Classic Bûche de Noël (Yule Log Cake)
This classic Buche de Noel (Bûche de Noël in French) or Yule Log cake is a stunning Christmas dessert made of sponge cake rolled with a whipped creme fraiche and covered with rich chocolate frosting. Bring a taste of France to your holiday table!
- Total Time: 1 hour, 30 minutes
- Yield: 8 - 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For the cocoa sponge:
- 4 egg whites
- 4 egg yolks
- 2 1/2 tablespoons (20 g) all-purpose flour
- 2 tablespoons (20 g) corn starch
- 2 2 /3 tablespoons (20 g) cocoa powder
- 1/3 cup + 2 teaspoons (85 g) granulated sugar
- 1.4 oz. (40 g) unsalted butter, melted
For the chocolate frosting:
- 2 tablespoons (10 g) cocoa powder
- 2 tablespoons warm water
- 3 oz. (85 g) unsalted butter, softened
- 3 tablespoons (23 g) icing (powdered) sugar
- 1 pinch of salt
- 6 oz. (170 g) dark chocolate
For the whipped creme fraiche:
- 7.6 oz (215 g) cold heavy cream, 30% fat
- 7.6 oz. (215 g) creme fraiche
- 6 1/2 tablespoons (50 g) icing sugar
- 1/2 teaspoon vanilla extract
For assembling:
- 2 teaspoons apricot preserves
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
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To make the chocolate sponge, preheat the oven to 375 F/190 C. Using a flour sifter, sift all-purpose flour, cocoa powder, and cornstarch in a medium bowl and set aside. In a bowl, beat egg whites with an electric mixer until they are mounted.
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Gradually add granulated (caster) sugar and continue to whisk until stiff peaks. Add egg yolks and gently mix with a rubber spatula, working in the same direction. Add dry ingredients (flour, cocoa, and starch) and gently combine with the spatula. Finally, add melted butter and gently mix again.
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Pour the dough on a baking sheet covered with parchment paper or a non-spill baking sheet and even the surface with a bent spatula. Bake the sponge for 10 minutes. Take it from the oven and let it cool.
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To make the whipped creme fraiche, place all the ingredients in a chilled bowl and whisk till the cream is obtained. Cover the bowl with plastic film and refrigerate.
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To make the chocolate frosting, stir cocoa powder into the warm water in a small bowl and set it aside. Beat butter, icing (powdered) sugar, and salt with an electric mixer for 3 minutes. Melt dark chocolate in a bain-marie/water bath or microwave and let it cool to room temperature. Add melted chocolate to the butter/sugar mixture and whisk. Finally, add the cocoa mixture and beat again.
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To assemble Buche de Noel, flip the sponge over parchment or a kitchen towel and remove the parchment paper or baking mat. Cut the rectangle of 11 x 10 inches (28 x 25 cm). Spread a 1-inch (2.5 cm) line of apricot preserves along the long edge of the sponge.
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Spread a thin layer (1/5 inch (0.5 cm) of the whipped crème fraîche on top of the remaining sponge and even with a bent spatula. Roll the sponge, starting from the top to the bottom, and tighten it. Wrap the roll in parchment paper and refrigerate for at least 1 hour.
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Take the rolled cake out of the fridge, trim the ends to make them neat, and place it on a serving tray. Spread the chocolate frosting over the cake and spoon the frosting out with the back of a tablespoon. Decorate the top of Buche de Noel with meringue mushrooms. Refrigerate the cake.
Notes
- Follow the recipe to make meringue mushrooms in advance to shorten the time of the cake preparation. Get them ready before assembling the cake.
- Be sure to butter and flour parchment paper before pouring in the sponge dough and baking. Do not grease and flour a silicone non-spill baking sheet.
- The sponge is forgiving: no need to roll a hot cake. Let it cool, and then roll.
- Replace creme fraiche with Greek yogurt, sour cream, or mascarpone.
- Experiment with decorations of your choice. For example, add sugared cranberries and rosemary springs, then dust the cake with icing (powdered) sugar before serving.
- Cut the Yule log with a hot, sharp knife: doing so will result in a perfect swirl of the cake for each plate.
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Sugar: 31.6 g
- Sodium: 172 mg
- Fat: 41.1 g
- Saturated Fat: 18.7 g
- Carbohydrates: 40.7 g
- Fiber: 1.9 g
- Protein: 7 g
- Cholesterol: 161 mg
Keywords: Buche de Noel, Buche de Noel recipe, classic Buche de Noel, Yule log, Yule log recipe, Christmas log cake