Description
This classic French Bûche de Noël, or Yule Log cake, is a festive holiday dessert featuring a light chocolate sponge cake rolled with whipped cream filling and covered in rich chocolate ganache. Decorated to resemble a woodland log, it’s perfect for Christmas celebrations and brings a delightful chocolate flavor and elegant presentation to your dessert table.
Ingredients
Scale
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Optional Decorations:
- Powdered sugar for dusting
- Fresh rosemary sprigs
- Cranberries
- Meringue mushrooms
Instructions
- Preheat and prepare the pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl to ensure even distribution and a light texture.
- Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat the eggs until thick and pale, about 3 to 4 minutes. Gradually add granulated sugar and continue to beat until well combined.
- Add vanilla and milk: Mix in the vanilla extract and milk gently to maintain airiness.
- Fold dry ingredients: Carefully fold the sifted dry ingredients into the egg mixture just until combined, being cautious not to deflate the batter.
- Bake the sponge: Pour batter evenly into the prepared pan and spread smoothly. Bake for 10 to 12 minutes until the cake springs back when lightly touched, indicating doneness.
- Roll the cake: While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment paper, and gently roll the cake from the short end with the towel inside. Let it cool completely rolled up.
- Prepare whipped cream filling: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy filling.
- Fill and re-roll: Once cool, carefully unroll the cake and spread the whipped cream evenly over the surface. Re-roll the cake tightly without the towel and place seam-side down on a serving platter for stability.
- Make chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped semi-sweet chocolate and let sit for 1 to 2 minutes. Stir gently until smooth and allow to cool slightly until thick but still spreadable.
- Frost the cake: Spread the ganache evenly over the rolled cake to mimic tree bark. Use a fork or spatula to create bark-like textures. Dust with powdered sugar and add fresh rosemary sprigs, cranberries, and meringue mushrooms for festive decoration.
- Chill and serve: Refrigerate the decorated cake for at least 30 minutes before serving to allow the ganache to set and flavors to meld beautifully.
Notes
- The cake can be prepared a day in advance and stored in the refrigerator to save time on the day of serving.
- Bring the cake to room temperature before serving for the best texture and flavor experience.
- Ensure eggs are at room temperature to achieve maximum volume in the sponge.
- If desired, substitute semi-sweet chocolate with dark chocolate for a richer ganache.
- Use a light hand when folding to keep the sponge airy and tender.
