Best Buche De Noel Recipe - How To Make Yule Log Cake | Kitchenstagram
The classic Yule Log Cake, also known as Buche de Noel, is a classic and festive dessert deeply rooted in Christmas traditions, particularly in Belgium and France. This delectable treat is a culinary homage to the ancient practice of burning the Yule log tree throughout the 12 days of Christmas. Over time the tradition evolved into a more delectable form- a log shaped chocolate cake adorned with intricate decorations. The Yule Log cake originated in 19th century and is typically made from Genoise, a light sponge cake baked in a swiss roll pan. The cake is baked, iced, rolled into a cylinder, and iced again on the outside. While the classic combination is yellow sponge cake and chocolate buttercream, though variations with chocolate cake, ganache and espresso or liquor flavoured icing exist. Yule logs are often adorned with decorations like tree branches, fresh berries and meringue or marzipan mushrooms.
Ingredients of Yule Log Cake:
Chocolate Cake: The recipe involves a spongy, airy cake, which is made by beating eggs yolks with sugar and then folding in egg whites. If you don’t want to make chocolate sponge , you can make vanilla sponge cake by substituting the amount of cocoa with the same amount of flour.
Chocolate Ganache Filling: A chocolate Yule log cake perfectly complements chocolate ganache. Unlike standard frosting heavy on sugar, chocolate ganache offers a deep chocolate flavour and hardens into a firm coating, resembling a chocolate truffle shell. For this recipe I am using dark Chocolate, of which I am a die-hard fan. But you can also use milk or white chocolate according to your preference. We are also using the chocolate ganache to frost the swiss roll. Always use high quality chocolate as the chocolate plays a pivotal roll in elevating the overall taste of the Yule log.
Decoratives: For decorating the Yule log you can use sliced almonds, sugared cranberries or candid cherries, meringue mushrooms and rosemary sprigs or curry leaves. As I couldn’t find cranberries so I used candid cherries and I also used curry leaves, which was easily available instead of rosemary sprig and a touch of powdered sugar resembling snow.
How to make a Yule Log Cake:
he process begins with baking the chocolate cake in a swiss roll pan. As I have used 9×13 inch swiss roll pan so the size of the sponge is smaller. So I have baked two chocolate sponge to craft a branch to adorn the Yule log. But you can use a large pan for a larger size sponge. The given recipe is for one chocolate sponge, if you want to make two chocolate sponge just double the recipe. After baking, the cake is inverted onto a towel, dusted with icing sugar or cocoa powder and then rolled and left to cool on a wire rack. The filling of chocolate ganache is prepared and spread over the unrolled cake as filling. The cake is then rolled again, creating a log shape. Decorating involves using chocolate ganache for a truffle like coating, creating bark lines with a fork and adding festive elements like sugared cranberries or candid cherries, meringue mushrooms, sliced almonds and rosemary sprigs or curry leaves.
Can I make this ahead of time?
Yes, the Yule Log cake can be made 3-4 days ahead and stored in the fridge. Leftovers can be refrigerated in a airtight container for 3-4 days or frozen for up to three months.
Ingredients:
Chocolate Sponge:
2 Eggs, room temperature & separated
1/2 cup All Purpose flour
1/4 cup Cocoa powder + extra for dusting
3/4 cup Powdered sugar
Chocolate Ganache:
200 gm Dark chocolate, broken into small pieces
200 ml Heavy cream
Garnish:
Sugared cranberries or candid cherries
Rosemary sprigs or curry leaves
Almonds (sliced)
Preparation:
Chocolate Sponge:
- Step 1: Preheat the oven to 350°F or 180°C and Prepare a 9×13-inch rimmed pan fully lined with parchment paper and greased with oil.
- Step 2: In a large bowl with clean beaters, beet the egg whites on medium speed until light and frothy. With the mixture running slowly add the 1/4 cup of sugar. Continue beating until stiff peaks are formed.
- Step 3: In another mixing bowl, add the egg yolks. Beat on medium speed and add 2/4 cup sugar. Continue beating until the mixture turns pale.
- Step 4: Then sift the flour and cocoa powder and beat just until combined.
- Step 5: Then gently fold the beaten egg whites into the yolk mixture in two batches, folding just until no white streaks remain. Spread the batter in an even layer in the prepared pan.
- Step 6: Bake for 12-15 minutes or until the top of the cake springs back when touched and a toothpick inserted comes out clean.
- Step 7: Dust a clean tea towel with cocoa powder. Immediately invert the hot cake onto the towel. Remove the pan and carefully peel off the parchment paper. Starting at a long end. Somewhat tightly roll up the cake with the tea towel. Place on a wire rack seam side down to keep it from unrolling and cool completely, about 1 hour.
Chocolate Ganache:
- Step 8: Microwave the chocolate at 30 second intervals for 1 minute, stir the chocolate in between so all of the chocolate are just about melted.
- Step 9: Then heat the cream in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave. Then add the warmed cream in the chocolate and mix properly until smooth.
- Step 10: Let the ganache cool to about room temperature.
Assembling the Yule Log Cake:
- Step 11: Gently and very slowly unroll the cake. Use a piping bag for spreading chocolate ganache evenly, leaving about a 1/2 inch boarder around the cake.
- Step 12: Gently roll the cake back up, without the parchment or towel this time. Roll it slowly. This part is messy. Then place the cake on a serving platter or cake board.
- Step 13: At this moment I like to frost the cake with chocolate ganache and refrigerate for at least 30 minutes and up to 2 days. It also hardens into a firm coating that holds a design well and is more like a chocolate truffle shell than frosting.
- Step 14: Remove the iced cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. Place the angled side against a side of the roll, forming a branch and use some of the chocolate ganache to attach the small log to the side of the larger log.
- Step 15: Slowly spread thickened ganache all over the top and side of cake. Feel free to leave the cut ends exposed or spread ganache over the ends.
- Step 16: Use a fork to make textured lines resembling tree bark lines all over it. Feel free to wipe the serving plate or cake board if ganache dripped all over.
- Step 17: Now comes the decoration part, decorate the Yule Log cake with sugared cranberries or candid cherries, meringue mushrooms, sliced almonds and rosemary sprigs or curry leaves and a dusting of confectioner’s sugar just before serving.
- Step 18: Refrigerate the cake until ready to serve. Cover the leftover cake and store in the refrigerator for up to 3 days.
Tips:
Use room temperature ingredients for better results.
Weigh flour for accuracy consider using a scale for precision.
Avoid over mixing to prevent a tough and dense cake.
Fold in egg whites gently for a light and airy texture.
Roll the cake while it is still warm gently to avoid cracks.
Ensure the mixer is dry when whipping egg whites.
Keep a close eye on the cake while baking to prevent overbaking.
Dust the cake and towel with confectioner’s sugar or cocoa powder to prevent sticking.
Allow the ganache to stabilize for smooth spreading.
Take your time during the process for a beautiful and rewarding Yule Log cake.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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