Yule Log Cake
A traditional Yule Log Cake (Bûche de Noël) featuring a light chocolate sponge rolled with vanilla whipped cream and coated in a glossy chocolate ganache. This festive dessert is elegant yet approachable, perfect for celebrating Christmas or winter gatherings.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 4 large eggs, separated and at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (62.5g) cake flour
- 1/4 cup (21.5g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1 cup (238g) heavy cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 8 oz (226g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup (178g) heavy cream
- Powdered sugar, for dusting
- Fresh cranberries and rosemary, for garnish (optional)
Instructions
- Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form; set aside.
- In a separate bowl, whisk the egg yolks, granulated sugar, and vanilla until pale and thick.
- In another bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Add to the yolk mixture and mix until combined.
- Gently fold in half of the whipped egg whites, then fold in the remaining half until no streaks remain.
- Spread the batter evenly in the prepared pan and bake for 12 minutes or until the top springs back when lightly touched.
- While baking, prepare a clean towel dusted with powdered sugar.
- Immediately invert the baked cake onto the towel, peel off the parchment paper, and roll it up gently with the towel. Cool completely seam-side down.
- For the ganache, place chopped chocolate, butter, vanilla, and salt in a bowl. Heat heavy cream until it just bubbles, pour over chocolate, and let sit 5 minutes. Stir until smooth and glossy. Cool until thickened but spreadable.
- For the filling, whip the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Chill until ready to use.
- Unroll the cooled cake, spread whipped cream evenly, leaving a 1/2-inch border, then re-roll gently.
- Trim one end at an angle and attach it to the side of the cake as a branch. Cover the entire cake with ganache and use a fork to create bark-like texture.
- Dust with powdered sugar and garnish with cranberries and rosemary before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use espresso powder to enhance chocolate flavor without adding coffee taste.
- Stabilize whipped cream with 1 tablespoon mascarpone if serving in a warm environment.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend with xanthan gum.
- Store in the refrigerator for up to 3 days or freeze (unfrosted) for up to 3 months.