Yule Log Cake
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Yule Log Cake

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OmnivoreDessertChristmas
By Carol
35 minPrep
30 minCook
90 minTotal
12Servings
400Calories

Ingredients

  • Semisweet Chocolate Wafers1 cup, chopped
  • Heavy cream1 3/4 cups
  • Table Salt5/8 teaspoon
  • King Arthur Pure Vanilla Extract4 teaspoons
  • Unsalted butter6 tablespoons, at room temperature
  • Large Eggs5, at room temperature
  • Granulated sugar1/2 cup + 2 tablespoons
  • King Arthur Unbleached All-Purpose Flour1/2 cup
  • Dutch-Process Cocoa1/3 cup
  • cornstarch3 tablespoons
  • Espresso Powder1 teaspoon
  • Baking powder1 teaspoon
  • Vegetable oil1/4 cup
  • Buttermilk6 tablespoons, at room temperature
  • Instant Clearjel1 teaspoon
  • Mascarpone Cheese3/4 cup, at room temperature

The Yule Log Cake, also known as Bûche de Noël, is a festive dessert that resembles a log and is filled with sweet cream, making it perfect for holiday celebrations. This delightful treat combines rich chocolate flavors with a light and airy texture, creating a unique and visually appealing centerpiece for your dessert table. The combination of chocolate ganache and a creamy filling brings a satisfying contrast, while the festive presentation is sure to impress your guests.

This recipe involves making a chocolate sponge cake that is rolled and filled with a luscious mascarpone cream, then covered with a rich chocolate frosting. The rolling process is critical, as it gives the cake its signature log shape. Be sure to allow adequate cooling time for both the cake and the ganache to achieve the best texture and flavor.

For added flair, you can decorate your Yule Log Cake with edible decorations such as sugar mushrooms or holly leaves, enhancing its holiday spirit. When serving, a light dusting of powdered sugar can evoke the appearance of snow, making it even more festive. Store any leftovers tightly wrapped in the refrigerator for several days, or freeze for longer storage.

Tip: For a smoother ganache, ensure the chocolate is finely chopped before mixing with the hot cream, and let it cool completely before whipping with butter to achieve the desired fluffy texture.

Instructions

  1. Preheat the Oven

    5 min

    Set your oven to 350°F (175°C) and line a rimmed half-sheet pan (13" x 18") with parchment paper. Grease the parchment and the pan to prevent sticking, ensuring a smooth release after baking.

  2. Prepare Chocolate Ganache

    10 min

    Place semisweet chocolate wafers in a bowl. Heat heavy cream in a saucepan or microwave until steaming, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until fully melted and smooth. Allow the ganache to cool to room temperature while you make the cake.

  3. Mix Egg Mixture

    5 min

    In a large bowl, beat large eggs until thick and pale. Gradually add granulated sugar, salt, and vanilla extract, continuing to beat until the mixture thickens and the whisk leaves tracks in the bowl, which may take up to 3 minutes.

  4. Sift Dry Ingredients

    10 min

    Sift together all-purpose flour, Dutch-process cocoa, cornstarch, espresso powder, and baking powder in a separate bowl. Once the egg mixture is ready, sift a third of the dry ingredients into the egg mixture and gently fold in, repeating until all dry ingredients are combined.

  5. Add Oil and Buttermilk

    5 min

    Whisk together vegetable oil and buttermilk, then fold this mixture into the batter. Mix just until combined to maintain the cake's light texture.

  6. Bake the Cake

    12 min

    Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for 10-12 minutes, or until the top springs back when lightly pressed. Remove from the oven and cool in the pan for 2 minutes.

  7. Roll the Cake

    5 min

    Loosen the edges of the cake with a knife. Use the parchment to roll the cake tightly from the long side. Place the rolled cake on a rack and let it cool completely while still rolled.

  8. Prepare the Filling

    10 min

    Whip heavy cream until soft peaks form, then mix in vanilla extract. Combine 1 tablespoon of granulated sugar with Instant Clearjel and beat into the whipped cream until thickened. Stir the remaining sugar into mascarpone cheese and gently fold into the whipped cream, adding it gradually to prevent graininess.

  9. Make the Frosting

    10 min

    Once the ganache has cooled, add salt and vanilla extract. Beat with an electric mixer on low speed, gradually adding unsalted butter until fully incorporated. Increase speed and whip until fluffy, scraping down the bowl as needed.

  10. Assemble the Yule Log

    15 min

    Unroll the cooled cake and spread the filling inside, leaving a 1" edge uncovered. Gently roll the cake back up and place it seam-side down on a serving platter. Cut a 4" piece at a 45° angle and position it against the larger log to create a branch effect.

  11. Frost and Decorate

    10 min

    Spread or pipe the chocolate frosting around the cake in a layer at least 1/4" thick. Use a skewer or fork to score the frosting, creating a bark-like texture. Refrigerate the cake until ready to serve, and dust with powdered sugar before serving if desired.

FAQ

Wrap any leftover Yule Log Cake tightly and refrigerate for several days. It can also be frozen for extended storage.

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