Description
This traditional Bûche De Noël, or Chocolate Yule Log Cake, is a festive holiday dessert featuring a light chocolate sponge cake rolled with a rich chocolate cream filling and topped with a glossy chocolate ganache. Soft, fluffy, and beautifully decorated, this cake is sure to impress at any Christmas gathering.
Ingredients
Scale
For the Sponge Cake:
- Ingredients for chocolate sponge cake (referenced recipe not included)
For the Chocolate Filling:
- 2 cups (475ml) 35% heavy whipping cream
- 1 ½ tbsp (9g) skim milk powder
- 3 tbsp (42g) granulated sugar
- 2 tsp (4g) cocoa powder
- Âľ tsp espresso powder
- ÂĽ tsp pumpkin pie spice or ground cinnamon
- 1 tsp (5ml) pure vanilla extract
For the Ganache Glaze:
- â…” cup (160ml) 35% heavy whipping cream
- 1 tsp (5ml) honey or corn syrup
- 6 oz (170g) semisweet dark chocolate, chopped
- Pinch of salt
For Decoration:
- Crushed pistachios (optional, for garnish)
Instructions
- Prepare the Baking Sheet: Preheat the oven to 350°F (175°C). Lightly grease a 17×11-inch large baking sheet with cooking spray or melted butter and line it with parchment paper. Secure the edges with Âľ-inch binder clips to keep the parchment flat. Lightly spray the parchment paper.
- Make the Sponge Cake: Prepare the chocolate sponge cake batter according to the referenced recipe. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to form a thin layer. Bake for 9-11 minutes or until the cake springs back when gently pressed. Avoid over-baking to prevent dryness.
- Cool and Roll the Cake: Remove the pan from the oven and cool on a wire rack for about a minute. Dust the top lightly with icing sugar or cocoa powder. Run a knife along the pan edges to loosen the cake, then invert it onto a clean kitchen towel or another parchment sheet. Peel off the top parchment layer and, while still warm, roll the cake tightly starting from the short edge, incorporating the towel or parchment. Allow the cake to cool completely rolled with the seam side down.
- Make the Chocolate Filling: In a large bowl, combine 2 cups heavy cream, milk powder, sugar, cocoa powder, espresso powder, and pumpkin pie spice or cinnamon. Beat on medium speed with an electric mixer until firm peaks form. Mix in vanilla extract and chill until ready to assemble.
- Assemble the Cake: Gently unroll the cooled cake and spread about two-thirds of the chocolate filling evenly over the surface, leaving a ½-inch border. Push extra filling into the tighter curled end to help shape the spiral. Carefully roll the cake back up and place seam-side down on a baking sheet or serving plate. Cover with plastic wrap and refrigerate for 30 minutes. Keep remaining filling chilled.
- Frost with Remaining Filling: Remove the cake from the fridge and spread the remaining filling in a thin layer over the outside of the rolled cake. Refrigerate for another 30 minutes to firm the frosting slightly.
- Prepare the Ganache Glaze: Heat â…” cup heavy cream and honey or corn syrup in a small saucepan over medium heat until simmering. Immediately pour over the chopped chocolate and salt in a bowl. Cover and let stand for 2 minutes, then gently stir until smooth and glossy. Transfer the ganache to a jug and let cool at room temperature until pourable but not hot. Do not refrigerate.
- Glaze the Cake: Pour half of the ganache over the cake and quickly spread it evenly using a large offset spatula without disturbing the cream layer beneath. Let set for 5 minutes. Pour the remaining ganache on top and spread with long strokes to create a glossy finish. Optionally, create swirl or spiral patterns at the ends to mimic tree rings.
- Chill and Decorate: Refrigerate the cake for 2 hours to set the ganache. Before serving, sprinkle crushed pistachios around the cake to resemble moss. Cover with a tall cake cover if storing overnight.
Notes
- This Bûche De Noël recipe produces a soft, fluffy, and richly flavored chocolate Yule log, perfect for holiday celebrations.
- Use a kitchen towel to roll the sponge cake while warm to prevent cracking.
- Do not refrigerate ganache to cool; this helps maintain its shiny finish when poured over the cake.
- Adjust the espresso powder and spices according to taste preference for added depth.
- The cake can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
