Chocolate Yule Log Cake (Bûche de Noël)
Ingredients
For the Chocolate Sponge Cake
4 large eggs
½ cup (100g) granulated sugar
1 tsp vanilla extract
⅓ cup (40g) cocoa powder
½ cup (60g) all-purpose flour
1 tsp baking powder
Pinch of salt
For the Chocolate Buttercream
1 cup (230g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (50g) cocoa powder
2–3 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt
For Decoration
Meringue mushrooms (or chocolate mushrooms)
Fresh rosemary sprigs
Powdered sugar (for snow effect)
Instructions
1. Make the Sponge Cake
1. Preheat oven to 180°C (350°F). Line a baking tray (about 33×23 cm) with parchment paper.
2. In a bowl, beat the eggs and sugar for 5–7 minutes until fluffy and doubled in size.
3. Add vanilla.
4. Sift the flour, cocoa powder, baking powder, and salt into the bowl.
5. Gently fold with a spatula until smooth.
6. Spread the batter evenly in the tray.
7. Bake for 10–12 minutes.
8. Once baked, turn it onto a clean kitchen towel dusted with powdered sugar.
9. Roll it gently with the towel and let it cool completely.
2. Prepare the Buttercream
1. Beat the butter until creamy.
2. Add powdered sugar and cocoa powder.
3. Add milk and vanilla.
4. Beat until smooth and fluffy.
3. Assemble the Yule Log
1. Unroll the cooled sponge.
2. Spread a thin layer of chocolate buttercream inside.
3. Roll the cake back tightly.
4. Cover the outside with the remaining buttercream.
5. Use a fork or piping tip to create wood-like lines.
4. Decorate
Add meringue mushrooms or edible decorations.
Place rosemary sprigs to look like pine branches.
Dust with powdered sugar for a snow effect.
