Description
This classic Yule Log Cake (Bûche de Noël) features a light, fluffy chocolate sponge rolled with rich whipped cream filling and topped with a smooth chocolate ganache. Perfect for the holiday season, it’s beautifully decorated with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive touch.
Ingredients
Scale
Cake
- 4 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- powdered sugar for dusting
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Decoration
- fresh cranberries
- rosemary sprigs
- powdered sugar
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar for about 5 minutes until the mixture becomes thick and pale. Add the vanilla extract and salt, mixing gently to combine. In a separate bowl, sift together the cocoa powder, all-purpose flour, and baking powder. Carefully fold the dry ingredients into the wet egg mixture until just combined, avoiding overmixing.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10 to 12 minutes or until the cake springs back when lightly touched. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it with powdered sugar to prevent sticking.
- Roll the Cake: Once the cake is baked, immediately invert it onto the prepared powdered sugar-dusted towel. Gently peel off the parchment paper, then roll the cake up in the towel from the short end. Allow it to cool completely in this rolled shape to set the form.
- Prepare the Whipped Cream Filling: In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. This will be the light and creamy filling for the cake.
- Assemble the Cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll the cake back up gently without the towel, ensuring the cream stays inside without squeezing it out.
- Make the Ganache: Heat 1/2 cup of heavy cream until it’s steaming but not boiling. Pour the hot cream over 1/2 cup of semi-sweet chocolate chips and let it sit for 2 minutes to soften the chocolate. Stir the mixture until smooth and glossy. Let the ganache cool slightly to thicken before spreading.
- Decorate the Cake: Spread the ganache evenly over the rolled cake. Using a fork, gently create bark-like textures to mimic a log’s surface. Chill the decorated cake in the refrigerator for at least 30 minutes to set the ganache.
- Garnish and Serve: Before serving, garnish the Yule Log with fresh cranberries, rosemary sprigs for a festive look, and dust a little powdered sugar to evoke a snowy effect. Slice and enjoy your classic French holiday dessert!
Notes
- You can flavor the whipped cream filling with a teaspoon of instant espresso powder or some zest from an orange for a unique twist.
- This cake can be prepared a day ahead and stored wrapped in the refrigerator to enhance flavors and simplify holiday serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
