Description
Indulge in the festive spirit with this classic Yule Log Cake, known as Bûche de Noël in French. A decadent chocolate sponge cake rolled with a luscious cream filling and topped with rich chocolate ganache, this dessert is a showstopper for any holiday gathering.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- powdered sugar for dusting
- optional meringue mushrooms
- fresh rosemary or cranberries
For Garnish:
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the Sponge Cake: Beat eggs and sugar until thick, then add vanilla. Sift in cocoa, flour, baking powder, and salt. Fold gently, then bake for 10-12 minutes. Roll and let cool.
- Make the Filling: Whip cream, sugar, and vanilla until stiff peaks form. Spread over the cooled cake, roll, and chill.
- Prepare the Ganache: Heat cream, pour over chocolate, stir until smooth. Frost the cake with ganache and chill until set.
- Decorate and Serve: Dust with powdered sugar, decorate as desired, and serve.
Notes
- For added flavor, brush the sponge with coffee or rum syrup before filling.
- Cake can be made a day ahead and stored chilled. Allow to sit at room temperature for 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
