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HOW TO MAKE YULE LOG CAKE (BUCHE DE NOEL)
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5 from 1 vote

HOW TO MAKE YULE LOG CAKE (BUCHE DE NOEL)

Yule Log Cake. There is no holiday dessert as eye-catching or irresistible as the Yule Log. My recipe for Yule Log Cake is sure to take your holiday celebration to the next level!
Author: Shobee

Ingredients

Chocolate Cake

  • 3/4 cup all-purpose flour
  • 1/3 cup Hershey’s cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs divided
  • 3/4 cup granulated sugar
  • 5 tbsp sour cream
  • 1/4 cup butter melted
  • 1 tsp vanilla extract

MASCARPONE WHIPPED CREAM FILLING

  • 3/4 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 4 oz mascarpone cheese softened but still chilled*
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

WHIPPED CHOCOLATE GANACHE

  • 1 cup semi-sweet chocolate morsels
  • 1 cup heavy whipping cream

Instructions

MAKE THE YULE LOG FILLING:

  • Make the Filling: In a stand-up mixer bowl, add whipping cream, Mascarpone cheese, and sugar. Mix all of the ingredients on medium-high speed and mix until stiff peaks. Set aside and refrigerate until you are ready to fill.

Bake the Chocolate Cake

  • Prepare the Oven: Move your oven rack to the middle and preheat the oven to 350 F. Line your  10 x 12 pan with parchment paper and generously spray with nonstick oil.
  • Whisk the egg whites: Separate egg whites from the egg yolks. Put the egg whites in the stand-up mixer bowl. Attach the bowl containing the egg whites and mix on medium-high speed until stiff peaks.
  • Mix the flour: In a small bowl, mix the flour, baking powder, salt, and cocoa powder. Mix using a wire whisk. Set aside.
  • Mix the wet ingredients; Place the egg yolks in a large bowl and add the sugar. Mix until pale in color. Add the melted butter. Add half of the whipped egg whites and fold gently together.
  • Add wet and dry Ingredients: Add the flour mixture to the egg yolk mixture and gently add the rest of the whipped egg whites. Fold using a spatula until there are no white streaks present.
  • Bake the Cake: When ready, pour in batter mixture into the prepared baking sheet and bake for ten to fifteen minutes.
    Start checking the cake using the toothpick method starting in ten minutes. When the toothpick comes out clean, then take it out from the oven.
  • While the cake is still hot, scrape the sticking side of the cake off using a knife.
  • Sprinkle the top of the cake with powdered sugar and cover it with a towel. With one end of the towel extending about 2- 3 inches out of the cake. Put a cooling tray on top and flip the cake.
  • Remove the parchment paper. Very gently roll the cake and let it cool. Sometimes the cake may break, but you will cover it with the ganache, so don't fret.
  • When the cake is cool, unfold the cake and fill the whole cake with the filling leaving 2- 3 inches on one end unfilled. Very gently roll the cake tightly and the wrap with wrapping plastic and refrigerate until ready to fill.

TO MAKE THE GANACHE:

  • While the cake is cooling, place the chocolate morsel in a medium-sized bowl. In low heat, warm the whipping cream in a saucepan. Pour into the chocolate morsels. Using a spatula, mix them together and let the morsels melt. Let it cool.

WHEN CAKE IS COLD AND READY :

  • Place cake in a flat serving tray and decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
  • Use some of the chocolate ganache to attach the small log to the side of the larger log. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
  • Refrigerate the cake until ready to serve.

Video

Notes

Use the size of the correct pan, 10 x 12.
You can freeze the leftover ganache for your next use.
Recipe adapted from Life, Love, and Sugar