The Chocolate Yule Log, or Bûche de Noël, is a traditional French dessert served during the Christmas season. This festive cake resembles a log and is made from a light chocolate sponge cake rolled with a rich chocolate filling and covered in chocolate ganache. It’s a stunning centerpiece for holiday celebrations!

Ingredients List

For the Chocolate Sponge Cake:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the Chocolate Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 oz (113 g) semi-sweet chocolate, melted and cooled

For the Chocolate Ganache:

• 8 oz (227 g) semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter

For Decoration:

• Powdered sugar (for dusting)
• Fresh berries, mint leaves, or chocolate shavings (optional)

Timing

Preparing the Chocolate Yule Log takes about 30 minutes of prep time and 30-40 minutes of baking and cooling time.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Chocolate Sponge Cake

1. Whisk Eggs and Sugar: In a large mixing bowl, whisk together the eggs and granulated sugar until thick and pale, about 5 minutes.
2. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to deflate the batter.
4. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
5. Cool the Cake: Remove from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.

Step 3: Prepare the Chocolate Filling

1. Whip Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Add Melted Chocolate: Gently fold the melted chocolate into the whipped cream until well combined.

Step 4: Assemble the Yule Log

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
2. Spread Filling: Spread the chocolate filling evenly over the surface of the cake, leaving a small border around the edges.
3. Roll Up the Cake: Starting from the short end, roll the cake back up tightly. Place seam side down on a serving platter.

Step 5: Make the Chocolate Ganache

1. Heat Cream: In a saucepan, heat the heavy cream until it just begins to simmer.
2. Melt Chocolate: Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth and glossy. Add the butter and mix until melted and combined.

Step 6: Frost the Yule Log

1. Cover the Cake: Pour the ganache over the rolled cake, using a spatula to spread it evenly over the top and sides.
2. Create Bark Effect: Use a fork to create a bark-like texture on the ganache if desired.

Step 7: Decorate and Serve

1. Chill: Refrigerate the yule log for at least 30 minutes to set the ganache.
2. Garnish: Before serving, dust with powdered sugar and decorate with fresh berries, mint leaves, or chocolate shavings as desired.

Nutritional Information

Here’s a quick glance at the nutritional profile of Chocolate Yule Log (per slice, based on 12 servings):

Nutrient	Amount per Slice
Calories	250
Protein	4g
Fat	16g
Carbohydrates	25g
Fiber	2g
Sugar	15g

Tips for Customization

• Flavor Variations: Add a splash of peppermint extract or orange zest to the filling for a festive twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Decorative Touches: Use marzipan mushrooms or candied fruit for additional decoration.

Storing Tips for the Recipe

Store any leftover yule log in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and foil.

Conclusion

The Chocolate Yule Log (Bûche de Noël) is a classic holiday dessert that impresses with its rich flavors and beautiful presentation. Perfect for Christmas celebrations, this delightful treat is sure to bring joy to your festive table!

FAQs

Can I make the yule log ahead of time?

Yes, you can prepare the sponge cake and filling a day in advance. Assemble and frost the yule log the day you plan to serve it.

What can I use instead of heavy cream?

You can substitute heavy cream with coconut cream or a non-dairy whipping cream for a lighter option.

How do I transport the yule log?

If you need to transport the yule log, place it on a sturdy platter and cover it loosely with plastic wrap to prevent sticking.