Print

Amazing Yule Log: Dreamy Chocolate Cake

A slice of a rich chocolate Yule log cake filled with cream and dusted with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a classic Bûche de Noël with this chocolate sponge roll recipe, perfect for festive holiday decoration.

Ingredients

Scale
  • 4 large eggs
  • 100g granulated sugar
  • 100g all-purpose flour
  • 30g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 150ml heavy cream
  • 50g powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate frosting
  • Optional decorations: meringue mushrooms, powdered sugar for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it.
  2. In a large bowl, beat the eggs and granulated sugar until pale and thick, about 5 minutes.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture until just combined. Stir in the vanilla extract.
  5. Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  8. Starting from one short end, tightly roll up the warm cake with the towel inside. Let it cool completely.
  9. In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This is your filling.
  10. Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the cake, leaving a small border.
  11. Carefully re-roll the cake, this time without the towel.
  12. Prepare your chocolate frosting. Frost the rolled cake to resemble a log, creating bark texture with a fork or spatula.
  13. Decorate with meringue mushrooms and dust with powdered sugar to mimic snow, if desired.

Notes

  • Ensure your eggs are at room temperature for better volume.
  • Do not overmix the batter after adding dry ingredients.
  • Roll the cake while it’s still warm to prevent cracking.
  • Chill the finished Yule log for at least 30 minutes before slicing and serving.

Nutrition

Find it online: https://kitchenslang.com/yule-log-recipe-bche-de-nol-cake/