If you are looking to add a stunning centerpiece to your holiday dessert table, this Bûche de Noël (Yule Log) Recipe is exactly what you need. Imagine biting into a light, moist chocolate sponge cake rolled with rich, fluffy chocolate cream and enveloped in a glossy, luscious ganache that mimics the bark of a winter log. This traditional French dessert not only tastes divine but brings a festive, cozy charm to any celebration. It’s a showstopper that blends elegance and whimsy, creating a memorable finish to your holiday feast.
Ingredients You’ll Need
The magic of this Bûche de Noël (Yule Log) Recipe lies in its simple, thoughtfully chosen ingredients. Each item plays a crucial role in achieving the right texture, flavor, and appearance — from the delicate sponge cake base to the decadent chocolate fillings and finishing touches.
- 3/4 cup all-purpose flour: Provides structure for the pliable sponge.
- 1/4 cup unsweetened cocoa powder: Adds a deep chocolate flavor and beautiful color.
- 1 teaspoon baking powder: Helps the cake rise tenderly without heaviness.
- 1/4 teaspoon salt: Enhances all the chocolatey notes.
- 4 large eggs, separated: Egg yolks add richness; whites provide lift and lightness.
- 3/4 cup granulated sugar, divided: Sweetens the cake and helps stabilize the meringue.
- 1 teaspoon vanilla extract: Adds warmth and depth to both cake and fillings.
- 1/4 cup milk: Keeps the cake tender and moist.
- Powdered sugar (for dusting the towel): Prevents sticking while rolling the sponge.
- 1 cup heavy cream: Whipped to create a luxuriously fluffy filling.
- 1/4 cup powdered sugar: Sweetens the whipped cream perfectly without graininess.
- 1 teaspoon vanilla extract: Ensures the filling has a harmonious flavor.
- 1/4 cup unsweetened cocoa powder: Intensifies the chocolate cream filling.
- 1 cup semi-sweet or dark chocolate chips: Essential for the glossy ganache topping.
- 1/2 cup heavy cream (for ganache): Creates the perfect silky texture.
- Meringue mushrooms (optional, for decoration): Add a whimsical woodland touch.
- Powdered sugar (for a snowy effect): Evokes that magical wintery feel.
- Fresh berries or holly leaves: Bring bright color and freshness to garnish.
How to Make Bûche de Noël (Yule Log) Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Prepare your 10×15-inch jelly roll pan by greasing it thoroughly, then line it with parchment paper. This foundation is crucial to bake a cake that will roll without cracking or sticking.
Step 2: Prepare the Sponge Cake
Whisk the dry ingredients — flour, cocoa powder, baking powder, and salt — together. In another bowl, beat the egg yolks with half the sugar until they become pale and thick, then mix in vanilla and milk. Whip the egg whites until soft peaks form, add the remaining sugar gradually, and beat until the mixture holds stiff peaks. Carefully fold the dry ingredients into the yolk mixture, then gently fold in the egg whites. This tender process ensures a light yet stable sponge perfect for rolling.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan and bake for 10 to 12 minutes. The cake should spring back when you gently touch its surface. Immediately invert it onto a kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake with the towel from one short end. This rolling while warm is key to forming that classic log shape without cracks. Let it cool completely.
Step 4: Make the Chocolate Filling
Whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add cocoa powder and whip again until the mixture holds stiff peaks. This chocolate whipped cream will create a light, velvety filling that contrasts beautifully with the denser sponge and rich ganache.
Step 5: Unroll and Fill the Cake
Once cooled, gently unroll the sponge and spread an even layer of the chocolate whipped cream over it, leaving a small border to avoid overflow. Re-roll the cake tightly but carefully, without the towel this time, and place it seam-side down on a serving dish as the foundation for the final decorative layer.
Step 6: Make the Chocolate Ganache
Heat the heavy cream just until it simmers, then pour it over the chocolate chips in a heatproof bowl. Let sit for a few minutes before stirring to a glossy, smooth ganache. Allow it to cool and thicken slightly to a spreadable consistency. This silky ganache coats the cake with an irresistible shine and depth of flavor.
Step 7: Decorate the Yule Log
Spread the ganache evenly over the rolled cake, covering every nook and cranny. Use a fork to drag lines across the surface to mimic tree bark, adding rustic charm. If you want to get playful, trim and position a small piece on the side to resemble a branch. Finally, dust with powdered sugar resembling fresh snow, and adorn with meringue mushrooms or bright berries for that perfect festive touch.
Step 8: Chill and Serve
Refrigerate the Bûche de Noël (Yule Log) Recipe for at least one hour to let everything set beautifully. When ready, slice carefully and serve chilled or at room temperature. It’s a slice of holiday magic on every plate.
How to Serve Bûche de Noël (Yule Log) Recipe
Garnishes
The joy of the Bûche de Noël (Yule Log) Recipe is in its charming presentation. Adding meringue mushrooms creates a whimsical forest scene, while dusting with powdered sugar gives the illusion of freshly fallen snow. Fresh berries or holly leaves add vibrant pops of seasonal color that brighten the rich chocolate.
