The Yule Log, or Bûche de Noël, is a traditional Christmas dessert with European origins, particularly in France and Belgium. This rich, chocolate sponge cake is rolled with a decadent cream filling and coated in a silky chocolate ganache, resembling a real log.
This stunning dessert is not just delicious but also a symbol of warmth, celebration, and the joy of the holiday season. Whether dusted with powdered sugar to mimic snow or decorated with sugared cranberries and rosemary for a festive touch, this cake is sure to be the star of your holiday table!
Why You’ll Love This Recipe
✔️ Light, Fluffy Sponge Cake – Made with no butter or oil, ensuring a delicate texture.
✔️ Rich & Creamy Filling – A whipped mascarpone or buttercream filling for a luxurious bite.
✔️ Decadent Chocolate Ganache – Smooth, glossy, and irresistible.
✔️ Stunning Presentation – A showstopping holiday dessert!
✔️ Perfect for Christmas & Holiday Gatherings – Impress your guests with this festive treat!
Ingredients (Measured in Grams)
For the Chocolate Sponge Cake:
- 4 large eggs (room temperature)
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 60g all-purpose flour
- 30g unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cream Filling:
- 200ml heavy whipping cream (cold)
- 100g mascarpone cheese (or cream cheese, softened)
- 50g powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 150g dark chocolate (70% cocoa), chopped
- 150ml heavy cream
- 1 tablespoon unsalted butter (for extra shine)
For Decoration (Optional):
- Powdered sugar (for a snowy effect)
- Sugared cranberries and rosemary
- Chocolate shavings or curls
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake
- Preheat your oven to 180°C (350°F) and line a 10x15-inch baking sheet with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes, until pale and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Pour the batter onto the prepared baking sheet, spreading it evenly with an offset spatula.
- Bake for 10-12 minutes, or until the cake is set but still soft.
Step 2: Roll the Cake While Warm
- While the cake is still warm, carefully lift the parchment paper and place the cake on a clean kitchen towel.
- Roll the cake (with the towel inside) starting from the short edge to form a log shape.
- Allow it to cool completely in this rolled shape—this prevents cracks when rolling it later with the filling.
Step 3: Make the Cream Filling
- In a bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until thick and spreadable.
- Gently unroll the cooled cake and spread an even layer of the filling over the surface.
- Roll the cake back up (without the towel this time) and place it seam-side down.
Step 4: Prepare the Chocolate Ganache
- Heat the heavy cream in a small saucepan until just simmering—do not boil.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
- Stir until smooth, then add the butter for a glossy finish.
- Let the ganache cool slightly until it thickens but is still pourable.
Step 5: Decorate the Yule Log
- Spread the chocolate ganache over the rolled cake, covering it completely.
- Use a fork to create wood-like texture on the ganache.
- Lightly dust with powdered sugar for a snowy effect.
- Garnish with sugared cranberries and rosemary for a festive look.
Nutrition Facts (Per Slice, Approximate)
- Calories: 320
- Protein: 5g
- Carbohydrates: 36g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 24g
- Fiber: 3g
- Sodium: 90mg
Nutritional values may vary depending on ingredients and portion sizes.
Tips & Tricks for the Perfect Yule Log
🔥 Roll While Warm – Rolling the cake while it’s warm prevents cracks and makes it easier to shape.
🔥 Use a Damp Towel – Placing a damp towel over the cake while cooling prevents it from drying out.
🔥 Chill for Best Results – Refrigerate for at least 1 hour before slicing to allow the flavors to meld.
🔥 Make Ahead – The Yule Log can be made 1-2 days in advance and stored in the fridge.
🔥 Experiment with Fillings – Try coffee buttercream, Nutella, or raspberry jam for fun variations!
Fun Variations
🎄 Mocha Yule Log – Add 1 teaspoon espresso powder to the cake batter and filling for a coffee kick.
🍊 Chocolate Orange Yule Log – Mix in orange zest for a citrusy twist.
🍓 Berry Bliss – Add a thin layer of raspberry or strawberry jam inside the cake for extra fruitiness.
🍾 Boozy Yule Log – Stir 1 tablespoon rum or Baileys into the ganache for an adult-friendly treat.
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