Description
This Bûche De Noël, or Chocolate Yule Log Cake, is a traditional Christmas dessert featuring a soft and fluffy chocolate sponge cake rolled with a rich chocolate cream filling and finished with a smooth ganache glaze. The cake is elegantly decorated to resemble a festive yule log, perfect for holiday celebrations.
Ingredients
Scale
Chocolate Sponge Cake
- Ingredients for sponge cake (refer to linked sponge cake recipe)
Chocolate Whipped 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
Chocolate 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
Instructions
- Prepare the baking sheet: Preheat the oven to 350°F (177°C). Lightly grease a 17×11-inch large baking sheet with cooking spray or melted butter and line it with parchment paper. Secure the parchment on the edges with binder clips to keep it flat and lightly spray it with cooking spray.
- Make the sponge cake: Prepare the chocolate sponge cake batter following the referenced recipe. Pour the batter evenly into the prepared pan using an offset spatula, creating a thin layer. Bake for 9-11 minutes, until the cake springs back when gently pressed and is not overbaked.
- Cool and roll the cake: Remove the pan and place it on a wire rack to cool for a minute. Dust the top with icing sugar or cocoa powder, then run a knife around the pan edges to release the cake. Invert the cake onto a clean kitchen towel or parchment paper, gently peel off the parchment on top, and while still warm, roll the cake tightly starting from the short side, rolling with the towel/parchment to avoid cracking. Let it cool completely rolled with the seam down.
- Prepare whipped cream filling: In a large bowl, combine 2 cups heavy cream, milk powder, sugar, cocoa powder, espresso powder, and pumpkin pie spice. Beat with an electric mixer on medium until firm peaks form. Mix in vanilla extract, then keep chilled.
- Assemble the cake: Gently unroll the cooled cake and spread about two-thirds of the whipped cream filling evenly, leaving a 1/2-inch border. Push extra filling into the end that will form the spiral center for shape. Carefully roll the cake back up tightly and place it seam side down on a baking sheet or plate. Cover with plastic wrap and refrigerate for 30 minutes. Keep remaining filling chilled.
- Frost with remaining cream: Remove the cake from the fridge and spread the remaining whipped cream filling in a thin layer over the log. Return to the fridge for 30 minutes to firm up.
- Make the ganache glaze: Heat ⅔ cup heavy cream with honey or corn syrup in a small saucepan over medium heat until simmering. Pour immediately over chopped chocolate and a pinch of salt in a bowl. Cover and let sit for 2 minutes, then stir gently in concentric circles until smooth and glossy. Let cool at room temperature for 10-20 minutes until pourable but not hot.
- Glaze the cake: Using a measuring jug and offset spatula, pour half of the ganache evenly over the cake and spread gently to cover without disturbing the cream underneath. Let set for 5 minutes, then pour the remaining ganache and spread with long strokes to maintain shine. Optionally, create swirl or spiral decorations on the ends to mimic wood rings.
- Chill and serve: Refrigerate the cake for 2 hours to set the glaze. Before serving, sprinkle crushed pistachios around and on top to resemble moss. Cover with a cake cover if storing overnight.
Notes
- This classic Chocolate Yule Log Cake is a festive holiday dessert with a light, fluffy texture and rich chocolate flavor that everyone will enjoy.
- Using a kitchen towel to roll the cake helps prevent cracking and keeps the sponge moist.
- Allow the ganache to cool to near room temperature before pouring to maintain its glossy finish and prevent melting the whipped cream.
- Secure parchment with binder clips when lining the pan for an even, flat sponge.
- Store the cake covered in the refrigerator; it can be made a day ahead for best flavors.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 55 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
