Description
The Yule Log Cake, also known as ‘Bûche de Noël,’ is a delightful dessert that resembles a log, traditionally made during the holiday season with a rolled sponge filled with rich chocolate ganache.
Ingredients
Scale
- 4 large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 30 g unsalted butter, melted
Chocolate Ganache
- 200 g dark chocolate, chopped
- 200 ml heavy cream
Meringue Mushrooms
- 2 large egg whites
- 100 g granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Cocoa powder (for dusting)
For Decoration
- Powdered sugar (for dusting)
- Fresh berries (such as raspberries or strawberries)
Instructions
- Preheat your oven to 180°C (350°F) and line a 10×15 inch (25×38 cm) baking pan with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.
- Sift in the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Add the melted butter and fold until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 10-12 minutes until the cake springs back when touched.
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat the cream until it simmers, then pour over the chopped chocolate and stir until smooth.
- Once the cake is cool, unroll it from the parchment paper and spread a layer of ganache over it.
- Roll the cake back up tightly, seam side down, and place on a serving platter.
- Cover the outside of the cake with remaining ganache and create a bark-like texture.
- Dust with powdered sugar and decorate with fresh berries and meringue mushrooms.
Notes
- Be gentle when mixing to avoid a dense cake.
- Ensure the cake cools completely before rolling to prevent cracking.
- Use cooled ganache to avoid sogginess in the sponge.
- Always line the baking pan with parchment paper.
- Ensure meringue mushrooms are completely dry before removing from the oven.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Yule Log Cake, Bûche de Noël, holiday dessert, chocolate cake