Description

This Classic Yule Log (Bûche de Noël) is a festive holiday dessert featuring a light and airy chocolate sponge cake rolled with a luscious whipped cream filling and coated in rich chocolate ganache. Decorated with holiday-themed toppings, this traditional Christmas cake is as beautiful as it is delicious!

Ingredients

Units 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
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk

For the Whipped Cream Filling:

1 cup heavy cream (cold)
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

For Garnish:

Powdered sugar (for dusting)
Fresh berries (cherries or cranberries)
Chocolate shavings or decorative chocolate pieces

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Instructions

Prepare the Chocolate Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Stir in vanilla and milk.
- Gently fold in the dry ingredients until just combined.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
Roll the Cake:
- While the cake is warm, carefully roll it up (with the parchment paper) from the short side.
- Let it cool completely while rolled to prevent cracks.
Make the Whipped Cream Filling:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Yule Log:
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Carefully re-roll the cake (without parchment paper) and place seam-side down.
Prepare the Chocolate Ganache:
- Heat heavy cream until warm and pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth.
- Spread the ganache over the cake, creating a bark-like texture with a spatula.
Decorate and Serve:
- Dust with powdered sugar for a snowy effect.
- Garnish with fresh berries and chocolate shavings.
- Chill for at least 1 hour before slicing.

Notes

For an extra chocolatey version, add cocoa powder to the whipped cream filling.
Use a fork to create wood grain patterns in the ganache for a realistic tree bark effect.
Store in the refrigerator for up to 3 days.