Welcome to the enchanting world of holiday baking! This season, elevate your festive table with a dessert that is as rich in history as it is in flavor: the Christmas Yule Log Cake, affectionately known as Buche de Noel. More than just a cake, it’s a culinary masterpiece, a symbol of warmth and tradition that captivates every guest. Imagine a tender, moist chocolate sponge cake, gracefully rolled around a cloud-like cream filling, then enveloped in a glossy, rich chocolate ganache, meticulously textured to resemble a rustic log from a winter forest. This isn’t merely a dessert; it’s a show-stopping centerpiece, a testament to the joy and indulgence of the holiday season.
The Timeless Charm of Buche de Noel: A Holiday Masterpiece
The Christmas Yule Log Cake holds a special place in my heart, a treasured recipe passed down from a dear friend during our time overseas. For years, it has been the undisputed star of my holiday gatherings, consistently eliciting gasps of admiration and satisfied smiles from everyone who tries it. While a true Buche de Noel demands a touch of baking experience and a bit of patience – much like mastering a classic pumpkin roll – the intricate techniques involved are incredibly rewarding. The stunning presentation it offers makes it an absolute must-have for your Christmas dinner table or any festive party. After perfecting this recipe over countless holiday seasons, I am overjoyed to finally share it with you, hoping it brings as much joy and wonder to your home as it has to mine.
Crafting a Yule Log Cake is an experience in itself, a delightful journey that transforms simple ingredients into an edible work of art. The deep chocolate hues, the pristine white swirl of the filling, and the rustic texture of the ganache combine to create a visual feast. But its beauty is matched only by its taste. Each bite delivers a harmonious blend of intense chocolate, delicate sweetness, and a creamy texture that simply melts in your mouth. It’s a dessert that speaks of comfort, celebration, and the magic of Christmas.
Frequently Asked Questions About Christmas Yule Log Cake (Buche de Noel)
At its heart, a Christmas Yule Log is a delicate and airy chocolate sponge cake, also known as a génoise. This particular type of cake is chosen for its incredible flexibility and light texture, making it perfect for rolling without cracking. Its subtle cocoa flavor provides a wonderful base that beautifully complements the rich fillings and ganache, ensuring the cake isn’t overly heavy despite its decadent appearance.
Absolutely! In many parts of the world, “cornflour” refers to a finely ground cornstarch. If your recipe calls for cornflour and you’re more familiar with cornstarch (or find it easier to source), you can substitute it directly in a 1:1 ratio. Both ingredients serve a similar purpose in baking, helping to tenderize the cake and create a finer crumb.
Mascarpone cheese is a luxurious Italian dairy product, often likened to cream cheese but with a significantly higher fat content. This gives it an incredibly rich, buttery, and slightly sweet flavor profile, along with an exceptionally smooth, spreadable consistency. You’ll typically find mascarpone in the specialty cheese section of your local grocery store. While it offers unparalleled richness, traditional cream cheese can be used as a substitute if mascarpone is unavailable, though the flavor and texture of the filling will be slightly different.
Chocolate ganache is a classic confection made from just two ingredients: chocolate and heavy cream. When combined, they create a versatile, luxurious mixture that can be used in various ways, from glazes to fillings. For this Yule Log recipe, we’ll be whipping the ganache to achieve a light, fluffy, and spreadable frosting. To do this, it’s crucial to chill the ganache thoroughly in the refrigerator until it’s very firm, typically for at least 4 hours or even overnight. This extended chilling time allows the ganache to set properly, ensuring it’s firm enough to be whipped into a stable, mousse-like consistency for frosting your cake.
The Christmas Yule Log Cake, or Buche de Noel, is steeped in ancient winter traditions that predate Christianity. The “Yule” refers to the winter solstice celebrations, one of the oldest holidays in the world. Historically, families in various European cultures would bring a large log into their homes to burn on the hearth during the coldest days of winter. This Yule log would burn for twelve days, symbolizing warmth, good fortune, and warding off evil spirits. As hearths became smaller and homes evolved, the tradition transitioned into baking a cake shaped like a log, bringing the symbolic warmth and joy of the Yule fire to the holiday table in a delicious, edible form. It’s a sweet tribute to a fascinating piece of history.
