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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section view of a chocolate yule log cake showing the dark chocolate sponge rolled with white cream filling.
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Make this traditional Chocolate Yule Log Cake, or Bûche de Noël, for your holiday table. It features a light chocolate sponge rolled with creamy filling and covered in rich ganache bark for an impressive centerpiece.

Ingredients

Scale
  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 8 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream (for ganache)
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, letting the paper overhang slightly on the long sides. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar until the mixture is pale yellow and thick. Stir in 1/2 teaspoon vanilla extract.
  3. In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Sift the flour and cocoa powder together over the egg yolk mixture. Gently fold the dry ingredients into the yolks until just combined.
  5. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
  6. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched.
  7. While the cake bakes, place a clean kitchen towel on your counter and lightly dust it with powdered sugar. As soon as the cake is out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled shape on a wire rack.
  8. Prepare the filling: In a chilled bowl, whip 1 cup of cold heavy cream with powdered sugar and 1 teaspoon vanilla until medium-stiff peaks form.
  9. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the remaining 1 cup of heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Whisk in the butter until fully incorporated. Let the ganache cool slightly until it is spreadable, like thick peanut butter.
  10. Once the cake is cool, carefully unroll it. Spread the whipped cream filling evenly over the cake surface, leaving a 1-inch border on the far edge.
  11. Reroll the cake tightly, without the towel, starting from the same short end. Trim the ends if necessary to make them look like cut branches.
  12. Place the rolled cake seam-side down on your serving platter. Use an offset spatula to cover the entire cake (top and sides) with the chocolate ganache.
  13. To create the bark texture, drag the tines of a fork across the ganache in short, horizontal lines, mimicking wood grain. Cut a small piece from one end of the log at an angle to resemble a branch cut, and place this piece on top near one end. Score this ‘branch’ piece to match the bark pattern.
  14. Chill the cake for at least 30 minutes to set the ganache. Before serving, dust the entire cake lightly with powdered sugar to resemble snow.

Notes

  • For a more stable roll, you can gently warm the cake for 30 seconds in the microwave before unrolling it if it seems too stiff.
  • If you want a lighter texture for the sponge, you can substitute 1/4 cup of the flour with an equal amount of cornstarch.
  • To make this a Baileys Yule Log, add 2 tablespoons of Baileys Irish Cream to the whipped cream filling.

Nutrition

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