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Chocolate Yule Log (Bûche de Noël)

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Chocolate Yule Log (Bûche de Noël) is a festive, rolled sponge cake filled with fluffy cream and coated in rich chocolate ganache, decorated to resemble a wooden log — a classic French holiday dessert that’s as beautiful as it is delicious.

Ingredients

Scale
  • For the cake:
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • For the filling:
  • 3/4 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • For the ganache:
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
  2. In a large bowl, beat eggs and sugar until pale and thick, about 3–4 minutes. Add vanilla extract.
  3. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into egg mixture until combined.
  4. Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
  5. Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment and roll cake up with the towel from the short end. Let cool completely.
  6. Meanwhile, make the filling: beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  7. Unroll the cooled cake and spread the whipped cream filling evenly. Re-roll cake (without towel) and place seam-side down on a serving plate.
  8. For ganache: heat heavy cream in a saucepan until just simmering. Pour over chocolate and let sit 1 minute. Stir until smooth and glossy. Let cool slightly.
  9. Spread ganache over the cake, creating bark-like texture with a spatula or fork. Chill for 30 minutes before serving.
  10. Optional: Dust with powdered sugar and decorate with sugared cranberries or rosemary for a snowy effect.

Notes

  • Rolling the cake while warm prevents cracks later when filling.
  • Ganache can be made ahead and reheated slightly to spread.
  • Store covered in the fridge for up to 3 days.
  • You can flavor the filling with cocoa, espresso, or liqueur for variation.

Nutrition

Find it online: https://tastyera.com/chocolate-yule-log-buche-de-noel-2/