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Classic Chocolate Yule Log Cake (Bûche de Noël)

Close-up of a slice of chocolate yule log cake showing the rich dark sponge rolled with white cream filling.
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Make an impressive, traditional chocolate Yule Log Cake for your holiday celebrations. This recipe guides you through creating a light sponge, creamy filling, and realistic chocolate bark texture.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar (for filling)
  • 8 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon unsalted butter (for ganache)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, lightly greasing the paper.
  2. In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until pale and thick. Stir in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Sift the flour and cocoa powder over the mixture and gently fold until just combined. Fold in the remaining egg whites in two additions, being careful not to deflate the batter.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  6. While the cake bakes, place a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. Immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Whip the 1 cup of cold heavy cream with 1/4 cup of powdered sugar until stiff peaks form.
  9. Once cool, gently unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on the far edge. Re-roll the cake snugly, without the towel, starting from the same short end.
  10. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream until simmering, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Whisk in the butter until fully incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.
  11. Place the rolled cake on a serving platter. Trim the ends if necessary to look like cut branches. Cut a diagonal slice from one end to create a ‘branch’ piece. Place this piece against the side of the main log to resemble a branch.
  12. Use an offset spatula or fork to spread the chocolate ganache over the entire cake, dragging the tines across the surface to create a bark texture. Use the excess ganache to cover the cut branch piece.
  13. Chill the cake for at least 2 hours before serving. Before serving, dust heavily with powdered sugar to simulate snow. You can add meringue mushrooms or rosemary sprigs for extra decoration.

Notes

  • For best rolling results, ensure the cake is warm when you first roll it with the towel.
  • If you are planning ahead, you can assemble the cake one day before serving. Keep it covered in the refrigerator.
  • This cake pairs well with a simple coffee or tea, or consider a Baileys-infused filling for an adult version.
  • If you are looking for quick meal planning ideas to balance out holiday baking, check out the best meal delivery services for easy weeknight dinners.

Nutrition

Find it online: https://delicerecipe.com/yule-log-cake-classic-chocolate-recipe/