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Yule Log Cake

This festive Yule Log (Bûche de Noël) cake features a light cocoa sponge rolled with a rich cocoa hazelnut whipped cream, covered in a chocolate ganache to create a stunning dessert that is both delicious and visually appealing.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Holiday
Cuisine: American, French
Calories: 345
Ingredients Method Notes

Ingredients
  

For the Cocoa Sponge Cake
  • 4 large large eggs Eggs should be at room temperature for better souffle.
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder Use high-quality cocoa for better flavor.
  • 1/2 cup all-purpose flour Sifted flour is preferred.
  • 1 teaspoon baking powder To help the sponge rise.
  • 1/4 teaspoon salt Enhances the sweetness.
For the Cocoa Hazelnut Whipped Cream
  • 1 cup heavy whipping cream Chilled for better whipping.
  • 1/4 cup cocoa powder Unsweetened.
  • 1/4 cup hazelnut spread For flavoring.
  • 1 teaspoon instant espresso (optional) Enhances chocolate flavor.
For the Cocoa Ganache Frosting
  • 1 cup semi-sweet chocolate chips High-quality chocolate for best results.
  • 1/2 cup heavy cream For melting chocolate.
For Decoration
  • 1 cup powdered sugar For dusting.
  • to taste sugared cranberries or rosemary sprigs Optional garnish.

Method
 

Prepare the Cocoa Sponge Cake
  1. Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs and sugar until tripled in volume and light in color.
  3. Sift in the cocoa powder, flour, baking powder, and salt, and gently fold until just combined.
  4. Pour the batter into the prepared pan and spread evenly.
  5. Bake for 12-15 minutes until the cake springs back when gently pressed.
  6. Remove from the oven and allow to cool slightly before flipping onto a towel dusted with powdered sugar.
  7. Roll the cake with the towel while still warm and let cool completely.
Make the Cocoa Hazelnut Whipped Cream
  1. In a chilled bowl, whip the heavy cream until soft peaks form.
  2. Gently fold in cocoa powder, hazelnut spread, and instant espresso until fully incorporated.
Assemble the Yule Log
  1. Unroll the cooled cake carefully and spread the whipped cream filling over the surface.
  2. Roll the cake back up without the towel and place seam-side down on a serving platter.
  3. To make the cocoa ganache, heat heavy cream until almost boiling, then pour over chocolate chips and let sit for a few minutes.
  4. Stir until smooth and pour over the cake, allowing it to drip down the sides.
Decorate the Cake
  1. Dust the top of the log with powdered sugar to look like snow.
  2. Add optional garnishes like sugared cranberries or rosemary sprigs.

Notes

Can be stored wrapped in plastic in the fridge for up to 3 days. Can be frozen before decoration for later use.