Description
A classic festive dessert, this Yule Log Cake (Bûche de Noël) features a tender chocolate sponge rolled with a rich mascarpone cream filling and covered in a luscious whipped chocolate ganache. Decorated to resemble a traditional log, this elegant cake is perfect for holiday celebrations.
Ingredients
For the Cake
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Dutch process cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, divided (yolks and whites separated)
- 3/4 cup (155g) granulated sugar
- 5 tbsp (72g) sour cream
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
For the Filling
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cups (86g) powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 8 oz (226g) mascarpone cheese, softened but still chilled
For the Chocolate Ganache and Decoration
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy whipping cream
- Sugared cranberries (optional)
- Sugared rosemary (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 17×12 inch jelly roll pan with parchment paper, allowing the paper to extend at least an inch above the sides to help lift the cake out later.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking powder, and salt. Set aside.
- Make Wet Batter Base: In a large bowl, whisk the egg yolks and granulated sugar until combined. Add the sour cream, melted butter, and vanilla extract, whisking until smooth.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Set this chocolate batter aside.
- Beat Egg Whites: In a large mixer bowl, whip the egg whites on high speed until stiff peaks form.
- Combine Egg Whites with Batter: Fold about one-third of the whipped egg whites into the chocolate batter to loosen it. Then gently fold in the remaining egg whites until well incorporated.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes until the cake springs back when touched and a toothpick inserted comes out clean.
- Roll the Cake: Immediately lift the hot cake out using the parchment paper and place on the counter. Starting at the short end, roll the cake up in the parchment paper while warm to form the log shape. To maintain elasticity and prevent cracking, unroll and reroll the cake several times during cooling over about 1 to 1.5 hours.
- Prepare the Filling: Whip the cold heavy cream with powdered sugar, vanilla extract, and salt until soft peaks form. Add the mascarpone cheese and whip until stiff peaks form.
- Fill the Cake: Carefully unroll the cooled cake, using an offset spatula to help release sticking areas. Spread the filling evenly over the cake, then roll it back up without the parchment paper.
- Chill the Cake: Wrap the rolled cake in plastic wrap with the seam side down and refrigerate for at least one hour to set.
- Make the Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream until just boiling, then pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Allow ganache to cool until room temperature or cooler, then whip until light and spreadable.
- Decorate the Cake: Using a serrated knife, cut off a 3-inch diagonal slice from the log. Attach this smaller piece to the side of the larger log with some ganache to mimic a branch. Spread remaining ganache all over the cake and create bark-like texture with a fork. Decorate with sugared cranberries and rosemary if desired.
- Final Chill: Refrigerate the decorated cake until ready to serve.
Notes
- Sugared Cranberries: Toss fresh cranberries with a little water, then coat with sugar and let dry on parchment paper for a sparkling garnish.
- Sugared Rosemary: Dip fresh rosemary sprigs lightly in water, then roll in sugar and let dry for a festive decorative touch.
- Rolling the cake several times while cooling helps prevent cracking and keeps the sponge flexible for filling.
- Use Dutch process cocoa powder for a richer chocolate flavor and deeper color.
- Ensure mascarpone is cold but slightly softened for best incorporation into the whipped cream filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