Achieving clean, perfect slices of a Yule Log Cake can seem tricky, but there’s a simple trick. I always recommend using a hot knife. Before each cut, run your knife under very hot tap water, then quickly wipe it dry with a clean towel. The warm blade will glide through the cake and ganache effortlessly, preventing sticking and smudging, giving you beautifully defined slices every single time. Repeat this process for each slice for the best results.
To maintain its freshness and deliciousness, any leftover Yule Log Cake should be stored properly. Place the cake in an airtight container or wrap it tightly with plastic wrap. It will keep beautifully in the refrigerator for up to 3 days. For longer storage, the Yule Log can be wrapped well in plastic wrap and then aluminum foil, and frozen for up to 3 months. Thaw it slowly in the refrigerator overnight before serving to enjoy its full flavor and texture.
Ingredients Needed for Your Festive Yule Log Cake
To embark on this delightful baking adventure, gather the following high-quality ingredients. Each plays a crucial role in creating the exquisite flavor and perfect texture of our Christmas Yule Log Cake:
- For the Chocolate Sponge Cake: All-purpose flour, cornflour (or cornstarch), unsweetened cocoa powder, large eggs, granulated sugar, and a touch of salted butter.
- For the Mascarpone Whipped Cream Filling: Creamy mascarpone cheese, powdered sugar for sweetness, pure vanilla extract for warmth, and heavy whipping cream for that irresistible lightness.
- For the Luxurious Whipped Chocolate Ganache: High-quality semi-sweet chocolate, finely chopped for even melting, and more heavy whipping cream.
- For Decoration (Optional, but highly recommended!): Chocolate shreds, strands, sprinkles, pearls, or festive Christmas cake decorations like meringue mushrooms or sugared cranberries.
Ensure all cold ingredients, especially eggs and dairy, are at room temperature unless otherwise specified. This helps them combine more smoothly and contributes to a more uniform and tender cake texture.
How to Craft a Magnificent Christmas Yule Log Cake: A Step-by-Step Guide
Part 1: Preparing the Velvety Whipped Chocolate Ganache
The journey to an extraordinary Yule Log begins with its crowning glory: the whipped chocolate ganache. This step requires patience, as the ganache needs ample time to chill and firm up before whipping.
- Begin by placing your finely chopped semi-sweet chocolate into a medium-sized, heat-proof bowl. Set this aside.
- In a small saucepan, gently heat the heavy cream over medium heat. Watch it carefully and bring it to a bare simmer, just until small bubbles form around the edges. It’s crucial not to let it come to a rolling boil, as this can scorch the cream and affect the ganache’s final texture.
- Immediately pour the hot cream over the chopped chocolate. Resist the urge to stir right away; allow the mixture to stand undisturbed for 5 minutes. This resting period allows the hot cream to melt the chocolate thoroughly and evenly.
- After 5 minutes, take a spatula and gently stir the mixture. Continue stirring slowly and deliberately until the chocolate is completely melted, the ganache is fully combined, and no lumps remain. At this stage, avoid using a whisk, as incorporating too much air can lead to a grainy texture later.
- To prevent a skin or film from forming on the surface as it cools, cover the ganache tightly with plastic wrap, ensuring the wrap directly touches the surface of the ganache. Allow it to cool completely at room temperature, then transfer it to the refrigerator. Chill for a minimum of 4 hours, or ideally, overnight. The ganache is perfectly ready for whipping when it reaches a thick, spreadable, almost firm consistency, similar to soft butter.
Part 2: Baking the Delicate Chocolate Sponge Cake
The sponge cake forms the foundation of your Yule Log. Its lightness and ability to roll are key to this dessert’s success.
