Chocolate Yule Log Cake is a classic French dessert known as Bûche de Noël, perfect for festive occasions. This delightful treat features a rich chocolate sponge cake rolled with a luscious cocoa whipped cream filling and covered in glossy ganache. Topped with whimsical meringue mushrooms and optional sugared cranberries, it’s an impressive centerpiece for your holiday table. Whether you’re celebrating Christmas or simply indulging in a sweet moment, this cake will surely impress your guests and bring joy to your festivities.
Why You’ll Love This Chocolate Yule Log Cake
This Chocolate Yule Log Cake is more than just a dessert; it’s a holiday tradition that offers a variety of benefits:
- Decadent Flavor: Rich chocolate and creamy filling create a heavenly combination.
- Impressive Presentation: Its log-like appearance garnished with meringue mushrooms looks stunning.
- Versatile Recipe: You can customize it with different fillings or decorations.
- Perfect for Entertaining: It’s sure to be a showstopper at any holiday party.
- Fun to Make: The rolling technique is enjoyable and rewarding.
- Adaptable for Dietary Needs: Easily modify for gluten-free or other dietary preferences.
This recipe is a Traditional Yule Log Cake recipe that combines festive flavors with a touch of elegance, making it a must-try for your holiday baking list.
Ingredients for Chocolate Yule Log Cake
Gather these items:
- 1 cup (100g) fresh cranberries (do not use frozen)
- 4-5 rosemary sprigs
- 3/4 cup (180ml) water
- 3/4 cup (150g) granulated sugar (for syrup)
- 1/2 cup (100g) granulated sugar (for coating)
- 1 and 1/3 cups (157g) cake flour
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated and at room temperature
- 1 cup (200g) granulated sugar, divided
- 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
- 1 and 1/2 teaspoons pure vanilla extract
- 1 large egg white, at room temperature
- less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
- pinch salt
- 2 Tablespoons (25g) granulated sugar
- 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
- 1 ounces (28g) semi-sweet chocolate, finely chopped (for assembling mushrooms)
- 1 and 1/2 cups (360ml) cold heavy cream
- 2 Tablespoons (30ml) Frangelico liqueur
- 1/4 cup (30g) confectioners’ sugar
- 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (60g) finely chopped hazelnuts (optional)
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
How to Make Chocolate Yule Log Cake Step-by-Step
- Step 1: Place fresh cranberries and rosemary sprigs in a heatproof bowl. Simmer water with 3/4 cup sugar until dissolved, then pour over cranberries. Let sit 15 minutes. Remove cranberries and rosemary with a slotted spoon onto a parchment-lined sheet to dry for 1 hour. Toss with remaining 1/2 cup sugar, lay on baking sheet, and let dry for at least another hour or refrigerate. Store covered in fridge for up to 3 days.
- Step 2: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter to help parchment adhere. Line pan with parchment paper and spray parchment for a nonstick surface, ensuring easy cake release.
- Step 3: Sift or whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Step 4: Using a mixer, beat egg whites with 1/2 cup sugar on high speed for 4-5 minutes until stiff, glossy peaks form. Transfer to another bowl carefully.
- Step 5: In the same bowl (no need to clean), beat egg yolks with remaining sugar, oil, and vanilla extract on high speed until thick and light in color, about 3-4 minutes.
- Step 6: Fold half of the egg whites into the yolk mixture gently with a spatula or beat on low for 10 seconds to lighten, then fold in remaining whites. Add half of the flour mixture, fold or beat gently on low, then add remaining flour mixture. Mix until just combined, avoiding deflating the batter.
- Step 7: Spread the batter evenly into the prepared pan. Tap the pan on the countertop to release air bubbles. Bake 15-16 minutes until cake springs back when lightly poked and the surface appears slightly bubbly. Avoid overbaking to prevent cracking.
- Step 8: Dust a large parchment paper or kitchen towel with cocoa powder. Immediately loosen cake edges after baking, invert onto the cocoa dusted surface, peel off baking parchment. Starting from narrow end, gently roll the warm cake with parchment or towel. Cool completely rolled up, chilling up to 3 hours or overnight.
- Step 9: Preheat oven to 200°F (93°C). Using a clean bowl, beat egg white with cream of tartar and salt until foamy (~2 min). Gradually add sugar and beat until stiff peaks and glossy (~2 more min). Pipe circles for mushroom caps and cones for stems on parchment-lined sheet. Smooth peaks with a wet finger, dust caps lightly with cocoa powder. Bake 2 hours, do not open oven door. Turn off oven and let meringues cool inside for 20 min. Cool fully at room temperature.
