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Chocolate Yule Log Cake with Meringue Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 293 reviews
  • Author: Jasmine
  • Prep Time: 8 hr
  • Cook Time: 2 hr 20 min
  • Total Time: 10 hr
  • Yield: 10 servings, about 10-12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This festive Yule Log Cake (Bûche de Noël) is a classic holiday dessert featuring a delicate cocoa sponge cake rolled with a luscious hazelnut whipped cream filling, topped with a rich chocolate ganache. It is beautifully garnished with optional meringue mushrooms and sugared cranberries with rosemary for an elegant and traditional presentation.

Ingredients

Scale

Sugared Cranberries & Rosemary

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) granulated sugar

Cake

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

Cake Assembly

  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder (for dusting)

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries and Rosemary: Place cranberries and rosemary sprigs in a large heatproof bowl. In a medium saucepan, bring water and 3/4 cup (150g) sugar to a simmer, whisking until sugar dissolves. Remove from heat and cool 5 minutes. Pour syrup over cranberries and rosemary, stir, cover, and let sit 15 minutes. Transfer cranberries and rosemary to a parchment-lined baking sheet using a slotted spoon and let dry uncovered for 1 hour. Toss them in 1/2 cup (100g) sugar, coat thoroughly, and let dry uncovered at room temperature or refrigerated for at least 1 hour. Store covered in refrigerator up to 3 days.
  2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter to help parchment stick. Line pan with parchment paper and grease parchment for a nonstick surface.
  3. Mix Dry Ingredients: Whisk cake flour, cocoa powder, baking powder, and salt together in a medium bowl; set aside.
  4. Whip Egg Whites: Using a mixer, beat egg whites with 1/2 cup (100g) sugar on high speed for 4-5 minutes until stiff peaks form. Transfer to a separate bowl.
  5. Beat Egg Yolks: In the same mixing bowl, combine egg yolks, remaining 1/2 cup (100g) sugar, oil, and vanilla extract. Beat on high speed for 3-4 minutes until thick and light in color.
  6. Combine Mixtures: Gently fold half of the whipped egg whites into the yolk mixture using low speed mixer or spatula for 10 seconds. Repeat with remaining egg whites. Then fold in half the flour mixture gently, repeat with remaining to maintain airiness without overmixing. Batter should be light.
  7. Bake Cake: Spread batter evenly in prepared pan. Bang the pan gently on the counter to release air bubbles. Bake for 15-16 minutes until cake springs back when lightly touched. Avoid overbaking to prevent cracking.
  8. Roll Cake to Cool: While cake bakes, dust a large piece of parchment or kitchen towel with 3 tablespoons cocoa powder. When cake is out of oven, loosen edges, invert onto the cocoa-dusted surface, peel off original parchment. Roll tightly from the short side with parchment/towel and cool completely rolled, refrigerate if needed (3 hours to 1 day).
  9. Make Meringue Mushrooms: Preheat oven to 200°F (93°C). Line a baking sheet with parchment/silicone mat. Beat egg white, cream of tartar, and salt on high speed until foamy (~2 min). Gradually add sugar while mixing until stiff glossy peaks (~2 min). Pipe quarter-size circles for mushroom tops and 1-inch tall cones for stems (makes about 16 mushrooms). Smooth peaks with moist finger and dust tops with cocoa if desired. Bake 2 hours without opening oven. Turn off oven and let meringues cool inside 20 minutes. Cool completely on rack. Melt 1 oz semi-sweet chocolate and use to adhere stems to tops, let set 1 hour.
  10. Prepare Whipped Cream Filling: Remove cake roll from fridge and let sit to warm slightly. Whip cold heavy cream, Frangelico, confectioners’ sugar, and cocoa powder on medium-high speed until medium to stiff peaks (~2-3 minutes). Unroll cake gently and spread whipped cream evenly with 1/2 inch border. Sprinkle chopped hazelnuts over cream. Roll cake back up carefully without parchment. Dust outside with cocoa if moist. Cover and chill at least 30 minutes up to 2 days.
  11. Make Chocolate Ganache: Place chopped chocolate in medium bowl. Heat heavy cream in saucepan until just simmering. Pour cream over chocolate, let sit 2-3 minutes. Stir gently until smooth and combined. Refrigerate uncovered 30 minutes to 1 hour until thickened.
  12. Assemble Cake: Remove cake from fridge. Diagonally cut a 3-4 inch piece from one end and position it on the side of the cake to resemble a branch. Pour and spread ganache over cake and branch, leaving ends exposed or covered, as preferred. Use fork to create bark texture. Clean any drips.
  13. Decorate and Serve: Decorate cake with meringue mushrooms, sugared cranberries and rosemary, and dust lightly with confectioners’ sugar before serving. Store leftovers covered in refrigerator up to 3 days.

Notes

  • The sugared cranberries and rosemary and meringue mushrooms are optional garnishes but add dramatic festive appeal and flavor.
  • Plan ahead as sugared cranberries need to dry for several hours and the cake requires chilling time for rolling and ganache thickening.
  • Watch the video tutorial for detailed visual guidance on rolling and decorating.
  • A kitchen towel dusted with cocoa powder helps prevent the cake from cracking when rolling.
  • Use fresh cranberries to ensure best texture and flavor for sugared garnish.
  • Ganache must be cooled and thickened before spreading to achieve the proper texture and appearance.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 410
  • Sugar: 36g
  • Sodium: 100mg
  • Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 150mg

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