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Chocolate Yule Log (Bûche de Noël)

Chocolate yule log is a rolled cocoa sponge cake filled with vanilla whipped cream and finished with a smooth chocolate ganache. A cocoa-dusted towel helps shape the cake, and a fork-dragged finish gives the log its bark-like lines.
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Prep Time 1 hour 55 minutes
Cook Time 12 minutes
Resting and chilling 1 hour 10 minutes
Total Time 3 hours 17 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 1 nonstick cooking spray as needed
  • 1 tbsp unsweetened cocoa powder for the towel
  • 0.25 cup unsweetened cocoa powder for the batter
  • 5 eggs large, separated and at room temperature
  • 0.5 cup granulated sugar for the yolks
  • 0.25 cup granulated sugar for the egg whites
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
Make the filling
  • 1 cup heavy cream chilled, for the filling
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
Make the ganache
  • 8 oz semisweet chocolate finely chopped
  • 0.75 cup heavy cream remaining cream, for the ganache

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer
  • 1 small saucepan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Spray a 10x15-inch jelly-roll pan with cooking spray, line the bottom with parchment paper, and spray the parchment.
  3. Set a clean kitchen towel on the counter and dust a 10x15-inch area with 1 tablespoon cocoa powder.
  4. Whisk the flour, 1/4 cup cocoa powder, baking powder, and salt in a small bowl.
  5. Beat the egg yolks with 1/2 cup granulated sugar on high speed until pale and thick, about 3 minutes.
  6. In a clean bowl with clean beaters, beat the egg whites until foamy.
  7. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, about 2 to 3 minutes.
  8. Fold the dry mixture into the yolk mixture until just combined.
  9. Gently fold in one-third of the egg whites to lighten the batter, then fold in the rest until no white streaks remain.
  10. Spread the batter evenly in the prepared pan and bake at 350°F for 10 to 12 minutes, until the top springs back when lightly touched and the edges just begin to pull away from the pan.
  11. Immediately loosen the cake edges and invert it onto the cocoa-dusted towel.
  12. Peel off the parchment, then roll the cake and towel together from a short end.
  13. Cool seam-side down on a rack until completely cool, about 1 hour.
Make the filling
  1. Beat 1 cup chilled heavy cream with the powdered sugar and vanilla until medium-stiff peaks form, about 2 to 3 minutes.
  2. Carefully unroll the cooled cake and spread the filling evenly over it, leaving a 1/2-inch border.
  3. Roll it back up from the same short end without the towel.
  4. Place seam-side down on a platter and refrigerate for 30 minutes.
Make the ganache
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the remaining 3/4 cup heavy cream in a small saucepan until steaming with small bubbles at the edge.
  3. Pour it over the chocolate and let stand for 5 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Let the ganache cool, stirring occasionally, until thick enough to spread, about 20 to 30 minutes.
Finish the log
  1. Cut a 3-inch piece from one end of the cake at a diagonal and place it against the side of the log to form a branch.
  2. Spread the ganache over the cake, then drag a fork through it to make bark-like lines.
  3. Refrigerate until the ganache is set, about 20 minutes.
  4. Let the log stand at room temperature for 15 minutes before slicing.

Notes

For neat slices, use a sharp knife and wipe it clean between cuts. Refrigerate leftovers for up to 3 days; the finished log can be frozen, tightly wrapped. For a gluten-free version, use a 1:1 gluten-free baking flour blend.