Christmas
Recipes
About Yule Log (Bûche de Noël)
This elegant dessert transforms the cozy tradition of the hearth into something sweet and memorable, the Bûche de Noël is a rolled sponge cake filled with creamy goodness and frosted to resemble a rustic log. Rich chocolate flavours mingle with airy sponge and velvety filling, while the textured exterior and powdered-sugar “snow” finish evoke a winter forest scene. Perfect as the grand finale of a holiday table, it brings both visual drama and indulgence.
Ingredients for Chocolate Cake
4 tablespoons salted butter, melted
6 large eggs, separated
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1/4 cup strong brewed coffee or espresso powder dissolved in water, at room temperature
1/4 cup powdered sugar, for dusting
Ingredients for Filling
4 ounces cream cheese, at room temperature
1/2 cup powdered sugar, sifted
1 cup heavy cream
1 teaspoon vanilla extract
Ingredients for Ganache
12 ounces semisweet chocolate, chopped
3/4 cup heavy cream
1 tablespoon light corn syrup, optional, for texture
Ingredients for Topping
Rosemary sprigs
Pomegranate arils
Sugared cranberries
Meringue mushrooms
Preparation
01To make the cake, preheat oven to 350 F. Grease a 12x17-inch rimmed baking sheet, line with parchment, and lightly grease again.
02In the base of a stand mixer or large mixing bowl, beat egg whites, cream of tartar, and salt until frothy. Add 1/4 cup of the sugar and beat until stiff peaks form.
03In another bowl, sift together flour, cocoa powder, and baking powder. Fold into yolk mixture. In another clean bowl, beat egg yolks, remaining 1/2 cup sugar, and vanilla. Add the flour to the egg yolk mixture and beat until combined. Fold the egg whites slowly into the batter one spoonful at a time until all are combined.
04Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, until cake springs back when lightly touched.
05Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Take the cake out of the oven and while the cake is still hot, loosen the edges from the pan and invert it onto the towel and peel off the parchment. Starting from the short end and roll the cake up in the towel. Let it cool completely while rolled in the towel, positioned with the seam side down.
06To make the filling, beat the cream cheese in the base of a stand mixer fitted with the paddle attachment and mix until smooth. Add the powdered sugar and beat again until smooth. Add in the heavy cream a little at a time, beating until smooth before adding more. Once all the cream is added, add the vanilla, scrape down the sides of the bowl and increase the speed and beat until fluffy for about 2-4 minutes.
07Carefully unroll the cooled cake. Spread whipped cream cheese filling evenly over surface, leaving a 1/2 inch border. Roll the cake back up using the towel to help you, into a log. Place seam-side down on a sheet of plastic wrap and wrap tightly. Chill for about 2 hours.
08To make the ganache, add the chocolate to a medium sized heat proof bowl. In a saucepan, bring the cream (and optional corn syrup) to a simmer. Pour the cream over the chocolate and let sit for about a minute to let chocolate melt. Whisk until smooth. Let thicken at room temperature until it is a spreadable consistency (about 2 hours).
09Unwrap the cake from the plastic wrap and place seam side down on a cutting board. Cut off about a fourth of the cake on a diagonal cut to create the branch. Position the small piece diagonally cut onto the side of the cake. Frost cake with ganache. Use a fork to create bark-like texture. Dust with powdered sugar and decorate with pomegranate, rosemary, cranberries, and meringue mushrooms as you like.
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