A light, flexible chocolate sponge rolled with creamy filling and covered in smooth, rich ganache.
This classic Yule Log, or Bûche de Noël, is a festive centerpiece dessert that combines a tender chocolate sponge cake with a rich, creamy filling, all wrapped in a luscious chocolate ganache. Perfect for holiday gatherings, it's as delicious as it is stunning.
Why you'll want it now, A show-stopping holiday dessert that combines chocolate, cream, and festive flair.
Why this recipe works
The secret to a perfect Yule Log lies in the light, flexible sponge cake that rolls without cracking, and the rich ganache that envelops it, providing both flavor and stability. The whipped cream filling adds a creamy contrast to the deep chocolate notes.
Equipment
Baking sheet, 10 x 15 in (25 x 38 cm)
Parchment paper
Mixing bowls
Hand mixer or stand mixer with whisk attachment
Spatula
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Line a 10 x 15 in (25 x 38 cm) baking sheet with parchment paper, leaving some overhang for easy removal.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat egg yolks and half the sugar until thick and pale. Stir in vanilla extract.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
Gently fold the flour mixture into the yolk mixture, then fold in the egg whites until just combined.
Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake bakes, prepare the filling by whipping the cream, powdered sugar, and vanilla extract until medium peaks form.
Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely.
For the ganache, heat the cream until just simmering, then pour over the chopped chocolate. Let it sit for 5 minutes, then stir until smooth. Cool until it thickens slightly.
Unroll the cooled cake, spread the whipped cream filling evenly, then re-roll without the towel.
Cover the cake with chocolate ganache, using a spatula to create bark-like ridges. Chill until the ganache sets.
Enjoy the festive charm and rich flavors of this Classic Yule Log, perfect for sharing with loved ones.
How you'll know it's ready
The sponge cake is ready when it springs back lightly under your touch and the edges start to pull away from the sides of the pan.
Convection oven? (and if you don't have one)
For a standard oven, follow the recipe as written. If using a convection oven, reduce the temperature to 325°F (160°C) and start checking a few minutes earlier.
Frosting, filling & glaze notes
The ganache should be thick enough to hold its shape but still spreadable, falling in a slow ribbon from the spoon.
Troubleshooting
If your cake cracks, it's likely overbaked; ensure to remove it as soon as it springs back.
For a smooth ganache, ensure the chocolate is finely chopped and the cream is just simmering, not boiling.
If the whipped cream filling is too soft, chill it briefly before spreading.
If the cake sticks to the towel, dust more powdered sugar next time.
Storage
Store the Yule Log in the refrigerator, covered, for up to 3 days. For best texture, bring to room temperature before serving.
Make ahead
The cake can be baked and filled a day in advance. Apply ganache on the day of serving for optimal texture.
Variations
Add a tablespoon of instant coffee to the ganache for a mocha flavor.
Use a raspberry or cherry jam layer under the whipped cream for a fruity twist.
Sprinkle chopped hazelnuts or almonds over the cream before rolling for added crunch.
Frequently asked questions
How do I prevent the cake from cracking?
Rolling the cake while it's still warm and flexible, using a towel, helps prevent cracking.
Can I use a different filling?
Yes, a buttercream or mascarpone filling can be used for a richer taste.
What's the best way to serve the Yule Log?
Slice with a sharp serrated knife for clean cuts, and serve at room temperature for the best texture.
Can the Yule Log be frozen?
Yes, wrap it tightly in plastic wrap and foil, and freeze for up to a month. Thaw in the refrigerator overnight before serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
