Yule Log Cake (Bûche De Noël)
My version of this traditional Christmas dessert is a chocolate swiss roll cake filled with light chocolate whipped cream, topped with thickened chocolate ganache and decorated to look like a yule log with meringue mushrooms and sugared cranberries. This detailed recipe will show you how to make all the elements, including a reliable chocolate swiss roll cake that won't crack easily!
Servings 12 slices
Equipment
Ingredients
Meringue Mushrooms
- 1 large egg white
- 1/16 tsp cream of tartar less than 1/8 teaspoon
- 1/4 Cup (50g) granulated sugar
- 2 tsp cocoa powder for dusting (optional)
- 1/8 Cup (28g) semi-sweet chocolate chips
Sugared Cranberries & Rosemary
- 1/2 Cup (50g) fresh cranberries do not use frozen
- 5 rosemary sprigs
- 1/2 Cup (120ml) water
- 1 Cup (200g) granulated sugar, divided
Chocolate Swiss Roll Cake
- 1/2 Cup (66g) all-purpose flour
- 1/4 Cup (20g) unsweetened cocoa powder, plus more for dusting Dutch-processed or regular
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated and at room temperature
- 2/3 Cup (133g) granulated sugar, divided
- 1/2 tsp pure vanilla extract
- 1/2 tsp instant coffee or espresso powder (optional)
- 3 Tbsp (45ml) vegetable oil
- 1/4 Cup (60ml) whole milk, room temperature
Chocolate Ganache Topping
- 1 Cup (170g) semi-sweet chocolate chips
- 3/4 Cup (180ml) heavy whipping cream
Chocolate Whipped Cream Filling
- 1 Cup (240ml) heavy whipping cream, cold
- 3 Tbsp granulated sugar
- 1 Tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
Additional Garnish (optional)
- 1/4 Cup ground pecans hazelnuts or pistachios work as well
Instructions
Make the Meringue Mushrooms
- You can make these 1-3 days ahead (see notes). Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Make sure the bowl of your stand mixer and whisk attachment (or large bowl and hand mixer attachments) are clean and residue-free. Then, add the large egg white and 1/16 teaspoon of cream of tartar (measure 1/4 teaspoon of the cream of tartar, then divide that in half, then in half again) into the bowl. Beat together on high speed until foamy, about 2 minutes, scraping down the bowl and paddle in between to make sure the ingredients are combined. Turn the mixer to high speed and slowly add the sugar. Beat until stiff glossy peaks form, about 1-2 more minutes.
- Add the meringue into a piping bag fitted with a large round piping tip (I use Tip 2A) or simply snip off about 1/2 inch opening. On the prepared baking sheet, pipe the mushroom caps by hovering your tip 1/4 inch away from the surface and squeezing while slightly pulling up to create a shape that resembles a hershey's kiss, then quickly swirl the tip to the side so you get an even top. I like to dab the tops with a wet fingertip to make them smoother. I piped some smaller mushroom tops (a little less than 1 inch diameter) and some larger (about 1 1/2 inch diameter) for variety. Pipe the mushroom stems to look like taller hershey's kisses (1/2 to 3/4" diameter at the base) and squeeze the bag while you pull up to 1"-1 1/2" height). You'll have enough meringue for about 15 mushroom caps and stems.
- Bake the mushroom meringues for 2 hours (don't open the oven before this point), then remove and allow to cool completely to room temperature. Once cooled, use a paring knife to create a little hole on the underside of the caps and dust the tops with a little cocoa powder. Carefully slice off any pointy ends from the mushroom stems. Then, melt the chocolate in the microwave in 15-20 second intervals, stirring after each one, and place the melted chocolate into a piping bag. Snip off the end and pipe chocolate into the little hole you created on the bottom of a mushroom cap. Carefully press a mushroom stem into it and hold it there for a few seconds to secure it. Continue this assembly process with the rest of the mushroom caps and stems and allow them to dry completely.
Make the Sugared Cranberries
- You can make these 1-3 days ahead (see notes). Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, bring the 1/2 Cup of water and half of the sugar (1/2 Cup, 100g) to a simmer, whisking to dissolve the sugar. Add the cranberries and rosemary and toss to coat them, then use a slotted spoon to quickly transfer to the parchment lined baking sheet. Allow to sit for 1 hour (after which the sugar syrup will be tacky). Line a separate baking sheet with parchment paper and add the remaining 1/2 Cup (100g) of sugar into a shallow bowl. Working in small batches, coat the berries and rosemary in the sugar and transfer to the freshly lined baking sheet. Store at room temperature uncovered for up to 1 day, or store in the refrigerator for up to 3 days.
