Description
This festive Chocolate Yule Log (Bûche de Noël) is a light, fluffy sponge cake rolled with creamy chocolate ganache and topped with a rich, bark-like frosting. Perfect for Christmas, holidays, or any special gathering, this show-stopping dessert is as beautiful as it is delicious!
Ingredients
For the sponge cake:
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4 large eggs (room temperature)
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½ cup (100g) granulated sugar
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¼ cup (30g) all-purpose flour
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¼ cup (30g) unsweetened cocoa powder
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¼ tsp salt
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½ tsp vanilla extract
For the chocolate ganache filling & coating:
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1 cup (240ml) heavy cream (or coconut cream for dairy-free)
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8 oz (225g) semi-sweet chocolate, finely chopped
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2 tbsp unsalted butter
Decoration (optional but festive!):
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Powdered sugar (for a snowy effect)
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Chocolate curls or shavings
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Fresh berries or meringue mushrooms
Instructions
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Make the sponge cake:
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Preheat oven to 350°F (175°C).
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Line a 15×10-inch jelly roll pan with parchment paper.
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In a large bowl, beat eggs and sugar with an electric mixer for 4–5 minutes until pale, thick, and fluffy.
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Sift in flour, cocoa powder, and salt. Gently fold until combined. Stir in vanilla.
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Bake the cake:
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Spread the batter evenly into the prepared pan.
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Bake 12–15 minutes until it springs back when touched. (Don’t overbake—it must stay soft!)
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Roll the cake:
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Lay a clean kitchen towel on the counter, dust with powdered sugar.
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Invert the warm cake onto the towel, peel off parchment paper.
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Roll the cake up gently with the towel inside. Let it cool completely.
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Make the ganache:
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Heat cream in a saucepan until simmering.
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Pour over chopped chocolate and butter in a bowl. Let sit 2 minutes.
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Stir until smooth and glossy. Let cool slightly until spreadable.
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Assemble the Yule log:
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Carefully unroll the cooled sponge.
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Spread about ⅔ of the ganache over the cake.
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Roll it up again (without the towel). Place seam-side down on a serving platter.
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Decorate:
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Spread the remaining ganache over the outside of the log.
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Use a fork to create bark-like lines for a rustic log look.
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Dust with powdered sugar and decorate with chocolate curls, berries, or holiday toppings.
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Notes
To prevent cracks when rolling the sponge, roll it gently in a clean kitchen towel dusted with powdered sugar while still slightly warm, then unroll to fill.
For a deeper chocolate flavor, use high-quality cocoa powder and at least 70% dark chocolate for the ganache.
The Yule Log can be made 1–2 days in advance; store covered in the refrigerator and let it sit at room temperature for 20 minutes before serving.
Add festive decorations like meringue mushrooms, powdered sugar “snow,” or fresh berries for a stunning holiday centerpiece.
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If making gluten-free, substitute with a 1:1 gluten-free flour blend and adjust baking time slightly.
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To prevent cracks when rolling the sponge, roll it gently in a clean kitchen towel dusted with powdered sugar while still slightly warm, then unroll to fill.
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For a deeper chocolate flavor, use high-quality cocoa powder and at least 70% dark chocolate for the ganache.
-
The Yule Log can be made 1–2 days in advance; store covered in the refrigerator and let it sit at room temperature for 20 minutes before serving.
-
Add festive decorations like meringue mushrooms, powdered sugar “snow,” or fresh berries for a stunning holiday centerpiece.
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If making gluten-free, substitute with a 1:1 gluten-free flour blend and adjust baking time slightly.
- Prep Time: 20M
- Cook Time: 12M
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: French
Nutrition
- Calories: 310
- Sugar: 25g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
Keywords: Chocolate Yule Log, Bûche de Noël, holiday cake, Christmas dessert, chocolate Swiss roll, festive baking