Description
This Classic Yule Log, or Bûche de Noël, is a festive holiday dessert featuring a light chocolate sponge cake rolled with sweet almond whipped cream and covered in rich chocolate frosting. Elegant and nostalgic, it’s the perfect show-stopper for your Christmas table.
Ingredients
Cake:
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4 large eggs, separated
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2/3 cup sugar, divided
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1/2 cup all-purpose flour
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2 tablespoons baking cocoa
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1 teaspoon baking powder
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1/4 teaspoon salt
Filling:
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1 cup heavy whipping cream
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2 tablespoons sugar
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1/4 teaspoon almond extract
Frosting:
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1/2 cup butter, softened
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2 cups confectioners’ sugar
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2 ounces unsweetened chocolate, melted
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2 tablespoons 2% milk
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2 teaspoons vanilla extract
Optional Garnish:
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Sugared cranberries
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Sugared rosemary sprigs
Instructions
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Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper; grease the paper.
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In a mixing bowl, beat egg yolks and 1/3 cup sugar until thick and lemon-colored.
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In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
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Fold egg yolk mixture into egg whites. Combine flour, cocoa, baking powder, and salt; fold into egg mixture.
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Spread batter evenly into prepared pan. Bake for 12–15 minutes or until cake springs back when lightly touched.
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Immediately turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll cake in towel starting from short side; cool completely.
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For filling, beat cream, sugar, and almond extract until stiff peaks form. Unroll cake; spread filling evenly. Reroll cake without towel.
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For frosting, beat butter, confectioners’ sugar, melted chocolate, milk, and vanilla until smooth. Frost cake roll.
- Use a fork to create a bark-like texture. Garnish with sugared cranberries and rosemary if desired. Refrigerate until serving.
Notes
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Rolling the cake in a towel while warm helps prevent cracking.
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Let the cake chill for at least 1 hour before serving to enhance flavor and firmness.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French