Yule Log

Enjoy a delicious dessert that not only looks amazing but tastes even better—a traditional Yule log—as you celebrate the holiday season. This classic Christmas confection is certain to become the talk of the party and provide happiness and sweetness to your table.

Tasting Notes

The Yule Log, also known as Buche de Noel, features a moist and tender chocolate sponge cake filled with a creamy chocolate ganache and coated with a velvety chocolate buttercream. The combination of rich chocolate flavors and the festive appearance makes it a perfect indulgence for the holiday season.

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Chocolate Ganache Filling:

• 1 cup heavy cream
• 8 ounces dark chocolate, finely chopped

For the Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (as needed for consistency)

Kitchen Equipment

• Mixing bowls
• Electric mixer
• Baking sheet
• Parchment paper
• Kitchen towel
• Saucepan
• Whisk
• Offset spatula

Instructions

Chocolate Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
2. In a large mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture until just combined.
5. Pour the batter onto the prepared baking sheet, spreading it evenly.
6. Bake for 12-15 minutes or until the cake springs back when touched.
7. While the cake is baking, lay out a kitchen towel and dust it with powdered sugar.
8. Once baked, immediately transfer the cake onto the prepared towel. Roll the cake and towel together into a log shape. Allow it to cool completely.

Chocolate Ganache Filling:

1. In a saucepan, heat the heavy cream until it just starts to simmer.
2. Pour the hot cream over the chopped chocolate. Let it sit for a minute and then whisk until smooth.
3. Allow the ganache to cool and thicken.

Chocolate Buttercream:

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar, cocoa powder, and vanilla extract. Beat until smooth.
3. Add milk as needed to achieve a spreadable consistency.

Assembling the Yule Log:

1. Carefully unroll the cooled cake and spread the chocolate ganache over the surface.
2. Gently roll the cake back into a log shape.
3. Place the log on your serving platter and coat it with the chocolate buttercream, using an offset spatula to create a bark-like texture.
4. Optional: Use a fork to create lines resembling tree bark on the buttercream.

Pro Tips

• Ensure the eggs are at room temperature for better volume when beating.
• Use high-quality chocolate for both the ganache and buttercream for an intense chocolate flavor.
• Don’t overmix the cake batter to maintain its light and fluffy texture.

Variations

• Add a sprinkle of powdered sugar for a snowy effect.
• Garnish with festive decorations like edible holly leaves or meringue mushrooms.

FAQs