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Chocolate Yule Log (Bûche de Noël) Recipe

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4.2 from 71 reviews

This classic French dessert, Bûche de Noël or Yule Log, features a light and airy chocolate sponge cake rolled with a rich espresso-mascarpone cream filling and topped with a decadent dark chocolate ganache. The combination of espresso and mascarpone provides a luscious contrast to the deep chocolate flavors, perfect for holiday celebrations or special occasions.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Dark Chocolate Ganache

  • ¾ cup (178.5 ml) heavy cream
  • 2 tablespoons unsalted butter
  • 6 ounces (170.1 g) semisweet or bittersweet chocolate, chopped

Espresso-Mascarpone Cream Filling

  • ½ cup (119 ml) heavy cream
  • 2 teaspoons espresso powder
  • 6 tablespoons powdered sugar
  • 16 ounces (453.59 g) mascarpone cheese (2 cups)

Cake

  • 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

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Line a jelly roll pan or baking sheet with parchment paper and lightly dust it with flour to prevent sticking. In a heatproof bowl over simmering water, melt the 6 ounces of chopped bittersweet chocolate together with the 2 tablespoons cold unsalted butter and 2 tablespoons cold water until smooth. Remove from heat and let it cool slightly.
  2. Mix Dry Ingredients: In a separate bowl, sift together the ¼ cup all-purpose flour, ¼ cup Dutch-processed cocoa powder, and ⅛ teaspoon salt. Set aside.
  3. Whip Egg Yolks: In a large mixing bowl, beat the 6 egg yolks with ⅓ cup granulated sugar and 1 teaspoon vanilla extract until thick, pale, and fluffy.
  4. Incorporate Chocolate and Dry Ingredients: Gently fold the melted chocolate mixture and sifted dry ingredients into the whipped egg yolks, blending until fully combined but still light.
  5. Whip Egg Whites: In a clean bowl, beat the 6 egg whites with ⅛ teaspoon cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the chocolate and yolk mixture to keep the batter airy.
  6. Bake the Cake: Pour the batter evenly into the prepared pan and spread it out with a spatula. Bake for about 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted comes out clean. Remove from oven and let cool for a few minutes.
  7. Unmold and Roll the Cake: Dust a clean kitchen towel with cocoa powder. Carefully turn the cake out onto the towel and peel off the parchment paper. While still warm, roll the cake up in the towel from the short edge to form the log shape. Let it cool completely rolled up to set the shape.
  8. Prepare Espresso-Mascarpone Cream Filling: In a mixing bowl, combine 16 ounces mascarpone cheese, ½ cup heavy cream, 2 teaspoons espresso powder, and 6 tablespoons powdered sugar. Whip the mixture until smooth and fluffy.
  9. Fill the Cake: Unroll the cooled cake gently, spread the espresso-mascarpone cream filling evenly over the surface, then re-roll the cake tightly without the towel. Chill in the refrigerator for at least 30 minutes to firm up.
  10. Prepare Dark Chocolate Ganache: In a saucepan, heat ¾ cup heavy cream until it just begins to simmer. Remove from heat and add 6 ounces chopped semisweet chocolate and 2 tablespoons butter. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly but still pourable.
  11. Decorate the Bûche: Place the rolled cake on a serving platter. Pour or spread the ganache evenly over the cake, covering the entire log. For a traditional look, create texture with a fork to mimic tree bark. Optionally, decorate with powdered sugar, chocolate shavings, or fresh berries.
  12. Final Chill: Refrigerate the decorated Bûche for at least 1 hour before serving to set the ganache and flavors.

Notes

  • Use room temperature eggs for better volume when whipping.
  • The cake must be rolled while still warm to prevent cracking.
  • If espresso powder is unavailable, use strong brewed espresso concentrate reduced to powder form or instant coffee powder as a substitute.
  • The ganache should be pourable but not too hot to avoid sliding off the cake.
  • Dusting the towel with cocoa powder prevents sticking when rolling the cake.
  • Let the cake chill properly after filling and glazing to enhance flavor and texture.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/chocolate-yule-log-buche-de-noel-recipe/