Description

This classic Chocolate Yule Log (Bûche de Noël) is a festive and indulgent dessert perfect for the holiday season. Featuring a light and airy chocolate sponge cake rolled with a rich chocolate cream filling and topped with a silky chocolate ganache, this recipe combines traditional flavors with an elegant presentation, decorated optionally with powdered sugar, fresh berries, mint leaves, or chocolate shavings.

Ingredients

Scale

Chocolate Sponge Cake

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

Chocolate Filling

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 oz (113 g) semi-sweet chocolate, melted and cooled

Chocolate Ganache

8 oz (227 g) semi-sweet chocolate, chopped
1 cup heavy cream
1 tablespoon unsalted butter

Decoration

Powdered sugar (for dusting)
Fresh berries, mint leaves, or chocolate shavings (optional)

Instructions

Preheat the Oven: 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.
Make the Chocolate Sponge Cake: In a large mixing bowl, whisk together the eggs and granulated sugar until thick and pale, about 5 minutes. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed. Remove from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely.
Prepare the Chocolate Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the melted chocolate into the whipped cream until well combined.
Assemble the Yule Log: Once the cake is completely cool, carefully unroll it from the towel. Spread the chocolate filling evenly over the surface of the cake, leaving a small border around the edges. Starting from the short end, roll the cake back up tightly and place seam side down on a serving platter.
Make the Chocolate Ganache: In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth and glossy, then add the butter and mix until melted and combined. Pour or spread the ganache over the rolled cake evenly.
Decorate: Dust the Yule log with powdered sugar and garnish with fresh berries, mint leaves, or chocolate shavings if desired. Chill briefly before serving to set the ganache.

Notes

Be careful when folding the dry ingredients into the egg mixture to avoid deflating the batter for a light sponge.
Rolling the cake in a towel while slightly warm helps create the log shape without cracking.
Use a sharp knife to slice for a clean cut and perfect presentation.
The ganache should be poured over warm but not hot to ensure a smooth finish.
Optional decorations enhance the festive appearance and add flavor contrast.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Keywords: Chocolate Yule Log, Bûche de Noël, Christmas dessert, chocolate sponge cake, chocolate ganache, holiday cake recipe