When the holiday season rolls around, I find myself searching for desserts that encapsulate the festive spirit, and nothing does it quite like a Bûche De Noël, or Yule Log Cake. The rich aroma of chocolate fills my kitchen as I prepare this enchanting treat, instantly transporting me to cozy winter nights spent surrounded by friends and family.
This cake is more than just a dessert; it’s a centerpiece, a conversation starter, a slice of nostalgia coated in velvety ganache. I remember the first time I unveiled one at a holiday gathering—the gasps, the smiles, and, of course, the forks diving in for a taste! Right from its tender sponge to the luscious filling, every bite is a delightful experience that pleases a crowd, and it’s surprisingly simple to recreate.
Whether you’re a seasoned chef or a home-cook looking to impress, this Chocolate Yule Log Cake is the perfect balance of elegance and comfort. Join me in crafting this magnificent cake that not only celebrates the season but will leave your guests raving for more!
Why is Bûche De Noël a Holiday Favorite?
Imagine the joy of creating a stunning Bûche De Noël that steals the show at any gathering!
- Visual Appeal: Its charming log shape, adorned with chocolate ganache and festive toppings, adds a touch of magic to your holiday table.
- Delectable Layers: The moist sponge cake paired with a rich filling and a glossy glaze creates an irresistible treat everyone craves.
- Celebrate Tradition: This classic dessert is steeped in history, providing a nostalgic taste of holiday festivities.
- Versatile Flavor Options: You can customize the filling and toppings, making it a canvas for your creativity.
- Family Fun: Baking this cake is a delightful activity that you can enjoy with loved ones, creating memories together.
This Bûche De Noël is not just a cake; it’s an experience that will impress your guests and keep them coming back for seconds!
Essential Bûche De Noël Ingredients
• Get ready to create a stunning cake!
For the Sponge Cake
- Chocolate Swiss Roll Cake Recipe – Use this recipe as the foundation for your Yule Log’s tender sponge.
For the Chocolate Filling
- 35% Heavy Whipping Cream – Helps create a lush, creamy filling that complements the sponge.
- Skim Milk Powder – Adds a touch of richness while enhancing the filling’s texture.
- Granulated Sugar – Sweetens the filling, balancing the chocolate’s richness.
- Cocoa Powder – Deepens the chocolate flavor in the filling for that indulgent touch.
- Espresso Powder (optional) – Enhances the chocolate flavor without being overly coffee-like.
- Pumpkin Pie Spice or Ground Cinnamon – Adds warmth and a hint of spice to the filling.
- Pure Vanilla Extract – Brings everything together with a comforting aroma.
For the Ganache Glaze
- Semisweet Dark Chocolate – The star ingredient for a shiny, delectable glaze that coats the cake beautifully.
- 35% Heavy Whipping Cream – Used for the ganache, it helps create that silky-smooth texture.
- Honey or Corn Syrup – A touch of sweetness that aids in the glaze’s shine.
- Pinch of Salt – Brightens the flavors of the chocolate, making it even more delicious.
Sprinkle some Bûche De Noël magic on your holiday table!
How to Make Bûche De Noël
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Preheat the oven to 350°F. Lightly grease your 17×11-inch baking sheet with cooking spray or melted butter and line it with parchment paper for easy cake removal.
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Prepare the sponge cake according to the Chocolate Swiss Roll Cake recipe. This fluffy cake will be the perfect base for your Yule Log.
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Spread the batter evenly into the prepared pan using a large offset spatula. Bake for 9-11 minutes until it springs back gently when pressed.
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Cool the cake for one minute on a wire rack. Dust the top with icing sugar or cocoa powder, then run a knife along the edges. Invert onto a clean kitchen towel or parchment paper and gently peel off the top layer of parchment.
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Roll the cake into a tight log starting from the short side while still warm. This helps maintain its shape. Let it cool completely in this rolled position with the seam side down.
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Make the chocolate filling by combining cream, milk powder, sugar, cocoa powder, and optional espresso powder and spices in a large bowl. Beat until firm peaks form, mix in the vanilla extract, and keep chilled.
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Unroll the cooled cake and spread about two-thirds of the chilled filling evenly over the surface, leaving a ½-inch border. Carefully roll it back up, filling inside, and place on a baking sheet or serving plate. Cover with plastic wrap and refrigerate for 30 minutes.