- Preheat your oven to 350°F (175°C). Prepare an 18 x 13-inch baking pan (a standard half-sheet pan) by lining it completely with parchment paper. This parchment paper is vital for easy removal and rolling.
- In a medium bowl, sift together the all-purpose flour, cornflour (or cornstarch), unsweetened cocoa powder, and a pinch of salt. Sifting ensures there are no lumps and helps aerate the dry ingredients. Set this mixture aside.
- Carefully separate the egg yolks from the egg whites into two large, separate bowls.
- In the bowl with the egg yolks, using an electric hand mixer or a stand mixer fitted with the whisk attachment, begin beating the egg yolks. Gradually add the granulated sugar, continuing to beat until the mixture becomes pale yellow and almost triples in volume. This process, known as creating a “ribbon stage,” typically takes between 5 to 8 minutes and is crucial for the cake’s light texture.
- In the separate large bowl, beat the egg whites until soft peaks form. Soft peaks hold their shape but still gently curl at the tip when the whisk is lifted. Set these aside carefully.
- Gently incorporate the sifted dry ingredients into the egg yolk batter. Stir delicately until just combined. The batter might appear thick and lumpy at first, but with continued gentle stirring, it will smooth out. Melt the salted butter and stir it into the batter.
- With a spatula, carefully fold about one-third of the whipped egg whites into the chocolate mixture. The goal is to lighten the batter without deflating the egg whites.
- Add the remaining whipped egg whites and continue to gently fold until everything is just combined and no streaks of egg white remain. Overmixing will deflate the batter, resulting in a dense cake.
- Evenly spread the delicate batter into your prepared baking pan, ensuring it forms a uniform layer.
- Bake for approximately 10 minutes, or until the top of the cake springs back lightly when gently touched. Avoid overbaking, as this will dry out the cake and make it prone to cracking when rolled.
- Immediately upon removing the cake from the oven, use the edges of the parchment paper to lift the cake out of the pan. While the cake is still warm and pliable, begin at one of the short ends and carefully roll the cake into a log shape, leaving the parchment paper wrapped around it. This step trains the cake to hold its shape. Allow the rolled cake log to cool completely at room temperature, still wrapped in its parchment.
Part 3: Crafting the Creamy Mascarpone Filling
This luscious filling provides a delightful contrast to the rich chocolate cake and ganache.
- While the cake is cooling, prepare the mascarpone whipped cream filling. In a clean, large bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat these ingredients together for about 1 minute until smooth and well combined.
- Pour in the heavy whipping cream. Increase the mixer speed and beat until stiff peaks form. This can happen quite quickly, usually within a few seconds to a minute, so watch it closely to avoid over-whipping.
Part 4: Assembling and Decorating Your Buche de Noel
This is where your Yule Log truly comes to life, from a simple cake roll to a festive centerpiece.
- Once the cake has cooled completely, carefully unroll it. Gently peel off the parchment paper. Spread the prepared mascarpone filling evenly over the entire surface of the unrolled cake, leaving a small border at the edges.
- Starting from the same short end you began with before, carefully re-roll the cake into a tight log. Once rolled, wrap the entire log tightly in plastic wrap, ensuring the seam side is down to help it set. Refrigerate for at least 1 hour, or for best results and ease of handling, leave it overnight. This chilling period allows the cake and filling to firm up, making it much easier to frost.
- When your ganache is thoroughly chilled and firm, remove it from the refrigerator. Let it sit at room temperature for about 20 minutes to slightly soften. If it’s still too hard to work with, you can add 1-2 tablespoons of heavy cream and stir it with a spatula until it reaches a spreadable, softened consistency.
- Transfer the softened ganache to a large, clean bowl. Using an electric mixer on high speed, whip the ganache until it lightens in color and forms stiff peaks. This process happens very quickly, usually within a few seconds, so keep a close eye on it to avoid over-whipping, which can make it grainy.
