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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.
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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.