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.
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.