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Classic Chocolate Yule Log Cake (Bûche de Noël)

A close-up cross-section of a rich chocolate yule log cake showing the dark sponge rolled with white cream filling.
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Make this classic Chocolate Yule Log Cake, or Bûche de Noël, for your holiday table. It features a light cocoa sponge, creamy filling, and a rich chocolate ganache bark finish, creating a showstopping winter centerpiece dessert.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream (for filling)
  • 1 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 cup unsalted butter, softened (for ganache)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly-roll pan with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick and pale, about 5 minutes.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions until just combined. Do not overmix.
  4. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched.
  5. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  6. As soon as the cake comes out of the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
  7. Prepare the filling: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Prepare the ganache: Place chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy cream until simmering, then pour it over the chips. Let stand for 5 minutes, then whisk until smooth. Whisk in the softened butter until the ganache is glossy.
  9. Once the cake is cool, carefully unroll it. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one long edge.
  10. Reroll the cake tightly without the towel. Place the rolled cake seam-side down on a serving platter.
  11. Trim the ends of the log slightly to create a realistic look, setting aside the trimmed piece to place on top or the side to resemble a branch.
  12. Frost the entire cake, including the cut branch piece, with the chocolate ganache. Use a fork or knife to create lines and textures resembling tree bark.
  13. Chill the Yule Log Cake for at least 1 hour before serving. Dust heavily with powdered sugar before presenting.

Notes

  • For a more stable filling, you can use a chocolate buttercream instead of simple whipped cream.
  • To make the bark texture look more realistic, use the tines of a fork to drag lines through the ganache, mimicking wood grain.
  • You can prepare the sponge cake and filling one day ahead, storing them separately before assembly.

Nutrition

Find it online: https://cookingzenith.com/classic-chocolate-yule-log-cake-recipe/