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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section slice of a rich chocolate yule log cake showing the dark sponge rolled with white cream filling.
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Make this stunning Classic Chocolate Yule Log Cake, or Bûche de Noël, for your holiday celebration. This recipe features a moist chocolate sponge, creamy filling, and realistic bark texture for an impressive centerpiece.

Ingredients

Scale
  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream (for ganache)
  • 2 tablespoons unsalted butter
  • Chocolate shavings or powdered sugar for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar until pale and thick. Beat in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Sift the flour and cocoa powder over the batter and gently fold until just combined. Fold in the remaining egg whites until no white streaks remain, being careful not to deflate the batter.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. As soon as the cake comes out of the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Beat the 1 cup of cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Once cooled, gently unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one short end.
  10. Reroll the cake tightly without the towel. Place the log, seam-side down, on a serving platter. Chill for at least 30 minutes.
  11. Prepare the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until smooth. Whisk in the butter until fully incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.
  12. Use an offset spatula to cover the entire cake (top and sides) with the chocolate ganache. Use the back of a fork or a knife tip to score lines into the ganache to mimic tree bark texture.
  13. Decorate the log with chocolate shavings or dust with powdered sugar to resemble snow. Chill until ready to serve. This cake is a great make ahead holiday cake option.

Notes

  • For a richer flavor, consider using a Baileys-flavored filling instead of plain whipped cream.
  • If you are planning your holiday menu, this cake holds up well if assembled a day ahead.
  • If you are looking for alternatives to traditional baking, exploring meal planning services can save time for other holiday preparations.
  • If you are interested in low-carb options, you may want to research a keto meal plan delivery to balance your holiday treats.

Nutrition

Find it online: https://kitchenuser.net/yule-log-cake-classic-chocolate-buche-de-noel/