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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section view of a decadent chocolate yule log cake showing the swirl of cream filling.
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A recipe for a traditional, moist chocolate sponge cake rolled with creamy filling and covered in rich chocolate ganache, decorated to look like a rustic log.

Ingredients

Scale
  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon unsalted butter
  • Cocoa powder, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly-roll pan with parchment paper, letting the paper overhang slightly on the long sides.
  2. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until pale and thick. Sift the flour, cocoa powder, and baking powder over the yolk mixture and gently fold until just combined. Stir in 1 teaspoon of vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the yolk batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain, being careful not to deflate the batter.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  7. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, tightly roll the cake and towel together. Let it cool completely in this rolled shape on a wire rack.
  8. For the filling, beat the 1/2 cup cold heavy cream, powdered sugar, and 1 teaspoon vanilla until medium-stiff peaks form.
  9. Once cool, carefully unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on the far long edge.
  10. Reroll the cake tightly without the towel. Place the rolled cake seam-side down on a serving platter. Chill for at least 30 minutes to set.
  11. For the ganache, place chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream until simmering, then pour it over the chips. Let stand for 5 minutes, then stir until smooth. Stir in the butter. Let the ganache cool slightly until it thickens to a spreadable consistency.
  12. Frost the entire outside of the chilled log with the chocolate ganache. Use a fork or the back of a knife to score lines into the frosting to mimic tree bark texture.
  13. Cut a 2-inch diagonal piece from one end of the log to create a branch piece. Place this piece on top of the main log, securing it with a dab of ganache.
  14. Dust the entire cake lightly with cocoa powder before serving.

Notes

  • For easier rolling, you can gently warm the cake for 30 seconds in the microwave before inverting it onto the towel.
  • If the ganache sets too hard, warm it briefly over a water bath to soften it for easier spreading.
  • You can use a small pastry brush dipped in melted chocolate to add small ‘twigs’ or mushroom shapes to the bark texture.

Nutrition

Find it online: https://spoonfulsnap.com/yule-log-cake-bche-de-nol-recipe/