Description

This Chocolate Yule Log Cake (Bûche de Noël) is a classic holiday dessert made with a light chocolate sponge cake rolled around sweet whipped cream filling and covered in rich chocolate frosting. Beautifully decorated to resemble a rustic log, this festive roulade is the perfect Christmas centerpiece and an elegant homemade treat.

Ingredients

For the Chocolate Sponge Cake:
4 large eggs, separated
¾ cup granulated sugar
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt

For the Filling:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Chocolate Frosting:

½ cup unsalted butter, softened
1 ½ cups powdered sugar
¼ cup unsweetened cocoa powder
2–3 tablespoons milk
½ teaspoon vanilla extract
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Beat egg yolks with half of the sugar until pale and thick. Stir in vanilla.
In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
Gently fold egg whites into yolk mixture.
Sift flour and cocoa powder together, then carefully fold into batter until just combined.
Spread batter evenly in prepared pan and bake for 10–12 minutes, until cake springs back lightly.
Turn warm cake onto a powdered sugar–dusted towel. Remove parchment and roll cake (with towel) from the short end. Cool completely.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Carefully unroll cooled cake, spread filling evenly, and roll back up without the towel.
Beat butter until smooth. Add powdered sugar, cocoa powder, milk, and vanilla; beat until creamy.
Frost the outside of the cake and use a fork to create a bark-like texture.
Dust with powdered sugar if desired and refrigerate for at least 30 minutes before serving.

Notes

Roll the cake while warm to prevent cracking.Do not overbake the sponge or it may become dry and less flexible.Refrigerate before slicing for clean cuts.Allow cake to sit at room temperature for 20 minutes before serving for best flavor.