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Classic Chocolate Yule Log Cake (Bûche de Noël) for Holiday Centerpiece

A close-up of a chocolate yule log cake showing the dark brown sponge rolled with white cream filling, frosted like bark.
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Create a show-stopping Chocolate Yule Log Cake, or Bûche de Noël, that looks complex but uses simple steps. This reliable recipe guides you through rolling the sponge and texturing the ganache for a perfect festive centerpiece.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream, for ganache
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting
  • Optional: Meringue mushrooms or fresh cranberries for decoration

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly-roll pan with parchment paper, letting the paper overhang slightly on the long sides. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Sift the flour and cocoa powder over the batter and gently fold until just combined. Fold in the remaining egg whites in two additions, being careful not to deflate the batter.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Whip the 1 cup of cold heavy cream and 1/4 cup powdered sugar until stiff peaks form.
  9. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Whisk in the butter until fully incorporated. Let the ganache cool slightly until it is spreadable, like thick peanut butter.
  10. Once the cake is cool, carefully unroll it. Spread the whipped cream filling evenly over the cake surface, leaving a 1-inch border on one long edge.
  11. Reroll the cake tightly without the towel, starting from the same short end. Trim the ends if necessary to make them look neat. Place the log, seam-side down, on your serving platter.
  12. Use an offset spatula to cover the entire cake with the chocolate ganache. Drag the tines of a fork across the ganache to create bark texture lines.
  13. Chill the Yule Log Cake for at least 30 minutes to set the frosting. Before serving, dust heavily with powdered sugar to mimic snow. Add decorative elements like meringue mushrooms if desired.

Notes

  • If your cake cracks when rolling, do not worry. The ganache and decorations will hide any minor breaks.
  • For a richer bark texture, use a small offset spatula to carve shallow grooves into the ganache before it sets.
  • If you want a lighter filling, substitute half of the whipped cream with stabilized pastry cream.

Nutrition

Find it online: https://kingscook.com/yule-log-cake-chocolate-roll-tutorial/