Yule Log Recipe / Buche De Noel

Ash Tyrrell

Yule Log Recipe / Buche De Noel

I have just finished making a gorgeous Yule Log Recipe / Buche De Noel and I can’t wait to tell you how it turned out. As I sliced into that moist chocolate sponge rolled with whipped cream and coated in silky ganache, the holiday magic felt real.

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Total Time 1

Servings: 12

Ingredients Method Notes

Ingredients

4 large eggs separated and at room temperature — separated so you can whip whites for lightness.
½ cup granulated sugar — gives structure and sweetness.
1 teaspoon pure vanilla extract — rounds out flavor.
½ cup cake flour — lighter than all-purpose helps the sponge roll without cracking.
¼ cup unsweetened cocoa powder — for chocolate flavor; use good quality unsweetened cocoa.
1 teaspoon baking powder — gives a little lift to the cake.
½ teaspoon espresso powder — optional but enhances the chocolate without tasting like coffee.
¼ teaspoon salt — balances sweetness.
8 ounces bittersweet or dark chocolate chopped — darker chocolate helps prevent overly sweet results.
1 tablespoon unsalted butter room temp — gives ganache a smooth sheen.
1 teaspoon pure vanilla extract — enhances flavor.
Pinch of salt — cuts through richness.
¾ cup heavy cream — heated and poured over chocolate to melt it.
1 cup heavy cream — whipped as the creamy center.
¼ cup powdered confectioners’ sugar (adjust to taste) — sweetens the whipped cream.
1 teaspoon pure vanilla extract — gives aroma and flavor.

Method

Preheat your oven to 350°F (175°C). Whip the egg whites in a clean bowl until soft peaks form, then set aside. In another bowl, beat together yolks, sugar, and vanilla until pale. Combine the dry ingredients and add them to the yolk mixture, then gently fold in whites in two stages so you don’t deflate too much.
Pour the batter into the prepared parchment-lined pan, spreading evenly, and bake for 10–12 minutes until the cake is springy and not wet. Immediately turn it out onto a powdered sugar–dusted kitchen towel, peel off parchment, then roll it (with the towel) from one short end. Let it cool completely.
While sponge bakes, melt together chocolate, butter, vanilla, salt, and cream for ganache. Mix whipped cream with sugar and vanilla until stiff peaks. Unroll the cooled cake, spread whipped cream (leaving small edges free), then re-roll and place seam side down. Trim one end at an angle to act as a branch, then coat the entire cake with ganache. Use a fork or skewer to draw bark lines. Garnish with berries, rosemary, and a dusting of powdered sugar.

Notes

I always check the oven temperature with a separate thermometer — if your oven runs hot, even 1–2 minutes extra will dry the sponge.
I roll the cake while it’s still warm (but not hot) to avoid cracks — letting it rest too long unrolled tends to crack.
I insert a few toothpicks before wrapping with plastic wrap so the wrap doesn’t press directly onto the ganache.
If the ganache becomes too firm, I microwave it for just 5–10 seconds and stir — smoother spreadability.
I “dress” my log simply: a light dust of powdered sugar and a few berries, rather than overdoing decorations, to let the cake itself shine.