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Chocolate Yule Log Cake with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 110 reviews
  • Author: Sophia
  • Prep Time: 8 hours
  • Cook Time: 2 hours 20 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 10 servings (10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic French Bûche de Noël, or Yule Log, is a festive chocolate sponge cake rolled with rich whipped cream and hazelnuts, topped with a silky chocolate ganache and decorated with charming meringue mushrooms and sugared cranberries with rosemary. The recipe requires some advanced preparation, including making sugared cranberry decorations and delicate meringue mushrooms, resulting in a stunning centerpiece dessert perfect for holiday celebrations.

Ingredients

Scale

Sugared Cranberries and Rosemary

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 3/4 cup (150g) granulated sugar (divided: 3/4 cup and 1/2 cup)

Cake

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar (divided)
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • Less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • Pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Whipped Cream Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries and Rosemary: Place fresh cranberries and rosemary sprigs in a heatproof bowl. In a saucepan over medium heat, dissolve 3/4 cup (150g) sugar into water by simmering; cool 5 minutes. Pour syrup over cranberries and rosemary, stir, cover, and let sit 15 minutes. Transfer cranberries and rosemary to a parchment-lined baking sheet using a slotted spoon; dry uncovered 1 hour. Toss them in remaining 1/2 cup (100g) sugar, then dry uncovered for at least 1 hour or refrigerate up to 3 days.
  2. Preheat and Prepare Baking Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray and line with parchment paper, greasing the parchment as well to ensure nonstick surfaces for the cake roll.
  3. Sift Dry Cake Ingredients: Whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  4. Whip Egg Whites: Using a mixer, beat egg whites with 1/2 cup (100g) sugar on high speed until stiff peaks form (about 4-5 minutes). Transfer to another bowl.
  5. Beat Egg Yolks: In the same mixing bowl, combine egg yolks with remaining sugar, oil, and vanilla extract. Beat until thick and light, about 3-4 minutes on high speed.
  6. Fold Batter: Fold half of the whipped egg whites into the yolk mixture with low-speed beating for 10 seconds. Repeat with remaining egg whites. Then fold in half of the flour mixture gently; repeat with remaining flour mixture. Avoid overmixing to keep batter light.
  7. Bake Cake: Spread batter evenly in prepared pan; gently tap pan on counter to remove air bubbles. Bake 15-16 minutes until cake springs back lightly to touch. Avoid overbaking to prevent cracking.
  8. Roll Cake: While baking, prepare a large piece of parchment paper or kitchen towel dusted with cocoa powder. Invert warm cake onto it, peel off bottom parchment, and carefully roll the cake up with the parchment or towel starting from narrow end. Let cool completely rolled, refrigerate 3 hours to overnight to set.
  9. Make Meringue Mushrooms: Preheat oven to 200°F (93°C). Beat egg white, cream of tartar, and salt until foamy (~2 minutes). Slowly add sugar while mixing at high speed until stiff and glossy peaks form (~2 minutes). Pipe quarter-sized circles for mushroom caps and 1-inch tall cones for stems onto parchment-lined baking sheet. Smooth peaks with a moistened finger; dust caps with cocoa powder if desired. Bake 2 hours without opening oven, turn off oven and rest 20 minutes inside. Cool completely.
  10. Assemble Mushrooms: Melt 1 ounce chopped chocolate in double boiler or microwave in short bursts, stir until smooth and cool slightly. Dip bottom center of mushroom caps in chocolate to attach stems. Let chocolate set about 1 hour.
  11. Prepare Whipped Cream Filling: Whip heavy cream with Frangelico, confectioners’ sugar, and cocoa powder on medium-high speed until medium to stiff peaks form (2-3 minutes).
  12. Fill and Roll Cake: Remove cake from refrigerator and let warm slightly. Gently unroll cake, spread whipped cream evenly leaving 1/2 inch border. Sprinkle chopped hazelnuts. Slowly reroll cake without parchment. Dust exterior with cocoa powder if moist. Refrigerate uncovered at least 30 minutes up to 2 days.
  13. Make Ganache: Heat heavy cream until just simmering. Pour over chopped chocolate, wait 2-3 minutes, then stir until smooth. Refrigerate uncovered 30 minutes to 1 hour until thickened.
  14. Finish Cake: Remove cake from refrigerator. Cut a 3-4 inch diagonal piece from one end to serve as a branch. Place slice against the log. Pour and spread ganache over top and sides of cake; create bark texture with a fork. Wipe any ganache drips from plate.
  15. Decorate and Serve: Arrange meringue mushrooms, sugared cranberries with rosemary sprigs, and dust with confectioners’ sugar on and around the cake. Store leftover cake covered in refrigerator up to 3 days.

Notes

  • Meringue mushrooms and sugared cranberries with rosemary are optional but add beautiful holiday decorations.
  • The sugared cranberries require several hours to dry, so start them the night before.
  • Cooling and chilling steps are crucial to prevent cracking and to have proper texture.
  • Watch the baking times carefully to avoid drying or cracking the cake sponge.
  • Use a kitchen towel dusted with cocoa powder for rolling if you want to reduce risk of cracking.
  • Ganache consistency needs to be thick enough before spreading; refrigerate to firm it up.
  • This recipe involves multiple steps with resting times; plan accordingly to complete over two days if needed.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 420
  • Sugar: 34g
  • Sodium: 160mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 120mg

Find it online: https://recipeta.com/chocolate-yule-log-cake-with-ganache-recipe/