- For the cake
- All-purpose flour 1/2 cup + 2 tbsp
- sugar, divided 3/4 cup
- large eggs, yolks and white separated 5
- pure vanilla extract 1 tsp
- For the chocolate custard
- Milk 1 ½ cups • 49 kcal
- Sugar 1/2 cup • 470 kcal
- Dark Chocolate 1/2 cup
- All-purpose flour 1/3 cup
- Egg yolks 4
- For the chocolate ganache
- Dark Chocolate 1 cup
- Cream 1 cup
Yule log cake or Bûche de Noël is a traditional French dessert served during the Christmas season. It dates back to the 19th century, when family created this cake to represent the traditional burning of the yule log on Christmas Eve that was meant to welcome a lucky new year. Similar to a classic cake roll, you'll instantly recognize the difference in the yule log-shape sponge cake with decadent layers of chocolate custard and decorated rich chocolate ganache. While it may look a little tricky to prepare, Yule log cake is a beautiful dessert that even baking novices can make. For a eye-catching delicious holiday dessert that's packed with plenty of chocolate but has a wonderfully light texture, try making a Yule cake.
How to Decorate Bûche de Noël
When you're ready to decorate your Yule log cake, place it on the serving dish and drizzle the cake with the chocolate ganache, making sure to cover the entire outside of the cake roll.
There are plenty of clever ways to decorate your Yule log cake. For a snowy effect, dust your Bûche de Noël with powdered sugar. Scatter fresh berries over the top of the cake.
Tips for Making the Best Yule Log Recipe
– Don't be tempted to open the oven early. Cook it up to 10 minutes, or the sponge cake layer begins to turn golden.
– If you want to jazz up your Yule log cake and take it to the next level, add a layer of strawberry or raspberry jam, or replace the chocolate custard with whipped cream.
How to Make Best Yule Log Cake
Preheat your oven to 400°F. To make the sponge cake, whisk the egg yolks with half of the sugar until light and frothy.
In a separate bowl, whisk in the egg whites and the remaining sugar and beat until stiff peaks form. Fold the egg whites into the yolk mixture. Sift in the flour and mix to combine.
Line a baking dish with parchment paper. Pour the cake batter into the tray and smooth it out with a spatula so it's in an even layer.
Bake for 10 minutes, then remove the tray from the oven.
Cover the top of the cake with parchment paper, remove the paper that was used during baking, and replace it with a fresh sheet. Roll the sponge into a log shape and set it off to the side.
To make the custard, whisk the egg yolks and sugar. Gradually beat in the flour. Heat the milk over low heat, stirring occasionally. Once warm to touch, slowly add it to the egg mixture, whisking well between each addition.
Add in chocolate, whisking until smooth and lump-free.
To make the chocolate ganache, heat the cream to a gentle simmer.
Remove it from the heat and stir in the chocolate. Allow it to cool slightly.
To form the Yule log cake, slowly unroll the sponge, making sure to discard the parchment paper. Using a spatula, spread the chocolate custard on the inside of the cake, then gently roll it back up. Place it in the fridge for at least 1 hour.
When it's time to serve the Yule log cake, cut the ends and decorate the cake with chocolate ganache and any other desired toppings.
– Don't overcook the sponge cake – it should be light golden and the top should be springy to touch.
– Add replace the extra 2 tablespoons of flour with unsweetened cocoa powder for an ultra-chocolatey Yule log cake.