Classic Yule Log
Embrace the festive spirit with this indulgent Classic Yule Log recipe, a show-stopping holiday dessert that’s as delightful to look at as it is to eat. This traditional French Bûche de Noël features a light and airy cocoa sponge cake rolled around a luscious vanilla whipped cream filling, then cloaked in a rich, glossy dark chocolate ganache. With touches of powdered sugar to resemble freshly fallen snow and optional decorative elements like berries or meringue mushrooms, this cake is the epitome of holiday elegance. Perfect for holiday gatherings, this dessert is surprisingly simple to prepare, taking just 30 minutes of prep time and a quick 12-minute bake. Whether you're new to making yule logs or a seasoned pro, this recipe is a guaranteed centerpiece for your Christmas celebrations!
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Ingredients
- 70 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 120 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
- 240 milliliters Heavy cream
- 50 grams Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 200 grams Dark chocolate
- 150 milliliters Heavy cream (for ganache)
Directions
Step 1
Preheat the oven to 180°C (350°F) and line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, whisk the eggs and granulated sugar using an electric mixer on high speed until the mixture is pale, thick, and tripled in volume (about 5 minutes).
Step 4
Gently fold in the vanilla extract and the dry ingredients in three additions, being careful not to deflate the batter.
Step 5
Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly to remove air bubbles.
Step 6
Bake the cake for 10-12 minutes, or until it springs back when gently touched.
Step 7
Lay a clean kitchen towel on a flat surface and dust it with powdered sugar. While the cake is still warm, invert it onto the towel, remove the parchment paper, and roll it up with the towel from the short side. Let the rolled cake cool completely.
Step 8
For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
Step 9
Once the cake has cooled, gently unroll it and spread the filling evenly over the surface. Roll the cake back up tightly (without the towel) and transfer it to a serving platter.
Step 10
For the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Let the ganache cool slightly until it thickens.
Step 11
Spread the ganache over the rolled cake, using a spatula to create a bark-like texture. Refrigerate for 1-2 hours to allow the ganache to set.
Step 12
Before serving, dust the yule log with powdered sugar to resemble snow and decorate as desired with fresh berries, meringue mushrooms, or holly leaves.
Nutrition Facts
| Serving size | (1089.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3765.1 |
| Total Fat 221.4g | 0% |
| Saturated Fat 126.0g | 0% |
| Cholesterol 1168.1mg | 0% |
| Sodium 1489.5mg | 0% |
| Total Carbohydrate 385.4g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 289.0g | |
| Protein 55.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 385.6mg | 0% |
| Iron 34.9mg | 0% |
| Potassium 2278.0mg | 0% |
Source of Calories