Chocolate Yule Log (Bûche de Noël)
Ingredients
Chocolate Sponge Cake
4 large eggs
½ cup (100 g) granulated sugar
¼ cup (30 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt
Cream Filling
1 cup (240 ml) heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Chocolate Ganache (Coating)
1 cup (170 g) dark chocolate, chopped
½ cup (120 ml) heavy cream
1 tbsp butter (optional, for shine)
Decoration (Optional)
Whipped cream
Red berries
Chocolate shavings or sugar snowflakes
Instructions
1. Prepare the Sponge Cake
Preheat oven to 180°C (350°F).
Line a 10×15 inch (25×38 cm) baking pan with parchment paper.
Beat eggs and sugar until light and fluffy (about 5 minutes).
Add vanilla extract.
Sift flour, cocoa powder, baking powder, and salt together.
Gently fold dry ingredients into the egg mixture.
Spread batter evenly in the pan.
Bake for 10–12 minutes until springy to the touch.
2. Roll the Cake
While warm, turn cake onto a clean kitchen towel dusted with powdered sugar.
Peel off parchment paper.
Roll the cake gently with the towel and let cool completely.
3. Make the Filling
Whip cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble
Unroll the cooled cake carefully.
Spread whipped cream evenly.
Roll the cake back tightly (without the towel).
Refrigerate for 30 minutes.
5. Prepare the Ganache
Heat cream until just steaming.
Pour over chopped chocolate.
Let sit 2 minutes, then stir until smooth.
Add butter if using.
6. Decorate
Cover the cake with ganache.
Use a fork to create wood-like lines.
Decorate with whipped cream, berries, or chocolate pieces.
Serving Tips
Chill for 1 hour before slicing
Serve cold or slightly chilled
Perfect for Christmas and festive occasions.
