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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section view of a decadent chocolate yule log cake filled with white cream and covered in chocolate shavings.
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A detailed recipe for making a traditional rolled chocolate sponge cake filled with whipped cream and frosted with chocolate bark for a festive holiday presentation.

Ingredients

Scale
  • 6 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/2 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, chilled
  • 1/4 cup powdered sugar (for filling)
  • 8 ounces bittersweet chocolate, chopped (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup milk (for frosting)
  • Powdered sugar and fresh rosemary/berries (for decoration)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, letting the paper overhang slightly.
  2. In a large bowl, beat the egg whites with the salt until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until stiff, glossy peaks form. Set aside.
  3. In a separate bowl, beat the egg yolks with the remaining 1/2 cup of sugar and vanilla extract until pale and thick.
  4. Gently fold the sifted flour and cocoa powder into the yolk mixture until just combined.
  5. Fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain, being careful not to deflate the batter.
  6. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  8. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
  9. Prepare the filling: Whip the heavy cream and powdered sugar until stiff peaks form.
  10. Prepare the frosting: Melt the chopped chocolate. In a separate bowl, cream the softened butter. Gradually beat in the melted chocolate and milk until smooth and spreadable.
  11. Once cooled, gently unroll the cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one short end.
  12. Reroll the cake tightly without the towel, starting from the same short end. Place the seam-side down on your serving platter.
  13. Use an offset spatula to cover the entire outside of the cake with the chocolate frosting, creating rough, bark-like textures by dragging the spatula.
  14. Chill the cake for at least 1 hour before decorating. Dust with powdered sugar for a snowy effect and garnish with rosemary sprigs or fresh berries.

Notes

  • For easier rolling, you can dust the cake with powdered sugar before adding the filling, then roll it in a clean, slightly damp kitchen towel instead of a dry, sugared one.
  • If the cake cracks when unrolling, do not worry; the bark frosting will cover any imperfections.
  • Make the cake and filling one day ahead, but frost it the day you plan to serve it for the best texture.

Nutrition

Find it online: https://recipesfleet.com/yule-log-cake-recipe-buche-de-noel/