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Decadent Chocolate Yule Log (Bûche de Noël)

Irresistibly Decadent Chocolate Yule Log (Bûche de Noël) Delight

This Decadent Chocolate Yule Log (Bûche de Noël) is a festive classic, featuring rich chocolate sponge, creamy filling, and glossy ganache.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 300 kcal

Equipment

  • Oven
  • 15x10-inch jelly roll pan
  • Mixing bowl
  • Spatula
  • Whisk
  • Electric mixer

Ingredients
  

For the Sponge Cake

  • 4 large eggs essential for structure and moisture
  • 1 cup granulated sugar adds sweetness
  • 1 cup all-purpose flour provides structure
  • 1/3 cup unsweetened cocoa powder deepens chocolate flavor
  • 1 tsp baking powder assists in cake rise
  • 1/4 tsp salt enhances flavor

For the Chocolate Filling

  • 1 cup heavy cream whipped for richness
  • 1/2 cup powdered sugar sweetens filling
  • 1 tsp vanilla extract adds flavor depth
  • 8 oz semi-sweet chocolate melts into filling

For the Chocolate Ganache

  • 8 oz semi-sweet chocolate main flavor component
  • 1 cup heavy cream provides creaminess
  • 2 tbsp unsalted butter adds sheen and richness

For Decoration

  • 1 cup powdered sugar for dusting
  • fresh berries, mint leaves, or chocolate shavings optional for visual appeal

Instructions
 

How to Make Decadent Chocolate Yule Log

  • Preheat your oven to 350°F (175°C).
  • Prepare a 15x10-inch jelly roll pan by lining it with parchment paper.
  • Whisk together the eggs and granulated sugar until thick and pale, about 5 minutes.
  • Sift the flour, cocoa powder, baking powder, and salt into another bowl.
  • Fold the dry ingredients gently into the egg mixture.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 12-15 minutes, or until the cake springs back when pressed.
  • Cool the cake in the pan for 5 minutes, then invert onto a towel dusted with powdered sugar.
  • Roll the cake gently in the towel while still warm and let cool completely.
  • Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
  • Fold melted chocolate into the whipped cream until combined.
  • Unroll the cooled cake, spread the filling evenly, and roll it tightly back up.
  • Heat the cream for ganache until simmering, then pour over chopped chocolate and stir until smooth.
  • Spread the ganache over the rolled cake using a spatula.
  • Create a bark texture on the ganache with a fork if desired.
  • Refrigerate the Yule Log for 30 minutes to set the ganache.
  • Dust with powdered sugar and decorate as desired before serving.

Notes

To create a visually appealing texture, use a fork to add a bark-like finish to the ganache. Consider preparing the sponge and filling a day in advance for better flavor meld.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1.5mg
Keyword Bûche de Noël, Chocolate Cake, Decadent Chocolate Yule Log, festive treat, holiday dessert, Rich Dessert
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