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Easy Chocolate Yule Log Cake (Bûche de Noël)

A rich chocolate yule log cake filled with white cream, drizzled with ganache and dusted with powdered sugar.
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A simple recipe for a classic chocolate Yule Log cake, perfect for holiday gatherings and suitable for beginner bakers.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 8 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • For decoration: Powdered sugar, fresh cranberries, rosemary sprigs

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 short sides. Lightly grease the paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale yellow, about 5 minutes.
  3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions until just combined. Stir in the vanilla extract.
  4. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
  5. While the cake bakes, place a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  6. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Place the roll seam-side down on a wire rack to cool completely.
  7. Prepare the filling: Whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
  8. Prepare the ganache: Place the chopped chocolate and butter in a heatproof bowl. Heat 1/2 cup of water until simmering, then pour it over the chocolate mixture. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it is spreadable.
  9. Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface of the cake. Re-roll the cake snugly, without the towel, and place it seam-side down on a serving platter.
  10. Use an offset spatula to cover the entire outside of the log with the chocolate ganache, creating bark-like texture by dragging the spatula lightly.
  11. Chill the cake for at least 1 hour to set the ganache. Before serving, dust with powdered sugar and decorate with cranberries and rosemary sprigs to resemble holly.

Notes

  • If the cake cracks when rolling, do not worry; the ganache will cover imperfections.
  • For a simpler decoration, use a fork to score lines into the ganache before it sets to mimic tree bark texture.
  • You can substitute the whipped cream filling with raspberry jam for a different flavor profile.

Nutrition

Find it online: https://recipesfleet.com/yule-log-cake-recipe-for-beginners/