Buche De Noel Yule Log Cake

Transform your holiday table into a showstopper with this decadent Buche de Noel Yule Log Cake, a French-inspired dessert that's as delightful to look at as it is to eat. This light and airy chocolate sponge cake is skillfully rolled and filled with a rich whipped dark chocolate ganache, then frosted with a velvety coating that mimics the rustic texture of tree bark. Dusted with a touch of powdered sugar "snow" and adorned with festive decorations like meringue mushrooms or fresh berries, this classic Christmas centerpiece captures the magic of the season. With simple ingredients, a touch of technique, and just 40 minutes of active prep and baking time, this recipe is perfect for impressing guests with a homemade dessert that’s as flavorful as it is festive.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 4 large eggs
• 100 grams granulated sugar
• 65 grams all-purpose flour
• 30 grams unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 240 milliliters heavy cream
• 200 grams dark chocolate
• 50 grams powdered sugar
• 2 tablespoons confectioners' sugar (for dusting)

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.

Step 2

In a large mixing bowl, beat the eggs and granulated sugar together for 5-7 minutes until pale, thick, and tripled in volume.

Step 3

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.

Step 4

Add the vanilla extract and melted butter to the batter, folding gently until fully incorporated.

Step 5

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 8-10 minutes, or until the cake springs back when lightly touched.

Step 6

Lay a clean kitchen towel on your countertop and generously dust it with confectioners' sugar. Flip the warm cake onto the towel, peel off the parchment paper, and roll the cake (with the towel inside) from the short end. Let it cool completely in the rolled shape.

Step 7

To make the filling, heat the heavy cream in a saucepan until simmering. Pour it over the chopped dark chocolate and let sit for 2 minutes. Stir until smooth to create a ganache.

Step 8

Reserve 1/3 of the ganache for the outer frosting. To the remaining 2/3 ganache, add the powdered sugar and whip until light and fluffy.

Step 9

Unroll the cooled cake and spread the whipped ganache evenly over the surface. Re-roll the cake tightly (without the towel), then transfer to a serving plate.

Step 10

Frost the outside of the rolled cake with the reserved ganache, using a fork to create a bark-like texture.

Step 11

Dust lightly with confectioners' sugar to resemble snow. Decorate with optional garnishes like meringue mushrooms, fresh berries, or sprigs of rosemary.

Step 12

Chill the Buche De Noel for at least 1 hour before serving. Slice and enjoy!

Nutrition Facts

Serving size	938.3 grams (938.3g)

Amount per serving	% Daily Value*
Calories	3345

Total Fat 191.30g	245%
Saturated Fat 106.00g	530%
Polyunsaturated Fat 0.00g
Cholesterol 1060mg	353%
Sodium 1444mg	63%
Total Carbohydrate 357.10g	130%
Dietary Fiber 26.70g	95%
Total Sugars 264.70g
Protein 52.20g	104%

Vitamin D 164IU	820%
Calcium 291mg	22%
Iron 35mg	192%
Potassium 2229mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 6.2%

Carbs: 42.5%