Name: Chocolate Yule Log (Bûche de Noël) Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: ¾ cup (178.5 ml) heavy cream; 2 tablespoons unsalted butter; 6 ounces (170.1 g) semisweet or bittersweet chocolate, chopped; ½ cup (119 ml) heavy cream; 2 teaspoons espresso powder; 6 tablespoons powdered sugar; 16 ounces (453.59 g) mascarpone cheese (2 cups); ¼ cup (31.25 g) all-purpose flour, plus more for dusting baking sheet; 6 ounces (170.1 g) bittersweet or semisweet chocolate, finely chopped; 2 tablespoons cold unsalted butter, cut into two pieces; 2 tablespoons cold water; ¼ cup (21.5 g) Dutch-processed cocoa powder, sifted, plus more for unmolding; ⅛ teaspoon (0.13 teaspoon) salt; 6 eggs, separated, at room temperature; ⅓ cup (66.67 g) granulated sugar; 1 teaspoon vanilla extract; ⅛ teaspoon (0.13 teaspoon) cream of tartar

Jump to Recipe· 4.2 from 71 reviews

There’s nothing quite as festive and indulgent as a Chocolate Yule Log (Bûche de Noël) Recipe when the holidays roll around. This classic French dessert is a stunning centerpiece that combines a light yet rich chocolate sponge cake rolled around a luxuriously smooth espresso-mascarpone filling, all enveloped in a decadent dark chocolate ganache. From the tender crumb to the creamy filling and the glossy finish, every bite feels like pure celebration. If you’re looking to impress your friends and family with a dessert that looks as elegant as it tastes, this Chocolate Yule Log (Bûche de Noël) Recipe is an absolute must-try.

Ingredients You’ll Need

A clear food processor bowl filled with smooth, shiny dark brown chocolate batter that covers the bottom and sides evenly, with the yellow plastic blade attachment visible in the center. The bowl sits on a white marbled textured surface with a light beige linen cloth draped nearby. The image is captured from above, showing the thick, creamy texture of the chocolate mixture inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Creating this show-stopping dessert starts with a handful of simple, quality ingredients. Each one plays a vital role in building the perfect texture, flavor, and visual appeal. From the richness of mascarpone to the bittersweet bite of the chocolate, every element harmonizes beautifully.

Dark Chocolate Ganache: ¾ cup heavy cream, 2 tablespoons unsalted butter, and 6 ounces semisweet or bittersweet chocolate – these create a silky, glossy coating that seals in flavor.
Espresso-Mascarpone Cream Filling: ½ cup heavy cream, 2 teaspoons espresso powder, 6 tablespoons powdered sugar, and 16 ounces mascarpone cheese – delivering smoothness and a subtle coffee kick that balances the chocolate.
Cake: ¼ cup all-purpose flour, 6 ounces bittersweet chocolate, 2 tablespoons cold unsalted butter, 2 tablespoons cold water, ¼ cup Dutch-processed cocoa powder, ⅛ teaspoon salt, 6 eggs separated, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon cream of tartar – these ingredients combine to produce a light, airy chocolate sponge perfect for rolling.

How to Make Chocolate Yule Log (Bûche de Noël) Recipe

Step 1: Prepare the Chocolate Ganache

Begin by gently heating the heavy cream and butter together over medium heat until the butter melts and the cream is hot but not boiling. Remove from heat and stir in the chopped semisweet chocolate until fully melted and smooth. This ganache will later be used to coat the log, giving it a luxurious, shiny finish. Set it aside to cool and thicken slightly while you prepare the rest.

Step 2: Make the Espresso-Mascarpone Cream Filling

In a chilled bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese with espresso powder and powdered sugar, stirring until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until well combined. This filling brings a velvety texture and subtle coffee flavor that perfectly complements the chocolate sponge.

Step 3: Bake the Chocolate Sponge Cake

Preheat the oven and prepare a baking sheet by lightly dusting it with flour. Melt the bittersweet chocolate, butter, and cold water together until smooth. In a separate bowl, sift together the flour, cocoa powder, and salt. Beat the egg yolks with vanilla extract until slightly thickened. Beat egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar, whipping to stiff peaks. Gently fold the chocolate mixture into the yolks, then alternate adding the flour mixture and folding in the egg whites. Pour the batter onto the sheet and spread evenly. Bake until the cake springs back lightly when touched.

Step 4: Roll the Cake with Filling

Once baked, allow the cake to cool for a few minutes. While still slightly warm, invert it onto a clean kitchen towel dusted with cocoa powder, then carefully peel away the parchment paper. Spread the espresso-mascarpone filling evenly over the cake, leaving a small border. Using the towel, gently roll the cake from one short end to the other, creating a tight spiral. Chill this rolled log to set the filling before decorating.

