Ingredients
Scale
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 tablespoons melted butter
- 1 ½ cups heavy cream
- 6 ounces semisweet chocolate, chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- Powdered sugar, for dusting
- Meringue mushrooms (optional)
- Sugared cranberries (optional)
- Rosemary sprigs (optional)
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- Whisk the Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until light and fluffy, about 3-5 minutes. Add the vanilla extract and whisk to combine.
- Sift Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Melted Butter: Gently fold in the melted butter until well combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly in the towel and let it cool completely.
- Prepare the Chocolate Cream Filling: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the chopped chocolate and heavy cream. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool slightly.
- Whip the Cream: In a separate bowl, whip the remaining heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until combined.
- Assemble the Yule Log: Carefully unroll the cooled cake. Spread the chocolate cream filling evenly over the cake. Re-roll the cake tightly.
- Make the Chocolate Ganache: Place the chopped chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan until it is just about to boil. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate. Whisk gently until smooth.
- Frost the Cake: Place the rolled cake on a serving platter. Spread the chocolate ganache evenly over the entire cake. Use a fork to create a bark-like texture.
- Decorate: Dust the cake with powdered sugar to resemble snow. Add meringue mushrooms, sugared cranberries, and rosemary sprigs for a festive touch.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. Slice and enjoy!
Notes
Indulge in the magic of the season with a classic Yule Log Cake, also known as Bûche de Noël! This show-stopping dessert is a festive centerpiece that’s surprisingly easy to make. This article will guide you through creating a moist, chocolatey sponge cake, filling it with a luscious cream, and decorating it to resemble a charming log from the forest.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 10 servings
- Calories: 450 calories
- Sugar: 40 g
- Fat: 25 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g