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Frost the log with the remaining filling after removing it from the fridge. Return it for another 30 minutes to set.
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Prepare the ganache glaze by heating cream with honey or corn syrup in a small saucepan until it simmers. Pour it over the chopped chocolate, cover and let stand for 2 minutes, then stir until smooth.
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Cool the ganache for 10-20 minutes until it’s near room temperature but still pourable.
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Pour half of the ganache over the cake and spread it evenly with a large offset spatula. Let it set for about 5 minutes, then pour the remaining ganache on top and spread out.
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Chill the cake in the fridge for 2 hours to set. Before serving, sprinkle crushed pistachios on top and around to resemble moss.
Optional: Serve with a dollop of whipped cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Bûche De Noël Variations & Substitutions
Feel free to get creative with this recipe and make it your own!
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a delightful, accommodating twist.
- Vegan: Substitute heavy cream with coconut cream and replace eggs with a flaxseed mixture for a dairy-free version. The rich textures remain irresistible!
- Flavor Boost: Add a splash of orange zest or almond extract for a fragrant twist; the added aroma will elevate the experience.
- Nutty Delight: Incorporate finely chopped hazelnuts or walnuts into the chocolate filling or as a topping for added crunch and flavor depth.
- Spicy Surprise: Mix in a dash of cayenne pepper or chili powder into your ganache for a surprising kick that balances the sweetness!
- Fruit Forward: Fold in crushed raspberries or diced strawberries into the filling for a fresh burst of flavor that pairs beautifully with chocolate.
- Whipped Cream Layer: Add a layer of lightly sweetened whipped cream between the cake and filling for a creamy contrast that feels indulgent.
- Christmas Spirit: Decorate with seasonal touches like sugared cranberries or rosemary sprigs to give a festive flair to your beautiful Yule Log.
Let your imagination run wild and create a Bûche De Noël that reflects your personal touch!
Helpful Tricks for Bûche De Noël
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Sponge Success: Make sure not to overbake the sponge! A perfectly baked cake should spring back when lightly pressed; check around the 9-minute mark.
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Rolling Technique: Roll the cake while it’s still warm to prevent cracking. Use a clean kitchen towel to help with the initial roll—this technique aids in retaining the shape.
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Chill the Filling: Keep the chocolate filling chilled until you’re ready to spread it. This will ensure it holds peaks and won’t ooze out when you roll the cake.
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Smooth Ganache: Allow the ganache to cool slightly before pouring—it should be pourable, not too hot, to avoid melting the filling.
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Decorative Finish: For an eye-catching touch, sprinkle crushed pistachios or edible flowers to mimic natural elements—this will enhance the festive presentation of your Bûche De Noël.
Make Ahead Options
This delightful Bûche De Noël is perfect for busy home cooks who love to plan ahead! You can prepare the chocolate sponge cake up to 24 hours in advance. Simply bake, cool, and store it wrapped in plastic wrap at room temperature to maintain its moisture. The chocolate filling can be made up to 3 days ahead; just keep it sealed in the refrigerator to preserve its airy texture. On the day of serving, spread the filling over the unrolled cake, roll it up, and chill for 30 minutes. Finish by pouring the ganache over and refrigerating for 2 hours. Your cake will be just as delicious and elegant while saving you time for holiday festivities!
How to Store and Freeze Bûche De Noël
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Room Temperature: This cake is best enjoyed fresh, but you can keep it at room temperature for up to 1 day if covered to prevent drying out.
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Fridge: Store leftover Bûche De Noël in an airtight container in the fridge for up to 3 days to maintain its rich flavor and moist texture.
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Freezer: If you want to save some for later, you can freeze the cake without the ganache for up to 1 month. Wrap it well in plastic wrap and keep it in a freezer-safe container.
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Reheating: When ready to enjoy your frozen Bûche De Noël, thaw it in the fridge overnight, then add ganache once it’s completely defrosted for that fresh taste again.
What to Serve with Bûche De Noël?
Create a charming holiday spread that perfectly complements this enchanting chocolate log cake.
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Rich Vanilla Ice Cream: The creamy, dreamy texture of ice cream contrasts beautifully with the dense chocolate of the cake, bringing a delightful chill to every bite.
