Yule Log Chocolate – Rich Festive Roll Cake
This festive Chocolate Yule Log (Bûche de Noël) features a soft chocolate sponge cake rolled around fluffy whipped cream and topped with silky ganache — the perfect showstopper for your holiday dessert table.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
Ingredients
For Cake:
-
4 eggs, separated
-
¾ cup granulated sugar (divided)
-
½ cup all-purpose flour
-
¼ cup unsweetened cocoa powder
-
Pinch of salt
-
1 tsp vanilla extract
-
Optional: 1 tsp espresso powder
For Filling:
-
1 cup heavy cream
-
2–3 tbsp powdered sugar
-
1 tsp vanilla extract
-
Optional: 2 oz mascarpone or cream cheese
For Ganache:
-
4 oz dark or semi-sweet chocolate
-
½ cup heavy cream
-
1 tbsp butter (optional)
Instructions
-
Preheat oven to 350°F. Line a 10×15 pan with parchment and grease.
-
Whip egg yolks with ½ cup sugar, vanilla, and cocoa until thick.
-
In another bowl, whip egg whites to soft peaks, then add ¼ cup sugar and whip to stiff peaks.
-
Fold egg whites into yolk mixture gently. Sift in flour and fold.
-
Spread batter into pan and bake 10–12 minutes.
-
Invert onto a sugared towel and roll up while warm. Cool completely.
-
Whip cream, sugar, and vanilla to stiff peaks. Unroll cake, spread filling, re-roll.
-
Make ganache by pouring hot cream over chopped chocolate. Stir until smooth.
-
Frost rolled cake and decorate. Chill before slicing.
Notes
Decorate with meringue mushrooms, cranberries, or powdered sugar. Cake can be made a day ahead.