Description
This classic French Yule Log Cake (Bûche de Noël) is a festive holiday dessert featuring a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling and topped with rich chocolate ganache. Perfect for Christmas celebrations, it is elegantly garnished with powdered sugar and optional fresh berries or rosemary sprigs to resemble a traditional log.
Ingredients
Scale
Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Garnish (optional)
- Powdered sugar for dusting
- Fresh berries or rosemary sprigs
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the cake batter: In a large bowl, beat the eggs with an electric mixer on high speed for 5 minutes until the mixture becomes thick and pale. Gradually add the granulated sugar and vanilla extract while continuing to beat until fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Fold dry ingredients into wet mixture: Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
- Bake the cake: Pour the batter evenly into the prepared pan and spread smoothly. Bake for 10-12 minutes or until a light touch on the cake springs back.
- Roll the cake: Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake up tightly with the towel inside and let it cool completely to retain the rolled shape.
- Prepare the filling: While the cake cools, whip the 1/2 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill and re-roll the cake: Once cooled, unroll the cake gently, spread the whipped cream filling evenly over the surface, then re-roll the cake without the towel.
- Make the ganache: Heat the remaining 1/2 cup heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Decorate the cake: Spread the chocolate ganache evenly over the rolled cake. Use a fork to create a bark-like texture on the ganache surface to mimic a log.
- Chill and garnish: Refrigerate the cake for 30 minutes to set the ganache. Before serving, dust with powdered sugar and optionally garnish with fresh berries or rosemary sprigs for a festive touch.
Notes
- You can cut a small piece from one end of the roll and attach it to the side before adding ganache to create a branch effect, enhancing the Yule log appearance.
- For a deeper chocolate flavor in the ganache, add a splash of espresso when heating the cream.
