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Chocolate Yule Log Cake Recipe

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  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Yule Log Cake (Bûche de Noël) is a festive and elegant dessert featuring a light chocolate sponge cake rolled with a luscious whipped cream filling and coated in rich chocolate ganache. Perfect for holiday celebrations, this recipe guides you through making a tender, flavorful cake with a glossy ganache finish and delicate whipped cream center, decorated to resemble a traditional wooden log.

Ingredients

Scale

Chocolate Cake

  • 4 large eggs, separated and at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (62½ g) cake flour
  • 1/4 cup (21½ g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon salt

Chocolate Ganache Frosting

  • 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3/4 cup (178.5 g) heavy cream

Whipped Cream Filling

  • 1 cup (238 g) heavy cream
  • 1/4 cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
  • 1 teaspoon pure vanilla extract or vanilla bean paste

Instructions

  1. Prepare the chocolate cake batter: Preheat your oven to 350°F (175°C) and line a 10″x15″ baking sheet with parchment paper. In a stand mixer or with an electric hand mixer, whip the egg whites until soft peaks form. Set aside. In a separate large bowl, whisk together the egg yolks and granulated sugar until the mixture is pale yellow and well combined. Add vanilla extract and whisk again.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, espresso powder, and salt. Gradually add this dry mixture to the egg yolk mixture, stirring until combined. The batter will be thick.
  3. Incorporate egg whites: Add half of the whipped egg whites to the batter and stir vigorously to combine. Then gently fold in the remaining egg whites carefully to maintain the airiness of the batter.
  4. Bake the cake: Pour the batter evenly onto the prepared baking sheet and smooth with a spatula. Bake for 10-12 minutes, until the cake is spongy and springs back when touched. Avoid overbaking.
  5. Roll the cake: While the cake bakes, sprinkle powdered sugar evenly over a clean flour sack or kitchen towel using a sifter. Once baked, allow the cake to cool for a minute, then remove from pan and parchment and invert onto the sugared towel. Starting at a short end, roll the cake tightly with the towel inside. Place seam side down and cool completely.
  6. Make the chocolate ganache frosting: In a heatproof bowl, combine chopped chocolate, butter, vanilla extract, and a pinch of salt. Heat the heavy cream in a small saucepan over low heat until edges bubble. Pour the hot cream over the chocolate mixture and let sit for 5 minutes, then stir until smooth. Cool to room temperature or refrigerate until ready to use.
  7. Prepare whipped cream filling: Using a mixer, whip heavy cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. Set aside.
  8. Assemble the cake roll: Once cooled, carefully unroll the cake and spread an even layer of whipped cream filling over the surface, leaving about 1/2 inch around edges. Gently reroll the cake and place seam side down on a serving platter. Optionally, slice one end at an angle and position it beside the log for a realistic look.
  9. Frost and decorate: Use a spatula to coat the entire cake roll with the chocolate ganache. Create wood-like textures by dragging a fork or using a toothpick to draw lines lengthwise and spirals on the end. Let the frosting set. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar. Slice, serve, and enjoy!

Notes

  • Storage: Store the cake loosely covered with plastic wrap in the refrigerator for up to 3 days. To prevent the plastic from sticking to the frosting, insert toothpicks in a few spots around the cake.
  • Freezing: After frosting, freeze the cake uncovered on a baking sheet for at least one hour until the ganache hardens. Then wrap it tightly in plastic wrap and place it in an airtight container or bag. It can be frozen for up to 3 months.
  • Thawing: Thaw frozen cake in the refrigerator overnight, then bring to room temperature still covered to avoid condensation on the frosting. Serve when properly thawed for the best appearance and flavor.

Nutrition

  • Serving Size: 1 slice (approx. 100 g)
  • Calories: 320
  • Sugar: 25 g
  • Sodium: 90 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 135 mg

Find it online: https://mealsbymia.com/chocolate-yule-log-cake-recipe-2/