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Chocolate Yule Log Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 138 reviews
  • Author: Jasmine
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes plus chilling time (approximately 3 hours total including chilling and ganache setting)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Bûche De Noël, or Chocolate Yule Log Cake, is a festive and elegant holiday dessert featuring a light chocolate sponge cake rolled with a rich and fluffy chocolate cream filling, all covered in a glossy chocolate ganache. Soft, fluffy, and full of deep chocolate flavor with a hint of espresso and warm spices, it’s perfect for Christmas celebrations and impresses with its beautiful log shape resembling a snowy woodland stump.

Ingredients

Scale

Chocolate Sponge Cake

  • Ingredients for chocolate sponge cake to be referred from the specified recipe (not detailed here)

Chocolate Cream Filling

  • 2 cups (475ml) 35% heavy whipping cream
  • 1 ½ tbsp (9g) skim milk powder
  • 3 tbsp (42g) granulated sugar
  • 2 tsp (4g) cocoa powder
  • ¾ tsp espresso powder
  • ¼ tsp pumpkin pie spice or ground cinnamon
  • 1 tsp (5ml) pure vanilla extract

Ganache Glaze

  • ⅔ cup (160ml) 35% heavy whipping cream
  • 1 tsp (5ml) honey or corn syrup
  • 6 oz (170g) semisweet dark chocolate, chopped
  • Pinch of salt

Decoration

  • Crushed pistachios (for garnish)

Instructions

  1. Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Lightly grease a 17×11-inch baking sheet and line it with parchment paper. Secure the edges with ¾-inch binder clips to keep the parchment flat and spray the paper with cooking spray.
  2. Make the Chocolate Sponge Cake: Prepare the chocolate sponge cake batter as per the referenced recipe. Pour the batter evenly into the prepared pan using a large offset spatula to spread a thin layer. Bake for 9-11 minutes until the cake springs back when lightly pressed, careful not to over-bake to avoid drying out.
  3. Cool and Roll the Cake: Remove the cake from oven and cool on a wire rack for a minute. Dust the top with icing sugar or cocoa powder, run a knife around the edges, then invert the cake onto a clean kitchen towel or parchment paper. Peel off the top parchment layer. While warm, gently roll the cake from the short side into a log using the towel or parchment paper. Let it cool completely rolled up, seam side down.
  4. Make the Chocolate Filling: In a large bowl, combine 2 cups heavy cream, skim milk powder, sugar, cocoa powder, espresso powder, and spices. Beat with an electric mixer on medium speed until firm peaks form. Add vanilla extract and keep chilled.
  5. Assemble the Cake: Carefully unroll the cooled cake. Spread about two-thirds of the filling evenly over the surface, leaving a ½-inch border. Push extra filling into the curled end to form a neat spiral center. Re-roll the cake gently but firmly with the filling inside. Transfer to a plate or baking sheet, cover, and refrigerate for 30 minutes, seam side down. Keep the remaining filling chilled.
  6. Frost with Remaining Filling: Remove the cake from the fridge. Spread the remaining filling thinly over the outside of the log. Return to fridge for 30 minutes to firm up slightly.
  7. Prepare Ganache Glaze: Heat the remaining ⅔ cup cream with honey or corn syrup in a small saucepan over medium heat until simmering. Pour immediately over the chopped chocolate in a bowl, cover, and let stand for 2 minutes. Stir gently in concentric circles until smooth and glossy. Transfer to a jug for easier pouring and let cool to room temperature but still pourable. Avoid refrigerating to maintain shine.
  8. Glaze the Cake: Pour half the ganache evenly over the cake, using a large offset spatula to gently spread without disturbing the cream layer beneath. Let set for 5 minutes, then pour and spread the remainder of the ganache, creating swirl or spiral decorations if desired. Avoid overworking the surface to keep the shine.
  9. Chill and Decorate: Refrigerate the cake for 2 hours to set the ganache. Before serving, sprinkle crushed pistachios over and around the cake to resemble moss.

Notes

  • This Chocolate Yule Log Cake is a traditional Christmas dessert that combines light sponge cake and rich chocolate cream for a perfect festive treat.
  • Using a kitchen towel to roll the cake helps prevent cracking.
  • Do not overbake the sponge cake to keep it moist and pliable for rolling.
  • Cool ganache to just above room temperature before pouring to avoid melting the cream frosting.
  • Can be made a day in advance and stored covered in the refrigerator.
  • For extra flavor, adjust the espresso powder amount or swap pumpkin pie spice for ground cinnamon based on preference.

Nutrition

  • Serving Size: 1 slice (approx. 100g)
  • Calories: 370
  • Sugar: 25g
  • Sodium: 65mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://jmrecipes.com/chocolate-yule-log-cake-recipe/