- Step 10: Melt 1 ounce chocolate using double boiler or microwave in increments until smooth. Cool 5-10 minutes. Using a spatula, dot melted chocolate on mushroom cap center, attach stem, place on parchment paper. Let set about 1 hour for chocolate to harden.
- Step 11: Using a mixer, whip heavy cream, Frangelico, confectioners’ sugar, and cocoa powder until medium to stiff peaks form (2-3 minutes). Keep chilled.
- Step 12: Remove rolled cake from fridge and let sit a few minutes. Unroll cake carefully and spread whipped cream evenly over surface leaving 1/2 inch border. Sprinkle chopped hazelnuts over cream top. Roll cake back up slowly without towel. Dust lightly with cocoa powder if exterior is moist. Wrap and refrigerate at least 30 minutes, up to 2 days.
- Step 13: Place chopped chocolate in bowl. Heat heavy cream in saucepan to simmer (avoid boiling). Pour hot cream over chocolate, let sit 2-3 minutes, then stir until smooth. Refrigerate uncovered 30-60 minutes until thick enough to spread.
- Step 14: Remove cake from fridge. Slice off a 3-4 inch diagonal piece from one end to form a ‘branch’. Place cut piece against cake side. Spread ganache evenly over cake and branch; texture ganache with fork to mimic bark. Wipe serving plate if needed.
- Step 15: Garnish cake with meringue mushrooms, sugared cranberries, rosemary sprigs, and dust with confectioners’ sugar. Store leftover cake covered in fridge up to 3 days.
Pro Tips for the Perfect Chocolate Yule Log Cake
Keep these in mind:
- This cake can be made in advance and stored in the refrigerator.
- Try using different nuts for garnish if desired.
- Ensure the cake is completely cool before unrolling to prevent cracking.
For best results, follow the baking method closely as it’s crucial for achieving that light, airy texture characteristic of a classic Chocolate Roll Cake Recipe.
Best Ways to Serve Chocolate Yule Log Cake
There are several delightful ways to present your Chocolate Yule Log Cake:
- Serve with a dollop of whipped cream on the side for added richness.
- Pair with a scoop of vanilla ice cream for a decadent dessert experience.
- Garnish with fresh berries or nuts for a festive touch.
How to Store and Reheat Chocolate Yule Log Cake
To store your Chocolate Yule Log Cake, wrap it tightly in plastic wrap and refrigerate. It can last up to three days. For best flavor and texture, enjoy it chilled. If you want to reheat it, consider warming individual slices in the microwave for a few seconds to enhance the chocolate flavor.
Frequently Asked Questions About Chocolate Yule Log Cake
What’s the secret to perfect Chocolate Yule Log Cake?
The secret lies in the rolling technique. Ensure the cake is warm when you roll it, as this helps prevent cracking. A light touch while folding ingredients is also essential for maintaining airiness in the batter.
Can I make Chocolate Yule Log Cake ahead of time?
Absolutely! The Chocolate Yule Log Cake can be prepared up to two days in advance. Just keep it wrapped in the refrigerator until you are ready to serve it, allowing the flavors to meld beautifully.
How do I avoid common mistakes with Chocolate Yule Log Cake?
To avoid mistakes, ensure that your eggs are at room temperature for better volume when beating. Also, avoid overbaking the sponge cake, as it can become dry and brittle, making it difficult to roll.
Variations of Chocolate Yule Log Cake You Can Try
Get creative with your Chocolate Yule Log Cake by trying these variations:
- Make a Gluten-free Chocolate Yule Log Cake by substituting cake flour with a gluten-free blend.
- Add different flavorings to the whipped cream, such as peppermint or orange zest for a festive twist.
- Decorate with edible glitter or colored sugar to enhance the visual appeal for special occasions.
This Chocolate Christmas Cake can be a unique and delicious addition to your holiday dessert table, showcasing your creativity while delighting your guests.
For more delicious dessert ideas, check out Banana Split Cake or Creamy Cajun Shrimp Pasta.
For more tips on baking, visit Creamy Pumpkin Gnocchi Delight or Creamy Cajun Sausage and Potato Soup.
Print
Chocolate Yule Log Cake: 12 Steps to Holiday Perfection
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic French Yule Log Cake, or Bûche de Noël, is a festive chocolate sponge cake rolled with a luscious cocoa whipped cream filling and covered in rich ganache. Garnished with elegant meringue mushrooms and optional sugared cranberries with rosemary, this dessert offers impressive presentation and decadent flavors perfect for holiday celebrations.
