The Traditional Chocolate Yule Log, or Bûche de Noël, is a festive dessert with a light chocolate sponge cake rolled around a luscious chocolate filling and covered with a rich ganache to resemble a log.
Perfect for holiday celebrations, this dessert is as beautiful as it is delicious.
Kitchen Equipment Needed
- Jelly roll pan (10×15 inches)
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Offset spatula
- Whisk
- Cooling rack
Ingredients Overview
- Chocolate sponge cake: Light, airy, and easy to roll, this forms the base of the dessert.
- Filling: A creamy chocolate buttercream provides a sweet, rich contrast to the cake.
- Ganache: A smooth, glossy chocolate coating completes the log’s bark-like appearance.
Ingredients
Chocolate Sponge Cake
- 4 large eggs, room temperature (separated into whites and yolks)
- 1/2 cup granulated sugar (divided)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Buttercream Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
Optional Decorations
- Powdered sugar (for snow effect)
- Fresh cranberries or berries
- Rosemary sprigs or edible decorations
Directions
Make the Chocolate Sponge Cake
- Preheat the oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. - Whip egg yolks and sugar
In a mixing bowl, beat the egg yolks with 1/4 cup of granulated sugar until pale and thick, about 3–4 minutes. Add vanilla extract and mix to combine. - Beat egg whites
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. - Fold ingredients
Gently fold the whipped egg whites into the egg yolk mixture in batches. Sift the cocoa powder, flour, and salt over the mixture, then gently fold until just combined. - Bake
Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched. - Cool and roll
Turn the warm cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Starting at the short end, roll the cake with the towel into a log shape. Let cool completely.
Make the Chocolate Buttercream Filling
- Cream butter and sugar
In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar and cocoa powder. - Add vanilla and cream
Mix in heavy cream and vanilla extract until smooth and fluffy.
Assemble the Yule Log
- Unroll the cake
Carefully unroll the cooled cake. Spread the buttercream evenly over the surface, leaving a small border around the edges. - Roll the cake
Re-roll the cake tightly (without the towel) and place seam-side down on a serving platter.
Make the Ganache
- Prepare ganache
Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate and let sit for 2–3 minutes. Stir until smooth and glossy. - Coat the log
Spread the ganache over the rolled cake, covering it completely. Use a fork or spatula to create bark-like textures.
Decorate and Serve
- Decorate
Dust with powdered sugar for a snow effect and garnish with cranberries, berries, or rosemary sprigs for a festive touch. - Chill
Refrigerate for at least 1 hour before slicing. Serve chilled or at room temperature.
Prep Time
30 minutes
Cook Time
12 minutes
Total Time
1 hour 30 minutes
Nutrition (per slice, ~12 slices)
- Calories: ~280
- Fat: ~18g
- Carbohydrates: ~30g
- Sugar: ~22g
- Protein: ~4g
Expert Tips
- Roll while warm
Rolling the cake while it’s warm prevents cracks. If cracks form, they can be hidden with ganache. - Room temperature ingredients
Ensure eggs and butter are at room temperature for smoother mixing. - Decorative touches
Add meringue mushrooms, edible glitter, or marzipan holly leaves for an elevated presentation.
FAQs
Can I make this ahead of time?
Yes, the yule log can be prepared up to 2 days in advance. Store in the refrigerator and bring to room temperature before serving.
What if my cake cracks?
Ganache or powdered sugar can cover imperfections. Cracks won’t affect the taste.
Can I freeze the yule log?
Yes, freeze unglazed logs tightly wrapped for up to 1 month. Thaw and add ganache before serving.
Storing & Reheating
- Storing: Keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight.
Substitutions & Variations
- Flavor variations: Add a tablespoon of coffee or orange zest to the ganache for a unique twist.
- Gluten-free: Use a gluten-free all-purpose flour blend.
- Filling options: Swap buttercream for whipped cream or mascarpone for a lighter filling.
Traditional Chocolate Yule Log Recipe
The Traditional Chocolate Yule Log, or Bûche de Noël, is a festive dessert with a light chocolate sponge cake rolled around a luscious chocolate filling and covered with a rich ganache to resemble a log. Perfect for holiday celebrations, this dessert is as beautiful as it is delicious.
Equipment
- - Jelly roll pan (10x15 inches)
- Parchment paper
- - Stand mixer or hand mixer
- Mixing bowls
- Spatula
- - Offset spatula
- Whisk
- - Cooling rack
Ingredients
- #### Chocolate Sponge Cake
- - 4 large eggs room temperature (separated into whites and yolks)
- - 1/2 cup granulated sugar divided
- - 1/4 cup unsweetened cocoa powder
- - 1/3 cup all-purpose flour
- - 1/4 teaspoon salt
- - 1 teaspoon vanilla extract
- #### Chocolate Buttercream Filling
- - 1/2 cup 1 stick unsalted butter, softened
- - 1 cup powdered sugar sifted
- - 1/4 cup unsweetened cocoa powder
- - 2 tablespoons heavy cream or milk
- - 1 teaspoon vanilla extract
- #### Chocolate Ganache
- - 1 cup semisweet chocolate chips or chopped chocolate
- - 1/2 cup heavy cream
- #### Optional Decorations
- - Powdered sugar for snow effect
- - Fresh cranberries or berries
- - Rosemary sprigs or edible decorations
Instructions
- #### Make the Chocolate Sponge Cake
- **Preheat the oven**
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
- **Whip egg yolks and sugar**
- In a mixing bowl, beat the egg yolks with 1/4 cup of granulated sugar until pale and thick, about 3–4 minutes. Add vanilla extract and mix to combine.
- **Beat egg whites**
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- **Fold ingredients**
- Gently fold the whipped egg whites into the egg yolk mixture in batches. Sift the cocoa powder, flour, and salt over the mixture, then gently fold until just combined.
- **Bake**
- Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- **Cool and roll**
- Turn the warm cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Starting at the short end, roll the cake with the towel into a log shape. Let cool completely.
- #### Make the Chocolate Buttercream Filling
- **Cream butter and sugar**
- In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar and cocoa powder.
- **Add vanilla and cream**
- Mix in heavy cream and vanilla extract until smooth and fluffy.
- #### Assemble the Yule Log
- **Unroll the cake**
- Carefully unroll the cooled cake. Spread the buttercream evenly over the surface, leaving a small border around the edges.
- **Roll the cake**
- Re-roll the cake tightly (without the towel) and place seam-side down on a serving platter.
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