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Chocolate Yule Log Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews
  • Author: Maya
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, French
  • Diet: Vegetarian

Description

This classic Bûche de Noël, also known as a Yule log cake, is a decadent and festive dessert perfect for the holidays. Featuring a light and airy chocolate sponge cake rolled with a fluffy vanilla whipped cream filling, it's topped with rich dark chocolate ganache mimicking tree bark. Optional meringue mushrooms and sugared cranberries add a whimsical and elegant touch to this traditional French-inspired Christmas centerpiece.

Ingredients

Scale

Sponge Cake

  • 4 large eggs separated
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (47g)
  • 1/3 cup natural unsweetened cocoa powder (40g)
  • 1/4 teaspoon salt

Filling

  • 1 cup heavy cream (240ml)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy cream (240ml)
  • 8 ounces dark chocolate finely chopped (225g)

Meringue Mushrooms (optional)

  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons powdered sugar
  • 1/2 cup dark chocolate melting wafers
  • 1/4 teaspoon cocoa powder (if using)

Sugared Cranberries & Rosemary (optional)

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup water (120ml)
  • 1 cup fresh cranberries
  • 4-5 sprigs fresh rosemary

Instructions

  1. Make Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and syrup slightly cools. Toss cranberries and rosemary sprigs in syrup to coat, then remove and place on wire rack to dry for 1 hour. Roll coated cranberries and rosemary in granulated sugar and let them dry completely for at least 2 hours before serving or decorating.
  2. Prepare Meringue Mushrooms: Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper. Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar while beating until stiff, glossy peaks appear. Transfer meringue to a piping bag and pipe mushroom caps and stems onto baking sheet. Bake for 90 minutes until dry. Once cooled, dust caps with cocoa powder. Melt chocolate wafers in microwave and use to attach stems to caps. Set aside.
  3. Prepare Cake Batter: Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and grease edges. Beat egg yolks with 1/2 cup sugar until pale and fluffy, then mix in vanilla extract. In a separate bowl, sift together flour, cocoa powder, and salt, then gently fold into yolk mixture.
  4. Beat Egg Whites and Combine: Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites gently into yolk mixture in thirds until combined. Spread batter evenly in prepared pan.
  5. Bake Sponge Cake: Bake for 12 minutes until cake springs back when touched lightly. Immediately turn hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll cake tightly from the short side with the towel. Let cool completely rolled up.
  6. Prepare Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form to make whipped cream filling.
  7. Make Chocolate Ganache: Heat heavy cream until just steaming. Pour over chopped dark chocolate and let sit for 2 minutes to melt. Stir until ganache is smooth. Allow to cool slightly to thicken before using.
  8. Assemble Cake: Unroll cooled cake carefully and spread whipped cream filling evenly over surface. Roll cake back up tightly without towel. Slice roll approximately in half, then slice one half diagonally to create a log shape. Place roll seam side down on a serving platter and trim ends for clean presentation.
  9. Decorate Cake: Spread ganache over cake to resemble bark texture using a fork to create grooves. Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on top of the log. Optionally dust with powdered sugar for a snowy effect.
  10. Chill and Serve: Chill the assembled log in the refrigerator for 1-2 hours to set before slicing. Serve chilled and enjoy this festive Yuletide dessert.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Line the jelly roll pan with parchment paper for easy cake removal and rolling.
  • Be gentle when folding egg whites to keep the batter light and airy.
  • If you don’t have a piping bag, use a plastic sandwich bag with the corner snipped off to pipe meringue mushrooms.
  • Ganache can be prepared ahead and kept at room temperature; rewarm gently if it becomes too firm.
  • Sugared cranberries and rosemary sprigs add festive color but are optional decorations.
  • Store leftover cake covered in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 32 g
  • Sodium: 150 mg
  • Fat: 32 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 125 mg

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