Description
Classic Yule Log Cake (Bûche de Noël) is a rich, creamy, and festive dessert perfect for Christmas celebrations. Featuring a light chocolate sponge rolled with a luscious whipped cream filling and finished with a buttery chocolate frosting textured like tree bark, this cake is elegantly decorated with seasonal accents like cranberries, meringue mushrooms, and rosemary.
Ingredients
Scale
Chocolate Sponge Cake
- 8 eggs, separated
- 1 cup sugar, divided
- 2/3 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- Optional: 1 tsp espresso powder
- Optional: 1 tbsp orange zest
Whipped Cream Filling
- 2 cups heavy cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- Optional: 2 tbsp mascarpone cheese or 1 tbsp cocoa powder
Chocolate Buttercream Frosting
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tbsp milk or cream
- 2 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp espresso or dark rum
Decorations
- Cranberries
- Meringue mushrooms
- Rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two jelly roll pans with parchment paper to prevent sticking.
- Prepare Batter: Beat the egg whites in a clean bowl until they form soft peaks. Gradually add ½ cup of the sugar and continue beating until stiff peaks form. In another bowl, beat the egg yolks with the remaining ½ cup sugar, vanilla extract, and if using, espresso powder or orange zest. Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the yolk mixture. Carefully fold in the whipped egg whites to maintain the airy texture.
- Bake the Sponge: Divide the batter evenly between the prepared pans and bake for 10 to 12 minutes until the sponge springs back lightly when touched. Immediately turn the cakes out onto a cocoa-dusted kitchen towel, peel off the parchment, and roll each cake up with the towel to form the log shape. Allow them to cool completely in the rolled position.
- Make Whipped Cream Filling and Fill Cake: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Optionally, fold in mascarpone or cocoa powder for added richness and flavor. Carefully unroll the cooled sponge, spread the cream filling evenly over the surface, and re-roll the cake without the towel. Chill in the refrigerator to set.
- Prepare Buttercream Frosting: Beat the softened butter until fluffy, then gradually add powdered sugar, cocoa powder, milk or cream, vanilla extract, and a pinch of salt. Add espresso or dark rum if desired, and continue beating until light and smooth.
- Frost and Decorate: Spread the chocolate buttercream over the chilled rolled cake, using a fork or spatula to create a bark-like texture all over the surface. Decorate the cake with cranberries, meringue mushrooms, rosemary sprigs, and a light dusting of powdered sugar to imitate a snowy effect. Chill again before serving to let the flavors meld.
Notes
- Be sure to roll the cake when it is still warm to prevent cracking.
- For espresso lovers, adding espresso powder enhances the chocolate flavor deeply.
- If mascarpone is unavailable, extra heavy cream or cocoa powder can be used to enrich the filling.
- Decorations can be customized to your liking; edible flowers or nuts also work well.
- Allow the cake to chill well after assembling for best slicing results.
