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YULE LOG CAKE - BÛCHE DE NOËL
Prep Time
1 hr
Cook Time
10 mins
 
The Yule Log (Bûche de Noël) is a traditional French Christmas dessert with a tender chocolate sponge, light Mascarpone cocoa whipped cream, and covered in chocolate ganache. This recipe takes some time to make, but it's worth it. For a more festive look decorate with meringue mushrooms, sugared cranberries, and rosemary and dust with some powdered sugar to create a snowy effect.
Course: Dessert
Cuisine: French
Keyword: buche de noel, christmas log cake, yule log cake
Servings: 10 servings
Author: Jackie
Ingredients
Cake
  • 4 large eggs separated yolks and white, room temperature
  • ½ cup granulated sugar
  • 3 Tablespoons oil vegetable or canola
  • cup all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Additional cocoa powder for rolling
Mascarpone Cocoa Whipped Cream
Ganache
  • 6 ounces semi-sweet chocolate
  • ¾ cups heavy cream
Instructions
  1. Preheat oven to 350°F. Spray 15x10 inch jelly roll pan with baking spray, then line it with parchment paper, so the cake seamlessly releases. Spray the baking paper too; set aside.
Make the cake:
  1. Sift the flour, cocoa powder, baking powder, and salt into a large bowl.
  2. Using a hand mixer or a stand mixer beat the egg whites with a pinch of salt on high speed for 5 minutes or until stiff peaks form. Set aside.
  3. In another bowl, beat the egg yolks, sugar, and vanilla extract until pale and thickened, about 3-4 minutes. Add in oil and beat 30 seconds.
  4. Using a rubber spatula gently fold in whipped egg whites until incorporated, then gently fold in half of the dry ingredients until just combined. Add the second half of dry ingredients and gently mix until fully incorporated and there are no visible streaks of flour or egg whites. Avoid over-mixing. We don't want to deflate the batter.
  5. Spread batter evenly into prepared pan. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake springs back when touched. Do not over-bake.
  6. Place a clean kitchen towel on a flat surface and dust it with cocoa powder. Gently turn the baked cake onto a prepared kitchen towel, peel of the top layer of baking paper. Slowly roll the cake with a kitchen towel, rolling from the short end to the other short end. Allow the cake to cool completely rolled up in the towel.
Make Mascarpone Cocoa Whipped Cream
  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, cocoa powder and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then add in the mascarpone and beat until stiff peaks form. It will happen pretty quickly.

  2. Gently unroll the cooled cake, and spread the filling into an even layer onto the top (you may not spend all the filling, I have had a few tablespoons left). Then carefully re-roll the cake, without the towel this time. If the exterior of the cake looks moist, dust with a bit of cocoa powder. Wrap the cake in plastic wrap and refrigerate for at least 1 hour.
Make the ganache:
  1. Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer, then pour it over the chocolate.
  2. Let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Refrigerate, uncovered, for at least 30 minutes to thicken.
  3. Remove rolled cake from the refrigerator and place it on a serving platter. Diagonally cut 2½ inches (6 cm) off one end of the cake log and attach to the center of the log to resemble a branch.
  4. Slowly pour and spread the thickened ganache all over the top and sides of the cake, then use a fork to create bark-like lines all over it.
  5. If desired, garnish with meringue mushrooms, sugared cranberries, and sugared rosemary.