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Elegant Holiday Yule Log Cake (Bûche De Noël)

A light cocoa sponge cake rolled with cocoa hazelnut whipped cream and coated in chocolate ganache bark.
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Prep Time 1 hour
Cook Time 16 minutes
Chilling/Setting Time 3 hours
Total Time 4 hours 16 minutes
Servings 1 log (approx. 10-12 servings)

Ingredients
  

For the Cake

  • 1 1/3 cups 157g cake flour
  • 2 Tablespoons 10g cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs separated
  • 1 cup 200g granulated sugar, divided
  • 2 Tablespoons 30ml vegetable oil
  • 1 1/2 teaspoons pure vanilla extract

For Rolling

  • 3 Tablespoons 15g cocoa powder
  • For the Cocoa Hazelnut Whipped Cream
  • 1 1/2 cups 360ml cold heavy cream
  • 2 Tablespoons 30ml Frangelico liqueur (optional)
  • 1/4 cup 30g confectioners’ sugar
  • 1 Tablespoon 5g cocoa powder
  • 1/2 cup 60g finely chopped hazelnuts (optional)

For the Ganache Topping

  • 6 ounces 170g semi-sweet chocolate, finely chopped
  • 3/4 cup 180ml heavy cream

For Meringue Mushrooms (Optional Garnish)

  • 1 large egg white room temperature
  • Cream of tartar salt, and granulated sugar (as per article instructions)
  • 1 ounce 28g semi-sweet chocolate

For Sugared Cranberries/Rosemary (Optional Garnish)

  • 1 cup 100g fresh cranberries
  • 4 –5 rosemary sprigs
  • 3/4 cup 180ml water
  • 1 1/4 cups 250g granulated sugar, divided

Instructions
 

  • Prep Garnishes (Day Before): Make sugared cranberries and rosemary (if using) and meringue mushrooms (if using), allowing for several hours of drying and setting time.
  • Make Cake: Whisk dry ingredients. Beat egg whites with half the sugar until stiff peaks form. Beat yolks with remaining sugar, oil, and vanilla. Fold egg whites and flour mixture into the yolk mixture gently.
  • Bake and Roll: Spread batter on a prepared 12x17-inch parchment-lined pan. Bake for 15-16 minutes. Immediately invert the hot cake onto a cocoa-dusted towel/parchment. Peel off the bottom parchment. Tightly roll the cake and towel together from the narrow end. Cool completely (approx. 3 hours).
  • Make Filling: Whip cold heavy cream, liqueur, sugar, and cocoa until medium-stiff peaks form.
  • Assemble Log: Gently unroll the cake. Spread whipped cream filling evenly. Sprinkle hazelnuts. Gently re-roll the cake without the towel. Chill for at least 30 minutes.
  • Ganache and Finish: Make ganache by pouring hot cream over chopped chocolate; stir until smooth. Chill until spreadable (30-60 minutes). Slice off an angled "branch" piece from the log. Coat the log and branch with ganache. Use a fork to create bark texture. Decorate with mushrooms, cranberries, and powdered sugar just before serving.

Notes

  • Make-Ahead: The sugared garnishes and meringue mushrooms can be prepared up to 3 days in advance. The rolled cake can be stored in the refrigerator for up to 1 day before filling.
  • Prevent Cracking: Do not over-bake the cake. Roll the cake immediately while it is still hot to "train" it to hold the shape.
  • Ganache Consistency: The ganache must be chilled to a spreadable, pudding-like consistency before use, or it will run off the cake.
  • Storage: Store the finished log in the refrigerator, covered loosely, for up to 3 days. Add the final garnishes just before serving.