Imagine a dessert so stunning, it transforms your holiday table into a winter wonderland of deliciousness! The Bûche de Noël, or Chocolate Yule Log Cake, is not just a dessert - it's a culinary work of art that captures the magic of Christmas in every single bite. This classic French holiday tradition combines rich chocolate sponge cake, silky whipped cream, and decadent chocolate ganache to create a show-stopping treat that will have your guests talking long after the last crumb has disappeared.
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate ganache for frosting
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jellyroll pan with parchment paper and lightly grease the paper.
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until thick and pale yellow. Gradually add granulated sugar while continuing to beat until the mixture becomes light and fluffy.
- Gently fold the vanilla extract into the egg mixture, then carefully fold in the dry ingredients using a spatula. Mix until just combined, being careful not to deflate the batter.
- Spread the batter evenly into the prepared jellyroll pan, ensuring a smooth and consistent thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Starting from the short end, roll the cake and towel together into a tight log. Allow to cool completely at room temperature, which will help the cake maintain its rolled shape.
- For the filling, whip the heavy cream with powdered sugar until stiff peaks form.
- Carefully unroll the cooled cake and spread the whipped cream evenly across the surface.
- Re-roll the cake, this time without the towel, placing it seam-side down on a serving platter.
- Prepare the chocolate ganache by heating cream and pouring over chopped chocolate. Stir until smooth and glossy.
- Cover the entire rolled cake with chocolate ganache, using a fork to create bark-like texture.
- Refrigerate for at least 1 hour before serving to allow the ganache to set.
- Optional: Dust with powdered sugar to resemble snow and decorate with meringue mushrooms or holly for a traditional Yule log presentation.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for maximum volume when beating.
- Gentle Folding: When incorporating dry ingredients, use a light hand to maintain the cake's airiness.
- Quick Rolling: Roll the cake while it's still warm to prevent cracking and help it hold its shape.
- Smooth Ganache: For a perfect bark-like texture, use a fork to create textured lines in the chocolate coating.
- Chilling is Key: Allow the cake to refrigerate for at least an hour to let the ganache set completely.
- Decoration Matters: Use powdered sugar for a "snowy" effect and consider adding meringue mushrooms for an authentic woodland look.
- Make Ahead: This cake can be prepared a day in advance, making holiday entertaining stress-free.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
