Christmas Yule Log (Bûche de Noël) is a traditional Christmas dessert that is commonly found during Christmas on the Christmas dessert table. This is a very popular cake in Europe, but due to its show-stopping presentation and not forgetting its taste, it has become a popular cake all around the world.
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Christmas Yule Log (Bûche de Noël)
Christmas yule log has different ways of doing it and different fillings as well, But the base is a chocolate swiss roll. I have used the same recipe as my chocolate sponge recipe that is used on my swiss roll. It’s the way it is decorated and cut that makes it a yule log.
What goes in Christmas Yule Log
As mentioned above it is a basic sponge cake recipe. All the ingredients listed below are essential to make the perfect yule log.
The essential equipments needed to make Christmas yule log
How to make the best christmas yule log recipe
I am not going to lie, there are a few steps in making this recipe.
Step 1: Very important to make the sponge cake correctly as this is the base of this cake and follow my recipe and timings to the dot, as it is very important, with no shortcuts.
Step 2: Layering the cake and baking it. Make sure you have a large tray, so you can have an even layer of the cake batter prior to cooking. Cooking only takes 12 minutes.
How to roll the yule log
Rolling is another crucial part because it’s fiddly and have a very high chance of cracking when rolling. But it’s ok because it is a yule log and it is meant to be rustic. Always make sure cocoa powder is dusted as this will avoid the yule log from sticking everywhere.
Roll it when hot, unroll it, fill with icing, roll again and cut.
The reason why we roll it while it is hot is that once it is rolled when hot it will not crack and it will be stretchy and adjustable. so when you add the icing and roll, it will easily roll without cracking.
I also find it easy to roll when using a towel. Don’t use cling wrap or baking paper for this step. cloth is the best for this process.
How to store Christmas Yule Log
When storing yule log make sure it is in a box or it is covered and stored in the refrigerator
when serving take it out 15 minutes prior to serving to make it moist again
How long can I store a yule log?
Christmas yule log can be kept up to 5-7 days. It is a great make-ahead dessert for Christmas.
How long can I store a yule log?
Christmas yule log can be kept up to 5-7 days. It is a great make-ahead dessert for Christmas.
Christmas yule log decorations
you can basically use anything as decorations. Christmas tree decorations that you hang on your tree or edible decorations such as
- Meringue marshmallows
- Candied cherry or cranberries
- Candied rosemary
How to decorate christmas yule log
Different people decorate it differently and the best part is, there is no hard and fast rule about it. it is rustic.
I use chocolate ganache as the outing for two reasons one is because it will protect and keep the chocolate sponge moist because of the chocolate barrier second is because it tastes so good.
Yule log filling
Again there is no hard and fast rule on what the filling needs to be. I use a chocolate buttercream frosting
you can also use :
- Vanilla buttercream frosting
- Marscarpone frosting
- Praline frosting
You can also check my other Christmas recipes here.
Step by step guide on how to make Christmas Yule Log (Bûche de Noël)
Christmas Yule Log (Bûche de Noël)
Equipment
- Oven
- Kitchen mixer
Ingredients
- 63 g Flour
- 30 g Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Salt
- 4 Eggs
- 135 g White sugar
- 1 Table spoon Coffee ( Liquid )
- 2 Table spoon Oil Canola, sunflower, Vegetable
Chocolate buttercream – Click here to access my recipe
Chocolate ganache
- 170 g Dark cooking chocolate (chopped)
- 180 g Thickened cream
Instructions
Chocolate sponge
- Preheat oven to 180C ( Conventional)
- Line a flat baking tray (28 x 40cm) with baking paper
- In a bowl sift flour, cocoa powder, baking powder, add salt and mix well
- In a mixing bowl place, sugar and eggs beat well until creamy and fluffy. This will take around 5-6 minutes. Do not skip this step. we want the sponge to be aerated and fluffy.
- Once the mixture is creamy add oil, coffee and then fold in the dry ingredients by hand, mix well until well incorporated
- Pour the mixture into the lined baking tray and spread out well. ( it needs to be flat and not too thick)
- Bake in the oven for 12 minutes
- Once its baked, take it out of the oven leave for 2 minutes to slightly cool down.
- Place a kitchen towel on a flat table, dust the top of the kitchen towel with cocoa powder using a sieve, then place the swiss roll upside down onto the towel (the side with the baking paper should be facing upwards) Slowly remove the baking paper and dust cocoa powder onto the top of the sponge. Use the towel as a guide to roll it and leave it aside to cool down Adding cocoa powder is essential so it doesn't stick
Chocolate ganache
- Heat cream in a small pan until hot and heated. Place the chopped chocolate in a small bowl. Once the cream is heated, add the cream into the chopped chocolate and mix well until chocolate is dissolved and fully incorporated. This mixture should resemble a chocolate sauce
Assembly
- Once the swiss roll is completely cooled down, unroll it and spread a good layer of Chocolate buttercream and roll it again and leave aside for 1 hour in the fridge until set
- Place the chocolate swiss roll on top of a cake board or board of presentation Usually, the ganache will not stick to the swiss roll due to the cocoa powder, then just use a brush and paint it on the swiss roll, this way you will have a rustic look as well. ( You can pipe, pour it, or use the back of the spoon just to apply)use a knife to draw lines and make it more rustic.leave it in the fridge for 1 hour, until setonce chilled and set, decorate with any decoration. Dust it with icing sugar just before serving.