Yule Log Cake

Name: Yule Log Cake
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 10 servings
Cuisine: Holiday & Seasonal
Ingredients: 6 large eggs, separated; 3/4 cup granulated sugar, divided; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 tsp vanilla extract; 1/4 tsp cream of tartar; to taste Powdered sugar, for rolling; 1 1/2 cups heavy cream, for filling; 3 tbsp powdered sugar, for filling; 8 oz semisweet chocolate, chopped; 1 cup heavy cream, for ganache; to taste Meringue mushrooms or rosemary sprigs, for garnish

Yule Log Cake, or Bûche de Noël, is a delicate rolled chocolate sponge filled with whipped cream and coated in rich chocolate ganache "bark," styled to resemble a log. A traditional French Christmas dessert that's as impressive to look at as it is to eat.

By YumYum Editorial · Holiday & Seasonal

Prep: 40 min · Cook: 12 min · Total: 52 min · Serves 10

Ingredients

6 large eggs, separated
3/4 cup granulated sugar, divided
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp cream of tartar
to taste Powdered sugar, for rolling
1 1/2 cups heavy cream, for filling
3 tbsp powdered sugar, for filling
8 oz semisweet chocolate, chopped
1 cup heavy cream, for ganache
to taste Meringue mushrooms or rosemary sprigs, for garnish

Instructions

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease it.
Whisk egg yolks with half the sugar (about 6 tbsp) until pale and thick. Sift in flour and cocoa powder, folding gently to combine.
In a separate clean bowl, beat egg whites with cream of tartar until foamy, then gradually add the remaining sugar and beat to stiff, glossy peaks.
Fold the egg whites into the yolk mixture in three additions, being careful to keep the batter airy. Spread evenly into the prepared pan.
Bake for 10-12 minutes, until the cake springs back when lightly touched. While still hot, invert onto a clean towel dusted with powdered sugar, peel off the parchment, and roll the cake up with the towel from the short end. Let cool completely rolled up.
Whip the cream with powdered sugar to stiff peaks. Unroll the cooled cake, spread the whipped cream evenly over the surface, and re-roll without the towel. Chill for 30 minutes.
Heat 1 cup cream until just simmering, pour over chopped chocolate, and let sit 2 minutes before stirring into a smooth ganache. Cool until spreadable, about 20-30 minutes.
Trim the ends of the log at an angle, frost the entire cake with ganache, and drag a fork lengthwise through the frosting to create a bark-like texture. Garnish with meringue mushrooms or rosemary and chill until ready to serve.