Side Dishes
This dessert pairs wonderfully with lightly spiced mulled wine or a crisp apple cider. For a palate refresher, a simple citrus salad with orange and pomegranate can balance the chocolate’s richness, making your dinner finish feel light yet indulgent.
Creative Ways to Present
Surprise your guests by placing the Bûche de Noël on a rustic wooden board surrounded by pine cones and sprigs of rosemary for a woodland feel. For a modern twist, serve individual slices with a drizzle of raspberry sauce or a dollop of whipped cream infused with a hint of peppermint.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Bûche de Noël in an airtight container in the refrigerator for up to 3 days. Make sure it is well covered to keep the ganache glossy and the sponge from drying out.
Freezing
This Yule log freezes beautifully if wrapped tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to one month, then thaw overnight in the fridge before serving to preserve its texture and flavor.
Reheating
It’s best to enjoy your Bûche de Noël chilled or at room temperature rather than reheated, as warming can alter the texture and cause the ganache to lose its shine. Simply remove it from the fridge about 20 minutes before serving for the perfect softness.
FAQs
Can I use a different type of chocolate in the ganache?
Absolutely! While semi-sweet or dark chocolate chips offer a balanced bitterness, you can substitute milk chocolate for a sweeter ganache or even use white chocolate, adjusting the cocoa powder in the filling accordingly to maintain flavor balance.
How do I prevent my sponge cake from cracking while rolling?
The key is to roll the cake while it is still warm and pliable, using a powdered sugar-dusted kitchen towel to prevent sticking. Rolling it tight but gentle helps avoid cracks and ensures a smooth log shape.
Can I make the cake gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend suitable for baking, you can create a gluten-free version. Make sure the blend contains xanthan gum or similar to provide structure for rolling.
What is the purpose of separating the eggs?
Separating eggs allows you to beat the whites separately, creating a meringue that lightens the batter for a tender, airy sponge. The yolks add richness and moisture, making the cake supple and flavorful.
Are there vegan alternatives for this Bûche de Noël (Yule Log) Recipe?
While this traditional recipe calls for eggs and dairy, you can experiment with aquafaba (chickpea water) as an egg white substitute and plant-based creams and chocolates. Keep in mind the texture and flavor will differ, but a vegan version is definitely possible with some adaptation.
Final Thoughts
Bringing the Bûche de Noël (Yule Log) Recipe to life is not just about baking a dessert; it’s about embracing a cherished holiday tradition filled with warmth and joy. Whether you’re a seasoned baker or trying this treat for the first time, the process is deeply rewarding and the result utterly delicious. So go ahead, share this beautiful cake with your loved ones and make your festive celebrations truly unforgettable!
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Bûche de Noël (Yule Log) Recipe
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
Description
This classic Bûche de Noël, or Yule Log cake, is a festive chocolate sponge cake rolled with a silky chocolate whipped cream filling and coated with rich chocolate ganache. Decorated to resemble a snowy log with optional meringue mushrooms and fresh berries, it’s a stunning centerpiece dessert perfect for holiday celebrations.
Ingredients
Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Powdered sugar (for dusting the towel)
Chocolate Whipped Cream Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup heavy cream
Decoration
- Meringue mushrooms (optional)
- Powdered sugar (for snowy effect)
- Fresh berries or holly leaves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to prevent sticking.
- Prepare the Sponge Cake: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until pale and thick. Stir in the vanilla extract and milk. Separately, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the dry ingredients into the egg yolk mixture, then carefully fold in the whipped egg whites until fully incorporated.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back lightly when touched. Remove from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully, then roll the warm cake up in the towel from one short end. Let it cool completely rolled up.
- Make the Chocolate Filling: Beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form. Add the cocoa powder and continue beating until stiff peaks form, creating a light yet rich chocolate whipped cream.
- Unroll and Fill the Cake: When the cake is fully cooled, carefully unroll it. Spread the chocolate whipped cream filling evenly, leaving a 1/2-inch border around the edges. Re-roll the cake without the towel and place seam-side down on a serving platter.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan just until it simmers. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit 2-3 minutes, then stir until smooth and glossy. Allow ganache to cool about 10 minutes until thick but spreadable.
- Decorate the Yule Log: Spread the ganache evenly over the rolled cake, covering top and sides. Use a fork to create bark-like texture by dragging tines through the ganache. Optionally, trim one end and place it on the side to mimic a branch. Dust the log with powdered sugar for a snowy effect. Garnish with meringue mushrooms or fresh berries if desired.
- Chill and Serve: Refrigerate the decorated cake for at least 1 hour to set the ganache and filling. Slice and serve chilled or at room temperature for best flavor and texture.
Notes
- Be gentle folding the egg whites to maintain the airy texture of the sponge cake.
- Rolling the cake while warm prevents cracking and helps it form the log shape.
- If meringue mushrooms are unavailable, fresh berries alone add a festive touch.
- Let ganache cool properly to achieve a spreadable consistency for easy decorating.
- The cake can be prepared a day ahead and chilled overnight to deepen flavors.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
