Introduction

The Yule Log Cake, or Bûche de Noël, is a festive and elegant dessert perfect for holiday gatherings. This chocolate sponge cake rolled with a creamy mascarpone filling and covered in rich chocolate ganache resembles a traditional wooden log. Its beautiful presentation and delicious flavors will impress your guests and bring warmth to your celebration.

A chocolate Yule log cake with two layers: a dark chocolate sponge rolled with bright white cream in a swirl pattern. Outside, it is covered in thick brown chocolate frosting, textured with lines to look like bark. It rests on a smooth wooden board decorated with green pine sprigs, red and white powdered sugar-covered berries, and small pine cones around it. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (98g) all-purpose flour
1/3 cup (38g) Dutch process cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cups (86g) powdered sugar
1 tsp vanilla extract
1/8 tsp salt
8 oz (226g) mascarpone cheese, softened but still chilled
8 ounces semi sweet chocolate, finely chopped
1 cup heavy whipping cream (for ganache)
Sugared cranberries, optional
Sugared rosemary, optional

Instructions

Step 1: Preheat your oven to 350°F. Line a 17×12 inch jelly roll pan with parchment paper, ensuring the paper extends at least an inch above the pan edges for easy lifting later.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large bowl, combine the egg yolks and granulated sugar. Whisk until well blended.
Step 4: Add the sour cream, melted butter, and vanilla extract to the yolk mixture. Whisk until fully incorporated.
Step 5: Gently whisk the dry ingredients into the wet mixture until combined. Set aside.
Step 6: In a separate large bowl, beat the egg whites on high speed until stiff peaks form.
Step 7: Fold about one-third of the whipped egg whites into the chocolate batter to loosen it.
Step 8: Fold in the remaining egg whites gently until the batter is fully combined but still airy.
Step 9: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back lightly and a toothpick comes out clean.
Step 10: Remove the cake from the oven. Using the parchment paper, lift the cake out of the pan and place it on the counter.
Step 11: While still warm, carefully roll the cake up using the parchment paper starting from the shorter side. To keep it flexible and avoid cracks, unroll and re-roll the cake several times as it cools over about an hour to an hour and a half.
Step 12: For the filling, whip the cold heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form.
Step 13: Add the mascarpone cheese and continue whipping until stiff peaks form.
Step 14: Carefully unroll the cooled cake, loosening any sticking spots with an offset spatula if needed.
Step 15: Spread the filling evenly over the cake, then carefully roll it back up without the parchment paper.
Step 16: Wrap the rolled cake tightly in plastic wrap with the seam side down and refrigerate for at least one hour to set.
Step 17: To prepare the ganache, place the chopped chocolate in a medium bowl. Heat the cup of heavy cream until it just starts to boil, then pour it over the chocolate.
Step 18: Let sit for a few minutes, then whisk until smooth. Allow the ganache to cool to room temperature or cooler.
Step 19: Transfer the ganache to a mixer bowl and whip on high speed until it lightens in color and thickens enough to spread.
Step 20: Using a serrated knife, cut a 3-inch diagonal slice from the log to create a small piece.
Step 21: Attach this small log piece to the side of the larger cake using some ganache as glue.
Step 22: Spread the remaining ganache over the entire cake and use a fork to create bark-like texture lines.
Step 23: Decorate with sugared cranberries and rosemary if desired, then refrigerate until ready to serve.

Tips & Variations

Use Dutch process cocoa powder for a richer, smoother chocolate flavor in the cake.
To avoid cracking, roll and unroll the cake multiple times while it cools to maintain flexibility.
Sugared cranberries and rosemary add a festive touch and a pop of color for decoration.
You can substitute mascarpone cheese with cream cheese, but mascarpone gives a silkier filling texture.

Storage

Store the finished cake tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Let it come to room temperature for about 20 minutes before serving for the best texture. Avoid freezing as it can affect the delicate mousse filling.

How to Serve

A close-up of a slice of chocolate roll cake with two visible layers: a dark brown chocolate sponge cake outer layer rolling around a thick, white creamy filling, forming a spiral pattern. The cake slice is on a white plate with a rustic wooden look, accompanied by a sprig of green rosemary and red cranberries nearby. In the background, more slices of the same cake are on a wooden stand, surrounded by pine cones, green fir branches, red berries, and some frosted cranberries, creating a festive look. The surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake and fill the cake a day in advance. Keep it refrigerated and decorate it just before serving for the freshest look.

What can I use if I don’t have mascarpone cheese?

Cream cheese can be a substitute, but it will change the flavor slightly. For best results, try to use mascarpone for its creamy and mild sweetness.