The Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe is a festive classic that brings a little French magic to your holiday table. It’s a spongy chocolate cake rolled up with luscious chestnut cream and coated in silky ganache, creating a toasty, comforting dessert perfect for the winter season. Whether you make it for Christmas Eve or a cozy winter gathering, this yule log always feels like a celebration on the plate.
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In the Kitchen
What I love most about this Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe is how it balances rich, cozy flavors with a light and airy texture that's surprisingly easy to achieve at home.
- Juicy and Tender Every Time: The batter folds delicately to keep the sponge moist and springy, giving you that perfect roll without cracking.
- Golden, Satisfying Finish: The dark chocolate ganache adds a glossy, silky layer that’s as decadent as it is visually stunning.
- Simple Ingredients, Big Impact: Chestnut puree is the star here, lending a nutty sweetness that feels festive but natural.
- Weeknight to Weekend Ready: With straightforward steps and a make-ahead ganache, you can prep this in stages — making it stress-free for holiday entertaining.
Ingredients at a Glance
For this Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe, quality ingredients really shine through. I recommend fresh eggs and premium dark chocolate to get the most flavor and the right texture.
- Eggs: Use large, room temperature eggs for better volume in your sponge.
- Granulated Sugar: Provides sweetness and structure for the cake.
- All-Purpose Flour: Sifted to avoid lumps and keep the sponge light.
- Cocoa Powder: Choose unsweetened, good quality for that rich chocolate depth.
- Baking Powder & Salt: Essential for balance and slight lift without overpowering.
- Chestnut Puree: Look for high-quality, unsweetened or lightly sweetened puree to control sweetness.
- Heavy Cream: For whipping both the chestnut cream and the silky ganache topping.
- Powdered Sugar & Vanilla Extract: Sweetens and flavors the chestnut cream beautifully.
- Dark Chocolate: Rough chop for quick melting in your ganache — 70% cacao or above for the best richness.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe
Step 1 — Prepare and Bake the Chocolate Sponge Cake
Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper. In a bowl, beat 4 eggs with ½ cup granulated sugar until the mixture is thick and pale — this usually takes about 5 minutes using an electric mixer. It’s crucial to aerate well here to get a light sponge. Next, sift together ⅓ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Gently fold the dry ingredients into the egg mixture using a spatula; fold carefully to preserve the air bubbles. Pour the batter evenly into your pan, smoothing the top with the spatula. Bake for 10-12 minutes or until you lightly press the cake and it springs back. This quick bake keeps the sponge soft and pliable for rolling without cracking.
Step 2 — Roll the Warm Cake in a Towel to Set
When the cake is done, carefully turn it out onto a clean kitchen towel that’s dusted with powdered sugar. Immediately peel off the parchment paper. This step prevents sticking and makes rolling easier. Begin rolling the cake up in the towel from the short end, gently but snugly. This “training” of the sponge helps it hold its rolled shape and prevents cracking later. Let it cool completely rolled up — I usually leave it on the counter for about an hour or pop it in the fridge to speed things up. You’ll notice as it cools, the cake keeps its shape perfectly when you unroll it.
Step 3 — Whip and Fold the Chestnut Cream Filling
While your cake cools, prepare the star filling. In a mixing bowl, whip ½ cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until you get stiff peaks. Fold 1 cup chestnut puree gently into the whipped cream—be patient and use a spatula to create an airy, silky chestnut cream without deflating it. This balance of creamy and nutty is what sets this Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe apart from others. If you like, you can taste and add a pinch more powdered sugar depending on the sweetness of your puree.
Step 4 — Spread Filling and Re-Roll the Cake
Unroll the cooled sponge, and spread your chestnut cream evenly over the surface, leaving a small border so the cream doesn’t squeeze out when rolled. When you roll it back up, do so gently but tightly enough to keep the spiral shape intact. This re-rolling is a satisfying moment — watching the layers come together is why I keep making this recipe year after year. Once rolled, wrap the log in plastic wrap and pop it in the fridge for at least 30 minutes to let it firm up before icing.
Step 5 — Make the Chocolate Ganache and Frost the Log
Heat 1 cup heavy cream until it just begins to boil — keep an eye because it boils fast. Pour it over 8 ounces of chopped dark chocolate in a heatproof bowl. Let this sit for about a minute, then stir gently until smooth and glossy. This ganache creates the toasty, rich bark finish for your Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe. Once smooth, spread the ganache all over the cake roll with a spatula or back of a fork to create bark-like texture. If you want a rustic look, you can use the fork to add gentle ridges and swoops. Chill the finished yule log for at least an hour to let the ganache set fully before serving.
Things to Remember
Some notes from my kitchen experience to help your yule log turn out perfectly every time.
- Doneness Cue: The cake is ready when it springs back lightly after a gentle touch; don’t overbake or it’ll dry out.
- Temperature Trick: Roll the sponge while it’s still warm to prevent cracking and to “train” it into the perfect spiral.
