Description

This festive Yule Log Cake (Bûche de Noël) is a decadent chocolate sponge roll filled with luscious cocoa whipped cream and topped with a rich chocolate ganache. Decorated with elegant meringue mushrooms and sugared cranberries and rosemary, it’s a stunning centerpiece perfect for holiday celebrations. The cake is light and airy, expertly rolled to replicate a log, while the garnishes add a whimsical, seasonal charm.

Ingredients

Scale

For 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

For 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

For Dusting Cake Roll

3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

For 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

For Cocoa Whipped Cream 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)

For Chocolate Ganache

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

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Instructions

Prepare Sugared Cranberries and Rosemary: Place cranberries and rosemary in a large heatproof bowl. In a saucepan over medium heat, simmer water with 3/4 cup (150g) sugar until dissolved, then cool 5 minutes. Pour syrup over cranberries and rosemary, cover, and set aside 15 minutes. Using a slotted spoon, transfer to a parchment-lined baking sheet to dry uncovered for 1 hour. Toss with remaining 1/2 cup (100g) sugar, place on a lined baking sheet, and dry uncovered at room temperature or refrigerated for at least 1 hour. Store in refrigerator up to 3 days.
Preheat Oven and Prepare Cake Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or butter, line with parchment paper, and grease parchment paper to ensure nonstick.
Mix Dry Ingredients: Whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
Whip Egg Whites: Beat egg whites with 1/2 cup (100g) sugar on high speed until stiff peaks form (about 4-5 minutes). Transfer to another bowl.
Beat Egg Yolks and Wet Ingredients: In the same bowl, beat egg yolks, remaining sugar, oil, and vanilla extract on high speed until thick and light (3-4 minutes).
Combine Batter: Fold half of whipped egg whites into yolk mixture on low speed for 10 seconds, then repeat with remaining whites. Fold in half of flour mixture gently with spatula; repeat with rest. Avoid over-mixing to keep batter light.
Bake Cake: Spread batter evenly in pan. Tap pan gently to release air bubbles. Bake 15-16 minutes until cake springs back when poked. Do not overbake to avoid cracking.
Roll Cake While Warm: Dust parchment or kitchen towel with cocoa powder. Invert cake onto it immediately after baking, peel off bottom parchment, and tightly roll from narrow end with the towel. Let cool completely rolled up; refrigerate if desired (3 hours to 1 day).
Make Meringue Mushrooms: Preheat oven to 200°F (93°C), line baking sheet with parchment. Beat egg white with cream of tartar and salt until foamy (~2 mins). Slowly add sugar, beat until stiff glossy peaks (~2 mins). Pipe circles and cones for mushroom tops and stems on sheet. Moisten finger to smooth peaks; dust tops with cocoa powder if desired. Bake 2 hours without opening oven. Turn off oven, leave for 20 mins. Cool.
Assemble Meringue Mushrooms: Melt 1 oz chocolate gently and cool 5-10 minutes. Attach mushroom caps to stems with melted chocolate. Let set 1 hour.
Prepare Whipped Cream Filling: Whip heavy cream, Frangelico, confectioners’ sugar, and cocoa powder to medium-stiff peaks (2-3 minutes). Remove cake from fridge; let warm slightly.
Fill and Roll Cake: Carefully unroll cake; spread whipped cream evenly leaving 1/2 inch border. Sprinkle chopped hazelnuts. Roll cake again without parchment/towel, slowly and gently. Dust exterior with cocoa powder if moist. Cover and refrigerate 30 minutes to 2 days.
Make Chocolate Ganache: Heat heavy cream until simmering (not boiling). Pour over chopped chocolate; let sit 2-3 minutes. Stir until smooth. Chill 30 minutes to 1 hour until thickened.
Decorate Cake: Slice 3-4 inch diagonal piece from cake end, position as a branch. Cover cake and branch with ganache using fork to create bark texture. Decorate with meringue mushrooms, sugared cranberries & rosemary, and dust with confectioners’ sugar just before serving. Store leftovers refrigerated up to 3 days.

Notes

Meringue mushrooms and sugared cranberries & rosemary are optional but enhance presentation and flavor.
Making the sugared cranberries and mushrooms the night before is recommended to allow proper drying and chilling time.
Rolling the cake while warm helps prevent cracking.
Use a kitchen towel dusted with cocoa powder for rolling to minimize sticking and cracking.
Ganache needs chilling time to thicken before applying.
Store cake tightly covered in refrigerator for best freshness.
This recipe has multiple steps requiring patience and preparation to achieve optimal texture and presentation.

Nutrition

Serving Size: 1 slice (approx. 1/10th of cake)
Calories: 420
Sugar: 35g
Sodium: 140mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 6g
Cholesterol: 130mg