Description
This Perfect Bûche de Noël, or Yule Log, is a classic French Christmas dessert featuring a light and fluffy chocolate chiffon cake rolled with a creamy white chocolate peppermint filling, then frosted with rich chocolate ganache designed to resemble tree bark. Decorated beautifully with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this festive cake is a show-stopping centerpiece for any holiday celebration.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso or coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the White Chocolate Peppermint Filling: Combine the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir continuously until all chocolate is melted smoothly. Remove from heat, transfer to a bowl, and stir in peppermint extract if using. Chill the mixture in the refrigerator for at least 4 hours until firm.
- Prepare the Chocolate Chiffon Cake Batter: Preheat your oven to 375°F (191°C). Line and lightly grease an 18×13 inch baking sheet with parchment paper. Heat the vegetable oil in a heat-safe large bowl in the microwave on high for 1 minute until very hot. Whisk in cocoa powder until dissolved, then add espresso powder, sea salt, milk, and vanilla extract. Let cool slightly. Add all egg yolks and mix well. Fold in sifted cake flour with a spatula.
- Whip Egg Whites: In a clean stand mixer bowl fitted with a whisk, whip egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until soft peaks form.
- Combine Batter and Egg Whites: Fold one-third of the whipped egg whites into the egg yolk and chocolate flour mixture carefully to lighten the batter. Gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
- Bake the Cake: Pour the batter evenly into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan to release air bubbles. Bake for 15-16 minutes, or until the cake surface is dry and springs back when touched. Remove from oven and bang the pan gently on the counter to loosen the cake. Cool for 15 minutes.
- Whip the White Chocolate Filling: Transfer the chilled white chocolate mixture to a stand mixer with a whisk attachment and whip until lightened and creamy, avoiding overwhipping.
- Roll the Cake: Flip the cake onto a large piece of parchment paper, skin side down. Spread the white chocolate peppermint filling evenly over the cake with an offset spatula. Starting lengthwise, carefully roll the cake tightly with the parchment paper, ending with the seam side down. Seal the parchment ends and refrigerate the roll to chill.
- Prepare the Chocolate Ganache: Place chopped dark chocolate in a medium heat-safe bowl. Heat heavy cream in a small saucepan until simmering, then pour it over the chocolate. Let it sit for 5 minutes to melt the chocolate, then whisk gently for 15-30 seconds until slightly thickened but not overwhipped.
- Assemble and Decorate the Yule Log: Remove the cake roll from the fridge. Trim off both ends and set aside for snacking. Cut a 3-inch piece from one end and cut that piece diagonally to create branches. Attach branches to the main cake on a serving plate using toothpicks secured with some ganache. Spread the ganache all over the cake with a spatula to resemble bark, reserving some for decoration. Drag a fork gently over the surface to create log texture. Use remaining ganache to attach meringue mushrooms, almond pine cones, sugared cranberries, and rosemary sprigs decoratively. Dust with matcha powder and powdered sugar to simulate moss and snow. Cover lightly with plastic wrap and chill to set ganache.
- Serve: Slice the yule log with a sharp serrated knife and serve chilled or at room temperature for the perfect festive dessert.
Notes
- Ensure all ingredients are at room temperature for best results in cake texture.
- Optional peppermint extract in the filling adds a festive mint flavor; omit if preferred.
- Be gentle folding egg whites to keep the batter airy and light.
- Chilling the filling and the rolled cake helps maintain structure and ease of handling during decorating.
- Use an offset spatula to get even spreading and smooth ganache application.
- Store leftover yule log covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
