A Christmas Yule Log, or Bûche de Noël, is a classic holiday dessert originating from France. This festive cake is designed to resemble a wooden log and is traditionally served at Christmas. The Yule Log consists of a light, fluffy sponge cake rolled with a decadent filling like chocolate buttercream, then frosted to look like tree bark. It’s a fun, show-stopping dessert that’s as delicious as it is beautiful, and perfect for bringing holiday cheer to your table.
Ingredients:
For the Sponge Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
For the Chocolate Buttercream Filling:
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
For the Chocolate Ganache Frosting:
- 1/2 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
Optional Garnishes:
- Powdered sugar (for a snowy effect)
- Fresh berries, sprigs of rosemary, or edible decorations
- Meringue mushrooms or chocolate shavings
Instructions:
Make the Sponge Cake:
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
- Prepare the cake batter: In a large bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale and fluffy, about 5 minutes. Add the vanilla extract.
- Sift dry ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Bake: Pour the batter evenly into the prepared jelly roll pan, spreading it into the corners. Bake for 10-12 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.
- Roll the cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake (starting from the short end) with the towel inside. Let it cool completely while rolled, which helps it keep its shape.
Make the Chocolate Buttercream Filling:
- Beat the butter: In a medium bowl, beat the butter until creamy. Sift in the powdered sugar and cocoa powder, and beat until smooth. Add vanilla extract and 2-3 tablespoons of cream, beating until the filling is light and fluffy.
Assemble the Yule Log:
- Unroll the cake: Once the cake is completely cooled, carefully unroll it. Spread the chocolate buttercream filling evenly over the surface, then gently re-roll the cake without the towel.
- Prepare the ganache frosting: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a bowl, letting it sit for 2-3 minutes. Stir until smooth and glossy, then let it cool slightly until it thickens.
- Frost the cake: Spread the cooled ganache over the outside of the rolled cake, using a spatula or knife to create bark-like lines and textures. You can also use a fork to add more realistic wood patterns.
Garnish:
- Decorate: Dust the Yule Log with powdered sugar for a snowy effect, and garnish with berries, rosemary sprigs, or edible decorations like meringue mushrooms.
- Serve: Let the Yule Log chill for at least 1 hour before serving to allow the ganache to set.
This Christmas Yule Log is a stunning and delicious centerpiece for your holiday celebrations!
