Description
Make a beautiful, traditional chocolate Yule Log cake (Bûche de Noël) that is simple enough for beginner bakers. This recipe focuses on a moist sponge and easy rolling technique.
Ingredients
Scale
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 8 ounces semisweet chocolate, chopped
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, lightly greasing the paper.
- 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.
- In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form.
- Gently fold the sifted flour and cocoa powder into the yolk mixture. Then, gently fold in one-third of the egg whites to lighten the batter. Fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
- 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.
- While the cake bakes, place a clean kitchen towel on your counter and dust it generously with powdered sugar.
- Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, carefully roll the cake and towel together. Let it cool completely in this rolled position on a wire rack.
- To make the chocolate filling (ganache): Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream until simmering, then pour it over the chocolate. Let stand for 5 minutes, then whisk until smooth. Whisk in the softened butter until fully incorporated. Let the ganache cool until it is thick enough to spread, about 30 minutes at room temperature.
- Once cooled, gently unroll the cake. Spread the chocolate ganache evenly over the surface, leaving a 1-inch border on one short end.
- Reroll the cake tightly, starting from the same short end. Place the rolled cake seam-side down on a serving platter.
- To make the frosting: Beat the remaining 1/2 cup heavy cream with the powdered sugar until stiff peaks form. Spread this frosting over the entire outside of the log.
- Use a fork to create bark-like lines in the frosting. Chill for at least 2 hours before slicing and serving.
Notes
- If the cake cracks when you unroll it, do not worry; the filling and frosting will hide any imperfections.
- For a rustic look, dust the finished cake with powdered sugar through a sieve to mimic snow.
- You can substitute the chocolate filling with a raspberry jam for a different flavor profile.
- Prep Time: 35 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 65mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg