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 Yule Log Cake

Yule Log Cake

And here comes my Christmas Special recipe for 2021 – the traditional Yule Log Cake or Bûche de Noël! This classic Yule Log Cake is a tender chocolate sponge cake filled with whipped cream and covered with chocolate ganache! It’s delicious, festive and made completely from scratch!

Yule Log Cake
Yule Log Cake

This Chocolate Yule Log Cake is the perfect centre-piece for your Christmas party!

Yule Log Cake

Course: DessertCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

40

minutes
Cooking time

20

minutes
Baking Time

15

minutes
Total time

1

hour 

15

minutes

A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition. It’s basically a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log.

Ingredients

  • For the sponge
  • Eggs – 4, divided

  • Fine/Powdered Sugar – ¾ cup

  • Oil – ¼ cup

  • Vanilla Essence – 1 tsp

  • All Purpose Flour – ¾ cup

  • Cocoa Powder – ¼ cup

  • Baking Powder – 1 tsp

  • Salt – 1/8 tsp

  • For the filling
  • Heavy Whipping Cream – ½ cup

  • Powdered Sugar – 3-4 tbsp (if using unsweetened cream)

  • Vanilla Essence – ½ tsp

  • For the icing
  • Dark Cooking Chocolate – 200 gms, chopped

  • Heavy Dairy Cream – 200 gms

Directions

  • Preheat the oven at 180C for 15 min.
  • Line a 15inx10in cake tray with parchment paper.
  • Lightly grease the parchment paper too.
  • For the sponge, divide the egg yolk and white into separate bowls.
  • Whip the egg white stiff and keep it aside.
  • Into the egg yolk, add the sugar and whisk till light and creamy.
  • To this, add the oil and vanilla essence and whisk till well mixed.
  • Sieve in the all-purpose flour, cocoa powder, baking powder and salt.
  • Fold in the dry ingredients into the wet ingredients till fully incorporated.
  • Add about 1/3rd of the whipped egg white to this and gently mix in to loosen the batter.
  • Gently fold in the remaining egg white in 2-3 batches till it is fully mixed into the batter, without deflating.
  • Add the sponge mix to the prepared cake tray and gently tap it on the counter to level it.
  • Bake the sponge at 180C for 10-12 min till it springs back when touched.
  • Take out the sponge from the oven and sprinkle some powdered sugar on it.
  • Put a kitchen towel on top of it and then invert the sponge on top with the help of another tray.
  • Once the sponge is on top of the towel.
  • Gently peel off the parchment paper.
  • Using the kitchen towel, roll the sponge (with the kitchen towel) and keep it aside to cool down.
  • For the filling, whip together the cream, sugar (if using unsweetened cream) and vanilla essence till the cream reaches stiff peak consistency.
  • In a double boiler, add the chocolate pieces.
  • Make sure the bowl with the chocolate does not touch the hot water.
  • As the chocolate starts melting, add the cream and mix well.
  • Once the chocolate and cream are well mixed, remove it from heat and keep it aside to cool down.
  • Once the sponge has cooled down, slowly unroll it. Add the whipped cream and spread it evenly on the sponge.
  • Now start rolling it into a log.
  • Again, wrap it up in the kitchen towel and keep in the refrigerator to cool down, if needed.
  • Transfer the log cake onto a serving board or platter.
  • Cut a small piece at an angle from one side and stick it to the side of the log to resemble a small broken branch.
  • Cover the cake fully in the ganache.
  • You can use a fork to mark line like on a log of wood.
  • Sprinkle some icing sugar on top If you wish. You can also decorate it with meringue mushrooms, berries etc.

Recipe Video

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