Yule Log
Celebrate the festive season with a show-stopping homemade Yule Log (Bûche de Noël)! This traditional Christmas dessert features a light and airy cocoa sponge cake, delicately rolled with a dreamy vanilla whipped cream filling, and finished with a rich, velvety dark chocolate ganache that’s lovingly textured to resemble tree bark. With its elegant presentation and delightful balance of flavors, this Yule Log is as fun to make as it is to eat! Perfect for holiday gatherings, this dessert is dusted with powdered sugar for a snowy effect, making it a stunning centerpiece for your Christmas table. Whether you’re a seasoned baker or a curious beginner, this recipe will guide you through every step to create a holiday classic that’s irresistible and unforgettable. Keywords: Yule Log recipe, Christmas dessert, holiday baking, Bûche de Noël, chocolate log cake, festive dessert ideas.
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Recipe Information
Ingredients
- 5 large Eggs
- 100 grams Granulated sugar
- 65 grams All-purpose flour
- 25 grams Cocoa powder
- 0.25 teaspoons Salt
- 240 milliliters Heavy cream
- 30 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams Dark chocolate
- 50 grams Butter
- 1 tablespoon Warm water
- 15 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with parchment paper.
Separate the eggs into yolks and whites. In a large bowl, beat the egg yolks and granulated sugar together until light and fluffy.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the yolk mixture until just combined.
In another clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter in three additions, ensuring you don't deflate the mixture.
Spread the batter evenly into the prepared pan. Smooth the surface with a spatula and bake for 8-10 minutes, or until the cake springs back when touched gently.
While the cake is baking, place a clean kitchen towel on your workspace and dust it generously with powdered sugar.
Once the cake is out of the oven, immediately turn it out onto the prepared towel, carefully peel off the parchment paper, and roll it up gently (including the towel) starting from the short end. Let it cool completely while rolled.
Prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Keep it chilled until ready to use.
For the ganache, melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Stir in the warm water until smooth and shiny. Allow the ganache to cool slightly.
Unroll the cooled cake and spread the whipped cream filling evenly across the surface, leaving a 1-inch border on all sides. Gently roll the cake back up (without the towel) into a tight log.
Transfer the rolled cake onto a serving dish. Spread the ganache over the entire surface of the log, using a spatula to create bark-like texture.
Chill the Yule Log in the refrigerator for at least 1 hour to allow the ganache to set.
Before serving, dust the log with powdered sugar to mimic snow. Slice and enjoy!
Nutrition Facts
Calories |
3487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 245.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 319 mg | 25% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 2227 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.
