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Easy Chocolate Yule Log Cake (Bûche de Noël) for Beginners

A rich chocolate yule log cake, partially sliced, revealing a white cream swirl filling.
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Make your holiday baking stress-free with this easy Chocolate Yule Log recipe. This step-by-step guide helps you create a beautiful and delicious log cake, perfect for festive occasions and gatherings.

Ingredients

Scale
  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the long sides. Lightly grease the parchment paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar until the mixture is pale yellow and thick. Stir in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Sift the flour and cocoa powder together. Gently fold the dry ingredients into the yolk mixture in three additions.
  5. Carefully fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the batter.
  6. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Do not overbake.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  8. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, carefully roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  9. To make the filling, beat the cold heavy cream and powdered sugar until stiff peaks form.
  10. Once the cake is cool, gently unroll it. Spread the whipped cream filling evenly over the cake, leaving a 1-inch border on the edges.
  11. Reroll the cake snugly, without the towel, and place it seam-side down on a serving platter.
  12. To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth. Stir in the butter until fully incorporated.
  13. Let the ganache cool slightly until it is spreadable but still glossy. Spread the ganache over the entire surface of the rolled cake, using a fork or knife to create bark-like lines for a rustic log appearance.
  14. Chill the Yule Log Cake for at least 1 hour before slicing and serving. Dust with powdered sugar for a snowy effect.

Notes

  • For a traditional look, use the tines of a fork to drag lines across the chocolate frosting to mimic tree bark texture.
  • If you want to make this a make ahead holiday cake, you can bake and roll the sponge cake one day ahead, storing it wrapped tightly at room temperature. Frost the cake the day you plan to serve it.
  • For a festive finish, decorate with small meringue mushrooms or fresh cranberries and rosemary sprigs to look like holly.

Nutrition

Find it online: https://cookingbymia.com/easy-chocolate-yule-log-cake-buche-noel-recipe/