Bûche de Noël (Yule Log)

Dec 1

Bring a touch of holiday magic to your table with this classic cake - a light, cocoa sponge rolled with fluffy whipped cream and cloaked in rich chocolate ganache. Decorated to look like a rustic log dusted with “snow,” it’s as festive as it is delicious, and sure to wow guests at any holiday gathering.

Yule Log (Bûche de Noël)

Servings: 12

Prep Time: 50 minutes (+ 2 hours cooling)

Cook Time: 25 minutes

Print the Recipe

Ingredients:

For the chocolate sponge:
- 4 Tbsp salted butter, melted
- 6 large eggs, separated
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt
- 3/4 cup granulated sugar, divided
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 cup strong brewed coffee (cooled) or espresso powder dissolved in water
- 1/4 cup powdered sugar, for dusting
For the filling:
- 4 oz cream cheese, room temperature
- 1/2 cup powdered sugar, sifted
- 1 cup heavy cream
- 1 tsp vanilla extract
For the ganache:
- 12 oz semisweet chocolate, chopped
- 3/4 cup heavy cream
- 1 Tbsp light corn syrup (optional, for sheen and texture)
For topping:
- Rosemary sprigs
- Pomegranate arils
- Sugared cranberries
- Meringue mushrooms
- Powdered sugar, for dusting

Instructions:

Make the cake: Preheat oven to 350°F (175°C). Grease a 12x17-inch rimmed baking sheet, line with parchment, and lightly grease again. In the base of a stand mixer or large mixing bowl, beat egg whites, cream of tartar, and salt until frothy. Add ¼ cup of the sugar and beat until stiff peaks form. In another clean bowl, beat egg yolks, remaining ½ cup sugar, vanilla, and coffee or espresso. Beat in the melted butter. In another bowl, sift together flour, cocoa powder, and baking powder. Add the flour mixture to the egg yolk mixture and beat until combined. Fold into yolk mixture. Fold the egg whites slowly into the batter one spoonful at a time until all are combined. Spread the batter evenly into the prepared pan. Bake 10–12 minutes, until the cake springs back when lightly touched.
Roll & cool: Generously dust a clean kitchen towel with powdered sugar. While hot, loosen cake edges, invert onto the towel, and peel off parchment. Starting from the short end, roll the cake up in the towel (jelly-roll style). Cool completely, seam-side down.
Make the filling: Beat cream cheese until smooth. Beat in powdered sugar. Slowly stream in heavy cream while beating on medium, then add vanilla. Increase speed and whip until light and fluffy, 2–4 minutes.
Fill & chill: Carefully unroll cooled cake. Spread filling evenly, leaving a 1/2-inch border. Re-roll (without the towel) into a log. Wrap tightly in plastic and chill 2 hours.
Make the ganache: Place chopped chocolate in a heatproof bowl. Bring cream (and optional corn syrup) just to a simmer; pour over chocolate. Let sit 1 minute, then whisk until smooth. Cool to a spreadable consistency (about 60–90 minutes at room temp; stir occasionally).
Shape the “branch” & frost: Unwrap cake, place seam-side down. Trim one end on a diagonal (about 1/4 of the log) to make a branch. Position the cut piece along the side of the log, cut face in. Spread ganache over the log and branch. Drag a fork along the ganache to create bark texture.
Decorate & serve: Dust with powdered sugar. Garnish with rosemary sprigs, pomegranate arils, sugared cranberries, and meringue mushrooms. Slice and serve.