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Classic Chocolate Yule Log Cake (Bûche de Noël)

A close-up of a chocolate yule log cake roll showing the dark sponge cake spiraled around a thick white cream filling.
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Make a traditional chocolate Yule Log Cake. This recipe provides clear steps for baking the sponge, rolling it correctly, and decorating it to look like a festive log.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 8 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper. Dust the paper lightly with flour.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale and thick, about 5 minutes.
  3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Stir in the vanilla extract.
  4. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Do not overbake.
  5. While the cake bakes, place a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  6. 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 shape on a wire rack.
  7. Prepare the chocolate ganache filling: Heat the milk and butter until the butter melts. Remove from heat and stir in the chopped chocolate until smooth. Let cool slightly.
  8. Whip the heavy cream until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream.
  9. Once the cake is cool, gently unroll it. Spread about two-thirds of the chocolate filling evenly over the surface. Reroll the cake tightly.
  10. Prepare the exterior frosting: Melt the remaining chocolate with a small amount of butter to create a spreadable frosting consistency.
  11. Place the rolled cake on a serving platter. Use a knife or offset spatula to cover the top and sides of the cake with the chocolate frosting, creating bark-like textures by dragging the spatula.
  12. Trim the ends to look like cut branches. Chill for at least 2 hours before slicing and serving.

Notes

  • To prevent cracking when rolling, ensure the cake is still warm and the towel is generously dusted with powdered sugar.
  • For a more rustic look, use a fork to score lines into the outer chocolate frosting to mimic tree bark.
  • Dust with powdered sugar before serving to simulate snow.

Nutrition

Find it online: https://whiskdaily.com/yule-log-cake-recipe-easy-roll-decoration/