- Remove the chilled cake log from the refrigerator and unwrap it. Using a sharp knife, trim a small slice from each end of the log to create clean, even edges. You can also slice one end diagonally to create a “branch” effect, attaching it to the side of the main log if desired.
- Carefully transfer the trimmed log to your chosen serving plate or platter. Using a palette knife or an off-set spatula, generously cover the entire log with the whipped chocolate ganache. For an extra touch of visual appeal, you can leave the trimmed ends exposed to showcase the beautiful swirl of the mascarpone filling.
- To complete the authentic “log” appearance, take a fork and gently drag its tines along the ganache, creating textured lines reminiscent of tree bark. Now, let your creativity shine! Decorate as you wish. I love using chocolate shreds or strands for added texture, and small festive Christmas cake decorations, such as miniature meringue mushrooms, sugared cranberries, or sprigs of fresh rosemary, to evoke a winter wonderland scene.
- Keep the finished Yule Log Cake chilled in the refrigerator until it’s time to serve. This ensures the ganache and filling remain firm and delicious.
Tips for a Flawless Buche de Noel
- Room Temperature Ingredients: Always ensure your eggs, butter, and mascarpone are at room temperature. This allows them to emulsify better, creating a smoother batter and a more consistent filling.
- Gentle Folding is Key: When incorporating the egg whites into the chocolate batter, use a light hand and a spatula. Overmixing will deflate the air you’ve worked hard to whip in, resulting in a dense cake that can crack when rolled.
- Don’t Overbake the Sponge: A common pitfall is baking the cake for too long. An overbaked sponge will be dry and brittle, making it nearly impossible to roll without tearing. Keep an eye on it; it should be just set and spring back when touched.
- Roll While Warm: Rolling the cake immediately after it comes out of the oven is crucial. The warmth makes the sponge pliable and helps it “remember” its rolled shape as it cools, preventing cracks later.
- Ample Chilling Time: Don’t rush the chilling steps for both the ganache and the rolled cake. These periods are essential for the ganache to firm up enough to be whipped and for the cake to set its shape and allow the filling to firm up.
- Hot Knife for Serving: As mentioned, a hot knife ensures clean, beautiful slices, especially important for showcasing the elegant swirl of the filling.
More Delicious Holiday Recipes? You Must Try These!
- Christmas Sugar Cookie Bars
- Christmas Bundt Cake
- One Bowl Homemade Chocolate Cake
- Chocolate Peppermint Cake
- Christmas Sugar Cookie Bars
- Reindeer Pretzel Snacks
- Tiger Butter Cookie Bars
- Christmas Tree & Wreath Veggie Trays
- Elf Bait Snack Mix
- Reindeer Cookies
- Reindeer Chow
- Southern Pecan Butter Balls
- Butterscotch Haystacks
- Rice Krispies Christmas Wreaths
- Crock Pot Candy
- Sweet Holiday Chex Mix
- Homemade Peanut Brittle
- Potato Candy
- Christmas Jell-O Poke Cake
- Christmas Candy Bark
- Oreo Cookie Balls
- Christmas Tree Shaped Cheeseball
- Cut Out Sugar Cookies
- Ultimate Christmas Recipe Roundup
Christmas Yule Log Cake (Buche de Noel)
A classic holiday dessert, this Christmas Yule Log Cake (also called Buche de Noel) is a show-stopping chocolate cake, with a cream filling and topped with chocolate ganache.
Prep Time: 1 hour
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 10
Author: Brandie Skibinski
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Ingredients
Chocolate Cake:
- ¼ cup all-purpose flour
- ½ cup cornflour
- ½ cup unsweetened cocoa powder
- 5 large eggs
- ½ cup granulated sugar
- 2 tablespoons salted butter
Mascarpone Whipped Cream Filling:
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup + 1 tablespoon heavy whipping cream
Whipped Chocolate Ganache:
- 7 ounces semi-sweet chocolate, finely chopped
- ¾ cup + 3 tablespoons heavy whipping cream
Christmas Decoration (optional):
- Chocolate shreds / strands or sprinkles / pearls
- Christmas decoration (e.g., meringue mushrooms, sugared cranberries, rosemary sprigs)
Instructions
- Add the finely chopped chocolate to a medium-sized bowl and set aside. In a saucepan, over medium heat, bring the heavy cream to a simmer. Do not boil it.
