Description
A classic French Yule Log Cake (Bûche de Noël) featuring a light chocolate sponge rolled with rich whipped cream filling and finished with a creamy chocolate buttercream frosting. This festive dessert is decorated to resemble a log, perfect for Christmas celebrations.
Ingredients
Scale
For the 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
For the 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
For the 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
For 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 prevent sticking and ensure easy removal of the cake.
- Make the batter: In a clean bowl, beat the egg whites until soft peaks form, then gradually add ½ cup sugar and continue beating until stiff peaks form. In another bowl, beat the egg yolks with the remaining ½ cup sugar, vanilla extract, and optional espresso powder or orange zest until the mixture is pale and creamy. Gently fold the dry ingredients (flour, cocoa powder, baking powder, and salt) into the yolk mixture, then carefully fold in the beaten egg whites to maintain the airiness of the batter.
- Bake and cool the cake: Spread the batter evenly into the prepared jelly roll pans and bake for 10 to 12 minutes until the cake springs back lightly when touched. Remove the cakes from the oven, and immediately turn them out onto a clean towel dusted with cocoa powder. Roll the cake gently with the towel inside to shape it and prevent cracking. Allow it to cool completely in the rolled shape.
- Prepare the whipped cream filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. If using, fold in mascarpone or cocoa powder for extra flavor. Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, then gently roll the cake back up without the towel. Chill the rolled cake to set the filling.
- Make the chocolate buttercream frosting and decorate: Beat the softened butter until fluffy. Gradually add powdered sugar, cocoa powder, milk or cream, vanilla extract, salt, and optional espresso or dark rum, beating until smooth and creamy. Spread the frosting over the chilled rolled cake, using a fork or knife to create a bark-like texture to resemble a log. Decorate with cranberries, meringue mushrooms, rosemary sprigs, and dust lightly with powdered sugar. Chill the finished cake before serving to allow flavors to meld.
Notes
- You can substitute mascarpone with cream cheese for the filling to add richness.
- Be gentle when folding the egg whites to keep the sponge light and airy.
- For added flavor, try sprinkling a little espresso powder into the batter and frosting.
- Keep the rolled cake chilled until ready to frost to avoid cracking.
- Use parchment-lined pans to prevent sticking and tearing.
- The decorations can be customized with seasonal fruits or candies as desired.
