Ultimate Chocolate Yule Log Cake

By Elena

The holiday season is a time for gatherings, joy, and of course, delectable desserts. One of the most iconic treats that graces our tables during this festive period is the Yule Log Cake, or “Bûche de Noël.” This delightful chocolate creation not only looks stunning but also encapsulates the rich flavors of chocolate and cream that we all adore. My Ultimate Chocolate Yule Log Cake is a labor of love that brings together a fluffy chocolate cake, a luscious ganache filling, and a silky buttercream frosting, making it the perfect centerpiece for your holiday celebrations.

Why This Recipe Works

• Moist and fluffy chocolate cake that rolls easily without cracking.
• Rich chocolate ganache filling adds depth and decadence.
• Silky buttercream frosting enhances flavor and creates a beautiful finish.
• Simple decoration techniques make it look professionally made.
• Perfect for holiday gatherings or special occasions.

Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup boiling water

For the Chocolate Ganache Filling:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 2 tbsp unsalted butter

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp heavy cream
• 1 tsp vanilla extract

For Decoration:

• Cocoa powder, for dusting
• Edible glitter or decorative berries, optional
• Fresh mint leaves, for garnish (optional)

How to Make Ultimate Chocolate Yule Log Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment as well.
2. Make the Cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until fluffy, about 3-4 minutes. Mix in the vegetable oil and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.
3. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
4. Roll the Cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake tightly with the towel, starting from one short side. Allow it to cool completely while rolled.
5. Prepare the Filling: While the cake cools, make the ganache. In a small saucepan over medium heat, bring the heavy cream just to a simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and fully melted. Let cool slightly.
6. Make the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing until combined. Pour in the heavy cream and vanilla extract, beating until light and fluffy.
7. Unwrap and Fill the Cake: Once the cake is completely cool, carefully unroll it. Spread a thin layer of the chocolate ganache on the cake, leaving about an inch clear at the edges. Roll it back up gently but securely.
8. Frost the Cake: Place the rolled cake seam side down on a serving platter. Use the chocolate buttercream to frost the outside of the yule log, creating a textured bark effect. You can create swirls using a fork to mimic tree bark.
9. Decorate: Once frosted, dust the top lightly with cocoa powder or confectioners’ sugar. Add edible glitter or decorative berries, and garnish with fresh mint if desired.
10. Chill and Serve: Refrigerate the Yule Log for at least 30 minutes before slicing to help set the ganache. Slice with a serrated knife, serve, and enjoy your Ultimate Chocolate Yule Log Cake!

Expert Tips

• Ensure your eggs are at room temperature for better volume when whipped.
• Don’t skip the rolling step while the cake is warm; it helps prevent cracks.
• Use high-quality chocolate for the ganache for the best flavor.

Recipe Variations

• Add a layer of raspberry or orange zest in the ganache for a fruity twist.
• Substitute the chocolate ganache with a coffee-flavored filling for a mocha yule log.

Storage, Freezing, Reheating

The Yule Log can be stored in the refrigerator for up to 5 days. To freeze, wrap it tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. There is no need to reheat; serve chilled or at room temperature.

FAQs

1. Can I make this cake ahead of time? Yes, you can make the cake a day in advance and store it in the refrigerator.
2. What can I use instead of vegetable oil? You can use melted coconut oil or unsalted butter as a substitute.
3. Can I use a different type of chocolate? Yes, feel free to use dark or milk chocolate depending on your preference.
4. Is it possible to make this recipe gluten-free? Yes, you can use a gluten-free all-purpose flour blend.
5. How do I prevent the cake from cracking? Make sure to roll the cake while it’s still warm and don’t overbake it.

Nutrition Facts

Per serving (1 slice): Approximately 350 calories, 20g fat, 45g carbohydrates, 4g protein.

Final Thoughts

The Ultimate Chocolate Yule Log Cake is not just a dessert; it’s a celebration of the season and a treat that will impress your guests. With its rich flavors and beautiful presentation, it’s bound to become a holiday tradition in your home. Enjoy the process of making it, and most importantly, enjoy sharing it with your loved ones!