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Classic Chocolate Yule Log Cake (Bûche de Noël)

A rich chocolate yule log cake, featuring bark texture and a visible cream swirl cross-section, dusted with powdered sugar.
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Create a showstopper Christmas centerpiece with this classic chocolate Yule Log Cake. This recipe uses a light chocolate sponge rolled with creamy filling and finished with rich ganache to resemble tree bark.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream (for filling)
  • 1/4 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy whipping cream (for ganache)
  • Powdered sugar (for dusting)
  • Optional: Chocolate shavings or fresh rosemary sprigs for decoration

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly-roll pan with parchment paper, lightly greasing the paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is pale yellow and thick, about 5 to 7 minutes.
  3. In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions until just combined. Fold in the vanilla extract. Do not overmix.
  4. Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
  5. While the cake bakes, lay a clean kitchen towel flat on your counter and dust it generously with powdered sugar.
  6. Immediately upon removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  7. Prepare the filling: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Once cooled, gently unroll the cake. Spread the whipped cream filling evenly over the cake surface, leaving a 1-inch border along one short edge.
  9. Reroll the cake tightly, without the towel this time, placing the seam-side down on a serving platter.
  10. Prepare the ganache: Place chocolate chips in a heatproof bowl. Heat the 1/2 cup of heavy cream until simmering, then pour it over the chocolate chips. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it thickens to a spreadable consistency.
  11. Frost the entire outside of the rolled cake with the chocolate ganache. Use a fork or the back of a spoon to create lines and grooves in the frosting to mimic tree bark texture.
  12. Chill the cake for at least 30 minutes to set the frosting.
  13. Before serving, dust the cake heavily with powdered sugar to resemble snow. Add optional decorations like chocolate shavings or rosemary sprigs.

Notes

  • For an easier roll, you can gently warm the cake for 30 seconds in the microwave before unrolling it after its initial cooling period.
  • If the cake cracks when you unroll it, do not worry; the ganache and decorations will cover any imperfections.
  • This elegant Christmas centerpiece cake tastes best when served slightly chilled.

Nutrition

Find it online: https://www.unfoldrecipes.com/yule-log-cake-recipe-buche-de-noel/