be thick and spreadable. Set aside.
Step 4: Assemble the Cake Roll
Once the cake is fully cooled, carefully unroll it. Spread the whipped cream filling evenly over the cake, leaving a ½-inch border around the edges. This prevents the filling from spilling out when rolling.
Gently roll the cake back up (without the towel), keeping it as tight as possible. Place it seam-side down on a serving platter.
If you’d like to create a more traditional Yule Log shape, use a serrated knife to slice off one end of the cake at an angle. Attach the cut piece to the side of the main log as a “branch.”
Step 5: Frost and Decorate the Yule Log
Use a spatula to spread the ganache over the cake, covering all sides. To create a realistic log effect, use a fork to drag lines across the top and ends. Alternatively, you can use a toothpick to draw wavy lines or a spatula to create rustic texture. Let the ganache set before decorating.
For a festive touch: Dust with powdered sugar for a snowy effect. Garnish with fresh cranberries and rosemary sprigs for a wintery look. Use chocolate shavings or meringue mushrooms to enhance the woodland theme.
FAQs
Can I make the Yule Log Cake ahead of time?
Yes! You can make it one day in advance and store it in the fridge. Cover it lightly with plastic wrap to prevent drying out. For best results, wait to add decorations until just before serving.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm in a towel dusted with powdered sugar. If it cools completely before rolling, it may crack. If cracks do appear, don’t worry—ganache covers them beautifully!
