Description
A classic French festive dessert, the Yule Log Cake (Bûche de Noël) is a light and airy chocolate sponge rolled with rich chocolate buttercream and whipped cream. Perfect for holiday celebrations, this elegant cake is decorated to resemble a snowy log, offering a delightful blend of textures and flavors.
Ingredients
Scale
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 4 ounces semisweet or bittersweet chocolate, chopped
- 1/4 cup unsalted butter, softened
For Decoration:
- Powdered sugar for dusting
- Fresh berries or holly leaves (optional)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Make the egg yolk mixture: In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture is thick and pale. Stir in the vanilla extract, combining well.
- Sift dry ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to remove lumps and ensure even distribution.
- Whip the egg whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form for a stable meringue.
- Combine batter: Gently fold the dry ingredient mixture into the egg yolk mixture. Then carefully fold the beaten egg whites into the batter until just combined, maintaining as much air as possible for a light texture.
- Bake the cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
- Prepare the chocolate buttercream: While the cake is baking, melt the chopped chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Beat the softened butter until creamy, then gradually mix in the melted chocolate until fully combined.
- Roll the cake: When the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then, starting from a short end, roll the cake along with the towel inside. Let it cool completely to set the shape.
- Whip the cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a fluffy filling.
- Fill and re-roll: Gently unroll the cooled cake, spread a thin layer of the chocolate buttercream over the surface, then re-roll the cake tightly without the towel.
- Frost and decorate: Cover the entire outside of the rolled cake with the remaining chocolate buttercream. Use a fork to create bark-like texture on the frosting, dust with powdered sugar to resemble snow, and decorate with fresh berries or holly leaves if desired.
- Chill before serving: Refrigerate the cake for at least 2 hours to allow flavors to meld and the frosting to set before slicing and serving.
Notes
- For a richer flavor, add 1 teaspoon of instant espresso powder to the cake batter.
- Use high-quality chocolate for the buttercream to enhance taste and texture.
- To make a dairy-free version, substitute the butter and heavy cream with plant-based alternatives.
