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Easy Chocolate Yule Log Cake (Bûche de Noël) for Beginners

A triangular slice of dark chocolate yule log cake layered with white cream filling and dusted with powdered sugar.
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Make your holiday baking simple with this step-by-step guide for a beautiful and delicious Chocolate Yule Log Cake. This recipe is perfect for beginners and creates a showstopper holiday centerpiece dessert.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream, cold
  • 8 ounces semisweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • Powdered sugar, for dusting
  • Optional: Fresh cranberries or rosemary sprigs for decoration

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the long sides for easy removal. Lightly grease the paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick, pale, and forms ribbons when the beaters are lifted, about 5 to 7 minutes.
  3. In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the eggs. Mix only until just combined.
  5. Spread the batter evenly into the prepared pan.
  6. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Do not overbake, as this will make rolling difficult.
  7. While the cake bakes, prepare a clean kitchen towel by dusting it heavily with powdered sugar.
  8. As soon as the cake comes out of the oven, invert it onto the prepared towel. Peel off the parchment paper immediately. Starting from a short end, carefully roll the cake and towel together tightly. Place the rolled cake seam-side down on a wire rack to cool completely.
  9. While the cake cools, make the chocolate filling. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir until smooth. Remove from heat and let cool slightly.
  10. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  11. Gently fold the slightly cooled melted chocolate mixture into the whipped cream until uniform. This is your filling.
  12. Once the cake is completely cool, gently unroll it. Spread the chocolate filling evenly over the entire surface of the cake, leaving a 1-inch border on one of the long edges.
  13. Reroll the cake tightly, this time without the towel, starting from the same short end.
  14. Place the rolled cake, seam-side down, on a serving platter.
  15. Trim the ends of the log slightly to create clean cuts for a realistic look. Cut a diagonal piece from one end of the log to resemble a branch; place this piece on top of the main log to form a branch joint.
  16. Prepare a simple chocolate frosting or use leftover filling if desired for the exterior coating. Spread the frosting over the entire surface of the log, using a fork or offset spatula to create bark-like lines.
  17. Dust generously with powdered sugar to mimic snow. Decorate with meringue mushrooms or rosemary sprigs if using. Chill for at least 1 hour before slicing and serving.

Notes

  • For easier rolling, you can gently warm the cake for 30 seconds in the microwave before inverting it onto the sugared towel.
  • If you want a lighter filling, substitute half of the chocolate ganache filling with stabilized whipped cream.
  • To create realistic bark texture, use the tines of a fork to drag lines through the final chocolate frosting layer.

Nutrition

Find it online: https://cheffinity.com/easy-chocolate-yule-log-cake-recipe/