Classic Yule Log (Bûche de Noël)

Why This Recipe Works

This Classic Yule Log (Bûche de Noël) is a festive, show-stopping dessert that’s perfect for holiday gatherings. The light, airy sponge cake is rolled with a rich, creamy filling and covered in a decadent chocolate ganache. The combination of textures and flavors, along with the stunning presentation, makes it a favorite for both taste and appearance. The recipe balances the sweetness of the cake and filling with the richness of the ganache, creating a harmonious dessert that is sure to impress.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped

For Decoration (optional):

• Powdered sugar for dusting
• Fresh berries or mint leaves
• Meringue mushrooms

How to Make This Recipe

1. Prepare the Cake:
   • Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving some overhang on the sides.
   • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
   • In a large mixing bowl, beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract.
   • Gradually add the dry ingredients to the egg mixture, alternating with the milk, until just combined.
   • Spread the batter evenly in the prepared pan.
   • Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
   • While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
   • Starting from a short end, gently roll up the cake with the towel. Let it cool completely.
3. Prepare the Filling:
   • In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Fill the Cake:
   • Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
   • Roll the cake back up without the towel. Place seam side down on a serving platter.
5. Prepare the Ganache:
   • Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate.
   • Let it sit for 5 minutes, then stir until smooth and glossy. Let the ganache cool slightly until it thickens to a spreadable consistency.
6. Frost the Cake:
   • Spread the chocolate ganache over the rolled cake, covering it completely.
   • Use a fork to create a bark-like texture on the surface of the ganache.
   • Chill the cake in the refrigerator for at least 1 hour before serving.
7. Decorate and Serve:
   • Dust with powdered sugar and decorate with fresh berries, mint leaves, or meringue mushrooms, if desired.
   • Slice and serve.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes, you can make the cake and filling a day ahead. Store the rolled, filled cake in the refrigerator, then frost with ganache on the day you plan to serve it.

Q: What if my cake cracks when I roll it? A: Small cracks can be covered with ganache. Rolling the cake while it’s warm and using a towel helps prevent cracking.

Q: Can I use a different filling? A: Absolutely! You can use buttercream, chocolate mousse, or even a fruit filling instead of whipped cream.

Expert Tips

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting to ensure smooth mixing and proper texture.
• Rolling the Cake: Roll the cake while it is still warm to prevent cracks and make it easier to handle.
• Ganache Consistency: Let the ganache cool to a spreadable consistency before frosting the cake to ensure it adheres well.

How to Store This Recipe

• Refrigeration: Store the Yule Log in the refrigerator, covered, for up to 3 days.
• Freezing: You can freeze the Yule Log for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.