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Decadent Chocolate Yule Log Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 134 reviews
  • Author: Villerius
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes plus 2 hours chilling
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Bûche De Noël, or Chocolate Yule Log Cake, is a festive holiday dessert featuring a light and fluffy chocolate sponge cake rolled with a rich, creamy chocolate filling and covered in a glossy chocolate ganache. The cake is decorated to resemble a traditional yule log, complete with a soft texture and intense chocolate flavor that makes it perfect for Christmas celebrations.

Ingredients

Scale

Sponge Cake

  • Ingredients for chocolate sponge cake (refer to linked sponge cake recipe)

Chocolate Cream Filling

  • 2 cups (475ml) 35% heavy whipping cream
  • 1 ½ tbsp (9g) skim milk powder
  • 3 tbsp (42g) granulated sugar
  • 2 tsp (4g) cocoa powder
  • ¾ tsp espresso powder
  • ¼ tsp pumpkin pie spice or ground cinnamon
  • 1 tsp (5ml) pure vanilla extract

Ganache Glaze

  • ⅔ cup (160ml) 35% heavy whipping cream
  • 1 tsp (5ml) honey or corn syrup
  • 6 oz (170g) semisweet dark chocolate, chopped
  • Pinch of salt

Decoration

  • Crushed pistachios for garnish

Instructions

  1. Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Lightly grease a 17×11-inch large baking sheet with cooking spray or melted butter, then line it with parchment paper and secure the edges with ¾-inch binder clips to keep it flat. Spray the parchment lightly with cooking spray as well.
  2. Make the Sponge Cake: Prepare the chocolate sponge cake batter as per the referenced recipe. Pour the batter evenly into the prepared pan using an offset spatula to create a thin layer. Bake for 9-11 minutes until the cake springs back when pressed lightly, avoiding overbaking to keep it moist.
  3. Cool and Roll the Cake: Remove the cake from the oven and place the pan on a wire rack to cool slightly. Dust the top evenly with icing sugar or cocoa powder. Run a knife along the edges to loosen, invert the cake onto a clean kitchen towel or parchment, then gently peel off the baking parchment. While still warm, carefully roll the cake into a log from the short side using the towel or parchment to avoid cracking. Let it cool completely rolled with the seam side down.
  4. Make the Chocolate Cream Filling: In a large bowl, combine 2 cups of heavy cream, skim milk powder, sugar, cocoa powder, espresso powder, and pumpkin pie spice or cinnamon. Beat with an electric mixer on medium speed until firm peaks form. Fold in vanilla extract, then chill until ready to use.
  5. Assemble the Cake: Gently unroll the cooled cake and spread about two-thirds of the chocolate cream filling evenly over the surface, leaving a ½-inch border. Push extra filling into the curled end to help form a defined spiral center. Carefully re-roll the cake with filling and place it seam side down on a baking sheet or serving plate. Cover with plastic wrap and chill for 30 minutes. Keep the remaining filling chilled.
  6. Frost with Remaining Cream: Remove the cake from the fridge and spread the remaining filling evenly over the outside in a thin layer. Return to the fridge for another 30 minutes to firm up slightly.
  7. Prepare the Ganache Glaze: Heat the remaining ⅔ cup heavy cream with honey or corn syrup in a small saucepan over medium heat until it just begins to simmer. Pour immediately over chopped dark chocolate in a bowl, cover, and let stand for 2 minutes. Stir gently in concentric circles until smooth and glossy. Transfer the ganache to a jug with a spout and allow to cool to near room temperature, still pourable but not hot (10-20 minutes). Do not refrigerate to preserve shine.
  8. Glaze the Cake: Holding the jug in one hand and an offset spatula in the other, pour half of the ganache evenly over the cake and quickly spread it out without disturbing the cream layer beneath. Let set for about 5 minutes, then pour the remaining ganache on top and spread with long strokes to create decorative swirls or wood grain effect on the ends.
  9. Chill to Set: Place the glazed cake in the fridge to set for approximately 2 hours. Once firm, cover with a tall cake cover if not serving immediately.
  10. Serve: Before serving, sprinkle crushed pistachios over and around the cake to resemble moss for a realistic yule log look. Slice and enjoy the rich, festive dessert.

Notes

  • This Chocolate Yule Log Cake is a beloved Christmas tradition that’s surprisingly simple to make at home.
  • The light and airy chocolate sponge combined with creamy filling makes it irresistibly soft and fluffy.
  • Be careful not to overbake the sponge to maintain its moistness and flexibility for rolling.
  • Cooling the ganache to the correct temperature before pouring is essential to maintain a glossy finish without melting the cream frosting.
  • The crushed pistachios add a festive touch and texture contrast, resembling moss on a log.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 400 kcal
  • Sugar: 28 g
  • Sodium: 90 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 105 mg

Find it online: https://emilyscook.com/decadent-chocolate-yule-log-cake-recipe/