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Chocolate Yule Log (Bûche de Noël)

A classic French holiday dessert featuring a light chocolate sponge rolled with vanilla cream and covered in rich chocolate ganache bark.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 6 eggs separated, room temperature
  • 0.5 cup granulated sugar divided
  • 0.5 cup all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 1 tsp vanilla extract
  • 0.25 tsp cream of tartar
Filling
  • 1 cup heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
Ganache Frosting
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup heavy cream hot
  • 1 tbsp unsalted butter

Equipment

  • Jelly Roll Pan (10x15)
  • Hand mixer or stand mixer
  • Kitchen Towel
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Grease and parchment-line a jelly roll pan.
  2. Whip egg yolks with 1/4 cup sugar until pale. Stir in vanilla.
  3. Sift flour, cocoa, and salt; fold into yolk mixture.
  4. Whip egg whites with cream of tartar and remaining sugar until stiff peaks form.
  5. Fold whites into batter gently. Spread in pan and bake 10-12 mins.
  6. Turn hot cake onto sugared towel. Roll up cake inside the towel. Cool completely.
  7. Whip cream, powdered sugar, and vanilla for filling.
  8. Unroll cooled cake, spread filling, and re-roll (without towel).
  9. Pour hot cream over chocolate chips, let sit, then whisk until smooth for ganache.
  10. Frost cake with ganache, texturize with fork to look like bark, and decorate.

Notes

Ensure eggs are at room temperature for maximum volume.