Ultimate Chocolate Yule Log Cake
This festive Yule Log cake, or Bûche de Noël, is a showstopping dessert perfect for holiday celebrations. With a rich chocolate sponge, creamy filling, and decadent ganache, it’s sure to impress your guests and become a new Christmas tradition.
Cooking Instructions For A Christmas Yule Log
Ingredients
Cake:
- 4 large eggs, separated
- 100g golden caster sugar
- 65g self-raising flour
- 40g cocoa powder
- 1/2 tsp baking powder
Filling:
- 300ml double cream
- 250g mascarpone
- 3 tbsp icing sugar
- 2 tbsp Irish cream liqueur (optional)
Chocolate Ganache:
- 300g dark chocolate, chopped
- 300ml double cream
- 50g unsalted butter
Instructions
- Preheat oven to 180°C (160°C fan). Grease and line a 33x23cm Swiss roll tin with baking parchment.
- Whisk egg whites until stiff peaks form. In another bowl, beat egg yolks and sugar until pale and thick.
- Sift flour, cocoa, and baking powder together. Fold into egg yolk mixture, then gently fold in egg whites.
- Pour batter into prepared tin and bake for 10-12 minutes until springy to touch.
- Turn cake onto a sugared parchment paper, peel off lining, and roll up from the short end. Let cool completely.
- For filling, whip cream, mascarpone, icing sugar, and liqueur (if using) until thick.
- Unroll cooled cake, spread with filling, and re-roll carefully.
- For ganache, heat cream until just simmering. Pour over chocolate, add butter, and stir until smooth.
- Once ganache is cooled and thickened, cover the log. Use a fork to create bark-like texture.
- Dust with icing sugar for a snowy effect and decorate as desired.
Top Tips
- Separate eggs when cold, but bring to room temperature before using.
- Don’t overbake the sponge, or it may crack when rolling.
- Chill the filled log before covering with ganache for easier handling.
- For a woodgrain effect, drag a fork through the ganache while it’s still soft.
Different Variations
- Black Forest: Fill with whipped cream and cherries, decorate with chocolate shavings.
- Mocha: Add 1 tbsp instant coffee to the cake batter and filling.
- Nutella: Spread a thin layer of Nutella on the sponge before adding the cream filling.
- Matcha: Replace 2 tbsp of flour with matcha powder for a green tea flavored sponge.
Nutritional Guide (per serving, based on 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Fat | 35g |
| Carbs | 30g |
| Protein | 6g |
| Sugar | 25g |
| Fiber | 2g |
FAQ
Q: Can I make this ahead of time?
A: Yes, you can make the Yule Log up to 2 days in advance. Store in the refrigerator and bring to room temperature before serving.
Q: Is it possible to freeze the Yule Log?
A: You can freeze the unfilled sponge for up to a month. Once filled and decorated, it’s best not to freeze as the texture may change.
Q: Can I use milk chocolate instead of dark chocolate for the ganache?
A: Yes, but the ganache may be sweeter and softer. You might need to adjust the cream ratio slightly.
Q: How do I prevent the cake from cracking when I roll it?
A: Roll the cake while it’s still warm and pliable. Also, don’t overbake the sponge, as this can make it dry and prone to cracking.
