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Beginner-Friendly Chocolate Yule Log Cake (Bûche de Noël)

Close-up of a slice of chocolate yule log cake showing the dark chocolate frosting texture and white cream swirl filling.
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Create a showstopper holiday centerpiece with this straightforward Chocolate Yule Log Cake recipe. We guide you through making a moist sponge and rolling it perfectly, making this classic Christmas dessert accessible even for beginner bakers.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar (for filling)
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting (for decoration)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides. Lightly grease the parchment paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Sift together the flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the yolk mixture until just combined.
  5. Carefully fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Do not overmix.
  6. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Do not overbake.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  8. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  9. Prepare the filling: Whip the 1 cup of cold heavy cream with 1/4 cup of powdered sugar until stiff peaks form.
  10. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream in a small saucepan until simmering. Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth. Stir in the butter until fully melted and incorporated. Let the ganache cool slightly until it is spreadable, like thick peanut butter.
  11. Once the cake is cool, gently unroll it. Spread the whipped cream filling evenly over the cake surface, leaving a 1-inch border on one long edge.
  12. Reroll the cake tightly without the towel, starting from the same short end.
  13. Place the rolled cake, seam-side down, onto a serving platter. Trim the ends if necessary to look like cut branches.
  14. Use an offset spatula to cover the entire log with the chocolate ganache, creating bark-like textures by dragging the spatula lightly across the surface.
  15. Chill the Yule Log Cake for at least 30 minutes to set the frosting. Before serving, dust heavily with powdered sugar to mimic snow.

Notes

  • To create a realistic log look, use a fork to gently score lines into the ganache before it sets.
  • For a faster option, you can use a box cake mix for the sponge, following the package directions but baking it thinner.
  • If you want a different flavor, substitute the whipped cream filling with raspberry preserves or mascarpone cream.

Nutrition

Find it online: https://yumdrizzle.com/beginner-friendly-yule-log-cake-recipe/