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
Scale
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
