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Decadent Chocolate Yule Log Cake Recipe

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3.8 from 56 reviews

  • Author: Amina
  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings

Description

This classic Yule Log Cake, also known as Bûche de Noël, combines a light and fluffy chocolate sponge cake rolled with a rich mascarpone chocolate filling, then decorated with a luscious dark chocolate ganache. Perfect for festive celebrations, this elegant dessert features a moist texture, deep cocoa flavor, and a decorative bark-like finish that makes it a seasonal centerpiece.

Ingredients

Filling

  • 1/2 cup unsalted butter (softened)
  • 2 1/4 cups powdered sugar (sifted)
  • 2 tablespoons cocoa powder (sifted)
  • 8 ounces dark chocolate (chopped, melted, and cooled)
  • 1/4 teaspoon sea salt
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mascarpone cheese

Cake

  • 1/2 cup unsweetened cocoa powder (sifted)
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 5 large eggs (at room temperature)
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (sifted)

Ganache

  • 3/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the filling: In a large bowl, beat the softened butter until light and fluffy, about 1-2 minutes. Add powdered sugar, cocoa powder, sea salt, milk, and vanilla extract, mixing on medium speed until well combined.
  2. Incorporate chocolate and mascarpone: Increase mixer speed to high and beat the mixture until light and fluffy. Scrape the sides and bottom of the bowl, then beat in the cooled melted dark chocolate until fully incorporated.
  3. Fold in mascarpone and refrigerate: Gently fold the mascarpone cheese into the mixture using a rubber spatula. Cover the bowl with plastic wrap and refrigerate until ready to use.
  4. Preheat oven and prepare pan: Preheat the oven to 400 degrees Fahrenheit. Spray a 13 x 18-inch baking sheet with cooking spray, line it with parchment paper, and spray the parchment paper with cooking spray. Set aside.
  5. Mix dry ingredients for the cake: In a small bowl, whisk together the unsweetened cocoa powder, salt, and all-purpose flour.
  6. Beat eggs and sugar: In a large bowl, beat the eggs and white sugar until pale and fluffy.
  7. Add vanilla and cocoa mixture: Add vanilla extract and half of the cocoa mixture to the eggs and mix until combined. Add the remaining cocoa mixture and mix again until fully incorporated.
  8. Pour and spread batter: Pour the cake batter into the prepared pan and spread it evenly. Tap the pan lightly on the counter to release air bubbles.
  9. Bake the cake: Bake for 8-11 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
  10. Prepare kitchen towel: While baking, dust a clean medium to large kitchen towel evenly with powdered sugar.
  11. Invert and roll cake: Invert the cake onto the sugared towel, powdered sugar side up. Remove the parchment paper, sprinkle the cake with more powdered sugar, and immediately roll the cake up into a spiral with the towel inside. Allow to cool 15-20 minutes.
  12. Unroll and add filling: Once cooled, gently unroll the cake and spread the chilled mascarpone filling evenly over the surface, reserving about 1/2 cup of filling.
  13. Roll the cake again and chill: Carefully roll the cake back up, making sure not to squeeze out the filling. Wrap tightly in plastic wrap and refrigerate for 2-4 hours.
  14. Trim cake ends: Remove the cake from the refrigerator and trim about 1/2 inch from both ends to reveal the spiral pattern.
  15. Create the log shape: Make a diagonal cut about 3-4 inches from one end. Attach this piece to the side of the larger cake using some of the reserved filling to form a log, filling any gaps with the remaining filling.
  16. Prepare ganache: Heat heavy cream in a microwave-safe bowl until boiling, approximately 2 minutes. Pour over the chocolate chips in a separate bowl and let sit for one minute. Stir until smooth and completely melted.
  17. Cool ganache: Allow ganache to cool and thicken for 10-15 minutes.
  18. Spread ganache over cake: Spoon and spread the ganache over the Yule Log, excluding the trimmed ends to preserve the spiral view.
  19. Refrigerate and decorate: Refrigerate the cake for 15-30 minutes to set the ganache. Use the back of a spoon to create swirl patterns resembling tree bark.
  20. Final chilling and serving: Refrigerate for at least one hour to fully set before slicing and serving.

Notes

  • Use room temperature eggs for better cake volume and texture.
  • Be gentle when rolling and unrolling the cake to avoid cracking.
  • Chilling the cake allows the filling to set and makes it easier to handle.
  • Ganache can be made ahead and refrigerated, then gently warmed before spreading.
  • For a festive touch, decorate with powdered sugar snow or edible holly decorations.
  • Ensure the cake has completely cooled before adding filling to prevent melting.
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/decadent-chocolate-yule-log-cake-recipe/