Classic Chocolate Yule Log (Buche de Noel) Recipe
A classic and elegant Yule Log cake featuring a soft cocoa sponge rolled with creamy whipped filling, perfect for holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Filling
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup softened butter
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients. In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, and baking powder. Set the mixture aside for later.
- Beat Eggs and Sugar. In a larger bowl, beat the eggs and granulated sugar together until the mixture becomes fluffy and pale, which should take about 5 minutes. Then, add the vanilla extract and mix well.
- Combine Batter. Gently fold the sifted dry ingredients into the egg and sugar mixture until just combined to avoid deflating the batter.
- Bake Sponge. Spread the batter evenly in the prepared jelly roll pan and bake in the preheated oven for 15 minutes or until the cake springs back when lightly touched.
- Roll Cake. Remove the cake from the oven and let it cool slightly. While still warm, roll the cake gently with the parchment paper inside to shape it. Allow it to cool completely in this rolled shape.
- Prepare Filling. Whip the heavy cream with powdered sugar until soft peaks form. Soften the butter and beat it until creamy, then gently fold it into the whipped cream for a rich filling.
- Assemble Yule Log. Carefully unroll the cooled cake, spread the whipped cream mixture evenly on top, then roll it back up without the parchment paper to form the log shape.
- Final Touch. Dust the finished Yule Log with additional cocoa powder or powdered sugar before serving to add a festive look.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use parchment paper lined with greased edges to easily remove the cake.
- For a firmer filling, chill the whipped cream mixture slightly before spreading.
- Add a splash of coffee or rum to the batter for enhanced flavor.
- Store the Yule Log refrigerated and serve within 2 days for best freshness.
