Traditional Yule Log Cake Recipe (Bûche de Noël) Made Easy
Create a festive Bûche de Noël with this easy recipe! A tender chocolate sponge, creamy filling, and luscious ganache make it a show-stopping holiday dessert.
Ingredients
Chocolate Sponge Cake
- 3/4 cup all-purpose flour (95g)
- 1/3 cup unsweetened cocoa powder (preferably Dutch-process) (30g)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup granulated sugar (divided) (150g)
- 1/3 cup whole milk (80ml)
- 1 tsp vanilla extract
For the Mascarpone Filling
- 1 cup unsalted butter softened or heavy whipping cream (cold) (240ml) Use a combination of both! Incorporate mascarpone cheese into whipped cream for added stability or use a whipped ganache made with butter for a richer, yet lighter feel. This way, you get the best of both worlds. Recommendation:For Traditional and Classic Yule Logs:Use heavy whipping cream (cold) for a light, creamy texture that complements the delicate sponge.For Warmer Climates or Longer Display:Opt for butter (softened) to ensure the filling and frosting remain stable and the cake holds its shape.
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract
- 8 oz mascarpone cheese (softened slightly) (227g)
Chocolate Ganache Topping
- 1 cup dark chocolate (170g)finely chopped
- 1/2 cup heavy whipping cream (120ml)
For Decorations
- Sugared cranberries and rosemary sprigs
- Meringue mushrooms optional
- Powdered sugar for snow effect optional
Instructions
Prepare the Cake Batter
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 12x17-inch jelly roll pan with parchment paper.
- Mix Dry Ingredients:
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Beat Egg Yolks and Sugar:
- In a separate large bowl, whisk the egg yolks with half of the sugar (3/8 cup) until thick and pale. Add milk and vanilla extract, mixing until smooth.
- Whip Egg Whites:
- In another clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar (3/8 cup) and beat until stiff peaks form.
- Combine Ingredients:
- Gently fold the whipped egg whites into the egg yolk mixture in batches. Then, carefully fold in the dry ingredients until just combined. Avoid overmixing to maintain the batter's airiness.
- Bake:
- Pour the batter evenly into the prepared pan and smooth the top. Bake for 10 minutes or until the cake springs back when lightly touched.
Roll the Cake
- Cool Slightly and Roll:
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake tightly (with the towel) into a log shape. Let it cool completely in this rolled shape.
Prepare the Mascarpone Filling
- Whip the Cream:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks.
- Add Mascarpone:
- Gently fold in the mascarpone cheese until smooth and creamy. Be careful not to overmix.
Assemble the Cake
- Unroll the Cake:
- Carefully unroll the cooled cake. Spread the mascarpone filling evenly over the surface, leaving a 1/2-inch border.
- Reroll the Cake:
- Roll the cake back up tightly (without the towel) and place it seam-side down on a tray. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
Make the Chocolate Ganache
- Heat the Cream:
- Warm the heavy whipping cream until just steaming (not boiling).
- Melt the Chocolate:
- Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2-3 minutes, then whisk until smooth. Let the ganache cool to room temperature before whipping slightly for a spreadable consistency.
Decorate the Yule Log
- Frost the Cake:
- Spread the ganache evenly over the rolled cake, creating a bark-like texture using a spatula or fork.
- Add Decorative Elements:
- Attach a diagonal slice of cake to the side to mimic a branch. Decorate with meringue mushrooms, sugared cranberries, rosemary sprigs, and a dusting of powdered sugar to resemble snow.
Serve and Enjoy
- Slice and serve your beautiful Yule Log Cake at your holiday gathering! It’s sure to be a hit with its stunning presentation and delicious flavors.
Notes
To prepare sugared cranberries and rosemary, heat 1/2 cup of sugar with 1/2 cup of water in a saucepan over medium-high heat until it comes to a boil. Lower the heat and let it simmer for about 5 minutes, stirring until the sugar is fully dissolved. Remove from heat and allow the mixture to cool for around 10 minutes. Spread another 1/2 cup of sugar in a shallow dish. Dip the cranberries and rosemary sprigs into the cooled sugar syrup, then roll them in the granulated sugar to coat. Place them on a tray to dry completely before using as decorations. For a snowy effect, sprinkle some of the leftover sugar clumps from the dish onto the cake.
Nutrition Facts (Per Serving):
(Based on 10 servings)- Calories: ~320 kcal
- Protein: 5g
- Carbohydrates: 32g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 70mg
- Sugar: 22g
- Fiber: 2g