Chocolate Yule Log Cake
This delightful Chocolate Yule Log Cake, also known as Bûche de Noël, is a festive dessert featuring a rich chocolate sponge, decadent filling, and classic decorations, perfect for holiday gatherings.
Ingredients
For the Cake
- 4 large eggs At room temperature for better volume.
- 120 g granulated sugar
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling and Ganache
- 120 ml heavy cream Can be substituted with coconut cream.
- 100 g dark chocolate, chopped Feel free to substitute your favorite chocolate.
- 50 g unsalted butter
- Powdered sugar for dusting For aesthetic purposes.
- Optional decorations: sugared cranberries, meringue mushrooms Optional decorative elements.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 15×10 inch jelly roll pan by greasing and lining it with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until the mixture becomes thick and pale yellow.
- Sift the flour, cocoa powder, baking powder, and salt together, then gently fold these dry ingredients into the egg mixture.
- Pour the batter into the prepared pan, spreading it out evenly to the corners.
- Bake for 12-15 minutes. The cake should spring back when lightly touched.
Rolling the Cake
- Once out of the oven, let the cake cool slightly, then invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake up with the towel, starting from one of the shorter ends. This helps maintain its shape while cooling.
Filling and Decoration
- For the filling, melt the dark chocolate with the butter in a double boiler or microwave, allowing it to cool slightly before folding in the whipped heavy cream.
- Unroll the cooled cake and generously spread the chocolate filling over its surface. Carefully roll the cake up again, this time without the towel.
- Chill your rolled cake in the refrigerator for at least 30 minutes to set.
- Prepare the chocolate ganache by melting additional chocolate with heavy cream, allowing it to cool slightly, then pouring it over the cake.
- Decorate with sugared cranberries and meringue mushrooms if you like, and then slice to serve.
Notes
This Chocolate Yule Log Cake is best served with coffee, tea, or hot cocoa. Can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. Make sure to wrap tightly in plastic wrap for freezing. Consider adding orange zest or peppermint extract for a festive twist.