Chocolate Yule Log (Bûche de Noël) Recipe

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If you’re dreaming of a festive dessert that combines rich chocolate flavor with an elegant, timeless presentation, the Chocolate Yule Log (Bûche de Noël) is exactly what you want on your holiday table. This classic French-inspired cake features a light yet decadent chocolate sponge rolled around a fluffy whipped cream filling, all wrapped up in a luscious chocolate buttercream that mimics the texture of a tree’s bark. It’s a showstopper that brings warmth, sweetness, and a touch of magic to any celebration, making it one of my all-time favorite seasonal indulgences.

this Recipe

Ingredients You’ll Need

These ingredients are wonderfully simple but each plays a crucial role in creating the perfect Chocolate Yule Log (Bûche de Noël). From the light cocoa-infused sponge to the creamy filling and rich frosting, every component balances texture, color, and flavor beautifully.

• All-purpose flour (½ cup / 60g): The sturdy base of the sponge cake, giving it structure without weighing it down.
• Cocoa powder (¼ cup / 25g): Adds that deep chocolate richness and beautiful brown hue to the cake and frosting.
• Baking powder (½ tsp): Helps the sponge rise just enough to be light and tender.
• Salt (¼ tsp): Enhances the chocolate’s depth and balances sweetness.
• Large eggs (4, room temperature): Key for creating the airy, fluffy texture that makes the sponge rollable.
• Granulated sugar (½ cup / 100g): Sweetens and helps develop the cake’s structure when whipped with eggs.
• Vanilla extract (1 tsp): Brings warmth and a subtle aromatic lift to all parts of the cake.
• Milk (2 tbsp / 30ml): Adds silkiness to the batter, ensuring the cake stays tender.
• Heavy whipping cream (1 cup / 240ml): Whipped for the filling, it makes the inside irresistibly light and creamy.
• Powdered sugar (¼ cup / 30g + 1¾ cups / 220g): Used in the filling and frosting for smooth sweetness and perfect consistency.
• Butter (½ cup / 115g, softened): Gives the frosting its rich, velvety texture and buttery depth.
• Fresh berries or mint leaves (optional): Adds festive color and a fresh contrast for garnish.
• Cocoa powder for dusting: Adds rustic charm and that signature woodland look.
• Powdered sugar “snow” (optional): Creates a magical, snowy winter effect on top.

How to Make Chocolate Yule Log (Bûche de Noël)

Step 1: Prepare Your Batter

Begin by preheating the oven to 180°C (350°F) and lining your Swiss-roll pan with parchment paper, leaving an edge to help with lifting the cake later. Whisk together all the dry ingredients—flour, cocoa powder, baking powder, and salt—in a small bowl until evenly combined. Then, in a larger bowl, beat the eggs and sugar on high speed until the mixture triples in volume, becoming pale and fluffy like soft clouds. This step is what makes the sponge airy and light, perfect for rolling without cracking. Gently fold the dry ingredients into the eggs, adding the milk and vanilla extract at the end to give the batter a silky, pourable consistency.

Step 2: Bake the Sponge Cake

Spread the batter evenly in your prepared pan, smoothing it into the corners for an even thickness. Pop it in the oven and bake for 10 to 12 minutes, or until the cake springs back when lightly pressed. Don’t overbake — the sponge should be flexible enough to roll without breaking, which is essential for the perfect log shape.

Step 3: Roll the Cake While Warm

Once out of the oven, immediately invert the cake onto a clean kitchen towel dusted lightly with cocoa powder. Carefully peel off the parchment, then roll the cake up inside the towel while it’s still warm and pliable. This step trains the sponge to hold its curve, making the final roll easier and preventing cracks later. Set it aside and allow the cake to cool completely in this rolled shape.

Step 4: Whip the Cream Filling

While the cake cools, whip together the heavy cream, powdered sugar, and vanilla until thick, soft peaks form. This whipped cream will add a refreshing contrast to the rich chocolate sponge, making every bite light and luscious.

Step 5: Make the Chocolate Buttercream Frosting

In a separate bowl, beat softened butter until smooth and creamy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating until the frosting is glossy and spreadable. This frosting will coat the cake and mimic the textured bark of a Yule log, making your dessert both delicious and visually stunning.