Step 5: Finish with Ganache

When the rolled cake is chilled and firm, unroll it slightly to spread the ganache all over the surface and re-roll if needed. Pour the prepared ganache over the entire log, smoothing it out with a spatula to mimic the texture of tree bark. For extra detail, drag a fork lightly across the ganache to create grooves. Refrigerate again until the ganache is set and ready to wow your guests.

How to Serve Chocolate Yule Log (Bûche de Noël) Recipe

A chocolate roll cake is shown on a white marbled surface, with one slice cut and placed on a white plate in the background. The cake has two layers: a dark brown chocolate sponge layer forming the outer part, which is thick and textured like wood, and an inner creamy light brown layer with small chocolate bits mixed in. The outside of the roll is coated with a smooth, shiny dark chocolate frosting, dusted lightly with powdered sugar. To the right and bottom of the cake, there are some green pine branches, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really bring this Chocolate Yule Log to life, consider adorning it with festive touches like fresh holly leaves (make sure they are non-toxic and non-edible), dusted confectioners’ sugar resembling fresh snow, or delicate chocolate curls that add elegance and texture. Edible gold dust or tiny sugared cranberries also provide a dazzling holiday sparkle that makes the dessert irresistible.

Side Dishes

This dessert stands perfectly on its own, but pairing it with a light accompaniment can enhance the experience. Serve slices alongside a simple raspberry coulis or a scoop of vanilla bean ice cream. The tartness of fresh berries or the creaminess of ice cream balances the richness and adds a pop of color to your holiday table.

Creative Ways to Present

Make your presentation unforgettable by placing the Chocolate Yule Log on a rustic wooden board to mimic a forest theme, or nestle it amidst pinecones and seasonal sprigs for a charming centerpiece. Wrapping a silver or red ribbon around the log adds a festive touch for gifting. Using a cake stand with a mirrored surface can reflect the glossy ganache, making it look even more alluring.

Make Ahead and Storage

Storing Leftovers

After serving, any leftover slices of the Chocolate Yule Log (Bûche de Noël) Recipe should be tightly wrapped in plastic wrap or stored in an airtight container. Keep them refrigerated to maintain freshness and creaminess of the mascarpone filling. Properly stored, they should stay delicious for up to three days.

Freezing

You can freeze the entire Yule Log if you want to prepare it well in advance. Wrap it securely in plastic wrap followed by a layer of foil to prevent freezer burn. When stored in the freezer, it maintains its flavor and texture for up to a month. To enjoy, thaw in the refrigerator overnight before serving.

Reheating

This dessert is best enjoyed chilled, so it is not recommended to reheat the Chocolate Yule Log. However, if your ganache feels too firm after refrigeration, letting the log sit at room temperature for 15-20 minutes before slicing helps soften the ganache and filling for a more enjoyable texture.

FAQs

Can I make this Chocolate Yule Log (Bûche de Noël) Recipe dairy-free?

Yes, you can substitute dairy ingredients with plant-based alternatives like coconut cream for the ganache and non-dairy mascarpone substitutes or whipped tofu for the filling. Keep in mind that the texture and flavor might shift slightly but it will still be delightful.

Is it necessary to use espresso powder in the filling?

While espresso powder adds a lovely depth and balances the chocolate sweetness, you can omit it if you prefer. The filling will still be creamy and delicious but with less intensity of coffee flavor.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still slightly warm and using a clean kitchen towel dusted with cocoa powder helps prevent cracking. Roll gently but firmly, and if cracks appear, they can be camouflaged with the ganache later.

Can I use a different type of chocolate?

Absolutely! You can use milk chocolate for a sweeter taste or dark chocolate for a more intense flavor. Just ensure the chocolate you use melts smoothly and pairs well with the other ingredients to maintain the cake’s balance.

How far ahead can I make the Chocolate Yule Log?

This cake is ideal to make 1-2 days before your event. This allows the flavors to meld beautifully and saves you time on the celebration day itself. Just store it well wrapped in the refrigerator until ready to serve.

Final Thoughts

This Chocolate Yule Log (Bûche de Noël) Recipe is a true holiday treasure that brings warmth, joy, and a touch of elegance to any gathering. From its rich chocolate layers to its creamy, espresso-infused filling, it’s a dessert that invites smiles and second helpings. Don’t hesitate to give this recipe a whirl—you’ll create not just a cake, but a festive experience to savor with your loved ones year after year.