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Classic Chocolate Yule Log Cake (Bûche de Noël)

A rich chocolate yule log cake, sliced to show the perfect swirl of dark cake and white cream filling.
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Follow these steps to create an authentic, rolled chocolate sponge cake filled with cream and covered in chocolate ganache bark for a stunning holiday centerpiece.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream (for ganache)
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until pale yellow. Whisk in the flour, cocoa powder, and 1/2 teaspoon vanilla extract until just combined.
  3. In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain, taking care not to deflate the batter.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  6. While the cake bakes, lay a large, clean kitchen towel on your counter and dust it lightly with powdered sugar.
  7. Immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Beat the 1 cup of heavy cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form.
  9. Once cool, gently unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one long edge.
  10. Reroll the cake tightly, without the towel this time. Place the rolled cake seam-side down on a serving platter. Chill for at least 30 minutes to set.
  11. Prepare the ganache: Place chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream until simmering, then pour it over the chocolate chips. Let stand for 5 minutes, then whisk until smooth. Whisk in the butter until incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.
  12. Frost the entire outside of the chilled cake with the ganache. Use a fork or the back of a spoon to create horizontal lines across the top and sides to mimic tree bark texture.
  13. Trim the ends of the log to create clean cuts. Cut a 2-inch piece from one end at an angle; this will be the branch. Place the branch on top of the main log, attaching it with a dab of extra ganache.
  14. Use leftover ganache to pipe small leaves or mushrooms onto the log for decoration. Chill until ready to serve.

Notes

  • For a simpler version, substitute the homemade sponge with a store-bought sheet cake mix prepared according to package directions, adjusting baking time as needed.
  • If you want a lighter filling, use stabilized whipped cream or a cream cheese frosting instead of plain whipped cream.
  • To achieve the ‘bark’ texture, spread the ganache quickly before it sets too firmly.

Nutrition

Find it online: https://epicureempire.com/yule-log-cake-recipe-tutorial-buche-de-noel/