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Yule Log (Bûche de Noël) Recipe

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4.8 from 12 reviews

A classic French Yule Log cake featuring a light chocolate sponge rolled with vanilla whipped cream filling and topped with a rich dark chocolate ganache, perfect for festive celebrations.

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

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper to prepare for baking the sponge cake.
  2. Beat eggs and sugar: In a mixing bowl, beat the 4 eggs with 1/2 cup granulated sugar until the mixture is thick, pale, and fluffy, creating a light base for the cake.
  3. Combine dry ingredients: Sift together 1/3 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt to ensure even distribution and no lumps.
  4. Fold dry into wet: Gently fold the sifted dry ingredients into the egg mixture with a spatula, preserving as much air as possible for a light sponge.
  5. Bake the sponge cake: Pour the batter evenly into the prepared pan and bake for 12 minutes until the cake springs back when lightly touched, indicating it is done.
  6. Roll the cake while warm: Remove cake from oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up within the towel to cool completely in a rolled shape.
  7. Prepare the filling: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form to create a creamy, sweet filling.
  8. Fill and re-roll cake: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then roll the cake back up carefully without the towel.
  9. Make the ganache: Heat 1 cup heavy cream just until boiling, then pour it over 8 oz chopped dark chocolate. Allow to sit for one minute, then stir until smooth and glossy.
  10. Decorate the cake: Spread the ganache over the rolled cake evenly and use a fork to create bark-like textures for a festive appearance. Decorate further as desired.
  11. Chill before serving: Refrigerate the decorated cake until ready to serve to allow the ganache to set and flavors to meld.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Use high-quality dark chocolate for the ganache for best flavor.
  • Optional: Dust the finished Yule Log with powdered sugar to resemble snow.
  • For easier rolling, use a kitchen towel generously dusted with powdered sugar or cocoa powder.
  • The whipped cream filling can be substituted with buttercream or chocolate mousse for variation.

Find it online: https://sweetworldtastes.com/yule-log-buche-de-noel-recipe/