Yule log (Bûche de Noël)

The Christmas Yule Log (Bûche de Noël) is the ultimate holiday showstopper – dramatic, decadent, and downright magical. This light chocolate sponge wraps around a whipped cream filling and transforms into a rustic log straight from Santa’s enchanted forest. Finished with a stunning 3-D chocolate “bark” exterior, every slice delivers rich chocolate flavor, festive charm, and serious wow factor for your Christmas table.

This recipe of mine has been made for Christmas Eve parties, Christmas dinner centerpieces and just a fun Christmas season dessert and become a tradition since 2015.

Ingredients

• Eggs
• Sugar
• Vanilla extract
• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Coffee
• Heavy whipping cream/double cream
• Powdered/icing/confectioners sugar

What is a Yule Log?

The burning of a Yule log is an ancient tradition dating back to pre-Christian times, symbolizing warmth, light, and the promise of brighter days during the year’s darkest period. This tradition originated in Germanic or Scandinavian pagan practices and formed part of winter solstice celebrations in medieval Europe.

Cake roll/Swiss roll

The roll is make in the same way as a regular cake roll, the same as my Swiss roll recipe. It’s a thin cake baked on a baking sheet, rolled in a clean kitchen towel while still warm and allowed to cool to form the shape.

Making the bark

A common decoration is spreading chocolate ganache over the roll and using a fork to create lines – which is how I was taught in home economics – but I wanted to elevate it. This version is very easy to make. To enhance the rustic look, I like to sprinkle a little powdered sugar (icing/confectioners’ sugar) over the top of the cake, creating the effect of a fresh blanket of snow that settles on the surface and into the cracks. You can also add meringue mushrooms for extra decoration.

I call this effect “Chocolate Shards,” and I love how they mimic the look of a real Yule log by adding visual texture. In addition to decorating this Bûche de Noël cake, I’ve also used them as a simple yet stunning topping for my Irish Chocolate Cake. They’re like a thicker version of chocolate shavings.

Making them is incredibly easy – just melt some chocolate, spread it onto parchment paper, and let it harden. When you unroll the paper, the chocolate naturally breaks into shards. You can learn more in my post that also has a video tutorial, How to Make Chocolate Shards/Bark.

Yule Log (Bûche de Noël) – Step by Step:

Line a 15 x 11-inch (38 x 28 cm) baking sheet/tray or jelly roll pan with parchment paper. Leave excess paper over the edges to lift the cake out of the pan.

1. Line a 15 x 11-inch (38 x 28 cm) baking sheet/tray or jelly roll pan with parchment paper. Leave excess paper over the edges to lift the cake out of the pan.
2. Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form.
3. Add granulated/caster sugar, one tablespoon at a time until stiff peaks form.
4. In a separate bowl, beat egg yolks and vanilla with an electric mixer set on medium speed for 3 minutes. Gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-colored.
5. Stir the flour with cocoa powder, baking powder, baking soda and salt. Gently fold the flour mix into egg yolk mixture alternately with coffee just until mixture is smooth..
6. Gently fold chocolate mixture into whipped egg whites; spread cake batter evenly in prepared pan and bake.
7. Using the paper, gently lift the cake from the pan and onto a board or cooling rack.
8. Lay a clean linen towel over cake and a cooling rack or large cutting board on top. Flip the cake onto the board so the towel is under the cake. Dust with powdered sugar so the cake doesn’t stick to itself.
9. Immediately roll cake in a tea towel starting at the narrow end. Place on a wire rack and cool completely to room temperature.
10. Whip heavy cream with vanilla until it starts to thicken.
11. Add the powdered sugar in small amounts until the cream is thick to soft peaks. Set aside.
12. Carefully unroll the cooled cake and cut off 1 inch strip from the long end of the cake for the extra branch.
13. Spread the whipped cream evenly onto the large and small cake pieces using an offset spatula.
14. Roll both the large and small cakes with the seam side down.
15. Cut the ‘branch’ at an angle so it sits flush against the cake.
16. Place both cakes on the surface where they will stay because once it’s decorated it’s very hard to move.
17. Remove the rolled up chocolate in parchment paper from the fridge.
18. Unroll the paper and the chocolate will break into bark pieces. Place in a bowl and refrigerate.
19. Once the cakes are placed, melt the chocolate in the same way as before in the microwave.
20. Working in small areas, spread a little of the 8 ounces of melted chocolate onto the log and place the chocolate bark pieces in a non-uniform manner until the entire cake and branch is covered.
21. Sprinkle lightly with powdered sugar to emulate snow.

Decorating

The easiest way is using an offset spatular or knife and spread a layer of melted chocolate over the log and the bark sticks easily. To enhance the rustic look, I like to sprinkle a little powdered sugar (icing sugar) over the top of the cake, creating the effect of a fresh blanket of snow.

Coffee in chocolate cake

If you haven’t tried using brewed coffee in your chocolate cakes, muffins, cupcakes, or frosting, I encourage you to give it a try. Coffee enhances the chocolate flavor, making it richer and, well… even more chocolatey!

The easiest Yule log

To make life easier (and I’ve done this myself). If you don’t want to make the cake from scratch, you can buy a box of your favorite chocolate sponge cake mix and follow my recipe starting by baking it in the sheet pan/baking tray.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…