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Winter Fruit Salad: Bright, tangy fruits like pomegranate and citrus add a refreshing burst of flavor that balances the sweetness of the Yule log perfectly.
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Hot Chocolate Bar: Set up a cozy hot chocolate station with marshmallows and whipped cream for a warm, inviting drink that embraces the spirit of the season.
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Gingerbread Cookies: The spiced sweetness of these festive cookies pairs well with the rich chocolate, creating a joyful holiday combination that feels like a trip down memory lane.
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Espresso or Coffee: A cup of strong espresso enhances the chocolate’s richness while the warm ambiance encourages intimate conversations and holiday cheer.
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Spiced Mulled Wine: This aromatic drink, with hints of cinnamon and clove, adds warmth and a festive touch, making it a perfect pairing for your holiday dessert.
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Peppermint Bark: For a fun twist, serve a plate of homemade or store-bought peppermint bark; the mint adds a refreshing zing that compliments the chocolate beautifully.
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Candied Nuts: Sweet and crunchy, these nuts introduce a delightful texture contrast while harmonizing with the cake’s flavors—a sure crowd-pleaser!
Bûche De Noël Recipe FAQs
How do I select the right chocolate for the ganache?
Absolutely! For the best flavor, opt for high-quality semisweet dark chocolate that’s at least 60-70% cocoa. The higher the cocoa content, the richer the ganache will be. If you prefer milk chocolate for a sweeter glaze, feel free to adjust the sugar in the glaze recipe accordingly.
What’s the best way to store leftover Bûche De Noël?
Very well! Store any leftover Bûche De Noël in an airtight container in the refrigerator for up to 3 days. This helps to retain the cake’s moisture and flavor. Remember, it’s best enjoyed fresh, but chilling it will keep those delightful layers intact!
Can I freeze Bûche De Noël? How do I do it?
Absolutely, freezing is a great option! To freeze your Bûche De Noël, wrap the unglazed log tightly in plastic wrap and then place it in a freezer-safe container. This can be stored for up to 1 month. When you’re ready to enjoy, thaw it in the refrigerator overnight, then prepare your ganache and glaze it for a fresh taste again.
Why is my sponge cake cracking while rolling?
Good question! If your sponge cake is cracking, it might be overbaked or not cooled enough before rolling. Ensure you’re baking just until it springs back when lightly pressed, typically around 9-11 minutes. Also, try rolling while it’s warm; using a kitchen towel to aid in this process can prevent cracks.
Are there any dietary considerations for the Bûche De Noël?
Absolutely! When making your Bûche De Noël, keep in mind that it contains dairy which may not be suitable for lactose-intolerant individuals. For a dairy-free option, you can use coconut cream in place of heavy whipping cream for both the filling and ganache. Just ensure that your chocolate is dairy-free as well!
What’s the best way to achieve a smooth ganache glaze?
Great question! To achieve a smooth ganache, ensure that your cream is heated until it’s just simmering, then pour it over the chocolate and let it rest for 2 minutes before stirring until smooth. Allow it to cool for 10-20 minutes until it’s pourable but not too hot, as heat can cause melting of the cake layers beneath.
Decadent Bûche De Noël: The Ultimate Yule Log Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly grease your 17x11-inch baking sheet with cooking spray or melted butter and line it with parchment paper.
- Prepare the sponge cake according to the Chocolate Swiss Roll Cake recipe.
- Spread the batter evenly into the prepared pan and bake for 9-11 minutes.
- Cool the cake for one minute, dust the top, and run a knife along the edges. Invert onto a clean kitchen towel and peel off the parchment.
- Roll the cake into a tight log while still warm and let it cool completely.
- Make the chocolate filling by beating together cream, milk powder, sugar, cocoa powder, optional espresso powder and spices until firm peaks form. Mix in vanilla.
- Unroll the cooled cake and spread about two-thirds of the filling over the surface. Roll it back up and refrigerate for 30 minutes.
- Frost the log with the remaining filling and chill for 30 minutes to set.
- Prepare the ganache glaze by heating cream with honey or corn syrup until it simmers. Pour it over chopped chocolate, let stand, then stir until smooth.
- Cool ganache until it's near room temperature but still pourable.
- Pour half of the ganache over the cake, let it set, then pour the remaining ganache on top and spread it out.
- Chill the cake in the fridge for 2 hours to set, and sprinkle with crushed pistachios before serving.