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Yule Log Cake (Bûche de Noël) Recipe

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★★★★★

4.6 from 140 reviews

This classic Yule Log Cake, or Bûche de Noël, is a festive and elegant dessert perfect for the holiday season. Featuring a light and airy chocolate sponge cake rolled with a rich mascarpone cream filling, it is then coated with a silky chocolate ganache that mimics the look of bark. The cake is beautifully decorated with optional sugared cranberries and rosemary sprigs, making it as visually stunning as it is delicious.

Ingredients

Scale

Cake

  • 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

Mascarpone Filling

  • 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

Chocolate Ganache

  • 8 ounces semi sweet chocolate, finely chopped
  • 1 cup heavy whipping cream

Decoration (Optional)

  • Sugared cranberries
  • Sugared rosemary

Instructions

  1. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (177°C). Line a 17×12 inch jelly roll sheet pan with parchment paper, ensuring the paper extends at least an inch beyond the edges to help you lift the cake out later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set this mixture aside for now.
  3. Combine Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and granulated sugar until well combined and slightly thickened.
  4. Add Wet Ingredients: To the egg yolk mixture, add sour cream, melted unsalted butter, and vanilla extract; whisk until incorporated.
  5. Incorporate Dry Ingredients: Gently whisk the dry flour mixture into the wet ingredients until just combined, then set aside.
  6. Whip Egg Whites: In a clean large mixing bowl, beat the egg whites on high speed until stiff peaks form. Be careful not to overbeat.
  7. Fold Egg Whites into Batter: Gently fold about one-third of the whipped egg whites into the chocolate batter to loosen it, then fold in the remaining egg whites gently until fully incorporated.
  8. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
  9. Roll the Cake While Hot: Immediately after removing the cake from the oven, lift it out of the pan using the parchment paper and place it on the counter. While still warm, carefully roll the cake with the parchment paper, starting at the shorter end. This helps the cake keep its elastic shape and prevents cracks.
  10. Cool and Re-roll: Allow the cake to cool completely by unrolling and re-rolling it several times over about an hour to maintain flexibility and prevent cracking.
  11. Prepare the Filling: In a large mixing bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and salt on high speed until soft peaks form. Add mascarpone cheese and continue whipping until stiff peaks form and the filling is smooth and thick.
  12. Fill the Cake: Carefully unroll the cooled cake. Spread the mascarpone filling evenly over the cake surface, then roll it back up tightly without the parchment paper.
  13. Chill the Filled Cake: Wrap the rolled cake in plastic wrap with the seam side down and refrigerate for at least one hour to set the filling and make the cake firm enough to decorate.
  14. Make the Chocolate Ganache: Place the chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream until just boiling, then pour it over the chocolate. Let it sit for a few minutes, then whisk until smooth. Allow the ganache to cool to room temperature or slightly cooler.
  15. Whip Ganache: Transfer the cooled ganache to a mixing bowl and whip on high speed until it whitens in color and thickens to a spreadable consistency.
  16. Assemble the Yule Log: Using a serrated knife, cut a 3-inch diagonal slice off the log to create a small branch. Attach this piece to the side of the main cake using some whipped ganache as glue.
  17. Decorate: Spread the remaining whipped ganache all over the cake to cover it completely. Use a fork to create bark-like texture lines across the surface. Garnish with sugared cranberries and sugared rosemary sprigs, if desired.
  18. Final Chill: Refrigerate the assembled cake until ready to serve, ensuring the ganache sets well.

Notes

  • Sugared cranberries and rosemary add festive color and texture—make them by dipping fresh cranberries and rosemary sprigs in simple syrup, then coating with superfine sugar and letting dry.
  • Rolling the cake while warm is crucial to prevent cracking; re-rolling during cooling helps maintain flexibility.
  • Allow the ganache to cool sufficiently before whipping to achieve the desired texture.
  • This cake is best served within one to two days of making to preserve freshness and texture.
  • Use a sharp serrated knife to cut the cake to avoid tearing or breaking the ganache coating.

Keywords: Yule Log Cake, Bûche de Noël, Christmas dessert, chocolate roulade, festive cake, holiday baking, mascarpone filling, chocolate ganache

Find it online: https://trendytasterecipes.com/yule-log-cake-buche-de-noel-recipe/