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Classic Yule Log (Bûche de Noël)

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  • Author: Mariem
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Create a festive masterpiece with this Classic Yule Log (Bûche de Noël)! A soft chocolate sponge cake rolled with creamy filling, coated in rich chocolate ganache, and decorated with berries and holiday-inspired toppings. Perfect for Christmas celebrations and sure to impress!

Ingredients

Units Scale

For the Chocolate Sponge Cake:

  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

For the Filling:

  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup (175g) dark chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

For Decoration:

  • Fresh berries (raspberries, blackberries, cranberries)
  • Chocolate shavings
  • Dried orange slices
  • Whipped cream or meringue
  • Edible decorations (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. Make the Sponge Cake:
    • Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
    • In a large bowl, beat the egg yolks and 1/2 cup sugar until pale and creamy. Mix in the vanilla extract and milk.
    • In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
    • Gently fold the dry ingredients into the egg yolk mixture. Fold in the egg whites carefully to maintain volume.
  3. Bake the Cake:
    • Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
  4. Roll the Cake:
    • While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel. Let it cool completely.
  5. Prepare the Filling:
    • Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Fill and Roll the Cake:
    • Carefully unroll the cooled cake and spread the whipped cream filling evenly over it. Roll it back up tightly and place it seam-side down on a serving platter.
  7. Make the Ganache:
    • Heat the heavy cream in a small saucepan until steaming (do not boil). Pour it over the chopped chocolate and let sit for 1–2 minutes. Stir until smooth.
  8. Decorate the Yule Log:
    • Spread the ganache over the rolled cake, creating a bark-like texture with a spatula or fork.
    • Decorate with berries, chocolate shavings, dried oranges, whipped cream, or your favorite festive toppings.
  9. Chill and Serve:
    • Refrigerate for at least 2 hours before serving. Slice and enjoy!

Notes

  • To make the ganache shinier, add 1 teaspoon of butter while stirring.
  • For a coffee twist, add 1 teaspoon of espresso powder to the ganache.
  • Store leftovers in the fridge for up to 3 days.

Find it online: https://wowrecipesfood.com/classic-yule-log-buche-de-noel/