Bûche de Noël: Classic Yule Log Cake Recipe
Ingredients
- FOR THE CHOCOLATE SPONGE:
- 4 large eggs
- 100g caster sugar
- 30g plain flour
- 30g cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- FOR THE FILLING:
- 200ml cold whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- FOR THE GANACHE ICING:
- 150g dark chocolate (60–70% cocoa solids)
- 150ml double cream
- FOR DECORATION (Optional):
- Fresh raspberries
- Fresh blueberries
- Icing sugar for dusting
- Chocolate curls
- Sugared rosemary or mint leaves
Instructions
- 1
Preheat oven to 180°C (160°C fan).
- 2
Line a 23 x 33 cm Swiss roll tin with baking parchment.
- 3
In a large bowl, beat eggs and sugar with an electric mixer for 6–8 minutes until thick and pale.
- 4
Sift in the flour, cocoa powder, and salt.
- 5
Gently fold the dry ingredients into the egg mixture using a spatula.
- 6
Add the vanilla extract and fold again.
- 7
Pour the batter into the tin and spread evenly.
- 8
Bake for 10–12 minutes, or until the sponge springs back when lightly pressed.
- 9
Dust a clean tea towel with icing sugar.
- 10
Turn the hot sponge onto the towel and peel off the baking paper.
- 11
Starting from the short edge, roll the sponge up with the towel inside.
- 12
Leave to cool completely in its rolled shape.
- 13
Whip the cream with icing sugar and vanilla until it forms soft peaks.
- 14
Unroll the cooled sponge and spread the cream evenly over the surface.
- 15
Gently roll the cake back up (without the towel) and place it seam-side down on a serving platter.
- 16
To make the ganache, heat the cream until just simmering, then pour over the chopped chocolate.
- 17
Leave for a minute, then stir until smooth and glossy.
- 18
Cool slightly until thickened but still spreadable.
- 19
Spread the ganache over the cake with a palette knife.
- 20
Use a fork to create a bark-like texture.
- 21
Trim one end of the cake diagonally and place the slice on the side as a “branch” if you like.
- 22
Decorate with fresh berries, sugared herbs, or chocolate curls.
- 23
Chill for 1 hour before serving.
- 24
Bring to room temperature 15 minutes before slicing.
- 25
Dust lightly with icing sugar just before serving.
