Description
Learn how to make a classic Bûche de Noël (Yule Log) cake, a festive and delicious Christmas dessert that will impress your guests. This chocolate sponge cake filled with whipped cream and covered in rich chocolate ganache is a showstopper for any holiday gathering.
Ingredients
Scale
For the sponge cake:
- 4 large eggs (separated)
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the chocolate ganache frosting:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- 1 tablespoon butter (optional, for shine)
For decoration (optional):
- powdered sugar (for dusting)
- fresh rosemary, cranberries, or meringue mushrooms
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the sponge cake: Beat egg yolks with sugar and vanilla, fold in dry ingredients, and fold in beaten egg whites. Bake until springy.
- Prepare the filling: Whip heavy cream with sugar and vanilla until stiff peaks form. Spread over cooled cake and roll up.
- Create the ganache: Heat cream, pour over chocolate, stir until smooth. Add butter if desired. Spread over the rolled cake.
- Chill and decorate: Chill the cake, dust with powdered sugar, and decorate with optional toppings.
Notes
- To make ahead, bake and fill the cake, then wrap and refrigerate for up to 2 days before frosting.
- Let the ganache set slightly before applying for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
