Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Delicious Chocolate Yule Log Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 617 reviews
  • Author: Bertha
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Yule Log Cake (Bûche de Noël) features a light and fluffy chocolate sponge cake rolled with a smooth whipped cream filling and coated in rich chocolate ganache. Perfect for holiday celebrations, this festive dessert is beautifully decorated to resemble a traditional Christmas log, complete with textured chocolate frosting and garnishes like fresh cranberries and rosemary sprigs.

Ingredients

Scale

Chocolate Cake

  • 4 large eggs, separated and at room temperature
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (62 ½ g) cake flour
  • ¼ cup (21 ½ g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon espresso powder
  • ¼ teaspoon salt

Chocolate Ganache Frosting

  • 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • ¾ cup (178.5 g) heavy cream

Whipped Cream Filling

  • 1 cup (238 g) heavy cream
  • ¼ cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
  • 1 teaspoon pure vanilla extract or vanilla bean paste

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 10″x15″ baking sheet with parchment paper and set it aside.
  2. Whip Egg Whites: In a large bowl or in a stand mixer, whip the egg whites until soft peaks form. Set aside carefully.
  3. Mix Egg Yolks and Sugar: In a separate large bowl, whisk together the egg yolks and granulated sugar until pale yellow and well combined. Stir in the vanilla extract.
  4. Combine Dry Ingredients: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
  5. Make Cake Batter: Add the dry mixture to the egg yolk mixture and stir until thick and well combined. Fold in half of the whipped egg whites vigorously, then gently fold in the remaining half to preserve the airiness.
  6. Bake the Cake: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes until the cake springs back lightly when touched. Do not overbake.
  7. Prepare Towel: While baking, sprinkle a clean flour sack or kitchen towel evenly with powdered sugar using a sifter if available.
  8. Cool and Roll Cake: Once baked, let the cake cool slightly. Turn it out onto the sugared towel, peel off the parchment paper, and starting at a short end, roll the cake gently with the towel. Place seam side down to cool completely.
  9. Make Chocolate Ganache: In a heatproof bowl, combine chopped chocolate, butter, vanilla, and salt. Heat heavy cream in a small saucepan until edges bubble, then pour over chocolate mixture. Let sit 5 minutes, then stir until smooth. Cool or refrigerate until ready to use.
  10. Prepare Whipped Cream Filling: Whip the heavy cream until soft peaks form. Add powdered sugar and vanilla then whip to stiff peaks. Set aside.
  11. Assemble Cake: Once cake is completely cool, carefully unroll it. Spread an even layer of the whipped cream filling over the cake, leaving ½ inch border on the edges. Re-roll the cake and place seam side down on a serving platter.
  12. Add Decorative Slice: Optional: Slice off one end of the log at an angle and position it beside the main log like a branch to enhance the look.
  13. Frost Cake: Use a spatula to coat the entire outside of the cake roll with the cooled chocolate ganache ganache frosting.
  14. Texture and Decor: Use a fork to drag lines lengthwise and across the ends of the cake to imitate bark texture. Alternatively, use a toothpick for spirals or a small spatula for wavy patterns. Let the ganache set.
  15. Garnish and Serve: Garnish with fresh cranberries, rosemary sprigs, and dust with powdered sugar. Slice to serve and enjoy your festive Yule Log Cake!

Notes

  • Storage: Loosely cover with plastic wrap and refrigerate for up to 3 days. To prevent plastic wrap touching the frosting, insert a few toothpicks into the cake.
  • Freezing: After frosting and decorating, place the cake uncovered on a baking sheet in the freezer for at least an hour until the frosting hardens. Then wrap tightly in plastic wrap and store in an airtight container or large freezer bag for up to 3 months.
  • Thawing: Thaw the frozen cake gradually by transferring it to the refrigerator for a day, then bring it to room temperature before serving to avoid condensation on the frosting.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 85mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 120mg

Find it online: https://grannyeats.com/delicious-chocolate-yule-log-cake-recipe/