Chocolate Yule Log (Bûche de Noël)

The Chocolate Yule Log, or Bûche de Noël, is a festive holiday dessert that looks just as magical as it tastes. It’s a light, chocolate sponge cake rolled with creamy filling and coated in rich chocolate ganache to resemble a rustic log. I love how it captures the warmth and charm of the holidays with every swirl and slice. It’s a classic centerpiece for Christmas celebrations, and making it from scratch is a rewarding and surprisingly fun process.

Why You’ll Love This Recipe

I love this recipe because it’s both stunning and delicious. The sponge is airy and moist, the filling is rich and creamy, and the ganache topping gives it that irresistible chocolate finish. It may look elaborate, but I find that with a little preparation, it comes together smoothly. Plus, it’s highly customizable—I can decorate it with meringue mushrooms, sugared cranberries, or just a dusting of powdered sugar for a snowy forest look. It’s a showstopper that never fails to impress guests during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Vanilla extract

• Heavy cream (for filling and ganache)

• Powdered sugar (for filling and dusting)

• Cream cheese or mascarpone (optional, for filling)

• Semi-sweet or dark chocolate (for ganache)

• Butter (for ganache)

Directions

1. I start by preheating the oven to 350°F and lining a jelly roll pan with parchment paper.

2. I beat the eggs and sugar together until the mixture is thick and pale. Then I gently fold in the sifted flour, cocoa powder, baking powder, and salt, followed by the vanilla extract.

3. I pour the batter into the prepared pan and spread it evenly, then bake it for about 10–12 minutes, or until it springs back when lightly touched.

4. While the cake is still warm, I invert it onto a clean kitchen towel dusted with powdered sugar, then carefully peel off the parchment paper and roll the cake up with the towel. I let it cool completely while rolled to avoid cracking.

5. For the filling, I whip heavy cream with powdered sugar and a bit of vanilla. Sometimes I add softened cream cheese or mascarpone for a richer texture.

6. Once the cake is cool, I unroll it gently, spread the filling evenly, and roll it back up tightly.

7. For the ganache, I melt chocolate and butter with warm cream until smooth, then spread it over the cake roll. I use a fork or spatula to create a bark-like texture.

8. I refrigerate the cake to set the ganache, then garnish it with powdered sugar, rosemary sprigs, or berries for decoration.

Servings and timing

This recipe serves about 10–12 people. It takes roughly 1 hour and 30 minutes from start to finish, including cooling and decorating time. I like to prepare it a few hours ahead or even the night before serving for best results.

Variations

Sometimes I add a touch of espresso powder to the batter to intensify the chocolate flavor. For a more festive twist, I spike the filling with a splash of rum . If I’m in the mood for something fruitier, I add a thin layer of raspberry jam beneath the cream. I’ve also tried using white chocolate ganache for a snowy effect—it’s a beautiful and tasty variation.

Storage/Reheating

I store the Yule Log in the refrigerator, covered, for up to 3 days. Before serving, I let it sit at room temperature for about 20 minutes so the ganache softens slightly. This dessert doesn’t require reheating, but it does taste best when it’s not too cold. If I have leftovers, I slice them and store them in an airtight container in the fridge.

FAQs

Can I make the Yule Log ahead of time?

Yes, I often make it a day in advance. It holds up well in the fridge, and the flavors actually meld together even better overnight.

What’s the best way to prevent the cake from cracking?

I always roll the cake while it’s still warm in a towel dusted with powdered sugar. Cooling it in the rolled shape helps it stay flexible when filling and re-rolling.

Can I freeze the Chocolate Yule Log?

Yes, I can freeze it. I wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. When ready to serve, I thaw it overnight in the fridge.

Do I have to use ganache?

Not at all. I’ve used chocolate buttercream as a topping before and it works wonderfully. Ganache gives a smooth, rich finish, but buttercream is easier to work with if I want more structure or detailed designs.

Can I decorate the log more elaborately?

Absolutely—I love adding meringue mushrooms, sugared cranberries, or even marzipan holly leaves. It’s a fun way to make it feel even more magical and festive.

Conclusion

The Chocolate Yule Log is one of those desserts that brings joy just by being on the table. I love how it captures the spirit of the season, both in appearance and taste. With its tender cake, luscious filling, and decadent ganache, it’s a treat I return to every holiday—and one that always brings smiles all around.

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