Step 6: Assemble the Chocolate Yule Log (Bûche de Noël)

Carefully unroll your cooled cake and spread the whipped cream evenly over the surface. Then roll it back up gently, this time without the towel, and place it seam-side down on your serving plate. Cover the entire outside with the chocolate buttercream, using a spatula to create bark-like swirls and ridges. For that finishing touch, dust the log lightly with cocoa powder, adorn with fresh berries or mint leaves, and sprinkle powdered sugar over everything for a whimsical snowy effect.

How to Serve Chocolate Yule Log (Bûche de Noël)

Garnishes

Garnishing your Chocolate Yule Log (Bûche de Noël) is where you can really have fun and add your personal festive flair. Think fresh, vibrant berries like raspberries or cranberries that pop against the deep chocolate. Bright green mint leaves bring a refreshing note and wonderful color contrast. Dusting with cocoa powder and a light sprinkle of powdered sugar gives the illusion of a freshly fallen winter snow, making it feel truly seasonal.

Side Dishes

Pairing this beautiful Chocolate Yule Log with complementary sides turns it into a complete holiday moment. A warm cup of spiced tea or rich espresso highlights the chocolate flavors perfectly. Light fruit salads or citrus segments provide a zesty balance to the creamy sweetness, refreshing the palate between indulgent slices.

Creative Ways to Present

Presentation elevates this classic dessert into a holiday centerpiece. Serve your Chocolate Yule Log (Bûche de Noël) on a rustic wooden board sprinkled with edible gold dust or cinnamon sticks for added charm. You can also carve small “branches” from extra cake pieces or chocolate shards and attach them to the sides for a whimsical woodland effect. Wrapping a festive ribbon loosely around the base completes the look, making your cake as decorative as it is delicious.

Make Ahead and Storage

Storing Leftovers

The Chocolate Yule Log (Bûche de Noël) keeps beautifully in the refrigerator when wrapped tightly with plastic wrap or stored in an airtight container. This preserves the freshness of the whipped cream and prevents the buttercream from drying out. Enjoy leftover slices within 2 to 3 days for the best taste and texture.

Freezing

To extend the life of your Chocolate Yule Log, you can wrap it securely in plastic wrap and aluminum foil before freezing. It’s best to consume frozen Yule Log within one month. When ready to serve, thaw it overnight in the refrigerator to maintain its delicate structure and creamy consistency.

Reheating

Since this dessert is best enjoyed chilled, avoid reheating. If the buttercream feels firm from refrigeration, allow the log to sit at room temperature for about 20 minutes before slicing to make cutting easier and keep the texture silky.

FAQs

Can I make the Chocolate Yule Log (Bûche de Noël) ahead of time?

Absolutely! This dessert actually benefits from some resting time. Making it a day ahead allows the flavors to meld and the cream filling to set, resulting in a more cohesive and flavorful cake when served.

What if I don’t have a Swiss-roll pan?

If you don’t have a specific pan for a Swiss roll, a shallow baking sheet or jelly roll pan with straight sides will work just as well. Just make sure to line it properly with parchment paper for easy removal.

Can I substitute the whipped cream filling with something else?

Definitely! While the whipped cream adds a light, airy touch, you can use chocolate mousse, mascarpone cream, or even flavored buttercream if you prefer a richer filling. Just keep in mind these swaps may alter the final texture and sweetness level.

How thick should the sponge cake layer be?

A thickness of about ½ inch (1.25 cm) is ideal. This thickness ensures the sponge is sturdy enough to hold the filling when rolled, while still remaining soft and flexible to avoid cracking.

Is the Chocolate Yule Log suitable for kids?

Yes! Kids generally love the creamy, chocolatey taste and the festive presentation. You can customize garnishes with colorful candies or sprinkles to make it even more kid-friendly.

Final Thoughts

Making a Chocolate Yule Log (Bûche de Noël) may feel like a special occasion project, but once you see how straightforward it is, you’ll want to make it every holiday season. Its perfect combination of fluffy cake, sweet cream, and rich chocolate buttercream always brings smiles and a cozy festive spirit around the table. So grab your baking tools, invite a friend to help, and create a dessert that’s as joyful to make as it is to eat!

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