The best chocolate yule log cake recipe, also known as Bûche de Noël, is a classic and magical Christmas dessert.
This wonderfully tender chocolate cake is made based on an old tradition. This traditional yule log looks so attractive and has an amazing taste as filled with mascarpone whipped cream and covered with chocolate ganache.
This authentic yule log recipe is decorated with rosemary and cranberries for a charmingly rustic and Christmas-y look!
Best Chocolate Yule Log Cake Recipe
Chocolate Yule Log Ingredients
Chocolate Cake
- ¾ cup (98g) all-purpose flour
- ¾ cup (155g) granulated sugar
- ¼ cup butter, melted
- 4 large eggs, divided
- ⅓ cup (38g) dark cocoa powder
- 5 tablespoon (72g) sour cream
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Mascarpone Whipped Cream Filling
- 1 ¼ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 226g (8 oz) mascarpone cheese, softened but still chilled
- ¾ cups (86g) powdered sugar
- ⅛ teaspoon salt
Whipped Yule Log Cake Chocolate Ganache
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate, finely chopped
- Sugared rosemary, optional
- Sugared cranberries, optional
Instructions
- Preheat the oven to 350°F. Line a 17×12-inch baking sheet or pan with parchment paper.
- Mix the flour, salt, baking powder, and cocoa in a medium bowl and set aside.
- In a large bowl, take the sugar and egg yolks and whisk them until well combined.
- Add in the butter, sour cream, and vanilla extract, and whisk them until combined thoroughly.
- Mix the dry ingredients in wet ingredients, whisk together until well combined, and then set the mixture aside.
- Take egg whites in a large mixer bowl, and whip them on high speed until stiff peaks form.
- Fold ⅓ of whipped egg whites into the chocolate mixture gently to loosen up the batter.
- Whisk in the remaining egg whites and mix with a spatula until well combined.
- In the prepared baking pan, evenly spread the cake batter. Bake the chocolate log cake for 10-12 minutes.
- Remove it from the oven, instantly take out the cake from the baking pan, and put it on the counter.
- While the cake is warm, utilize the paper you baked the cake in and begin from the cake’s smaller end to roll the cake up. Set it aside and let it cool thoroughly.
Mascarpone Whipped Cream Filling
- Make the chocolate yule log filling when the cake is cooled and ready to be filled with cream.
- Take heavy whipping cream, vanilla extract, salt, and powdered sugar in a large mixing bowl and whip on high sped until soft peaks form.
- Put in the mascarpone cheese to the whipped cream mixture and whip it until stiff peaks form.
- Now carefully unroll the cake roll and remove the parchment paper.
- Spread the cream cheese filling on the unrolled chocolate log cake, then again roll it without parchment paper.
- Wrap the roll in a plastic wrap with the seam downwards and keep it in the refrigerator for one hour to firm up.
Whipped Chocolate Ganache
- Prepare the yule log cake chocolate ganache when you want to decorate the cake. In a medium bowl, add the chocolate and set it aside.
- Take cream in a bowl and heat it in the microwave until it starts to boil. Then pour the cream over the chocolate.
- Allow the cream and chocolate to sit for a few minutes, and then mix until smooth. Allow cooling at room temperature and then shift to a large mixer bowl.
- Beat it on high speed until it becomes thick enough to spread and its color lightened.
- To decorate the cake, gently cut off a 3-inch long piece of the log using a large serrated knife. Make a slightly diagonal cut.
- Attach the small log of cake to the side of the larger log using some of the chocolate ganache.
- Spread the leftover chocolate ganache over the cake and then make bark-like lines all over the cake using a fork.
- Decorate the chocolate yule log with sugared rosemary and cranberries, if desired.
- Keep the best chocolate yule log cake recipe in the refrigerator until ready to serve.
