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