Name: Perfect Bûche de Noël (Yule Log) Recipe
Prep time: 30 min
Cook time: 16 min
Total time: 5 h 30 min
Cuisine: French
Ingredients: 150 g white chocolate, chopped; 250 ml heavy whipping cream (36% milkfat); 1/4 tsp peppermint extract (optional); 60 ml vegetable oil; 20 g cocoa powder, sifted; 1 tsp espresso/coffee powder; 1/8 tsp sea salt; 60 ml whole milk; 1 tsp vanilla extract; 6 egg yolks; 100 g cake flour, sifted; 6 egg whites; 80 g granulated sugar; 1/2 tsp cream of tartar; 150 g dark chocolate, chopped; 160 ml heavy whipping cream (36% milkfat); Meringue mushrooms; Sugared cranberries & rosemary sprigs; Almond pine cones; Matcha powder (for dusting); Powdered sugar (for dusting)

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Introduction

The Perfect Bûche de Noël, or Yule Log, is a classic festive dessert that combines rich chocolate cake with a creamy white chocolate peppermint filling. This elegant treat is not only delicious but also a beautiful centerpiece for your holiday table.

A log-shaped chocolate cake sits on a clear plastic wrap over a white marbled surface. The cake has three main parts: one larger main log, a smaller log attached at an angle, and a round slice in front showing a swirl of light cream inside rich brown chocolate cake. The outer layer is covered with textured dark chocolate frosting that mimics tree bark, giving a wood-like look. Small pine cones made from brown nuts and powdered sugar mushrooms decorate the top and base of the cake. There are also small frosted red berries and green sprigs that add color and a natural forest feel. Light white powdered sugar is dusted lightly over the cake and the decorations. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g white chocolate (chopped)
250 ml heavy whipping cream (36% milkfat)
1/4 tsp peppermint extract (optional)
60 ml vegetable oil
20 g cocoa powder (sifted)
1 tsp espresso/coffee powder
1/8 tsp sea salt
60 ml whole milk
1 tsp vanilla extract
6 egg yolks
100 g cake flour (sifted)
6 egg whites
80 g granulated sugar
1/2 tsp cream of tartar
150 g dark chocolate (chopped)
160 ml heavy whipping cream (36% milkfat)
Meringue mushrooms
Sugared cranberries & rosemary
Almond pine cones

Instructions

Step 1: Make the white chocolate peppermint filling by combining the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir until the chocolate is fully melted, then remove from heat and stir in peppermint extract if using. Chill in the fridge for at least 4 hours.
Step 2: Preheat your oven to 375°F (191°C). Line and lightly grease an 18″ by 13″ baking sheet with parchment paper.
Step 3: Pour 60 ml of vegetable oil into a heat-safe large bowl and microwave on high for 1 minute until very hot. Add sifted cocoa powder and stir to dissolve, then add espresso/coffee powder, sea salt, and stir again.
Step 4: Pour in whole milk and vanilla extract, letting the mixture cool slightly before adding all 6 egg yolks at once. Mix well.
Step 5: Sift in the cake flour and combine gently with a spatula. Set aside this mixture.
Step 6: In a clean stand mixer bowl with a whisk attachment, whip the 6 egg whites on medium speed until foamy. Add cream of tartar, then gradually add sugar while increasing to high speed. Whip until soft peaks form.
Step 7: Fold the whipped egg whites in thirds into the egg yolk and chocolate flour mixture carefully, avoiding deflating the batter.
Step 8: Pour the batter evenly into the prepared baking sheet. Smooth the surface with an offset spatula, then tap the pan a few times to release air bubbles.
Step 9: Bake for 15-16 minutes until the top feels dry and springy.
Step 10: Remove from oven and gently bang the cake pan on the counter. Let cool for 15 minutes.
Step 11: Meanwhile, whip the chilled white chocolate mixture in a stand mixer until lightened but not overwhipped.
Step 12: Flip the cooled cake onto a large piece of parchment paper, skin side down. Spread the white chocolate filling evenly over the surface.
Step 13: Roll the cake lengthwise with the parchment paper, ending with the seam side down. Seal the parchment ends and chill the cake in the fridge.
Step 14: To make the chocolate ganache, place the chopped dark chocolate in a heat-safe bowl. Heat heavy cream to a simmer, then pour over the chocolate. Let sit for 5 minutes, then whisk gently until slightly thickened.
Step 15: Remove the rolled cake from the fridge. Trim both ends for a neat finish, and slice a 3″ length from one side. Cut this piece at a 45-degree angle and split it in half to form branches.
Step 16: Secure the branches to the main cake using toothpicks with a bit of ganache as glue. Spread ganache over the entire cake surface using a spatula.
Step 17: Use a fork to create bark-like lines in the ganache. Attach pine cones, meringue mushrooms, sugared cranberries, and rosemary with remaining ganache.
Step 18: Dust the cake lightly with matcha powder and powdered sugar to resemble moss and snow. Cover loosely with plastic wrap and chill to set the ganache.
Step 19: Serve by slicing with a sharp serrated knife.

Tips & Variations

For a stronger peppermint flavor, increase extract slightly or add crushed candy canes to the filling.
If espresso powder isn’t available, substitute with instant coffee or omit for a milder chocolate flavor.
Make meringue mushrooms and decorations a day ahead to save time on assembly day.
Use a damp kitchen towel when rolling the cake for easier handling and to prevent cracking.

Storage

Store the Bûche de Noël covered in the refrigerator for up to 3 days. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor. Reheat is not recommended as it may alter the ganache and filling consistency.

How to Serve

The image shows a chocolate roll cake with two visible layers: a dark brown moist chocolate sponge rolled around a thick, creamy white filling in the center, creating a swirling pattern. The outside of the roll is coated in shiny chocolate frosting with a slightly rough texture. Around the cake on a clear textured glass plate, there are bright red sugared cranberries with a frosty appearance and small white meringue mushrooms with brown chocolate caps. A small pine cone is placed on top of the roll as decoration. The background is a soft white marbled surface with some soft, blurry warm lights in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can prepare the cake and filling one day ahead and assemble on the serving day for optimal freshness. The decorated log can be stored in the fridge for up to 3 days.

What can I use instead of white chocolate peppermint filling?

If peppermint isn’t your favorite, try a classic vanilla buttercream or a cream cheese frosting alternative. You can also infuse the filling with other flavors like orange zest or almond extract.