Description
This Perfect Bûche de Noël (Yule Log) recipe features a fluffy chocolate chiffon cake rolled with a luscious white chocolate peppermint filling and coated with a rich dark chocolate ganache that resembles tree bark. Decorated with meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones, this festive dessert is an impressive centerpiece for holiday celebrations.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso/coffee powder (optional)
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary sprigs
- Almond pine cones
Instructions
- Make the White Chocolate Peppermint Filling: Combine the chopped white chocolate and heavy cream in a small saucepan and heat over medium heat, stirring constantly until the chocolate is fully melted. Remove from heat, stir in peppermint extract if desired, then transfer to a bowl and chill in the refrigerator for at least 4 hours until set.
- Prepare the Chocolate Cake Batter: Preheat your oven to 375°F (191°C). Lightly grease and line an 18″ by 13″ baking sheet with parchment paper. Heat 60 ml vegetable oil in a microwave-safe large bowl on high for 1 minute or until very hot. Whisk in the sifted cocoa powder to dissolve, then add espresso powder (if using), sea salt, milk, and vanilla extract. Allow the mixture to cool slightly, then whisk in all 6 egg yolks. Fold in the sifted cake flour gently with a spatula and set aside.
- Whip the Egg Whites: Using a clean bowl and whisk attachment of a stand mixer, beat the 6 egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until soft peaks form. Gently fold the whipped egg whites into the egg yolk mixture in thirds, ensuring not to deflate the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan to release air bubbles. Bake at 375°F (191°C) for 15 to 16 minutes, or until the cake’s top is dry and springs back when pressed. Remove from oven and bang the pan lightly on the counter to further settle the cake, then allow to cool for 15 minutes.
- Prepare the Filling Whip: Transfer the chilled white chocolate mixture to the stand mixer bowl fitted with the whisk attachment. Whip until the mixture lightens but do not overwhip.
- Roll the Cake: Invert the cake onto a large piece of parchment paper, peel off the baking parchment so the cake skin-side down. Spread the white chocolate peppermint filling evenly over the surface using an offset spatula. Starting lengthwise, carefully roll the cake up with the parchment paper, finishing with the seam side down. Seal the ends and refrigerate to chill and set.
- Make the Chocolate Ganache: Place chopped dark chocolate in a medium heat-safe bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth and slightly thickened. Avoid overwhipping.
- Decorate the Yule Log: Remove the cake from the fridge, trim both ends, enjoying the trims as a snack. Cut a 3″ section from one side and then cut that section diagonally to create bark-like branches. Secure branches to the main cake using toothpicks and a little ganache. Spread the chocolate ganache evenly over the log using a spatula. Use a fork to create bark texture lines on the ganache. Adorn with meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones, sticking decorations with remaining ganache. Dust the surface with matcha powder and powdered sugar to simulate moss and snow.
- Set and Serve: Lightly cover the decorated yule log with plastic wrap and chill in the refrigerator until the ganache is set. Slice with a sharp serrated knife to serve.
Notes
- For the best texture, use room temperature eggs and ingredients when mixing the cake batter.
- If you don’t have espresso powder, you may omit it or substitute with instant coffee powder for enhanced chocolate depth.
- Be gentle when folding egg whites into the batter to maintain airiness for a light chiffon cake.
- Allow the ganache to cool slightly before spreading to avoid melting the filling inside the cake.
- Decorate the cake creatively with seasonal items to make it uniquely festive.
- White chocolate peppermint filling can be prepared a day in advance and stored chilled.
- Rolling the cake while warm but not hot helps prevent cracks.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
