Description
This classic French Yule Log Cake, also known as Bûche de Noël, is a festive dessert perfect for holiday celebrations. It features a light and airy chocolate sponge cake rolled with sweet whipped cream and topped with a rich chocolate ganache mimicking tree bark. The cake is beautifully adorned with sugared cranberries and rosemary sprigs for a wintery, elegant touch.
Ingredients
Scale
For the Cake
- 1/2 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar
- pinch of salt
- 3/4 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
For the Whipped Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ (powdered) sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping
- 8 oz semi-sweet chocolate chips (about 1 1/3 cups)
- 1 1/2 cups heavy whipping cream
For the Sugared Cranberries and Rosemary Garnish
- 1 cup fresh cranberries
- 1 ounce fresh rosemary sprigs
- 1 1/2 cups granulated sugar, divided
- 1 cup water
Instructions
- Prepare baking sheet: Preheat oven to 375º F. Grease a 15x10x1-inch baking sheet with cooking spray, line the bottom with parchment paper, and grease the parchment. Set aside.
- Mix dry ingredients: In a small bowl, whisk together cocoa powder, flour, and baking powder. Set aside.
- Beat egg whites: In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add 1/4 cup granulated sugar and beat until medium shiny peaks form, about 5 minutes.
- Set egg whites aside: Transfer egg whites to a clean bowl; set aside.
- Beat egg yolks: Using the same beaters, beat egg yolks, remaining 1/2 cup sugar, and vanilla extract until pale and thick, about 4 minutes.
- Combine mixtures: Gently fold egg yolks into whipped egg whites. Then fold in the dry ingredients in two batches, mixing until just combined without overmixing.
- Spread batter and bake: Spread batter evenly in prepared baking sheet. Bake in the middle rack for 12-14 minutes until cake springs back when lightly touched.
- Roll cake in towel: Dust a large clean kitchen towel with confectioners’ sugar. Run a knife around cake edges, invert cake onto towel, peel off parchment, and roll cake with the towel from short side. Cool completely.
- Make whipped cream: Whisk 1 cup heavy cream until soft peaks form. Add powdered sugar and vanilla, then whip until stiff peaks form. Set aside.
- Prepare ganache: Place chocolate chips in a covered bowl. Bring 1 1/2 cups heavy cream to a simmer on stove or microwave until steaming. Pour over chocolates, cover, and let sit for 5 minutes. Whisk gently until smooth and velvety. Let cool at room temperature for 25-30 minutes before frosting.
- Assemble cake: Unroll cake gently, spread whipped cream evenly, and re-roll tightly. Place seam side down on serving platter.
- Create log branch: Cut a 3-inch piece off the end of the cake at a slight angle. Attach it to the side about two-thirds up the cake to resemble a branch.
- Frost with ganache: Once ganache is at spreading consistency, frost the entire cake and branch with ganache using an offset spatula.
- Create bark texture: Use a fork to gently create bark patterns on the ganache. Avoid pressing too hard to keep frosting intact.
- Prepare sugared cranberries and rosemary: In a saucepan, heat 1 cup water and 1 cup sugar until sugar dissolves and mixture boils. Remove from heat, add cranberries and rosemary, and soak for 10 minutes. Remove, drain on a wire rack until tacky, then toss in remaining 1/2 cup sugar. Let dry completely.
- Garnish cake: Decorate cake with sugared cranberries and rosemary sprigs. Optionally, dust the log with confectioners’ sugar for a snow effect.
Notes
- Be careful not to overmix the batter to maintain a light and fluffy sponge texture.
- Rolling the cake while warm prevents cracks in the sponge.
- The ganache must rest to thicken before frosting for smooth spreading.
- Allow the sugared cranberries to dry completely for best decorative effect.
- Use an offset spatula for even ganache application and fork for realistic bark texture.
- The cake can be made a day ahead and refrigerated; bring to room temperature before serving for best flavor.