Ingredients
Scale
- 1 cup (100g) fresh cranberries (do not use frozen)
- 4–5 rosemary sprigs
- 3/4 cup (180ml) water
- 3/4 cup (150g) granulated sugar (for syrup)
- 1/2 cup (100g) granulated sugar (for coating)
- 1 and 1/3 cups (157g) cake flour
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated and at room temperature
- 1 cup (200g) granulated sugar, divided
- 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
- 1 and 1/2 teaspoons pure vanilla extract
- 1 large egg white, at room temperature
- less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
- pinch salt
- 2 Tablespoons (25g) granulated sugar
- 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
- 1 ounces (28g) semi-sweet chocolate, finely chopped (for assembling mushrooms)
- 1 and 1/2 cups (360ml) cold heavy cream
- 2 Tablespoons (30ml) Frangelico liqueur
- 1/4 cup (30g) confectioners’ sugar
- 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (60g) finely chopped hazelnuts (optional)
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
Instructions
- Place fresh cranberries and rosemary sprigs in a heatproof bowl. Simmer water with 3/4 cup sugar until dissolved, then pour over cranberries. Let sit 15 minutes. Remove cranberries and rosemary with a slotted spoon onto a parchment-lined sheet to dry for 1 hour. Toss with remaining 1/2 cup sugar, lay on baking sheet, and let dry for at least another hour or refrigerate. Store covered in fridge for up to 3 days.
- Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter to help parchment adhere. Line pan with parchment paper and spray parchment for a nonstick surface, ensuring easy cake release.
- Sift or whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Using a mixer, beat egg whites with 1/2 cup sugar on high speed for 4-5 minutes until stiff, glossy peaks form. Transfer to another bowl carefully.
- In the same bowl (no need to clean), beat egg yolks with remaining sugar, oil, and vanilla extract on high speed until thick and light in color, about 3-4 minutes.
- Fold half of the egg whites into the yolk mixture gently with a spatula or beat on low for 10 seconds to lighten, then fold in remaining whites. Add half of the flour mixture, fold or beat gently on low, then add remaining flour mixture. Mix until just combined, avoiding deflating the batter.
- Spread the batter evenly into the prepared pan. Tap the pan on the countertop to release air bubbles. Bake 15-16 minutes until cake springs back when lightly poked and the surface appears slightly bubbly. Avoid overbaking to prevent cracking.
- Dust a large parchment paper or kitchen towel with cocoa powder. Immediately loosen cake edges after baking, invert onto the cocoa dusted surface, peel off baking parchment. Starting from narrow end, gently roll the warm cake with parchment or towel. Cool completely rolled up, chilling up to 3 hours or overnight.
- Preheat oven to 200°F (93°C). Using a clean bowl, beat egg white with cream of tartar and salt until foamy (~2 min). Gradually add sugar and beat until stiff peaks and glossy (~2 more min). Pipe circles for mushroom caps and cones for stems on parchment-lined sheet. Smooth peaks with a wet finger, dust caps lightly with cocoa powder. Bake 2 hours, do not open oven door. Turn off oven and let meringues cool inside for 20 min. Cool fully at room temperature.
- Melt 1 ounce chocolate using double boiler or microwave in increments until smooth. Cool 5-10 minutes. Using a spatula, dot melted chocolate on mushroom cap center, attach stem, place on parchment paper. Let set about 1 hour for chocolate to harden.
- Using a mixer, whip heavy cream, Frangelico, confectioners’ sugar, and cocoa powder until medium to stiff peaks form (2-3 minutes). Keep chilled.
- Remove rolled cake from fridge and let sit a few minutes. Unroll cake carefully and spread whipped cream evenly over surface leaving 1/2 inch border. Sprinkle chopped hazelnuts over cream top. Roll cake back up slowly without towel. Dust lightly with cocoa powder if exterior is moist. Wrap and refrigerate at least 30 minutes, up to 2 days.
- Place chopped chocolate in bowl. Heat heavy cream in saucepan to simmer (avoid boiling). Pour hot cream over chocolate, let sit 2-3 minutes, then stir until smooth. Refrigerate uncovered 30-60 minutes until thick enough to spread.
- Remove cake from fridge. Slice off a 3-4 inch diagonal piece from one end to form a ‘branch’. Place cut piece against cake side. Spread ganache evenly over cake and branch; texture ganache with fork to mimic bark. Wipe serving plate if needed.
- Garnish cake with meringue mushrooms, sugared cranberries, rosemary sprigs, and dust with confectioners’ sugar. Store leftover cake covered in fridge up to 3 days.
Notes
- This cake can be made in advance and stored in the refrigerator.
- Try using different nuts for garnish if desired.
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Prep Time: 2 hours
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 185mg