Description
This Classic Yule Log Cake (Bûche de Noël) is a festive and elegant Christmas dessert that features a rich, tender chocolate sponge rolled with creamy whipped filling and covered in a smooth chocolate buttercream frosting. Garnished with seasonal touches like cranberries, meringue mushrooms, and rosemary, this cake is perfect for holiday celebrations and impresses with both flavor and presentation.
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 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
Decoration
- Cranberries
- Meringue mushrooms
- Rosemary sprigs
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Line two jelly roll pans with parchment paper to ensure the cake will not stick and will roll easily after baking.
- Beat Egg Whites and Yolks Separately: In a clean bowl, beat the egg whites until they form soft peaks. Gradually add half of the sugar (½ cup) while continuing to beat until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar, vanilla extract, and optional espresso powder and/or orange zest until the mixture is light and creamy.
- Combine Dry and Wet Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture, then carefully fold in the beaten egg whites, making sure to preserve as much air as possible to keep the batter light.
- Bake the Sponge: Divide the batter evenly between the prepared pans and spread it out uniformly. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: Immediately after baking, turn the cakes out onto a clean kitchen towel dusted generously with cocoa powder. Carefully peel off the parchment paper, then roll each cake up in the towel from the short side. Allow them to cool completely in this rolled shape; this prevents cracking later when filling.
- Prepare the Whipped Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. Optionally, fold in mascarpone cheese or cocoa powder to enrich the flavor. Carefully unroll the cooled cakes and spread the whipped cream evenly over the surface, then re-roll the cakes without the towel. Chill in the refrigerator to set.
- Make the Chocolate Buttercream Frosting: Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with milk or cream to reach a smooth spreading consistency. Add vanilla extract, a pinch of salt, and optional espresso or dark rum for depth of flavor. Beat until light and creamy.
- Frost the Cake: Spread the chocolate buttercream evenly over the re-rolled cake. Use a fork or spatula to create a textured “bark” effect reminiscent of a tree log for authenticity.
- Decorate and Chill: Adorn the Yule Log with cranberries, meringue mushrooms, rosemary sprigs, and a light dusting of powdered sugar for a festive woodland look. Chill the finished cake in the refrigerator before serving to allow flavors to meld and frosting to set.
Notes
- Rolling the cake while still warm is crucial to prevent cracking when filling and re-rolling.
- Using espresso powder enhances the chocolate flavor without overpowering the cake.
- Mascarpone in the whipped cream makes the filling richer and more stable.
- For a dairy-free version, substitute whipped coconut cream and a suitable butter substitute.
- Decorations like meringue mushrooms and rosemary can be prepared ahead and stored until use.
- Ensure all utensils used for whipping egg whites are completely clean and grease-free for best volume.
