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Festive Chocolate Yule Log Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 71 reviews
  • Author: Villerius
  • Prep Time: 8 hr
  • Cook Time: 2 hr 20 min
  • Total Time: 10 hr 20 min
  • Yield: 10 servings (10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Yule Log Cake (Bûche de Noël) is a festive and elegant dessert featuring a light chocolate sponge rolled with a rich hazelnut whipped cream filling, topped with glossy chocolate ganache, delicate meringue mushrooms, and optional sugared cranberries and rosemary for a beautiful holiday presentation. The cake balances airy texture, creamy filling, and a luxurious chocolate finish, making it a show-stopping centerpiece for Christmas celebrations.

Ingredients

Scale

Sugared Cranberries and Rosemary:

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Cake Batter:

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

Meringue Mushrooms:

  • 1 large egg white, at room temperature
  • less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Filling:

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Ganache:

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries and Rosemary: The night before serving, place cranberries and rosemary in a large heatproof bowl. In a saucepan, bring water and 3/4 cup (150g) sugar to a simmer until dissolved, then let cool 5 minutes. Pour syrup over cranberries and rosemary, stir, cover, and let sit 15 minutes. Transfer cranberries and rosemary to a parchment-lined baking sheet to dry for 1 hour. Then toss in remaining 1/2 cup (100g) sugar, coat evenly, and let dry uncovered for at least 1 hour. Store in fridge for up to 3 days.
  2. Preheat and Prepare Cake Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter. Line with parchment paper and grease the paper to ensure release.
  3. Mix Dry Ingredients: Whisk cake flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  4. Whip Egg Whites: Using a mixer, beat egg whites and 1/2 cup (100g) sugar on high until stiff peaks form, about 4-5 minutes. Transfer to another bowl.
  5. Mix Egg Yolks: In the same bowl, beat egg yolks, remaining sugar, oil, and vanilla on high until thick and light, 3-4 minutes.
  6. Combine Batter: Fold half the whipped egg whites into the egg yolk mixture on low speed for 10 seconds, then repeat with remaining whites. Gently fold in half the flour mixture, then the rest, being careful not to deflate the batter.
  7. Bake the Sponge: Spread batter evenly in the prepared pan. Tap pan on the counter to remove air bubbles. Bake 15-16 minutes until cake springs back when lightly pressed and is just set.
  8. Roll Cake: While cake bakes, dust a large piece of parchment paper or kitchen towel with cocoa powder. Invert warm cake onto it and peel off baking parchment. Starting at a narrow end, roll cake and towel together tightly. Let cool rolled completely, at room temperature or refrigerated (3 hours to 1 day).
  9. Make Meringue Mushrooms: Preheat oven to 200°F (93°C). On a clean bowl, beat egg white, cream of tartar, and salt until foamy. Gradually add sugar while beating until stiff, glossy peaks form. Pipe small circles for mushroom caps and 1-inch cones for stems on parchment-lined sheet. Smooth peaks with damp finger, dust caps with cocoa powder if desired. Bake 2 hours without opening oven. Turn off oven, let meringues cool inside 20 minutes. Cool completely. Melt 1 oz chocolate; dot on mushroom cap bottoms and adhere stems. Set to harden 1 hour.
  10. Prepare Filling: Whip cold heavy cream, Frangelico, confectioners’ sugar, and cocoa powder until medium to stiff peaks form, 2-3 minutes.
  11. Assemble Cake: Remove cake from fridge and let warm slightly. Unroll gently and spread whipped cream evenly, leaving 1/2-inch border. Sprinkle hazelnuts over cream. Roll cake back up tightly without parchment. Dust outside with cocoa powder if moist. Wrap in plastic and chill 30 minutes to 2 days.
  12. Make Ganache: Heat heavy cream until simmering but not boiling. Pour over chopped chocolate and let sit 2-3 minutes. Stir until smooth. Refrigerate uncovered for 30 minutes to 1 hour to thicken.
  13. Decorate: Remove cake from fridge. Slice a 3-4 inch diagonal section off one end and position as a branch on the side of the roll. Spread thick ganache all over cake and branch, leaving ends exposed or covered as desired. Use a fork to create bark texture. Decorate with meringue mushrooms, sugared cranberries and rosemary, and dust with confectioners’ sugar just before serving. Store leftovers covered in refrigerator up to 3 days.

Notes

  • Meringue mushrooms and sugared cranberries with rosemary are optional but add beautiful and festive decoration.
  • Multiple chilling and cooling steps are necessary for best texture and ease of handling.
  • Use fresh cranberries for the sugared cranberry garnish; frozen will not work well.
  • Do not overbake sponge cake to prevent cracking during rolling.
  • Allow cake to cool completely rolled up before unrolling and adding filling.
  • Use a kitchen towel dusted with cocoa powder for rolling if possible, to help prevent cracks.
  • Ganache must be thickened in the fridge before spreading to avoid running.
  • Watch the video tutorial (if available) to understand assembly and decorating tips.

Nutrition

  • Serving Size: 1 slice (approx. 105g)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 90mg
  • Fat: 29g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 130mg

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