Description
This traditional Holiday Yule Log Cake (Bûche de Noël) features a light and fluffy chocolate sponge cake rolled with whipped cream filling and topped with a decadent whipped chocolate ganache. Perfect for festive celebrations, this elegant dessert combines delicate textures and rich chocolate flavor, decorated to resemble a rustic log.
Ingredients
Scale
Chocolate Sponge Cake:
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons cocoa powder
- ⅛ teaspoon salt
- 5 eggs, at room temperature and separated
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
Whipped Cream Filling:
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon vanilla extract
Whipped Chocolate Ganache Topping:
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Prepare the Chocolate Sponge Cake Batter: Preheat the oven to 400°F. Spray a 17×12-inch half sheet baking pan with nonstick spray and line it with parchment paper, spraying the paper as well. In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt. Using a mixer, beat the egg yolks with most of the sugar and vanilla until thick and pale. Sift in dry ingredients in two additions, folding gently each time.
- Whip Egg Whites: Beat egg whites on medium speed until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites carefully into the yolk and flour mixture to maintain airiness.
- Bake the Sponge Cake: Pour batter into the prepared pan, spread evenly, and bake for 8-10 minutes until the cake springs back when touched and a toothpick comes out clean. Keep a close watch to avoid overbaking and drying out the cake.
- Roll the Cake While Warm: Let the cake cool for a minute or two, loosen edges with a spatula, sprinkle with confectioners’ sugar, then invert onto a clean kitchen towel dusted with confectioners’ sugar. Remove parchment paper. Starting from the narrow end, gently roll the cake in the towel and allow to cool completely for about an hour.
- Prepare the Whipped Cream Filling: Beat heavy cream with confectioners’ sugar and vanilla until medium peaks form. Refrigerate until ready to use.
- Fill and Re-roll the Cake: Unroll the cooled cake carefully, spread whipped cream evenly leaving a 1-inch border, then slowly re-roll without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight to set the filling.
- Make the Whipped Chocolate Ganache: Place chopped chocolate in a bowl. Heat cream until simmering (not boiling), pour over chocolate, and let sit 5 minutes. Stir until smooth, chill for 20 minutes until thickened but still soft. Whip ganache until fluffy.
- Decorate the Cake: Remove cake from fridge, unwrap, trim edges to even them, optionally cut one end angled and attach as a ‘tree branch’. Spread whipped ganache evenly over cake and texture with a fork to resemble bark.
Notes
- How to store: Loosely cover cake with plastic wrap and refrigerate up to 3 days.
- How to freeze: Freeze cake on parchment-lined sheet for 2 hours, then wrap tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in refrigerator or a few hours at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 20g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 140mg
