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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section view of a rich chocolate yule log cake filled with white cream and dusted with powdered sugar.
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Create a stunning, rustic centerpiece dessert for your holiday table with this classic Chocolate Yule Log Cake. This recipe guides you through making a moist chocolate sponge roll with a creamy filling, finished with chocolate frosting to look like real bark. It is a showstopper holiday baking project that is achievable for home bakers.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream, for ganache
  • Powdered sugar, for dusting
  • Optional: Fresh cranberries or meringue mushrooms 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 extend slightly over the edges. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix.
  5. Sift the flour and cocoa powder together over the batter. Gently fold the dry ingredients into the batter until no streaks remain.
  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. 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.
  9. Prepare the filling: Whip the 1 cup of cold heavy cream with the powdered sugar until stiff peaks form. Set aside.
  10. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Let the ganache cool slightly until it is thick but still spreadable.
  11. Once the cake is cool, carefully unroll it. 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, placing it seam-side down on a serving platter. Trim the ends if necessary to look like log cuts.
  13. Use an offset spatula or fork to spread the slightly cooled ganache over the entire outside of the cake, dragging the tines across the frosting to create a bark texture.
  14. Chill the Yule Log Cake for at least 1 hour to set the frosting. Before serving, dust generously with powdered sugar to mimic snow. Add decorative elements like meringue mushrooms if desired.

Notes

  • For the best rolling results, make sure the cake is still warm when you roll it with the towel. This trains the sponge to hold the log shape.
  • If your ganache sets too hard before you can frost the cake, gently warm it over a double boiler for a few seconds to restore spreadability.
  • To create realistic log ends, cut off a 1-inch slice from each end of the finished log at an angle and place these pieces next to the main log. Frost them to look like branches.

Nutrition

Find it online: https://rosatasty.com/yule-log-cake-classic-chocolate-recipe/