Description
This classic Yule Log Cake (Bûche de Noël) features a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling and coated in a rich, smooth chocolate ganache. Perfect for holiday celebrations, this festive dessert combines decadent chocolate flavors with elegant presentation, topped with seasonal garnishes for a traditional Christmas centerpiece.
Ingredients
Scale
Chocolate Cake
- 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
Chocolate Ganache Frosting
- 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
Whipped Cream Filling
- 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)
Garnish (optional)
- Fresh cranberries
- Rosemary sprigs
- Powdered sugar for dusting
Instructions
- Prepare the Cake Pan: Preheat your oven to 350°F (175°C) and line a 10″x15″ baking sheet with parchment paper, setting it aside for later use.
- Whip Egg Whites: Using a stand mixer or electric hand mixer, whip the egg whites until soft peaks form, then set aside carefully.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale yellow and well combined. Stir in vanilla extract.
- Combine Dry Ingredients: Whisk together the cake flour, unsweetened cocoa powder, baking powder, espresso powder, and salt in a medium bowl.
- Make Cake Batter: Add the dry ingredients to the egg yolk mixture and stir until thick. Fold in half of the whipped egg whites vigorously, then gently fold in the remaining half to preserve airiness.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 10-12 minutes until the cake is spongey and springs back when touched. Avoid overbaking.
- Roll the Cake: While baking, prepare a clean kitchen towel dusted with powdered sugar. When the cake is freshly baked, turn it out onto the towel, remove the parchment, and roll it up from a short end with the towel inside. Let cool completely.
- Make the Ganache: Combine chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Heat heavy cream in a saucepan until bubbles appear around edges, pour over the chocolate mixture, let sit for 5 minutes, then stir until smooth. Cool until ready to use.
- Prepare the Whipped Cream Filling: Whip the heavy cream until soft peaks form, add powdered sugar and vanilla, then whip until stiff peaks form. Set aside.
- Assemble Cake Roll: Carefully unroll the cooled cake, spread an even layer of whipped cream over the surface leaving a 1/2-inch border, then re-roll gently without towel.
- Optional Decoration: Slice one end of the cake at an angle and place alongside the main roll to mimic a log branch.
- Frost the Cake: Spread the chocolate ganache evenly over the entire log.
- Create Log Texture: Use a fork, toothpick, or small spatula to drag lines and create wood-like texture on the ganache surface.
- Set and Garnish: Allow the frosting to set, then decorate with fresh cranberries, rosemary sprigs, and dust with powdered sugar. Slice, serve, and enjoy!
Notes
- Be gentle when folding in egg whites to retain airiness for a light sponge.
- Do not overbake the cake or it will become dry and difficult to roll.
- Chill the ganache if it becomes too runny before frosting the cake.
- Use a serrated knife for clean slices to avoid tearing the cake.
- Customize garnishes to fit your holiday theme or preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Yule Log, Bûche de Noël, chocolate roll cake, holiday dessert, Christmas cake, whipped cream filling, chocolate ganache
