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Yule Log Cake (Bûche de Noël) Recipe

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★★★★★

4.7 from 126 reviews

A classic and elegant Yule Log Cake (Bûche de Noël) featuring a tender cocoa sponge rolled with a creamy mascarpone filling, then decorated with a rich chocolate ganache that mimics tree bark. Perfect for holiday celebrations, this dessert combines lightness with decadent chocolate and a festive touch of sugared cranberries and rosemary.

Ingredients

Scale

Cake Batter

  • 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

Mascarpone 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

Chocolate Ganache & Decoration

  • 8 ounces semi sweet chocolate, finely chopped
  • 1 cup heavy whipping cream
  • Sugared cranberries, optional
  • Sugared rosemary, optional

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F. Line a 17×12 inch jelly roll pan with parchment paper, ensuring the paper extends at least an inch above the sides for easy lifting later.
  2. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the egg yolks with granulated sugar until well combined. Add sour cream, melted butter, and vanilla extract, whisking until smooth.
  4. Incorporate Dry Ingredients: Gently add the dry mixture to the wet mixture, whisking until just combined. Set aside.
  5. Whip Egg Whites: In a large mixer bowl, whip egg whites on high speed until stiff peaks form.
  6. Fold Egg Whites into Batter: Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then fold in the remaining whites carefully until no streaks remain.
  7. Bake the Sponge: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when touched and a toothpick comes out clean.
  8. Roll Cake to Cool: Immediately lift the cake out using the parchment paper and place on a flat surface. While still warm, roll up the cake starting at the short end with the parchment paper inside to shape it. Unroll and reroll several times during about 1 to 1.5 hours to keep it elastic and prevent cracking.
  9. Make Mascarpone Filling: In a large bowl, whip heavy cream, powdered sugar, vanilla, and salt on high speed until soft peaks form. Add mascarpone and continue whipping until stiff peaks form.
  10. Fill the Cake: Carefully unroll the cooled cake, loosening edges if stuck using an offset spatula. Spread the mascarpone filling evenly over the cake, then roll it back up without the parchment paper.
  11. Chill the Cake: Wrap the rolled cake in plastic wrap seam side down and refrigerate for at least 1 hour to firm up.
  12. Prepare Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream until just boiling and pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Cool to room temperature or slightly cooler.
  13. Whip Ganache: Transfer cooled ganache to a mixer bowl and whip on high speed until it lightens in color and thickens enough to spread.
  14. Decorate the Cake: Using a serrated knife, cut a 3-inch diagonal piece from the log. Attach this smaller log to the side of the larger log using some ganache. Spread the remaining ganache over the cake and use a fork to create bark-like lines.
  15. Add Final Touches: Decorate with sugared cranberries and sugared rosemary as desired.
  16. Chill Before Serving: Refrigerate the decorated cake until ready to serve to keep it firm and flavorful.

Notes

  • *Dutch process cocoa powder is preferred for its smooth, rich flavor and darker color.
  • *Mascarpone cheese should be softened but still cold to blend smoothly without becoming runny.
  • *Sugared cranberries and rosemary: Dip cranberries and rosemary sprigs in simple syrup, then roll in granulated sugar; let dry completely before decorating.
  • *Rolling and unrolling the cake multiple times as it cools improves flexibility and prevents cracks when filled.
  • *Use an offset spatula to help release the cake from parchment paper when unrolling, preventing tears.
  • *Ganache should be cooled but not too cold to allow easy whipping and spreading.
  • *Store the cake well wrapped in the refrigerator and consume within 2-3 days for best freshness.

Keywords: Yule Log Cake, Bûche de Noël, holiday dessert, chocolate sponge cake, mascarpone filling, chocolate ganache, festive cake

Find it online: https://kitchenbyclara.com/yule-log-cake-buche-de-noel-recipe/