Bûche de Noël (Chestnut Cream Chocolate Yule Log) Recipe
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4.8 from 7 reviews
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
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Chestnut Cream
1 cup chestnut puree
1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp 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 1/2 cup granulated sugar until the mixture is thick, pale, and fluffy, incorporating air for a light sponge.
Combine dry ingredients: Sift together 1/3 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 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 1/2 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.
