Yule Log Cake (Bûche de Noël)

The Yule Log Cake, also known as Bûche de Noël, is a traditional French dessert served during the Christmas season.

This stunning cake, crafted to resemble a wooden log, embodies the holiday spirit and pays homage to the ancient Yule log-burning tradition.

Featuring a rich chocolate sponge rolled with creamy ganache and finished with festive decorations, it’s a must-have centerpiece for your holiday feast.

Ingredients

For the sponge cake:

• 4 large eggs, at room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt

For the chocolate ganache:

• 8 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For decoration:

• Powdered sugar (for dusting)
• Marzipan mushrooms, holly leaves, or other festive decorations (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: In a large bowl, whisk eggs and sugar until pale and fluffy (about 5 minutes with an electric mixer).

Add vanilla extract. Sift flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.

Step 3: Spread batter evenly in the prepared pan. Bake for 12-15 minutes, or until firm and springy.

Remove from the oven and turn onto a kitchen towel dusted with powdered sugar.

Peel off the parchment and roll the cake (with the towel) into a log. Cool completely.

Step 4: Heat cream in a saucepan until simmering. Pour over chopped chocolate and stir until smooth.

Add butter and vanilla extract; mix well to create ganache.

Step 5: Unroll the cooled cake, spread ganache over the surface, and leave a small border at the edges.

Re-roll the cake gently and transfer to a serving platter.

Step 6: Coat the cake’s exterior with ganache, then use a fork to texture it like tree bark.

Dust with powdered sugar and add decorations for a festive touch.

Tips

Don’t overbake: keep the sponge moist and pliable to prevent cracking.

Roll while warm: rolling the cake while warm ensures flexibility.

Make ahead: wrap the rolled cake and refrigerate for up to 1 day. Frost just before serving.

FAQs

1. Can I make the Yule Log in advance?

Yes! Wrap the un-frosted log in plastic wrap and refrigerate for up to 2 days. Decorate just before serving.

2. Can I use a different filling?

Yes, whipped cream, mascarpone, or fruit preserves make excellent alternatives to ganache.

3. How long can I store a Chocolate Yule Log?

The finished Yule Log can be stored in the fridge for up to 3 days if tightly wrapped to maintain moisture.

4. Can I freeze a Yule Log?

Absolutely. Wrap the un-frosted cake in plastic wrap, store in an airtight container, and freeze for up to 1 month.

Thaw overnight before decorating.

Classic Chocolate Yule Log Cake (Bûche de Noël)

Rich chocolate sponge rolled with creamy ganache and finished with festive decorations, it’s a must-have centerpiece for your holiday feast.

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Ingredients

  

For the sponge cake:

• 4 large eggs at room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt

For the chocolate ganache:

• 8 oz semi-sweet chocolate chopped
• ½ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For decoration:

• Powdered sugar for dusting
• Marzipan mushrooms holly leaves, or other festive decorations optional

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• In a large bowl, whisk eggs and sugar until pale and fluffy (about 5 minutes with an electric mixer).
• Add vanilla extract. Sift flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
• Spread batter evenly in the prepared pan. Bake for 12-15 minutes, or until firm and springy.
• Remove from the oven and turn onto a kitchen towel dusted with powdered sugar.
• Peel off the parchment and roll the cake (with the towel) into a log. Cool completely.
• Heat cream in a saucepan until simmering. Pour over chopped chocolate and stir until smooth.
• Add butter and vanilla extract; mix well to create ganache.
• Unroll the cooled cake, spread ganache over the surface, and leave a small border at the edges.
• Re-roll the cake gently and transfer to a serving platter.
• Coat the cake’s exterior with ganache, then use a fork to texture it like tree bark.
• Dust with powdered sugar and add decorations for a festive touch.