France Bûche de Noël (Yule Log)
Bûche de Noël is a classic French Christmas cake. Meaning “Yule log,” it consists of a rolled, buttercream-filled sponge cake frosted with chocolate ganache. A fork is used to mark the length of the ganache to simulate bark. Mushrooms made of marzipan and chocolate twigs finish off the log, creating a cake that is as beautiful as it is tasty. Yule log cakes are so popular that they are now an international holiday confection. Recipe Servings: Serves 8–10
Prep Time
50 minutes
+ 23 hours resting
+ 23 hours resting
Cook Time
25 minutes
Total Time
24 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:- 6 medium eggs
- 1/2 cup (100 g) sugar
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) salt
- 3/4 cup (90 g) cake flour
- 2 Tbsp (30 g) melted butter
- 2 Tbsp (13 g) confectioners’ sugar
- 2 cups (480 ml) frozen whipped cream topping
- 3 Tbsp (45 g) butter
- 1/2 cup (90 g) dark chocolate, chopped
- 1/2 cup (90 g) semisweet chocolate chips
- 3/4 cup (180 ml) whipping cream
Directions
- Cake:
- Preheat oven 350°F (180°C). Line 11 x 10 (28 x 25 cm) jellyroll pan with parchment paper; top with butter and flour.
- Whisk eggs, sugar, vanilla, and salt to a light froth in mixing bowl, until mixture about triples in size.
- Sift flour into mixture and gently fold in. Fold in melted butter.
- Pour into pan. Bake 20 minutes to a light gold.
- Turn cake on to towel sprinkled with sugar. Remove parchment. Firmly roll up cake, taking care not to break it.
- Cool, wrapped in towel. Unroll and spread on cream topping. Roll up again and wrap well in parchment. Semi freeze (2–3 hours) before frosting.
- Ganache and Assembly:
- Gently melt butter and chocolates on low heat or microwave 3–4 minutes.
- Fold in whipping cream.
- Frost cake with ganache. Run the tines of a fork along the length to simulate tree bark.
- Decorate with marzipan mushrooms and chocolate twigs.
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