Description
Indulge in the holiday spirit with this classic French dessert, the Bûche de Noël, also known as a Yule Log. This festive cake features a light and airy sponge rolled with a creamy filling, topped with decadent chocolate ganache and charming decorations. Perfect for Christmas or any special occasion!
Ingredients
Scale
For the sponge cake:
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
For decoration (optional):
- powdered sugar for dusting
- chocolate shavings
- sugared cranberries
- rosemary sprigs
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease.
- Make sponge cake: Beat eggs and sugar, add vanilla. Fold in dry ingredients. Bake and roll the cake to cool.
- Prepare filling: Whip cream with sugar and vanilla. Spread on cooled cake and roll.
- Make ganache: Heat cream, pour over chocolate, stir until smooth. Spread on rolled cake.
- Decorate: Dust with powdered sugar, add chocolate shavings, cranberries, and rosemary. Chill before serving.
Notes
- To make ahead, wrap the filled and rolled cake (before frosting) tightly in plastic wrap and refrigerate for up to 2 days.
- Let ganache set in the fridge for a firmer finish, or serve soft for a glossy look.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
