This classic Yule Log (Bûche de Noël) recipe features a light cocoa sponge cake rolled with a creamy vanilla filling and covered in rich dark chocolate ganache, perfect for festive holiday celebrations.
Total Time:1 hour 15 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
Filling
1 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 ensure easy removal of the cake.
Make the batter: In a bowl, beat the eggs and granulated sugar until the mixture is thick and pale, indicating it has incorporated enough air for a light sponge. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the egg mixture to maintain airiness.
Bake the sponge cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 12 minutes or until the cake springs back when gently pressed, indicating it is cooked through but still moist.
Roll the cake to cool: 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. Allow it to cool completely in this rolled shape to set its form.
Prepare the filling: Whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling.
Unroll and fill: Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel, keeping the filling inside.
Make the ganache: Heat the heavy cream until just boiling, then pour it over the chopped dark chocolate. Let the mixture sit for a minute before stirring until smooth and glossy.
Coat the cake: Spread the ganache evenly over the rolled cake. Use a fork to create a bark-like texture on the ganache to mimic the look of a Yule Log.
Decorate and chill: Decorate the cake as desired with festive accents. Refrigerate the Yule Log until ready to serve to allow the ganache to set properly.
Notes
Ensure the cake is rolled while still warm to prevent cracking.
Dust the towel lightly with powdered sugar to prevent sticking when rolling the cake.
If the ganache is too thick, warm it slightly before spreading to maintain a smooth texture.
You can substitute the heavy cream in the filling with mascarpone for a richer taste.
Use fresh decorations like holly leaves or edible gold dust for a festive presentation.
