Yule Log Cake Bûche Noël (Print-Friendly Version)
Enjoy winter with a Yule Log Cake (Bûche de Noël): a twisted chocolate cake, smooth filling, and tasty ganache. Perfect for holiday events like Christmas. Tap & save.
# Ingredients You’ll Need:
→ Sponge Cake
01 -
4 large eggs, at room temp, whites and yolks divided
02 -
1/2 cup white sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 cup cake flour
05 -
1/4 cup cocoa powder (unsweetened)
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon espresso powder
08 -
1/4 teaspoon salt
→ Chocolate Ganache
09 -
8 ounces dark chocolate, finely chopped
10 -
1 tablespoon soft unsalted butter
11 -
1 teaspoon vanilla extract
12 -
Pinch salt
13 -
3/4 cup heavy cream
→ Whipped Cream Filling
14 -
1 cup heavy cream
15 -
1/4 cup powdered sugar, adjust to taste
16 -
1 teaspoon vanilla extract or vanilla bean paste
# How to Make It:
01 -
Get your oven hot at 350°F (175°C). Put parchment paper on a 10x15-inch jelly roll pan and add a thin coat of grease on top.
02 -
Beat the egg yolks with sugar using an electric mixer until they turn light and fluffy, roughly 3 minutes. Add vanilla and mix it in.
03 -
In another bowl, combine and sift the cake flour, cocoa powder, baking powder, espresso powder, and salt together.
04 -
Add the dry mix to the egg yolk mixture and fold gently until barely mixed.
05 -
Using a clean bowl, whip those egg whites until they stand up straight. Don't go overboard with the beating.
06 -
Carefully fold the egg whites into your batter, adding one third at a time to keep all the air you've worked in.
07 -
Pour the batter evenly into your pan. Bake for 10-12 minutes until the cake bounces back when you touch it lightly.
08 -
Flip the hot cake onto a clean kitchen towel that's been dusted with powdered sugar. Take off the parchment, then roll the cake up with the towel from the short end. Let it cool completely with the seam facing down.
09 -
Whip your heavy cream, powdered sugar, and vanilla in a cold bowl until firm peaks form. Stick it in the fridge until you need it.
10 -
Put your chopped chocolate and salt in a heat-safe bowl. Warm up 3/4 cup heavy cream in a small pot until it's steamy but not bubbling. Pour it over the chocolate and wait 2 minutes. Add butter and vanilla, then stir until it's smooth. Let it cool until it's thick enough to spread.
11 -
Unroll your cooled cake and throw away the towel. Spread the whipped cream all over the cake but leave about 1/2 inch around the edges. Roll it back up without using the towel this time.
12 -
Put your filled log seam-side down on a serving plate. Cover the outside with ganache, using your spatula to make it look like tree bark. If you want, drag a fork across to create wood grain patterns.
13 -
Put your finished yule log in the fridge for at least an hour before you cut it. This helps the ganache get firm.
# Extra Suggestions:
01 -
For neat slices, run your knife under hot water and wipe it dry between each cut.