Yule Log Cake Bûche Noël (Recipe for Printing)

Celebrate winter with a Yule Log Cake (Bûche de Noël): a rolled chocolate sponge, creamy filling, and luscious ganache. Ideal for festive occasions like Christmas. Save & click.

# What You Need:

→ Sponge Cake

01 - 4 large eggs, separated, at room temperature
02 - 1/2 cup granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup cake flour
05 - 1/4 cup unsweetened cocoa powder
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon espresso powder
08 - 1/4 teaspoon salt

→ Chocolate Ganache

09 - 8 ounces bittersweet or dark chocolate, chopped
10 - 1 tablespoon unsalted butter, at room temperature
11 - 1 teaspoon pure vanilla extract
12 - Pinch salt
13 - 3/4 cup heavy cream

→ Whipped Cream Filling

14 - 1 cup heavy cream
15 - 1/4 cup confectioners’ sugar, or to taste
16 - 1 teaspoon pure vanilla extract or vanilla bean paste

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface.
02 - In a large bowl, beat egg yolks and granulated sugar with an electric mixer until thick, pale, and creamy, about 3 minutes. Blend in vanilla extract.
03 - In a separate bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt.
04 - Fold the dry mixture gently into the whipped yolk mixture until just combined.
05 - In a clean bowl, whip egg whites until stiff peaks form. Take care not to overbeat.
06 - Gently fold egg whites, one third at a time, into the cake batter, maintaining as much volume as possible.
07 - Spread batter evenly in prepared pan. Bake for 10–12 minutes, or until sponge springs back when lightly touched.
08 - Immediately invert warm cake onto a clean kitchen towel dusted with confectioners' sugar. Peel away parchment and, starting at short end, roll up cake with towel. Cool completely, seam side down.
09 - In a chilled bowl, beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Refrigerate until needed.
10 - Place chopped chocolate and salt in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan until steaming but not boiling. Pour over chocolate; let stand 2 minutes. Add butter and vanilla, then stir until smooth and glossy. Cool until slightly thickened and spreadable.
11 - Unroll cooled sponge cake, discard towel. Spread whipped cream evenly over cake, leaving a 1/2-inch border. Gently roll cake back up without towel.
12 - Place filled log seam side down on a serving platter. Spread ganache over the surface, using an offset spatula to create a bark-like texture. Optional: Use a fork to create wood grain effects on the surface.
13 - Chill assembled yule log in the refrigerator for at least 1 hour before slicing to allow ganache to set.

# Extra Tips:

01 - For cleaner slices, warm a sharp knife between cuts and wipe dry for each portion.

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