Bûche de Noël (Yule Log) Recipe

introduction

Celebrate the holidays with this classic Bûche de Noël, or Yule Log, a delicious rolled sponge cake filled with a creamy chocolate filling and topped with rich chocolate ganache. This festive dessert, often adorned with meringue mushrooms and powdered sugar, makes a beautiful centerpiece for any holiday table.

Ingredients

For the Sponge Cake:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 cup milk
• Powdered sugar (for dusting the towel)

For the Chocolate Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder

For the Chocolate Ganache (for the “bark”):

• 1 cup semi-sweet or dark chocolate chips
• 1/2 cup heavy cream

Optional Garnishes:

• Meringue mushrooms (optional, for decoration)
• Powdered sugar (for a snowy effect)
• Fresh berries or holly leaves

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. Prepare the Sponge Cake: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, beat the egg yolks and 1/2 cup of granulated sugar until pale and thick. Stir in the vanilla extract and milk. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form. Gently fold the dry ingredients into the egg yolk mixture. Then, carefully fold in the whipped egg whites until fully incorporated.
3. Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the warm cake (with the towel) into a log shape. Allow the rolled cake to cool completely.
4. Make the Chocolate Filling: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add the cocoa powder and beat until stiff peaks form.
5. Unroll and Fill the Cake: Once the cake is completely cooled, carefully unroll it. Spread the chocolate whipped cream filling evenly over the cake, leaving a 1/2-inch border around the edges. Re-roll the cake (without the towel) and place it seam-side down on a serving platter. Set aside while you prepare the ganache.
6. Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Let the ganache cool for about 10 minutes, until it thickens but is still spreadable.
7. Decorate the Yule Log: Spread the chocolate ganache over the rolled cake, covering the top and sides. Use a fork to create a bark-like texture by running the tines along the ganache to simulate tree bark. If desired, trim off one end of the cake and place it on the side to mimic a branch. Dust the finished Bûche de Noël with powdered sugar to resemble snow. Garnish with meringue mushrooms or fresh berries, if desired.
8. Chill and Serve: Refrigerate the cake for at least 1 hour to set. Slice and serve chilled or at room temperature.

Servings and Timing

• Servings: Approximately 10-12
• Prep Time: 30 minutes
• Cook Time: 10-12 minutes
• Total Time: 2 hours (including cooling and chilling)

Variations

• Filling: Swap out the chocolate filling for a caramel or coffee-flavored filling.
• Ganache: Try using white chocolate or flavored chocolate for a different taste.
• Garnishes: Add seasonal fruits like cranberries or pomegranate seeds for a festive look.

Storage/Reheating

• Storage: Keep the Bûche de Noël covered in the refrigerator for up to 5 days.
• Reheating: Serve cold or at room temperature. Do not reheat as it may affect the texture of the ganache.

10 FAQs

1. Can I make the Bûche de Noël ahead of time? Yes, it can be made up to 3 days in advance and kept refrigerated.
2. Can I use a different flavor for the filling? Absolutely! You can use a variety of flavored whipped creams or even a fruit preserve.
3. What can I use instead of a jelly roll pan? A baking sheet with raised edges can be used as a substitute.
4. How can I make sure the cake doesn’t crack when rolling? Make sure the cake is warm but not hot when rolling and roll it gently with the towel.
5. Can I freeze the Bûche de Noël? Yes, it can be frozen before adding the ganache. Wrap tightly in plastic wrap and freeze for up to 1 month.
6. How do I fix cracks in the cake? You can cover cracks with extra ganache or frosting and use decorative garnishes to mask them.
7. Can I use store-bought caramel sauce instead of making ganache? Store-bought caramel can be used, but it won’t give the same rich ganache texture.
8. What should I do if the ganache is too runny? Let it cool longer or add more powdered sugar to thicken it.
9. Can I use dairy-free alternatives? Yes, use dairy-free butter, heavy cream, and chocolate chips for a dairy-free version.
10. How do I create the bark texture on the ganache? Use a fork to create lines and texture, simulating the appearance of tree bark.

Conclusion

Bûche de Noël is a delightful and festive dessert that adds a touch of elegance to any holiday celebration. With its rich chocolate filling and beautiful ganache bark, this Yule Log not only tastes delicious but also looks stunning. Whether you’re serving it at a holiday party or as a special treat for your family, it’s sure to be a hit. Enjoy the process of making this traditional cake and the festive spirit it brings!

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