Cake 03/07/2025 22:03

Chocolate Yule Log (Bûche de Noël)

A timeless holiday dessert featuring a light cocoa sponge cake rolled with rich chocolate ganache. Simple yet impressive, this classic treat is perfect for your festive table.

Ingredients

For the Sponge Cake:

4 large eggs
100 g granulated sugar
100 g all-purpose flour
30 g unsweetened cocoa powder

For the Chocolate Filling (Ganache):

200 g dark chocolate, chopped
200 ml heavy cream
50 g unsalted butter

For Dusting:

Powdered sugar

Instructions

1. Make the Sponge Cake

Preheat the oven to 180°C (350°F). Line a baking sheet (approx. 9x13 inches) with parchment paper.
In a large bowl, whisk the eggs and sugar together using an electric mixer until pale, thick, and doubled in volume (about 5–7 minutes).
Sift together the flour and cocoa powder, then gently fold into the egg mixture using a spatula—take care not to deflate the batter.
Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10–12 minutes, or until the sponge springs back when touched.
Once baked, turn the sponge out onto a clean, slightly damp kitchen towel sprinkled with powdered sugar. Peel off the parchment, roll the sponge gently with the towel from the short side, and allow it to cool completely.

2. Prepare the Ganache Filling

In a small saucepan or double boiler, gently melt the chocolate with the cream and butter over low heat, stirring until smooth.
Let the ganache cool to room temperature. It should be spreadable but not runny.

3. Assemble the Yule Log

Carefully unroll the cooled sponge. Spread the ganache evenly over the surface.
Roll the sponge back up (without the towel), creating a tight log. Place seam-side down on a serving platter.
Dust the top with powdered sugar for a snowy finish.

4. Chill and Serve

Refrigerate the Yule Log for at least 1 hour before serving to set the ganache and firm the shape.
Slice and serve chilled or at room temperature.

Optional Decorations

Garnish with chocolate shavings, fresh berries, crushed nuts, or sugared cranberries.
For added depth, stir a splash of dark rum, brandy, or Grand Marnier into the ganache before cooling.

Tip:
This dessert can be made a day in advance and stored in the fridge. Let it sit at room temperature for 10–15 minutes before serving for best texture.

Enjoy your festive centerpiece!