Description
This Perfect Bûche de Noël (Yule Log) recipe features a moist chocolate sponge cake rolled with a creamy white chocolate peppermint filling and coated in a rich dark chocolate ganache. Decorated with festive meringue mushrooms, sugared cranberries, rosemary sprigs, almond pine cones, and dusted with matcha and powdered sugar to resemble moss and snow, this traditional French Christmas dessert is both visually stunning and delightfully flavorful.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- 1/4 tsp peppermint extract (optional)
Chocolate Cake
- 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
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decoration
- Meringue mushrooms
- Sugared cranberries & rosemary sprigs
- Almond pine cones
- Matcha powder (for dusting)
- Powdered sugar (for dusting)
Instructions
- Prepare White Chocolate Peppermint Filling: Combine chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir until the chocolate is fully melted. Remove from heat and transfer mixture into a bowl. Stir in peppermint extract if using. Chill the mixture in the refrigerator for at least 4 hours to set.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (191°C). Line an 18″ by 13″ baking sheet with parchment paper and lightly grease it.
- Make Chocolate Mixture: Pour vegetable oil into a large heat-safe bowl and microwave on high for 1 minute until very hot. Whisk in sifted cocoa powder until dissolved. Add espresso/coffee powder (if using) and sea salt, stirring well. Pour in milk and vanilla extract, allowing the mixture to cool slightly.
- Add Egg Yolks and Flour: Stir in all egg yolks at once, mixing well. Sift the cake flour into the mixture and fold gently with a spatula. Set aside the batter.
- Whip Egg Whites: Using a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar. Gradually incorporate sugar while increasing speed to high, whipping until soft peaks form.
- Combine Batter and Egg Whites: Fold the whipped egg whites in thirds into the chocolate batter carefully to keep it light and airy.
- Bake the Chocolate Cake: Pour the batter into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan gently to release air bubbles. Bake for 15 to 16 minutes until the top is dry and springy to touch. Remove from oven and gently bang the pan on the counter to prevent shrinking. Let cool for 15 minutes.
- Whip White Chocolate Filling: Transfer chilled white chocolate mixture into a stand mixer bowl fitted with a whisk attachment. Whip until the mixture is lightened but not overwhipped.
- Roll the Cake: Flip the cake onto a large sheet of parchment paper with the skin side down. Spread the white chocolate filling evenly over the cake. Starting lengthwise, carefully roll the cake along with the parchment paper, ending with the seam side down. Seal the ends and place the rolled cake in the refrigerator to chill.
- Make Chocolate Ganache: Place dark chocolate in a medium heat-safe bowl. Heat heavy cream in a small saucepan until it simmers. Remove from heat and pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk gently for 15–30 seconds until slightly thickened.
- Decorate the Yule Log: Remove the rolled cake from the refrigerator and trim both ends for a neat finish (save ends for a snack). Cut a 3-inch piece from one side, then slice it diagonally at a 45-degree angle into two halves to create branches. Secure the branches to the main cake on the cake board using toothpicks and a little ganache to prevent movement.
- Apply Chocolate Ganache Coating: Quickly spread the chocolate ganache over the entire cake and branches using a spatula or offset spatula. Reserve some ganache for attaching decorations. Use a fork to create bark-like lines along the cake surface.
- Add Decorations: Attach almond pine cones, meringue mushrooms, sugared cranberries, and rosemary sprigs onto the cake using remaining ganache as glue. Dust with matcha powder and powdered sugar to mimic moss and snow.
- Chill and Serve: Lightly wrap the Yule Log with plastic wrap and chill in the refrigerator to set the ganache. When ready to serve, slice the cake with a sharp serrated knife.
Notes
- For best results, chill the white chocolate filling for at least 4 hours or overnight to ensure a stable filling consistency.
- Be gentle when folding whipped egg whites to maintain the batter’s aeration and achieve a light, fluffy sponge.
- Trimming the cake ends not only improves the presentation but also avoids cracks in the rolled cake.
- Use a sharp serrated knife for clean slicing of the finished Yule Log.
- Decorations such as meringue mushrooms and sugared cranberries can be prepared ahead of time to ease assembly.
- Ensure the ganache is slightly thickened before frosting to prevent it from running off the cake.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Bûche de Noël recipe, Yule Log cake, Christmas dessert, chocolate sponge cake, holiday baking, festive cake recipe
