Dessert

Chocolate Yule Log (Bûche de Noël) Recipe

ByHarper Ellington December 4, 2025December 4, 2025

Introduction

The Chocolate Yule Log, or Bûche de Noël, is a festive and elegant dessert perfect for holiday celebrations. This rich chocolate cake rolled with velvety chocolate filling and topped with smooth ganache is sure to impress family and friends.

A single chocolate cake roll is displayed on a white marbled surface dusted with powdered sugar. The cake has two main layers visible in the cross-section: a dark brown, soft and moist chocolate sponge layer rolled tightly around a creamy white filling. The outside is thickly coated in smooth chocolate frosting with a slightly glossy texture, decorated on top with small swirls of darker chocolate cream. Bright red berries and green leaves dusted lightly with powdered sugar are arranged on the top of the cake as festive garnishes. A drizzle of chocolate sauce runs across the top layer, adding a shiny finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream (for filling)
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 oz (113 g) semi-sweet chocolate, melted and cooled
8 oz (227 g) semi-sweet chocolate, chopped (for ganache)
1 cup heavy cream (for ganache)
1 tablespoon unsalted butter
Powdered sugar (for dusting)
Fresh berries, mint leaves, or chocolate shavings (optional, for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large bowl, whisk the eggs and granulated sugar until thick and pale, about 5 minutes. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture without deflating the batter. Pour into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back when lightly pressed.
Step 3: Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake up in the towel from the short end. Let it cool completely.
Step 4: For the filling, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Carefully fold in the melted chocolate until combined.
Step 5: Unroll the cooled cake and spread the chocolate filling evenly, leaving a small border around the edges. Roll the cake back up tightly and place seam side down on a serving platter.
Step 6: To make the ganache, heat the heavy cream until it begins to simmer. Pour over the chopped chocolate and let sit for a minute, then stir until smooth and glossy. Stir in the butter until melted and combined.
Step 7: Pour the ganache over the rolled cake and spread evenly. Dust with powdered sugar and decorate with fresh berries, mint, or chocolate shavings if desired. Chill before serving.

Tips & Variations

Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
For a different flavor, try adding a splash of coffee or liqueur to the chocolate filling.
Decorate with meringue mushrooms or edible gold leaf for an extra festive touch.

Storage

Store the yule log covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 20 minutes before serving to enhance the flavors and texture. Leftovers can be wrapped tightly and frozen for up to a month; thaw overnight in the refrigerator before serving.

How to Serve

A chocolate roll cake is shown resting on a white marbled texture. The cake has two main layers: a dark brown, soft-looking chocolate sponge cake rolled around a thick, creamy white filling. The outside of the roll is covered with a smooth chocolate frosting, drizzled with darker chocolate lines. On top, there are dollops of chocolate cream along the center, bright red berries scattered, and green festive leaves dusted with powdered sugar, which also lightly covers the surface around the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the sponge cake a day ahead and keep it wrapped in plastic wrap. Assemble with filling and ganache on the day you plan to serve for best freshness.

What can I substitute for semi-sweet chocolate?

You can use bittersweet or dark chocolate if you prefer a richer, less sweet flavor. Just be sure to adjust the powdered sugar in the filling if needed to balance sweetness.