Chocolate Yule Log (Bûche de Noël) Recipe below
Chocolate Yule Log (Bûche de Noël) Recipe
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cocoa powder
• 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
For the Ganache Frosting:
• 1 cup (180g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream
• Sprigs of rosemary or fir
• Powdered sugar (for dusting)
• Preheat the oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
• In a mixing bowl, whisk together the eggs and sugar until pale and fluffy (about 5 minutes).
• Sift in the cocoa powder, flour, baking powder, and salt. Fold gently until combined. Add vanilla extract.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 10-12 minutes, until the cake is set and springs back lightly when touched.
• While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar.
• Carefully peel off the parchment paper and roll the cake up tightly with the towel. Let it cool completely.
• Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Gently unroll the cake and spread the filling evenly over it.
• Re-roll the cake without the towel and place it seam-side down.
4. Make the Ganache Frosting:
• Heat the heavy cream until it simmers, then pour it over the chopped chocolate.
• Let it sit for 2-3 minutes, then stir until smooth. Let it cool slightly until thickened.
• Spread the ganache over the rolled cake, using a fork to create a “bark” texture.
• Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive snowy effect.
Enjoy your Chocolate Yule Log!
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