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Holiday Yule Log Cake (Bûche de Noël)

Holiday Yule Log Cake
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A festive Holiday Yule Log Cake (Bûche de Noël) made with a light sponge cake, filled with whipped cream, and covered in rich chocolate ganache. Perfect as a holiday centerpiece and a delicious dessert to share with family and friends.

Ingredients

3 tablespoons all-purpose flour

1 tablespoon cornstarch

3 tablespoons cocoa powder

⅛ teaspoon salt

5 eggs, at room temperature and separated

½ cup granulated sugar, divided

1 teaspoon vanilla extract

1 cup heavy cream

1 tablespoon confectioners' sugar

½ teaspoon vanilla extract

4 ounces semi-sweet chocolate, chopped

½ cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. Sift together flour, cornstarch, cocoa powder, and salt in a bowl.
  3. Beat egg yolks with half the granulated sugar until pale and thick, then stir in vanilla extract.
  4. In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and whip until stiff peaks form.
  5. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites carefully to keep the batter airy.
  6. Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when touched.
  7. Invert the cake onto a clean towel dusted with cocoa powder, peel off parchment, and roll the cake up in the towel while warm. Let cool completely.
  8. Whip heavy cream, confectioners’ sugar, and vanilla until stiff peaks form to make the filling.
  9. Unroll the cooled cake, spread the whipped cream filling evenly, then re-roll tightly.
  10. Heat the cream for the ganache until just simmering, pour over chopped chocolate, let sit 1 minute, then stir until smooth.
  11. Spread ganache over the rolled cake, using a fork to create a bark-like texture. Chill briefly before serving.

Notes

Roll the sponge while warm to prevent cracking.

The cake tastes even better when made a day ahead and chilled overnight.

Store in the refrigerator for up to 3 days or freeze for up to 2 months.

Decorate with powdered sugar, sugared cranberries, or meringue mushrooms for a festive touch.

For variations, try adding coffee to the ganache, fruit preserves in the filling, or nuts inside the roll.

Nutrition

Find it online: https://recipethrive.com/holiday-yule-log-cake-buche-de-noel/