Description
This Yule Log Cake is a classic Christmas dessert featuring a light chocolate sponge rolled with creamy filling and covered in silky chocolate ganache. Designed to resemble a log, this festive Bûche de Noël is as stunning as it is delicious—a must-have holiday centerpiece!
Ingredients
Units
Scale
- For the Chocolate Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting towel)
- For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semisweet or dark chocolate, chopped
- Optional: chocolate bark pieces, meringue mushrooms, powdered sugar for decoration
Instructions
- Make the Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar in a large bowl until thick and pale (5–6 minutes). Add vanilla.
- Sift in cocoa, flour, baking powder, and salt. Gently fold until just combined.
- Spread batter evenly in the pan and bake for 10–12 minutes, or until springy to the touch.
- Roll the Cake:
- While hot, invert cake onto a clean towel dusted with powdered sugar. Remove parchment, roll cake with the towel (from short side), and let cool completely.
- Make the Filling:
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the Yule Log:
- Carefully unroll the cooled cake, spread filling evenly, then gently re-roll without the towel.
- Place seam-side down and chill for 15–20 minutes to firm up.
- Make the Ganache:
- Heat cream until just simmering, pour over chocolate, let sit 2 minutes, then stir until smooth. Cool slightly, then spread over the rolled cake.
- Decorate:
- Use a fork to create bark texture, garnish with sugared cranberries, herbs, or powdered su
Notes
- Chill before slicing for clean cuts.
- Can be made a day ahead—store covered in the fridge.
- Add a splash of espresso or liqueur to ganache for depth.
Nutrition
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