- Make-Ahead Move: Both the rolled cake and the ganache-covered log keep well overnight in the fridge, making this great for holiday prep.
- Common Pitfall: Be gentle folding the puree into whipped cream — overmixing flattens the filling and changes the texture.
Ways to Serve It
Finishing Touches
I love topping this Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe with a light dusting of powdered sugar for a snowy effect. You can also add fresh chestnuts, candied orange peel, or a sprig of rosemary to give it a rustic, festive vibe. Serving it with a few curls of dark chocolate or a dollop of whipped cream adds a pretty, indulgent finish.
Plays Well With
This yule log pairs beautifully with a bright berry compote or a splash of spiced winter wine like mulled red or a pear cider. The chestnut cream’s natural sweetness and the chocolate ganache’s richness balance well, so something tart or sparkling refreshes the palate perfectly.
Simple Plating Upgrades
For weekday treats, slice and plate with a dusting of cocoa powder or powdered sugar, and a few fresh berries for color and texture. For special occasions, drizzle caramel or a boozy chocolate sauce alongside for that wow factor without extra fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover yule log in an airtight container or wrapped tightly in plastic wrap to keep moisture in. It’ll stay fresh in the fridge for 3 to 4 days, but you’ll want to consume it sooner to enjoy the ganache’s shine and the cream’s fresh texture.
Freezing Tips
This Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe freezes well wrapped tightly in plastic and foil. Freeze for up to a month. Thaw overnight in the fridge and avoid room temperature thawing to keep the ganache glossy and the cream firm.
Reheating Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe Without Drying Out
Since this dessert is best served chilled, reheating isn’t usually necessary, but if you want a slightly softer texture, gently warm slices in the microwave at 10-second intervals on low power. Alternatively, place slices in a warm (not hot) oven at 250°F for 5 minutes, covering loosely with foil to prevent drying. Avoid high heat to keep ganache and cream intact.
Frequently Asked Questions
Absolutely! You can whip and fold the chestnut cream a day ahead and keep it chilled in an airtight container. Give it a quick gentle stir before spreading to refresh the fluffiness.
Rolling the cake while it’s warm is key to prevent cracks. If cracks do appear, cherish them—they add to the rustic charm. Also, don’t overbake the sponge, as dryness leads to breakage.
High-quality store-bought chestnut puree works beautifully and saves time. Just check it’s not overly sweetened to keep the filling balanced.
Heat the cream until just boiling and pour it immediately over chopped chocolate without stirring for a minute. Then stir gently until smooth. Avoid overheating the mixture or whipping it, which can dull the sheen.
Final Thoughts
Making this Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe always feels like a holiday gift to myself—and to anyone lucky enough to share a slice. It’s approachable, full of comfort, and a beautiful centerpiece. Hopefully, these tips and steps make it feel doable for you too, whether you're a seasoned baker or trying it for the first time. Trust me, with this recipe, your kitchen will smell amazing and your guests will be smitten from the first bite.
PrintFull Printable Recipe
Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe
A classic French Christmas dessert, Bûche de Noël with chestnut cream features a light cocoa sponge cake rolled with rich chestnut cream and covered in a luscious dark chocolate ganache, creating an elegant and festive treat perfect for holiday celebrations.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Ingredients
Sponge Cake
- 4 eggs
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Chestnut Cream
- 1 cup chestnut puree
- ½ cup heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking and ease cake removal.
- Mix eggs and sugar: In a bowl, beat the 4 eggs and ½ cup granulated sugar until the mixture is thick, pale, and fluffy, incorporating air for a light sponge.
- Combine dry ingredients: Sift together ⅓ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt to ensure even distribution and no lumps.
- Fold dry ingredients into eggs: Gently fold the sifted dry ingredients into the egg mixture, preserving the airiness without overmixing.
- Bake sponge cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12 minutes, or until the cake springs back lightly when touched.
- Roll cake in towel: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel while still warm. Let it cool completely in this rolled shape to prevent cracking later.
- Prepare chestnut cream: Whip ½ cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold in 1 cup chestnut puree until fully combined and smooth.
- Fill and re-roll cake: Unroll the cooled cake gently and spread the chestnut cream evenly over the surface. Roll the cake back up carefully without the towel, forming a filled log.
- Make ganache: Heat 1 cup heavy cream just until boiling. Pour it over 8 ounces chopped dark chocolate and let sit for 1 minute. Stir gently until smooth and glossy.
- Frost cake: Spread the ganache evenly over the rolled cake using a fork to create a bark-like texture resembling a traditional Yule log.
- Decorate and chill: Decorate the cake as desired, then refrigerate until ready to serve to allow ganache to set.
Notes
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- Make sure the cake is slightly warm when rolling for easier shaping; if it is too cool, it may crack.
- Chestnut puree can be purchased pre-made or homemade by cooking and pureeing chestnuts with a bit of sugar.
- For a richer ganache, use chocolate with at least 60% cocoa content.
- Allow the assembled cake to chill for at least 2 hours before serving for the best texture and flavor melding.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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