The Yule Log, also known as Bûche de Noël, is a delightful dessert that adds a festive touch to any holiday celebration. This cake is not only beautiful to look at, but it also offers a rich chocolate flavor, creamy filling, and a fun way to impress your guests. Making a Yule Log can become a beloved tradition, bringing friends and family together during the holidays.
how to make Yule Log
Ingredients:
- 4 eggs, yolks and whites separated
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cake flour
- 1/2 tsp instant coffee granules
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 tsp vanilla extract
- 6 oz dark or bittersweet chocolate chips
- 3/4 cup, 1.5 tbsp softened unsalted butter
- 1 tsp instant coffee granules
- 2/3 cup heavy cream
- 1/2 tbsp Kahlua
- 1/2 tsp vanilla extract
- cranberries and rosemary for garnishing
Directions:
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Preheat your oven to 425°F and line a half sheet baking pan with parchment paper. Cut a slit in the parchment paper in each of the four corners of the pan so that the parchment paper lies completely flat against the edges of the pan. Use office binder clips to clip the parchment paper to the edges of the pan. Set aside.
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Drop the egg whites into the bowl of a stand mixer. Whisk on high speed for about 2 to 3 minutes, until wet, soft peaks form. You want the whites to stay hanging on your whisk when they’re held upside down, but they should not be stiff. Temporarily set the whites aside.
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In a large bowl, whisk the egg yolks and sugar together until pale yellow. In another bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the egg yolks and sugar mixture. Whisk to combine; the batter will be very thick.
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Add half of the egg whites to the batter and use a rubber spatula to gently fold them in to loosen up the batter. Then, add the remaining egg whites and gently fold them into the batter until just combined.
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Pour the batter into the prepared pan and use your spatula to smooth it out gently. Bake the cake for 6 to 7 minutes, or until it springs back when lightly pressed. Let the cake cool in the pan for 2 minutes.
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While the cake cools, sprinkle powdered sugar over a clean kitchen towel. Flip the cake onto the towel and gently peel off the parchment paper. Roll the cake up with the towel from one short side to the other and let it cool completely in this shape.
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For the frosting, combine chocolate chips, coffee granules, Kahlua, butter, and vanilla in a bowl. Heat heavy cream until hot but not boiling and pour over the chocolate mixture. Stir until smooth, cover, and refrigerate for 30 minutes.
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While the frosting cools, whip the heavy cream in a stand mixer on high speed until it thickens. Add vanilla extract and powdered sugar, and whip until it reaches a frosting-like consistency.
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Once the cake is cool, unroll it and spread the whipped cream over the surface, leaving a small border. Roll the cake back up, seam side down.
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Cut a 2-inch slice from one end of the cake, at an angle, and attach it to the main log.
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Whisk the chilled frosting briefly until just thickened and smooth. Spread it over the cake log and stump using a rubber spatula, creating texture with a fork to resemble bark. Decorate with cranberries and rosemary for a festive touch.
how to serve Yule Log
Serve slices of the Yule Log chilled or at room temperature. Pair it with a cup of hot chocolate or coffee for a cozy treat. Arrange the cake on a nice platter and add extra cranberries and rosemary to enhance its visual appeal before serving.
how to store Yule Log
Store any leftover Yule Log in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. For longer storage, you can freeze the rolled cake without frosting. Thaw the cake before frosting and serving it.
tips to make Yule Log
- Ensure your egg whites are at room temperature for better whipping.
- Be gentle when folding in the egg whites to maintain the batter’s fluffiness.
- Let the cake cool fully before frosting to prevent melting.
variation
You can add different flavors to the whipped cream, like peppermint extract for a minty twist or orange zest for a hint of citrus. You can also use various types of frosting, such as cream cheese frosting or white chocolate ganache.
FAQs
1. Can I make the Yule Log ahead of time?
Yes, you can bake the cake and make the frosting a day or two in advance. Assemble the cake on the day you plan to serve it for the best flavor and texture.
2. What if my cake cracks when rolling?
If the cake cracks, don’t worry! You can use extra frosting to cover up any cracks and still make it look beautiful.
3. Can I substitute the Kahlua in the frosting?
Yes, you can omit the Kahlua or use another flavored liqueur, coffee extract, or even just extra heavy cream for a non-alcoholic option.
Yule Log
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a 10x15 inch baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a stand mixer, beat eggs and granulated sugar on high speed until light, fluffy, and pale, about 5-7 minutes. Gently fold in the vanilla extract.
- Gradually fold the dry ingredient mixture into the egg mixture until just combined, being careful not to overmix.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately invert the warm cake onto a clean, powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper, then roll the cake and towel together tightly from a short end; cool completely.
- While the cake cools, combine heavy cream, powdered sugar, and vanilla extract in a cold bowl. Beat with a mixer until stiff peaks form.
- In a mixer, beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, milk, vanilla extract, and salt, beating until smooth and fluffy.
- Gently unroll the cooled cake. Spread the whipped cream filling evenly over the cake, leaving a small border. Carefully re-roll the cake without the towel.
- Place the rolled cake seam-side down on a serving platter. Trim the ends diagonally if desired. Cover the entire cake with chocolate buttercream, creating a tree bark effect using an offset spatula or fork, and decorate.