Name: Yule Log Cake (Bûche de Noël) Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 4 large eggs (separated and room temperature); 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/2 cup cake flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon espresso powder; 1/4 teaspoon salt; 8 ounces bittersweet or dark chocolate (chopped); 1 tablespoon unsalted butter (room temperature); 1 teaspoon pure vanilla extract; Pinch salt; 3/4 cup heavy cream; 1 cup heavy cream; 1/4 cup confectioners’ sugar (powdered sugar), more or less to taste; 1 teaspoon pure vanilla extract (or vanilla bean paste); Fresh cranberries; Rosemary sprigs; Powdered sugar for dusting

Ingredients

4 large eggs (separated and room temperature)

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 cup cake flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon espresso powder

1/4 teaspoon salt

8 ounces bittersweet or dark chocolate (chopped)

1 tablespoon unsalted butter (room temperature)

1 teaspoon pure vanilla extract

Pinch salt

3/4 cup heavy cream (for ganache)

1 cup heavy cream (for whipped filling)

1/4 cup confectioners’ sugar (powdered sugar), more or less to taste

1 teaspoon pure vanilla extract or vanilla bean paste

Instructions

Step 1: Preheat your oven to 350°F and line a 10″x15″ baking sheet with parchment paper. Set aside.

Step 2: Using a stand mixer or electric hand mixer, whip the egg whites until soft peaks form. Set aside.

Step 3: In a separate bowl, whisk together egg yolks and granulated sugar until pale yellow and well combined. Add vanilla extract and mix again.

Step 4: In a medium bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt.

Step 5: Fold the dry ingredients into the egg yolk mixture until thick and combined.

Step 6: Stir half of the whipped egg whites vigorously into the batter to lighten it.

Step 7: Gently fold in the remaining egg whites, being careful to retain as much air as possible.

Step 8: Pour the batter evenly onto the prepared pan and smooth with a spatula.

Step 9: Bake for 10-12 minutes until the cake is springy and bounces back when touched. Avoid overbaking.

Step 10: While the cake bakes, sprinkle a clean kitchen towel evenly with powdered sugar.

Step 11: When the cake comes out, let it cool for a minute, then invert onto the sugared towel, peel off the parchment paper.

Step 12: Starting at a short end, roll the cake with the towel inside. Place seam side down and cool completely.

Step 13: For the ganache, combine chopped chocolate, butter, vanilla, and salt in a heatproof bowl.

Step 14: Heat 3/4 cup heavy cream in a saucepan until it simmers at the edges, then pour it over the chocolate mixture. Let sit 5 minutes and stir until smooth. Cool before using.

Step 15: To make the whipped cream filling, whip 1 cup heavy cream until soft peaks form. Add powdered sugar and vanilla, then whip to stiff peaks.

Step 16: Unroll the cooled cake carefully. Spread an even layer of whipped cream over the surface, leaving a small border.

Step 17: Gently re-roll the cake without the towel and place seam side down on a serving platter.

Step 18: Optional: Slice one end of the roll at an angle and position it beside the cake to resemble a branch.

Step 19: Spread the chocolate ganache evenly over the outside of the cake roll.

Step 20: Create log texture by dragging a fork or toothpick along the ganache to make lines and waves.

Step 21: Let the cake set, then garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar. Slice and serve.

Tips & Variations

Use a flour sifter to evenly dust the towel with powdered sugar to prevent sticking.

Espresso powder enhances the chocolate flavor without adding coffee taste—don’t skip it!

Try decorating with edible gold dust or mushrooms made from meringue for a festive flair.

For a different filling, substitute the whipped cream with mascarpone or cream cheese frosting.

Make the cake a day ahead to allow flavors to meld and ganache to set perfectly.

FAQs

Can I prepare the cake base in advance?

Yes, you can bake the sponge cake a day ahead. Wrap it well in plastic wrap to prevent drying out and refrigerate until ready to fill and roll.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still slightly warm and using a sugared towel to roll it helps prevent cracks. Don’t skip the step of rolling it with the towel immediately after baking.