Decadent Chocolate Yule Log Recipe for Festive Cheer

A Chocolate Yule Log, or Bûche de Noël, is the ultimate holiday dessert. With its rich chocolate ganache, light sponge cake, and festive decorations, this treat is as delightful to look at as it is to eat. Perfect as a holiday centerpiece, this recipe ensures your Yule Log will be the star of the season!

Ingredients

For the Sponge Cake:

• 4 large eggs (room temperature)

• 1/2 cup (100g) granulated sugar

• 1/4 cup (30g) all-purpose flour

• 1/4 cup (25g) cocoa powder (unsweetened)

• 1 tsp vanilla extract

• Pinch of salt

For the Chocolate Filling:

• 1/2 cup (120ml) heavy cream

• 4 oz (113g) dark chocolate (chopped)

• 1 tbsp powdered sugar

For the Ganache Coating:

• 1/2 cup (120ml) heavy cream

• 6 oz (170g) dark chocolate (chopped)

• 1 tbsp unsalted butter (optional, for shine)

For Decoration:

• Fresh red berries (e.g., cranberries or raspberries)

• Fresh sprigs of rosemary or mint

• Powdered sugar (for dusting)

Prep and Cook Times

• Prep Time: 30 minutes

• Cook Time: 10 minutes

• Cooling and Assembly Time: 1 hour

• Total Time: 1 hour 40 minutes

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. In a large bowl, beat eggs and sugar until pale, thick, and fluffy (about 5 minutes).

3. Sift together flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture.

4. Add vanilla extract and mix gently.

5. Pour the batter evenly into the prepared pan and smooth the surface.

6. Bake for 8-10 minutes, or until the cake springs back when touched.

Step 2: Roll the Cake

1. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.

2. Carefully peel off the parchment paper and roll the cake (with the towel) from the short end. Let it cool completely.

Step 3: Make the Chocolate Filling

1. Heat heavy cream in a small saucepan until it begins to simmer.

2. Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then whisk until smooth.

3. Add powdered sugar and mix. Let it cool until thickened but spreadable.

Step 4: Assemble the Yule Log

1. Unroll the cooled cake and spread the chocolate filling evenly over the surface.

2. Roll the cake back up tightly (without the towel). Place seam-side down on a serving plate.

Step 5: Prepare the Ganache

1. Heat heavy cream until simmering and pour over chopped chocolate.

2. Add butter (optional) and whisk until smooth.

3. Let cool slightly, then pour over the rolled cake, spreading evenly.

Step 6: Decorate

1. Garnish with fresh berries and greenery.

2. Dust with powdered sugar to create a snow-like effect.

3. Refrigerate for 30 minutes before serving.

Baking Tips

• Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better mixing.

• Don’t Overbake: Keep an eye on the sponge cake to prevent it from drying out.

• Rolling Technique: Roll the cake while warm to avoid cracks.

• Flavor Variations: Add a splash of peppermint extract to the filling for a festive twist.