Description
This Perfect Bûche de Noël (Yule Log) recipe features a moist and tender chocolate chiffon cake rolled with a creamy white chocolate peppermint filling, and finished with a rich dark chocolate ganache designed to resemble tree bark. Decorated with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this festive dessert is sure to impress during holiday celebrations.
Ingredients
Scale
White Chocolate Peppermint Filling:
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake:
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso/coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark):
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations:
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the White Chocolate Peppermint Filling: Combine the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir continuously until the chocolate melts completely. Remove from heat and stir in peppermint extract if using. Transfer the mixture to a bowl and chill in the refrigerator for at least 4 hours to set.
- Prepare the Chocolate Cake Batter: Preheat the oven to 375°F (191°C). Line and lightly grease an 18×13 inch baking sheet with parchment paper. In a heat-safe large bowl, microwave 60 ml vegetable oil for 1 minute until very hot. Whisk in sifted cocoa powder until dissolved. Add espresso/coffee powder and sea salt, stirring well. Pour in whole milk and vanilla extract and let cool slightly. Add all 6 egg yolks and mix thoroughly. Sift in the cake flour and gently combine with a spatula until smooth.
- Whip the Egg Whites: In a clean stand mixer bowl with a whisk attachment, whip the egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until soft peaks form.
- Combine Batter and Egg Whites: Fold one-third of the whipped egg whites into the egg yolk and flour mixture carefully to lighten the batter. Gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
- Bake the Cake: Pour the batter into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan to release air bubbles. Bake at 375°F (191°C) for 15-16 minutes until the top is dry and springy. Remove from the oven and gently bang the pan on the counter to loosen cake. Allow it to cool for 15 minutes.
- Whip the Peppermint Filling: Transfer the chilled white chocolate mixture to a stand mixer bowl fitted with a whisk attachment. Whip until lightened but not overwhipped.
- Roll the Cake: Flip the cake onto a large piece of parchment paper, skin side down. Using an offset spatula, spread the white chocolate peppermint filling evenly over the cake. Starting lengthwise, carefully roll the cake with the parchment paper, finishing with the seam side down. Seal the ends of the parchment paper and refrigerate to chill.
- Make the Chocolate Ganache (Tree Bark): Place chopped dark chocolate in a medium heat-safe bowl. Heat heavy cream in a small saucepan to a simmer and pour over the chocolate. Let it sit for 5 minutes, then whisk for 15-30 seconds until slightly thickened. Avoid overwhipping.
- Decorate the Yule Log: Remove the rolled cake from the fridge and trim both ends, enjoying the scraps as a snack. Cut a 3-inch length from one side, then cut that piece at a 45-degree angle, splitting it in half to create branches. Secure branches with toothpicks on a cake board using some ganache to hold the cake steady. Spread the chocolate ganache all over the cake surface with a spatula, reserving some for decoration. Use a fork to draw bark-like lines on the ganache. Attach almond pine cones, meringue mushrooms, sugared cranberries, and rosemary using remaining ganache as glue. Dust with matcha powder and powdered sugar to mimic moss and snow. Cover loosely with plastic wrap and chill in the fridge to set the ganache.
- Serve: Cut into slices with a sharp serrated knife and serve chilled or at room temperature.
Notes
- For best results, chill the white chocolate peppermint filling overnight.
- Ensure egg whites are at room temperature before whipping for maximum volume.
- If espresso powder is unavailable, you can omit it or substitute with instant coffee for depth of flavor.
- Use an offset spatula for easier spreading and rolling of the cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- Decorations like meringue mushrooms and sugared cranberries can be made ahead to save time.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
