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Bûche de Noël (Yule Log)

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This classic Bûche de Noël, or Yule Log, is a traditional French Christmas dessert made from a light chocolate sponge cake filled with whipped cream, rolled into a log shape, and frosted with rich chocolate ganache to resemble a tree bark. Perfectly festive and delicious.

Ingredients

  • 4 large eggs, separated and at room temperature
  • 1/2 cup (100g) granulated sugar, divided
  • 1/4 cup (30g) unsweetened natural cocoa powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon strong brewed coffee (optional)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (15g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream (for ganache)
  • Optional decorations: sugared cranberries, rosemary sprigs, powdered sugar

Instructions

  1. Preheat oven to 350°F (177°C). Line a 12×17-inch baking pan with parchment paper. Spray with nonstick spray.
  2. Using a hand mixer or stand mixer, beat the egg whites and cream of tartar together on high speed until soft peaks form. Gradually add 1/4 cup of the sugar and continue beating until stiff peaks form. Set aside.
  3. In another bowl, beat the egg yolks and remaining 1/4 cup sugar on high speed until thick and pale. Add vanilla and coffee (if using), then sift in cocoa powder and salt. Mix until combined.
  4. Gently fold the egg whites into the cocoa mixture in three additions, being careful not to deflate the batter.
  5. Spread batter evenly into prepared pan. Bake for 10–12 minutes, or until the top springs back when touched.
  6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust with confectioners’ sugar.
  7. Once baked, immediately invert the warm cake onto the towel and peel off the parchment. Roll the cake up in the towel (from the short end). Let cool completely.
  8. To make the filling, beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
  9. Unroll the cooled cake and spread the whipped cream evenly. Carefully re-roll without the towel.
  10. For the ganache, heat the cream until simmering, then pour over chopped chocolate. Let sit, then stir until smooth. Cool slightly before spreading over the cake log.
  11. Decorate as desired and refrigerate for at least 30 minutes before serving. Dust with powdered sugar before serving.

Notes

  • Use room temperature eggs for best volume and texture.
  • Optional coffee enhances the chocolate flavor without making the cake taste like coffee.
  • You can make the cake 1 day ahead and refrigerate it.
  • The log can be frozen, wrapped tightly, for up to 2–3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/buche-de-noel-yule-log/