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Master the Yule Log Cake (Bûche de Noël)

Yule Log Cake (Bûche de Noël)
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A festive chocolate sponge cake filled with lightly sweetened whipped cream and coated in a rich, glossy chocolate ganache. This Yule Log Cake (Bûche de Noël) is a classic holiday dessert that looks elegant but is surprisingly simple to make at home.

Ingredients

  • 4 large eggs, separated and room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (62g) cake flour
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream (for whipped cream)
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)
  • 8 ounces (225g) bittersweet or dark chocolate, chopped
  • 3/4 cup (180ml) heavy cream (for ganache)
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract (for ganache)
  • Pinch of salt (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat egg whites until soft peaks form. Set aside.
  3. In a separate bowl, whisk egg yolks with sugar until pale and thick. Add vanilla and whisk to combine.
  4. Sift together cake flour, cocoa powder, baking powder, espresso powder, and salt.
  5. Stir dry ingredients into egg yolk mixture. Stir in half of the whipped egg whites to loosen the batter, then gently fold in the remaining egg whites.
  6. Spread batter evenly into the prepared pan. Bake for 12 minutes or until the cake springs back when touched.
  7. Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, roll the cake with the towel from the short end, and let cool completely.
  8. To make ganache, heat cream until it just begins to bubble. Pour over chocolate, butter, vanilla, and salt. Let sit for 5 minutes, then stir until smooth. Let cool.
  9. To make the whipped filling, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form.
  10. Unroll the cooled cake, spread whipped cream evenly, leaving a 1/2-inch border. Reroll the cake without the towel and place seam side down on a platter.
  11. Optional: Slice a 2-inch angled piece off one end and attach it to the side to create a log branch.
  12. Frost the cake with ganache, then create bark-like texture with a fork or spatula. Chill to set before serving.

Notes

  • Use dark chocolate for the ganache to avoid overly sweet flavor.
  • Rolling the cake while warm prevents cracks.
  • Add mascarpone to the whipped cream for stability if making ahead.
  • Decorate with powdered sugar, cranberries, and rosemary for a snowy effect.
  • You can freeze the assembled cake (unfrosted) for up to 3 months.

Find it online: https://www.cookwithbenchi.com/yule-log-cake/