Video
Bûche De Noël (Chocolate Yule Log Cake)
This Chocolate Yule Log Cake is a Christmas classic! My recipe for Bûche De Noël is simple so you can make this gorgeous holiday dessert easily at home. It is so soft and fluffy with rich chocolate flavor. Everyone will love it!
Ingredients
Sponge cake:
1 x recipe for Chocolate Swiss Roll Cake (sponge portion only)
Cream filling:
- 2 cups (475ml) 35% heavy whipping cream
- 1 ½ tablespoon (9g) skim milk powder
- 3 tablespoon (42g) granulated sugar
- 2 teaspoon (4g) cocoa powder
- ¾ teaspoon espresso powder (optional)
- ¼ teaspoon pumpkin pie spice or ground cinnamon
- 1 teaspoon (5ml) pure vanilla extract
*NOTE: if you want to skip the step of covering the cake with cream before adding the ganache then you only need 1 ½ cups of 35% heavy whipping cream. You can still keep the other measurements the same and it won’t impact the recipe too much.
Chocolate glaze:
- ⅔ cup (160ml) 35% heavy whipping cream
- 1 teaspoon (5ml) honey or corn syrup
- 6 oz (170g) semisweet dark chocolate, finely chopped
- pinch of salt
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom and sides of a 17x11-inch large baking sheet with cooking spray or melted butter and line it with parchment paper. Secure the sides down on the edge of the pan with ¾-inch binder clips to help it stay flat so you get a nice even layer. Lightly spray the parchment with cooking spray also.
- Make the sponge cake. Follow the recipe here to make the chocolate sponge cake.
- Pour the batter into the prepared pan and spread it out evenly in a thin layer using a large offset spatula. Bake for 9-11 minutes until it springs back when pressed gently. Be careful not to over-bake or it will dry out the surface.
- Transfer pan to a wire rack and let cool for just a minute so it is easier to handle. Dust top of cake evenly with icing sugar or cocoa powder. Run a knife along the edges of the pan to release the cake, then invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.
- Make the chocolate filling. Combine cream, milk powder, sugar, cocoa powder and espresso powder (if you’re using it) and spices in a large bowl and beat with an electric hand mixer on medium speed until it holds firm peaks. Mix in vanilla extract and keep chilled.
- Assemble the cake. Gently unroll the cooled cake and spread about two-thirds of the filling evenly over the surface leaving about ½-inch border on all sides. I like to push a good amount of filling into the end that is curled up the most that will form the center of the spiral so you get a nice shape. Carefully roll up the cake with the filling and then transfer to a baking sheet or a serving plate, cover with plastic wrap and set it in the fridge for 30 with the seam side down. Place the remaining filling in the fridge until ready to use it.
- Remove the log from the fridge and cover it with the remaining cream in a thin layer. Place it back in the fridge for 30 minutes to firm up a bit.
- Meanwhile, make the ganache glaze. Heat cream with honey or corn syrup in a small saucepan over medium heat until it comes to a simmer. Immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes. Gently stir in concentric circles until smooth, glossy and completely homogenized. Transfer the ganache to a measuring jug with a spout to make it easier to pour, and let it cool for anywhere between 10 and 20 minutes depending on how cold your house is. Do not put it in the fridge because if it sets up too firm, it will lose it’s shine. You want to wait until it is cooled down near room temperature but still flowing so you can pour it over the cake without melting the cream frosting.
- Cover the cake. With the jug in one hand and a large offset spatula in the other, pour half of the ganache evenly over the cake and then swiftly spread it out to cover it. Try not to apply too much pressure so you don’t disturb and lift up the cream beneath it. Let it set for about 5 minutes, then pour the rest of the ganache on top and continue to spread making long strokes. Don’t go over the same spot too many times or the ganache will lose it’s shine. You can make a swirl or spiral decoration on the ends of the log to look like the rings on a wooden stump.
- Chill the cake. Place it in the fridge to set for 2 hours. Once set, you can cover it with a tall cake cover and serve it the next day if necessary. Before serving, sprinkle some crushed pistachios over and around it to look like moss.
