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Classic Chocolate Yule Log Cake (Bûche de Noël)

A close-up of a slice of chocolate yule log cake showing the dark chocolate sponge rolled around a white cream filling.
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Make this classic chocolate Yule Log Cake, or Bûche de Noël, for a showstopper holiday dessert. This recipe uses a simple chocolate sponge, creamy filling, and a rich ganache for the bark effect.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream (for filling)
  • 1 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (for ganache)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 2 tablespoons heavy cream (for ganache)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper. Lightly grease the paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is pale and thick, about 5 minutes.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture in three additions until just combined. Do not overmix.
  5. Spread the batter evenly into the prepared pan.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it lightly with powdered sugar.
  8. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  10. To make the filling, beat the 1/2 cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Once cool, gently unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one long edge.
  12. Reroll the cake tightly without the towel. Place the log seam-side down on a serving platter.
  13. To make the ganache, melt the butter and 2 tablespoons of heavy cream in a small saucepan over low heat. Remove from heat and stir in the chocolate chips until smooth. Let the ganache cool slightly until it thickens to a spreadable consistency.
  14. Use an offset spatula to cover the entire exterior of the cake with the chocolate ganache.
  15. Use the back of a fork or a small knife to gently score lines into the ganache to mimic tree bark texture.
  16. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • For a traditional look, use a small piece of the cake end to create a branch shape attached to the side. Cover this piece with ganache as well.
  • Dust the finished log with powdered sugar to simulate snow before serving.
  • If you want to make this a Baileys Yule Log, add 2 tablespoons of Baileys Irish Cream to the whipped cream filling.

Nutrition

Find it online: https://devourdish.com/yule-log-cake-recipe-easy-chocolate-roll/