why make this recipe
Yule Log Cake, or Bûche de Noël, is a classic dessert that celebrates the festive spirit of the holiday season. It’s not only visually stunning but also delicious. With its soft chocolate sponge and rich cream filling, this cake brings joy to any gathering. Making it is a great way to bond with family and friends, and it serves as a sweet centerpiece for your holiday table.
how to make Yule Log Cake
Ingredients :
- 4 large eggs (separated and room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
- 8 ounces bittersweet or dark chocolate (chopped)
- 1 tablespoon unsalted butter (room temperature)
- 1 teaspoon pure vanilla extract
- Pinch salt
- 3/4 cup heavy cream
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar (powdered sugar) (more or less, to taste)
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
Directions :
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- In another bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Gradually fold dry ingredients into the egg mixture until just combined.
- In a separate bowl, beat egg whites until stiff peaks form and gently fold into the chocolate batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 12-15 minutes, or until the top springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.
- Once baked, remove the cake from the oven and immediately turn it out onto the prepared towel. Peel off the parchment paper and roll the cake tightly with the towel from one end. Allow it to cool completely.
- For the chocolate ganache, melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth and adding vanilla extract and a pinch of salt. Let it cool slightly.
- Whip 3/4 cup of heavy cream until soft peaks form, then carefully fold this into the cooled chocolate ganache.
- After the cake has cooled, unroll it gently. Spread the chocolate ganache cream evenly over the cake, then re-roll it carefully without the towel. Trim the ends of the cake to give it a rustic look and place seam-side down on a serving platter.
- For the whipped cream filling, beat the remaining heavy cream with confectioners’ sugar and vanilla until soft peaks form. Spread this whipped cream on top of the cake log.
- Use the remaining ganache to frost the outside of the log, creating texture to mimic wood, and chill in the refrigerator until ready to serve.
how to serve Yule Log Cake
Serve your Yule Log Cake chilled, sliced into generous servings. It looks beautiful on a festive platter and is perfect for holiday gatherings. Consider garnishing with fresh berries or sprigs of mint for an extra touch.
how to store Yule Log Cake
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for about 3-4 days. If you need to keep it longer, you can freeze individual slices wrapped in plastic wrap.
tips to make Yule Log Cake
- Make sure your eggs are at room temperature for better volume when whisking.
- Don’t skip the dusting of the kitchen towel with powdered sugar; it helps prevent sticking when rolling the cake.
- Be gentle when folding in the egg whites to maintain the airiness of the batter.
variation
You can customize the filling and frosting of your Yule Log Cake. Try incorporating flavored extracts, such as peppermint or orange zest, into the cream for an interesting twist.
FAQs
1. Can I use other types of chocolate?
Yes, you can use milk chocolate or even white chocolate for the ganache, but remember it will change the flavor of the cake.
2. Is it difficult to roll the cake?
If you follow the instructions carefully, it should roll easily. Using a towel while rolling helps to create a tight log without cracking.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Just keep it stored in the fridge until you’re ready to serve it.
Yule Log Cake
Ingredients
For the Chocolate Sponge
- 4 large eggs (separated and room temperature) Make sure your eggs are at room temperature for better volume.
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
For the Chocolate Ganache and Whipped Cream Filling
- 8 ounces bittersweet or dark chocolate (chopped)
- 1 tablespoon unsalted butter (room temperature)
- 1 teaspoon pure vanilla extract
- Pinch salt
- 3/4 cup heavy cream For the chocolate ganache filling.
- 1 cup heavy cream For the whipped cream filling.
- 1/4 cup confectioners’ sugar (powdered sugar) More or less, to taste.
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- In another bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Gradually fold dry ingredients into the egg mixture until just combined.
Baking
- In a separate bowl, beat egg whites until stiff peaks form and gently fold into the chocolate batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 12-15 minutes, or until the top springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.
- Once baked, remove the cake from the oven and immediately turn it out onto the prepared towel. Peel off the parchment paper and roll the cake tightly with the towel from one end. Allow it to cool completely.
Making the Ganache and Filling
- For the chocolate ganache, melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Add vanilla extract and a pinch of salt, then let it cool slightly.
- Whip 3/4 cup of heavy cream until soft peaks form, then carefully fold this into the cooled chocolate ganache.
Assembly
- After the cake has cooled, unroll it gently. Spread the chocolate ganache cream evenly over the cake, then re-roll it carefully without the towel.
- Trim the ends of the cake to give it a rustic look and place seam-side down on a serving platter.
- For the whipped cream filling, beat the remaining heavy cream with confectioners’ sugar and vanilla until soft peaks form. Spread this whipped cream on top of the cake log.
- Use the remaining ganache to frost the outside of the log, creating texture to mimic wood, and chill in the refrigerator until ready to serve.