- Pour the cream over the chocolate, and let it stand for 5 minutes. Using a spatula, stir until the chocolate is completely melted, fully combined, and no lumps remain. Do not use a whisk as we do not want to incorporate air at this stage.
- Cover the ganache with plastic wrap, touching the surface of the ganache. This will prevent a film from developing. Let the ganache cool and then place it in the refrigerator for 4 hours or overnight. The ganache is ready to be whipped when the consistency is thick and spreadable.
- Preheat the oven to 350°F (175°C). Line an 18 x 13-inch baking pan (half sheet pan) with parchment paper. Set aside.
- In a bowl, sift the flour, cornflour, cocoa powder, and salt. Combine everything and set aside.
- Separate egg yolks from whites. In a large bowl, using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the egg yolks and gradually add sugar. Beat until the batter is pale and almost tripled in volume. This takes around 5 to 8 minutes.
- In a separate large bowl, beat egg whites until soft peaks form. Set aside.
- Add the dry ingredients to the egg yolk batter and gently stir together until well combined. At the beginning, it may look lumpy and thick. Keep stirring gently, and the batter will soften. Melt the butter and add it in, then stir.
- With a spatula, gently fold about 1/3 of the whipped egg whites into the chocolate mixture.
- Add the remaining egg whites and gently fold together until well combined.
- Spread the batter evenly in the prepared pan. Bake for 10 minutes or until the top springs back when touched.
- Immediately remove the cake from the oven and lift the cake out of the pan using the parchment paper. While the cake is still hot, starting at the short end, slowly roll the cake into a log (leave the parchment paper wrapped around it). Let the log cool completely.
- Meanwhile, prepare the mascarpone whipped cream filling. In a bowl, with an electric mixer, beat the mascarpone cheese, powdered sugar, and vanilla extract for 1 minute. Add the heavy whipping cream and beat until stiff peaks form. This takes a couple of seconds to 1 minute.
- Unroll the cake carefully. Remove the parchment paper and spread the mascarpone filling evenly onto the unrolled cake. Roll back up again. Wrap it up tightly in plastic wrap with the seam side down and refrigerate for at least 1 hour (or overnight for best results).
- When the ganache is set, remove it from the refrigerator and let it sit at room temperature for 20 minutes to soften slightly. If the ganache is too hard to be whipped, add 2 tablespoons of heavy cream and stir with a spatula to soften it.
- Transfer the softened ganache to a large bowl. Use an electric mixer to whip it at high speed until it lightens in color and forms stiff peaks. This process goes quickly, within a couple of seconds.
- Remove the log from the refrigerator. Trim the ends for a clean presentation.
- Place the log on your serving plate. Using a palette knife or off-set spatula, cover the entire log with the whipped ganache. You can leave the trimmed ends exposed if you wish to show off the swirl of the filling.
- Use a fork to create lines and give it a tree log’s look. Decorate as you wish. I used chocolate shreds and Christmas cake decorations. Leave the cake in the refrigerator until serving time.
Notes
- Cornstarch can be substituted for cornflour in a 1:1 ratio.
- Ensure the cake is kept chilled at all times unless serving to maintain its structure and freshness.
- Using a hot knife (warmed under hot water and wiped dry before each cut) really helps achieve perfect, clean slices.
Course: Dessert
Cuisine: American, French
Nutrition
Calories: 500 kcal | Carbohydrates: 39g | Protein: 7g | Fat: 36g | Sodium: 81mg | Fiber: 3g | Sugar: 23g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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