Make the Chocolate Swiss Roll Cake
- Preheat the oven to 350ºF (177ºC). Lightly grease the sides of a 10x15 jelly roll pan and line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Separate the eggs (if you haven't already) and make sure they are room temperature before moving on. Place the yolks in a large mixing bowl and add 1/3 Cup (66g) of the sugar. Whisk together vigorously by hand for 1-2 minutes, until pale and very well combined. Add the vanilla and espresso powder (if using) and whisk until combined, then whisk in the vegetable oil and whole milk. The mixture will be pale and a little bubbly on top. Add the dry ingredients you previously sifted together. Whisk until incorporated and the mixture resembles brownie batter. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), add the egg whites and the remaining 1/3 Cup (66g) of granulated sugar. Mix on low speed until combined, then turn the mixer to medium-high speed and beat until it becomes a meringue with glossy stiff peaks (see blog post images above). This can take anywhere from 2-5 minutes or more depending on the temperature of your kitchen and speed of your mixer, so watch closely. The meringue on your whisk attachment should hold its peak when standing upright.
- Using a rubber spatula, gently fold half of the egg white meringue into the chocolate mixture to lighten the batter, then fold in the rest until there are no streaks of meringue.
- Pour the batter into your prepared pan and smooth it down evenly with an angled spatula. Bake for 11-14 minutes while you generously dust a tea towel with cocoa powder or powdered sugar in preparation for the baked cake. When the cake is done, the surface will look matte and the cake will spring back when lightly touched. I usually take mine out around the 12 minute mark.
- Immediately after the cake is finished baking, run a knife around the edges of the pan to release the sides, then quickly invert the cake onto your cocoa dusted tea towel. I promise it's less scary than it sounds! Remove the pan and gently peel away the parchment paper backing from the cake, then dust with more cocoa powder (or powdered sugar). Then, starting with the shorter end, gently but tightly roll the cake up in the tea towel. Transfer the rolled cake onto a cooling rack with the seam facing down and allow to cool fully for at least 2 hours.
Make the Chocolate Ganache
- Add the chocolate chips into a medium bowl (glass or metal) and set aside. In a small saucepan set over medium heat, add the heavy whipping cream and whisk occasionally until it begins to simmer. Then, pour it into the bowl of chocolate chips and let it sit for a minute before whisking together until fully combined and smooth. This needs to cool to room temperature before using, so place it (uncovered) in the refrigerator for 30-60 minutes, or cover and chill in the refrigerator for up to 2 weeks.
Make the Chocolate Whipped Cream Filling
- Add all of the chocolate whipped cream ingredients into the bowl of your stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat on medium-high until creamy yet stiff peaks form, about 2-3 minutes.
Assemble and Decorate
- When the cake is cooled, very slowly and gently unroll it. Add the chocolate whipped cream filling and smooth it down into an even layer, leaving about 1/2 inch of space from each edge. Gently yet tightly roll the cake back up into a roll without the towel this time. Transfer to a cutting board and cover with plastic wrap, then chill in the refrigerator for about 30 minutes (or up to 2 days) before moving on.
- Use a serrated knife to slice off a short (3-4 inch) diagonal section off the edge of the yule log. Arrange the pieces on your serving plate as pictured in the blog post above (feel free to slice off the end of the smaller piece to expose the swirl). Bring the ganache to room temperature (if it's cold, gently warm it in the microwave in 5 second intervals, stirring after each one, until creamy like peanut butter), then spread it all over the yule log to cover every surface (except for the swirl edges). Smooth the ganache down with an angled spatula, then use a fork to create the wood textures by gently raking and swirling it through the ganache. Add ground pecans around the base of the yule log, then garnish with sugared cranberries/rosemary and meringue mushrooms.
Notes
Make Ahead Instructions:
- Meringue Mushrooms: the unassembled mushrooms can be made ahead and stored at room temperature in an airtight container for 1-2 weeks as long as they are stored in a dry (not humid) place. Humidity tends to soften the meringues. After assembling with chocolate, they can be stored at room temperature for up to 3 days, but I recommend assembling on decorating day for best results.
- Sugared Cranberries: can be made 1 day ahead and stored at room temperature (loosely covered) or in an airtight container in the refrigerator for up to 3 days. If they get soggy, simply re-roll them in fresh granulated sugar and they should look good as new.
- Chocolate Swiss Roll Cake: after baking and pre-rolling the cake it can be stored at room temperature for up to one day. If cooling longer than 2 hours, be sure to cover the exposed edges by tucking the ends of the towel under the roll. After filling and rolling the cake, cover tightly with plastic wrap and store in the refrigerator for up to 2 days before decorating, or freeze for up to 3 months.
- Chocolate Whipped Cream Filling: can be made up to 1 day ahead of time, stored in an airtight container in the refrigerator.
- Chocolate Ganache Topping: can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. When you're ready to decorate the cake, gently reheat it in the microwave in 5 second intervals, stirring after each one, until the ganache is room temperature and peanut butter consistency.
- Assembled Yule Log: can be made up to 2 days in advance and stored in the refrigerator (although I would wait to add the decorations until serving day for best presentation). You can also freeze the assembled cake (sans decorations) for up to 3 months.