Description
This classic Yule Log Cake (Bûche de Noël) is a festive and elegant holiday dessert featuring a light chocolate sponge cake rolled with a rich mascarpone cream filling, all beautifully coated in a smooth whipped chocolate ganache. Garnished with sugared cranberries and rosemary, this cake combines flavorful textures and eye-catching presentation, perfect for celebrating Christmas and special occasions.
Ingredients
Cake
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Hershey’s Special Dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, divided
- 3/4 cup (155g) granulated sugar
- 5 tbsp (72g) sour cream
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Filling
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cups (86g) powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 8 oz (226g) mascarpone cheese, softened but still chilled
Ganache
- 8 ounces semi sweet chocolate, finely chopped
- 1 cup heavy whipping cream
Garnish (optional)
- Sugared cranberries
- Sugared rosemary
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper, ensuring the paper extends at least an inch above all sides to help lift the cake out later.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the egg yolks and granulated sugar until well combined. Add the sour cream, melted butter, and vanilla extract, whisking until smooth.
- Make the batter: Gently incorporate the dry ingredients into the wet mixture with a light whisk until fully combined, then set aside.
- Whip egg whites: In a separate large bowl, whip the egg whites on high speed until stiff peaks form.
- Fold in egg whites: Fold about one-third of the whipped egg whites into the chocolate batter to loosen it. Then fold in the remaining egg whites gently until just combined, keeping the batter airy.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
- Roll and cool: Immediately lift the cake out using the parchment paper and place on the counter. While hot, carefully roll the cake starting at the short end with the parchment paper. To prevent cracking, unroll and re-roll the cake multiple times during cooling over about 1 to 1.5 hours, ensuring the cake remains elastic.
- Prepare the filling: Once the cake is completely cooled, whip the cold heavy cream, powdered sugar, vanilla extract, and salt in a large bowl until soft peaks form. Add the mascarpone cheese and whip until stiff peaks form.
- Fill the cake: Unroll the cake carefully, using an offset spatula to loosen sticking areas if needed. Spread the mascarpone filling evenly over the surface, then re-roll the cake tightly but gently without the parchment paper.
- Chill the cake: Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least one hour to firm up.
- Make ganache: Place chopped chocolate in a medium bowl. Heat the cream until just boiling, then pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Cool to about room temperature, then whip the ganache until lightened in color and spreadable.
- Decorate the cake: Using a serrated knife, cut off a 3-inch piece of the log at a slight diagonal. Attach this smaller branch to the side of the main log with some ganache. Spread the remaining ganache over the entire cake and create bark-like lines with a fork. Garnish with sugared cranberries and rosemary if desired.
- Final chilling: Refrigerate the decorated cake until ready to serve, allowing the ganache to set firmly.
Notes
- Sugared cranberries: To make sugared cranberries, toss fresh cranberries with a small amount of egg white or simple syrup and then coat in superfine sugar. Let dry completely before using as decoration.
- Sugared rosemary: Lightly brush rosemary sprigs with simple syrup or egg white, then dip in superfine sugar and allow to dry until crisp. These add a festive, aromatic touch to the cake.
- Be patient when rolling the cake to avoid cracks; the repeated rolling during cooling helps maintain elasticity.
- Use room temperature ingredients where specified for best mixing results.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
