Delicious Yule Log Cake Bûche Noël

This holiday chocolate roll has turned into a winter baking custom in my family and always gets wide-eyed looks at dinner parties, not just for its good looks but its deep, chocolatey goodness. The airy cocoa cake wrapped around smooth vanilla cream and topped with shiny chocolate frosting brings a touch of magic to any table. I can't wait to bring it out after dinner on cold nights – each piece feels like unwrapping a tiny gift.

I whipped this up during my first Christmas as a married person, wanting to create something special with a bit of wonder. These days, we all get together to make it every year, filling the kitchen with the warm scent of chocolate and joy.

Collect Your Ingredients

• Large eggs: let them sit at room temp for the biggest, fluffiest cake possible
• Granulated sugar: gives structure to your whipped eggs and adds sweetness that doesn't take over
• Pure vanilla extract: genuine vanilla makes both cake and filling taste richer
• Cake flour: creates an extra soft sponge – try to find one with a powdery, smooth feel
• Unsweetened cocoa powder: brings clean chocolate flavor – try Dutch processed for darker color
• Baking powder: makes sure your cake puffs up nicely – test it's still good before using
• Espresso powder: boosts chocolate taste without adding coffee flavor – instant works best
• Salt: lifts all flavors and stops the chocolate from tasting dull
• Bittersweet or dark chocolate for the ganache: spend a bit more here for smooth, silky results
• Unsalted butter: makes the chocolate coating extra velvety
• Heavy cream: needed for both coating and filling – use it cold for better whipping
• Confectioners sugar: sweetens the whipped filling without any grittiness – shake it through a strainer first
• Vanilla bean paste or extract in whipped cream: gives the filling a wonderful smell and taste

How to Make It

Prepare the Cake Batter:

Beat egg yolks and sugar in a big bowl until they turn light yellow and get thick – about five minutes using your hand mixer The mix should fall back on itself in ribbons when you lift the beaters Mix in the vanilla quickly In another bowl mix cake flour cocoa powder baking powder espresso powder and salt through a strainer for a lighter cake With clean dry equipment whip egg whites just until they form soft peaks Don't beat too long Add a third of the whites into your yolk mixture to make it lighter then carefully fold in the rest Sprinkle your dry ingredients over everything Use a big flat spatula to mix just until combined – don't stir too much

Bake the Sponge:

Cover your 10 x 15 jelly roll pan with parchment and grease it lightly Pour in your batter and smooth it flat with a spatula Don't make it thicker than half an inch Bake at 350 F for about ten to twelve minutes until sides are set and middle bounces back slightly While still warm flip the cake onto a clean kitchen towel dusted with cocoa Peel off the paper Carefully roll the cake up in the towel starting from the short side Let it cool all the way – this stops it from breaking later

Make the Whipped Cream Filling:

In a cold bowl whip one cup cold cream with confectioners sugar and vanilla Beat until it holds its shape but isn't too stiff Put it in the fridge until you need it

Make the Ganache Frosting:

Put chopped dark chocolate and one tablespoon butter in a bowl that can take heat Warm three fourths cup cream in a small pot until tiny bubbles form at the edge Pour it over your chocolate and wait one minute Stir until everything melts and looks glossy Cool until slightly thick but still easy to pour

Assemble the Yule Log:

Gently unroll your cooled cake Spread cream evenly across it leaving a small edge bare to prevent mess Roll it back up snugly and remove the towel Place it with the seam down on your serving dish Cover the log with ganache using your spatula to create bark-like patterns If you want run a fork along it to make wood grain lines Chill until set

That rich chocolate ganache is hands down my favorite part. I look forward to spreading it and making those tree bark ridges every time we bake it. My children always fight over who gets the piece with the most cream inside, and their chocolate-covered smiles always crack me up.

Flavor Boosters

You can swap in milk chocolate though the darker kind gives more complex taste and isn't as sweet. For stronger chocolate punch, add a tiny bit more espresso powder or spread a thin layer of raspberry jam under the cream for a fancy twist.

Serving Suggestions

Dress it up with sugar-coated rosemary twigs and cranberries for a woodsy feel. Pair with coffee or hot spiced wine for extra coziness. Kids love it when you add chocolate mushrooms or little marzipan figures around the log.

Creative Twists

Try cinnamon whipped cream instead or mix in some chestnut paste for an old-world flavor. Add orange or mint flavors to the chocolate coating for holiday vibes. If you're into fruit, spread some raspberry jam under the whipped cream layer.

This cake has built so many happy moments around our dinner table – every slice brings a bit of joy. Keep it in the fridge for clean-cut pieces and a cool, dreamy dessert that'll brighten any winter gathering.

Common Questions About This Recipe

→ What is a Yule Log Cake?

A Yule Log Cake (Bûche de Noël) is a rolled chocolate cake filled with cream and wrapped in chocolate ganache, typically enjoyed during winter holidays.

→ How do I get a light sponge texture?

Split your eggs, beat the whites till they form stiff peaks, then carefully mix them into your batter for an airy, soft cake.

→ What filling works best for this cake?

Most people use whipped cream with sugar or chocolate buttercream, with a splash of vanilla or coffee for better taste.

→ How can I make the ganache smooth and glossy?

Mix dark chocolate chunks with hot heavy cream and a small bit of butter, then keep stirring until it looks shiny and blends completely.

→ Is espresso powder necessary?

Espresso powder makes the chocolate taste better but you can skip it if you want; your cake will still have plenty of chocolate flavor.