Description
Indulge in the festive spirit with our delightful Yule Log Recipe, a stunning chocolate dessert perfect for holiday celebrations. This traditional Bûche de Noël features a light and airy chocolate sponge cake, elegantly rolled with a rich cream filling and adorned with luscious chocolate buttercream. With its beautiful presentation and decadent taste, this dessert is sure to impress your guests during special occasion parties or family gatherings. The versatility of decorations allows you to personalize it to match your seasonal theme, making it a charming centerpiece at any festive table.
Ingredients
Scale
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (for buttercream)
- 1/4 cup cocoa powder (for buttercream)
- 1 tablespoon milk or cream (for buttercream)
- Fresh cranberries (for decoration)
- Edible mushrooms or meringue mushroom kit (for decoration)
- Edible glitter or snow (for decoration)
- Fresh sprigs of rosemary or evergreen (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar until stiff peaks form.
- In another bowl, beat the egg yolks with the remaining sugar until pale and thick. Stir in vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold this mixture into the egg yolk mixture.
- Carefully fold in beaten egg whites without deflating.
- Spread batter evenly in prepared pan. Bake for 10–12 minutes or until it springs back when touched.
- Roll warm cake in a kitchen towel dusted with powdered sugar from one short end and let cool completely inside.
- In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once cooled, gently unroll the cake and spread whipped cream evenly across its surface.
- Roll the cake tightly from one short end and wrap it in plastic wrap. Refrigerate for about 1 hour to set before frosting.
- In a bowl, beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla until smooth and fluffy.
- Use a spatula to spread buttercream over the cake. Create texture resembling tree bark using a fork.
- Unwrap chilled rolled cake and place it on serving platter. Frost entirely with chocolate buttercream using fork or spatula to create bark lines.
- Decorate with fresh cranberries, edible mushrooms, rosemary, or other seasonal items as desired.
- Dust entire cake with powdered sugar resembling fresh snow before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg