Christmas Yule Log Cake
A classic holiday dessert, this Christmas Yule Log Cake (also called Buche de Noel) is a show-stopping chocolate cake, with a cream filling and topped with chocolate ganache.
BUCHE DE NOEL
I absolutely love this Christmas Yule Log Cake. It has been one of those cakes that have stunned guests for a long time. Yule log cakes are in no way the quickest cakes to make and this is a recipe that requires some baking experience. If you’ve ever made a pumpkin roll then you’ll know how to make this cake since the techniques are similar. It makes for a stunning presentation on your Christmas dinner table or for a Christmas party. This Christmas Yule Log Cake recipe was given to me by a dear friend when we were stationed overseas and I am so thrilled to finally be able to share with you now that I have had some experience in making it properly.
FREQUENTLY ASKED QUESTIONS:
It is a chocolate sponge cake! It makes a great base for the cake itself and the has a density that makes it easier to roll.
Absolutely! If you are not familiar with cornflour (or can’t find cornflour) you can substitute it 1:1 with cornstarch
Essentially it is an Italian cheese similar to cream cheese (but with more fat) that is easily spreadable, rich, buttery and slightly sweet. Mascarpone cheese is usually found in the specialty cheese section at your local grocer. Cream cheese can be substituted.
Chocolate ganache is the mixture of chocolate and heavy cream together that sets up and you can use it in a variety of ways. We are whipping it in this recipe so we let it chill in the refrigerator until very well set so it is hard enough for us to whip and frost.
The Christmas Yule Log Cake represents one of the oldest winter traditions in the world: the “Yule”, which happens around the winter solstice. Families would burn part of the Yule tree which would last them through the 12 days of Christmas. Hence where the tradition of serving the Yule Log Cake came from.
I like to use a hot knife to cut our slices. Run the knife under very hot water, wipe it off and then cut. It will give you perfect slices every time.
This can be stored in an airtight container or covered with plastic wrap where it will keep in the refrigerator for up to 3 days. It can also be wrapped well then frozen for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- cornflour
- unsweetened cocoa powder
- eggs
- granulated sugar
- salted butter
- mascarpone cheese
- powdered sugar
- vanilla extract
- heavy whipping cream
- semi-sweet chocolate, finely chopped
HOW TO MAKE A CHRISTMAS YULE LOG:
Add the finely chopped chocolate to a medium-sized bowl and set aside. In a saucepan, over medium heat, bring the heavy cream to a simmer. Don’t boil it.
Pour the cream over the chocolate, and let it stand for 5 minutes.
Using a spatula, stir until the chocolate is completely melted, fully combined and no lumps remain. Don’t use a whisk as we don’t want to incorporate air at this stage.
Cover the ganache with plastic wrap, touching the surface of the ganache. It will prevent a film from developing. Let the ganache cool and then place it in the refrigerator for 4 hours or overnight. The ganache is ready to be whipped when the consistency is spreadable.
Preheat the oven to 350°F Line a 18 x 13- inch baking pan (half sheet pan) with parchment paper. Set aside
In a bowl, sift the flour, cornflour, cocoa powder and salt. Combine everything and set aside.
Separate egg yolks from whites. In a large bowl, using an electric hand mixer or a stand mixer, fitted with the whisk attachment, beat the egg yolks and gradually add sugar. Beat until the batter is pale and almost tripled in volume. It takes around 5 to 8 minutes.
In a separate large bowl, beat egg whites until soft peaks form, set aside.
Add the dry ingredients to the egg yolk batter and gently stir together until well combined. At the beginning, it looks lumpy and thick. Keep stirring and the batter will soften. Melt the butter and add in then stir.
With a spatula, gently fold about 1/3 of the whipped egg whites into the chocolate mixture.
Add the remaining egg whites and gently fold together until well combined.
Spread the batter evenly in the prepared pan. Bake for 10 minutes or until the top springs back when touched.
Immediately remove the cake from the oven and lift the cake out of the pan using parchment paper. While the cake is still hot, starting at the short end, slowly roll the cake into a log (leave the parchment paper). Let the log cool completely.
Meanwhile, prepare the mascarpone whipped cream filling. In a bowl, with an electric mixer, beat the mascarpone cheese, powdered sugar, and vanilla extract for 1 minute.
Add the heavy whipping cream and beat until stiff peaks form. It takes a couple of seconds to 1 minute.
Unroll the cake carefully. Remove the parchment paper and spread the mascarpone filling evenly onto the unrolled cake.
Roll back up again. Wrap it up in a plastic wrap with the seam side down and refrigerate for at least 1 hour. Make sure the seam is side down. If you want to make it ahead of time, you can leave the log in the refrigerator overnight.
When the ganache is set, remove it from the refrigerator and let it at room temperature for 20 minutes. If the ganache is too hard to be whipped, add 2 tablespoons of heavy cream and stir with a spatula to soften the ganache.
Transfer to a large bowl. Use an electric mixer to whip it at high speed until it lightens in color and stiff peaks for. It goes quickly, a couple of seconds.
Remove the log from the refrigerator. Trim the ends.
Place the log on your serving plate. Using a palette knife or off-set spatula, cover the whole log with the whipped ganache. Leave ends exposed if you like to show-off the swirl of the filling.
Use a fork to create lines and give a tree log’s look. Decorate as you wish. I used chocolate shreds and Christmas cake decorations.
Leave the cake in the refrigerator until serving time.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
CHRISTMAS YULE LOG CAKE
Ingredients
Chocolate Cake:
- ¼ cup all-purpose flour
- ½ cup cornflour
- ½ cup unsweetened cocoa powder
- 5 large eggs
- ½ cup granulated sugar
- 2 tablespoons salted butter
Mascarpone Whipped Cream Filling:
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup + 1 tablespoon heavy whipping cream
Whipped Chocolate Ganache:
- 7 ounces semi-sweet chocolate finely chopped
- ¾ cup + 3 tablespoons heavy whipping cream
Christmas Decoration (optional):
- Chocolate shreds / strands or sprinkles / pearls
- Christmas decoration
Instructions
- Add the finely chopped chocolate to a medium-sized bowl and set aside. In a saucepan, over medium heat, bring the heavy cream to a simmer. Don’t boil it.
- Pour the cream over the chocolate, and let it stand for 5 minutes. Using a spatula, stir until the chocolate is completely melted, fully combined and no lumps remain. Don’t use a whisk as we don’t want to incorporate air at this stage.
- Cover the ganache with plastic wrap, touching the surface of the ganache. It will prevent a film from developing. Let the ganache cool and then place it in the refrigerator for 4 hours or overnight. The ganache is ready to be whipped when the consistency is spreadable.
- Preheat the oven to 350°F. Line a 18 x 13- inch baking pan (half sheet pan) with parchment paper. Set aside
- In a bowl, sift the flour, cornflour, cocoa powder and salt. Combine everything and set aside.
- Separate egg yolks from whites. In a large bowl, using an electric hand mixer or a stand mixer, fitted with the whisk attachment, beat the egg yolks and gradually add sugar. Beat until the batter is pale and almost tripled in volume. It takes around 5 to 8 minutes.
- In a separate large bowl, beat egg whites until soft peaks form, set aside.
- Add the dry ingredients to the egg yolk batter and gently stir together until well combined. At the beginning, it looks lumpy and thick. Keep stirring and the batter will soften. Melt the butter and add in then stir.
- With a spatula, gently fold about 1/3 of the whipped egg whites into the chocolate mixture.
- Add the remaining egg whites and gently fold together until well combined.
- Spread the batter evenly in the prepared pan. Bake for 10 minutes or until the top springs back when touched.
- Immediately remove the cake from the oven and lift the cake out of the pan using parchment paper. While the cake is still hot, starting at the short end, slowly roll the cake into a log (leave the parchment paper). Let the log cool completely.
- Meanwhile, prepare the mascarpone whipped cream filling. In a bowl, with an electric mixer, beat the mascarpone cheese, powdered sugar, and vanilla extract for 1 minute. Add the heavy whipping cream and beat until stiff peaks form. It takes a couple of seconds to 1 minute.
- Unroll the cake carefully. Remove the parchment paper and spread the mascarpone filling evenly onto the unrolled cake. Roll back up again. Wrap it up in a plastic wrap with the seam side down and refrigerate for at least 1 hour. Make sure the seam is side down. If you want to make it ahead of time, you can leave the log in the refrigerator overnight.
- When the ganache is set, remove it from the refrigerator and let it sit at room temperature for 20 minutes. If the ganache is too hard to be whipped, add 2 tablespoons of heavy cream and stir with a spatula to soften the ganache.
- Transfer to a large bowl. Use an electric mixer to whip it at high speed until it lightens in color and stiff peaks for. It goes quickly, a couple of seconds.
- Remove the log from the refrigerator. Trim the ends.
- Place the log on your serving plate. Using a palette knife or off-set spatula, cover the whole log with the whipped ganache. Leave ends exposed if you like to show-off the swirl of the filling.
- Use a fork to create lines and give a tree log’s look. Decorate as you wish. I used chocolate shreds and Christmas cake decorations. Leave the cake in the refrigerator until serving time.
Notes
- Cornstarch can be substituted for the cornflour.
- Make sure to keep chilled at all time unless serving.
- Using a hot knife really helps get those perfect cuts.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Good job Brandie! That looks very professional and needless to say, yummy! I’m going to have to give it a whirl.
Not gonna lie – I am not a naturally gifted baker- ha! I had to practice quite a bit to get this one right. I think more experienced bakers will easily be able to make it. So thank you so much – that means a lot!