Description
This Classic Yule Log recipe features a light and airy chocolate sponge cake rolled with a smooth whipped cream filling, topped with a rich chocolate ganache that mimics the texture of tree bark. Perfect for holiday celebrations, this traditional French Bûche de Noël is as delicious as it is festive.
Ingredients
Scale
For the Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
Optional Decorations
- Powdered sugar, for dusting
- Sugared cranberries
- Rosemary sprigs
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Make the cake batter: In a large bowl, beat the eggs and granulated sugar on high speed with an electric mixer for about 5 minutes until the mixture becomes thick, pale, and fluffy. Add the vanilla extract and mix briefly.
- Sift and fold dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a spatula just until combined, taking care not to deflate the batter.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan and spread it smoothly. Bake for 10 to 12 minutes or until the cake springs back when lightly touched.
- Roll the cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up in the towel starting from the short end. This helps set the rolled shape. Let the cake cool completely while rolled.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a light and fluffy filling.
- Fill and re-roll the cake: Unroll the cooled cake carefully and spread the whipped cream filling evenly over the surface. Then roll the cake up again without the towel, sealing the edges as best as possible.
- Make the ganache: Heat the heavy cream in a saucepan until just simmering (do not boil). Pour the hot cream over the chopped semisweet chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy.
- Decorate the yule log: Allow the ganache to cool slightly but remain pourable, then spread it over the rolled cake to mimic tree bark. Use a fork or spatula to create bark-like textures. Chill the yule log in the refrigerator for at least 1 hour to set.
- Final touches: Before serving, dust lightly with powdered sugar and decorate with sugared cranberries and rosemary sprigs for a festive presentation.
Notes
- The cake can be prepared a day ahead and stored covered in the refrigerator to enhance flavor.
- For a richer and creamier filling, substitute whipped cream with mascarpone cheese.
- Adding a splash of coffee or liqueur to the whipped cream filling can add a delightful festive twist.
- Be gentle folding the dry ingredients to maintain the airy texture of the sponge.
- Ensure the ganache is not too hot when spreading to prevent melting the cake layers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 90mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
