Description
This Holiday Yule Log Cake (Bûche de Noël) features a light and airy chocolate sponge cake rolled with luscious whipped cream filling and topped with a decadent whipped chocolate ganache. A classic festive dessert with an elegant presentation that resembles a wooden log, perfect for Christmas celebrations and holiday gatherings.
Ingredients
Scale
Chocolate Sponge Cake:
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons cocoa powder
- ⅛ teaspoon salt
- 5 eggs, at room temperature and separated
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
Whipped Cream Filling:
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon vanilla extract
Whipped Chocolate Ganache Topping:
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Make the Chocolate Sponge Cake: Preheat the oven to 400°F. Prepare a half sheet baking pan (17×12 inches) by spraying it with nonstick spray and lining it with parchment paper, then spray the parchment paper as well.
- Mix Dry Ingredients: Whisk together flour, cornstarch, cocoa powder, and salt in a medium bowl and set aside.
- Beat Egg Yolks: In a large bowl, combine egg yolks, all but 2 tablespoons of granulated sugar, and vanilla extract. Beat on high speed until thick, fluffy, and pale yellow, about 4-5 minutes.
- Fold Dry Ingredients Into Yolks: Sift half the dry ingredients into the egg yolk mixture and gently fold using a silicone spatula until just incorporated. Repeat with the remaining dry ingredients.
- Beat Egg Whites: In a separate bowl, beat egg whites on medium speed until soft peaks form (1-2 minutes). Gradually add the reserved 2 tablespoons sugar and continue beating on high until stiff peaks form, about 3-4 minutes.
- Fold Egg Whites Into Batter: Gently fold the egg whites into the batter using a silicone spatula, being careful not to deflate the mixture.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake at 400°F for 8-10 minutes until the cake springs back when lightly poked and a toothpick comes out clean. Avoid overbaking to prevent dryness or cracks.
- Cool and Roll Cake: Let the cake cool for a minute or two. Run a spatula around the edges to loosen it. Sift confectioners’ sugar on top, then flip the cake onto a clean kitchen towel dusted with confectioners’ sugar. Remove parchment paper. Roll the cake gently with the towel from the narrow side and let cool completely for about one hour.
- Prepare Whipped Cream Filling: Whip heavy cream with confectioners’ sugar and vanilla on medium speed until medium peaks form, approximately 2-3 minutes. Refrigerate until ready to use.
- Fill the Yule Log: Once cooled, unroll the cake carefully. Spread whipped cream evenly over the surface, leaving a 1-inch border around the edges. Slowly roll the cake back up without the towel.
- Refrigerate the Filled Cake: Wrap tightly with plastic cling wrap and refrigerate for at least 1 hour or overnight to firm up before adding the ganache topping.
- Make Whipped Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream in a saucepan until it simmers, then pour over the chocolate. Let sit for 5 minutes, then stir until smooth and combined. Cool in the refrigerator uncovered for 20 minutes.
- Whip Ganache: Using a hand mixer, whip the cooled ganache on medium-high speed until fluffy, about 3-4 minutes.
- Decorate the Cake: Remove the cake from refrigerator and unwrap. Trim ½-inch from each side to even the edges. Optionally, cut 4 inches off one end at an angle to attach as a branch. Cover the cake evenly with whipped ganache using an icing spatula, then use a fork to create wood grain texture resembling bark.
Notes
- How to store: Loosely cover the cake with plastic cling wrap and refrigerate for up to 3 days.
- How to freeze: Place cake on a parchment-lined baking sheet and freeze until solid (about 2 hours). Wrap tightly with plastic cling film and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 160mg
