Buche De Noel Yule Log Cake
Transform your holiday table into a showstopper with this decadent Buche de Noel Yule Log Cake, a French-inspired dessert that's as delightful to look at as it is to eat. This light and airy chocolate sponge cake is skillfully rolled and filled with a rich whipped dark chocolate ganache, then frosted with a velvety coating that mimics the rustic texture of tree bark. Dusted with a touch of powdered sugar "snow" and adorned with festive decorations like meringue mushrooms or fresh berries, this classic Christmas centerpiece captures the magic of the season. With simple ingredients, a touch of technique, and just 40 minutes of active prep and baking time, this recipe is perfect for impressing guests with a homemade dessert that’s as flavorful as it is festive.
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Recipe Information
Ingredients
- 4 large eggs
- 100 grams granulated sugar
- 65 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 240 milliliters heavy cream
- 200 grams dark chocolate
- 50 grams powdered sugar
- 2 tablespoons confectioners' sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs and granulated sugar together for 5-7 minutes until pale, thick, and tripled in volume.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Add the vanilla extract and melted butter to the batter, folding gently until fully incorporated.
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 8-10 minutes, or until the cake springs back when lightly touched.
Lay a clean kitchen towel on your countertop and generously dust it with confectioners' sugar. Flip the warm cake onto the towel, peel off the parchment paper, and roll the cake (with the towel inside) from the short end. Let it cool completely in the rolled shape.
To make the filling, heat the heavy cream in a saucepan until simmering. Pour it over the chopped dark chocolate and let sit for 2 minutes. Stir until smooth to create a ganache.
Reserve 1/3 of the ganache for the outer frosting. To the remaining 2/3 ganache, add the powdered sugar and whip until light and fluffy.
Unroll the cooled cake and spread the whipped ganache evenly over the surface. Re-roll the cake tightly (without the towel), then transfer to a serving plate.
Frost the outside of the rolled cake with the reserved ganache, using a fork to create a bark-like texture.
Dust lightly with confectioners' sugar to resemble snow. Decorate with optional garnishes like meringue mushrooms, fresh berries, or sprigs of rosemary.
Chill the Buche De Noel for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 264.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 291 mg | 22% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
