Description
This traditional Yule Log Cake (Bûche de Noël) is a festive chocolate sponge cake rolled with a whipped cream filling and coated in a rich chocolate ganache. Perfect for holiday celebrations, it combines a light and airy cocoa-flavored cake with silky smooth whipped cream and decadent ganache frosting, beautifully decorated to resemble a rustic log.
Ingredients
Scale
Chocolate Cake
- 4 large eggs, separated and room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62 ½ g) cake flour
- ¼ cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178.5 g) heavy cream
Whipped Cream Filling
- 1 cup (238 g) heavy cream
- ¼ cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Prepare the Chocolate Cake: Preheat the oven to 350°F (177°C) and line a 10″x15″ baking sheet with parchment paper. Set aside. In a large bowl or stand mixer, whip the egg whites until soft peaks form and set aside. In a separate large bowl, whisk the egg yolks and granulated sugar until pale yellow and well combined, then add vanilla and whisk again. In a medium bowl, sift together the cake flour, cocoa powder, baking powder, espresso powder, and salt. Add the dry ingredients to the egg yolk mixture and stir to combine, resulting in a thick batter. Add half the whipped egg whites to the batter and stir vigorously. Gently fold in the remaining egg whites carefully to preserve the airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and use a spatula to smooth the surface. Bake for 10-12 minutes until the cake is spongy and springs back when touched, being careful not to overbake. Meanwhile, prepare a clean flour sack or kitchen towel by sprinkling it lightly and evenly with powdered sugar.
- Roll the Cake: Let the cake cool for a minute on the tray, then carefully invert it onto the sugared towel and peel off the parchment paper. Starting at one short end, roll the cake up gently with the towel inside. Place the wrapped roll seam side down and let cool completely to set the shape.
- Make the Chocolate Ganache Frosting: While baking the cake, place chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Heat the heavy cream in a small saucepan over low until it bubbles at the edges. Pour the hot cream over the chocolate mixture and let sit for 5 minutes. Stir until smooth and combined. Let cool or refrigerate until ready to use, stirring again before frosting if chilled.
- Prepare the Whipped Cream Filling: Whip the heavy cream using a mixer until soft peaks form. Add confectioners’ sugar and vanilla, then continue whipping until stiff peaks form. Set aside.
- Assemble the Cake Roll: Once the cake is completely cooled, carefully unroll it. Spread an even layer of the whipped cream filling over the surface, leaving about ½ inch at the edges clear. Gently re-roll the cake without the towel. Place the roll seam side down on a serving platter. Optionally, slice one end at an angle and place it next to the log to mimic a branch.
- Frost and Decorate: Use a spatula to coat the outside of the cake roll with the chocolate ganache on all sides. Create log-like textures by dragging a fork or toothpick along the surface or using a small spatula to add waves. Let the ganache set briefly. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive finish. Slice and serve.
Notes
- Storage: Loosely cover the cake with plastic wrap and refrigerate for up to 3 days. To prevent the wrap from sticking to the frosting, insert a few toothpicks into the cake before covering.
- Freezing: After frosting and decorating, freeze the cake uncovered on a baking sheet for at least an hour until the ganache hardens. Then wrap in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. It’s best to decorate fully after thawing.
- Thawing: Transfer the frozen cake to the fridge for a slow thaw over 24 hours. Then bring to room temperature while keeping it covered to avoid condensation on the frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
