Go Back

Yule Log Cake (Bûche de Noël)

This festive yule log cake is chocolate cake filled with whipped cream, rolled into the shape of a log, and coated with chocolate ganache – a classic European holiday tradition perfect for Christmas celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 10 portions
Course: Christmas, Dessert
Cuisine: European, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs separated and room temperature
  • 0.5 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 0.5 cup cake flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp espresso powder optional
  • 0.25 tsp salt
  • 8 oz bittersweet or dark chocolate chopped
  • 1 tbsp unsalted butter room temperature
  • 1 tsp pure vanilla extract for ganache
  • 1 pinch salt for ganache
  • 0.75 cup heavy cream for ganache
  • 1 cup heavy cream for filling
  • 0.25 cup confectioners' sugar for filling
  • 1 tsp pure vanilla extract for filling

Equipment

  • 10x15 inch baking sheet
  • Stand mixer or electric hand mixer
  • Clean kitchen towel
  • Large serrated knife
  • Flour sifter

Method
 

  1. Preheat oven to 350°F and line a 10x15-inch baking sheet with parchment paper.
  2. In large bowl of stand mixer, whip egg whites until soft peaks form. Set aside.
  3. In separate large bowl, whisk together egg yolks and sugar until well combined and pale yellow. Add vanilla and whisk to combine.
  4. In medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
  5. Add dry mixture to egg yolk mixture and stir to combine – it will be very thick.
  6. Add half the egg whites to mixture and stir vigorously to combine completely.
  7. Gently fold in other half of egg whites, being careful not to eliminate air.
  8. Pour batter onto prepared pan, using spatula to evenly distribute.
  9. Bake 10-12 minutes until cake is spongy and bounces back when touched.
  10. While baking, lay out clean kitchen towel and sprinkle with powdered sugar.
  11. Cool cake 1 minute, then turn out onto towel and remove parchment paper.
  12. Starting from short end, roll cake up with towel. Lay seam side down and cool completely.
  13. For ganache: In small heatproof bowl, combine chocolate, butter, vanilla and salt.
  14. In small saucepan, heat heavy cream over low heat until edges bubble.
  15. Pour hot cream over chocolate mixture. Let sit 5 minutes, then stir until smooth.
  16. For filling: In large bowl, whip heavy cream until soft peaks form. Add powdered sugar and vanilla, whip until stiff peaks form.
  17. Once cake is completely cooled, carefully unroll it.
  18. Using spatula, add even layer of whipped cream filling, leaving 1/2-inch space on edges.
  19. Gently re-roll cake and move seam side down to serving platter.
  20. Use spatula to coat outside with chocolate ganache frosting on all sides.
  21. Create log texture using fork to drag lines lengthwise, or toothpick for wavy lines.
  22. Let set, then garnish with fresh cranberries, rosemary sprigs, and powdered sugar.

Notes

Don't overbake the cake or it will crack when rolling. Roll the cake while still slightly warm to prevent cracking. Use darker chocolate for ganache to prevent overwhelming sweetness.