Description
This classic Yule Log Cake (Bûche de Noël) features a light and fluffy chocolate sponge cake rolled with a luscious whipped cream filling and covered with a rich chocolate ganache. Perfect for holiday celebrations, the cake is decorated to resemble a festive log, combining elegant presentation with delicious flavors.
Ingredients
Scale
Chocolate cake
- 4 large eggs, separated and room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (62 ½ g) cake flour
- 1/4 cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
Chocolate ganache frosting
- 8 ounces (226 ⅘ g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3/4 cup (178 ½ g) heavy cream
Whipped cream filling
- 1 cup (238 g) heavy cream
- 1/4 cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350°F and line a 10″x15″ baking sheet with parchment paper. Set aside.
- Whip egg whites: In a large bowl using a stand mixer or hand mixer, whip the egg whites until soft peaks form. Set aside.
- Prepare egg yolk mixture: In a separate large bowl, whisk together egg yolks and granulated sugar until pale yellow and well combined. Add vanilla extract and whisk again.
- Combine dry ingredients: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
- Mix batter: Add dry mixture to egg yolk mixture and stir until very thick. Fold in half of the egg whites vigorously, then gently fold in the remaining egg whites to maintain airiness.
- Bake the cake: Pour batter evenly onto prepared baking sheet. Bake for 10-12 minutes until spongey and springy to touch. Avoid overbaking.
- Cool and roll cake: Lay out a clean kitchen towel sprinkled evenly with powdered sugar. Turn cake onto towel, peel off parchment, and roll cake with towel from short end. Set seam side down to cool completely.
- Prepare ganache: In a heatproof bowl, combine chopped chocolate, butter, vanilla, and salt. Heat heavy cream in a small saucepan until edges bubble, then pour over chocolate mixture. Let sit 5 minutes, stir until smooth. Cool or refrigerate until ready to use.
- Make whipped cream filling: Whip heavy cream in a bowl until soft peaks form. Add powdered sugar and vanilla, then whip until stiff peaks form. Set aside.
- Assemble cake roll: Once cooled, carefully unroll cake. Spread an even layer of whipped cream filling on top, leaving 1/2 inch border. Re-roll cake and place seam side down on serving platter.
- Optional decoration: Slice one end of the roll at an angle and place on side of main log to resemble a branch.
- Frost cake: Use a spatula to coat entire cake with chocolate ganache. Create log texture by dragging a fork or toothpick lengthwise and around ends for a wood grain effect.
- Garnish and serve: Let ganache set, then decorate with fresh cranberries and rosemary sprigs. Dust with powdered sugar. Slice and enjoy!
Notes
- Storage: Loosely cover with plastic wrap and refrigerate up to 3 days. Insert toothpicks into cake so plastic does not stick to frosting.
- Freezing: Freeze unfrosted or frosted cake on a baking sheet uncovered until firm, then wrap tightly and store up to 3 months. Decorate after thawing for best results.
- Thawing: Transfer from freezer to fridge to thaw slowly for at least 24 hours before bringing to room temperature still covered to avoid condensation.
- Be gentle folding in egg whites to keep sponge light and airy.
- Do not overbake the cake to maintain softness and flexibility for rolling.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
