Originating in France, the Bûche de Noël log-shaped sponge cake is also known as a Yule Log, and it is steeped in history. It is thought that the Bûche de Noël comes from an ancient Celtic tradition of finding a large tree log and burning it on the shortest day of the year, in celebration of the Winter Solstice. As always, we hope you enjoy it!
Bûche de Noël (Yule Log)
¾ c All Purpose flour
1/3 c Dark Cocoa Powder
1 tsp Baking Powder
½ tsp Salt
4 Large Eggs, Divided.
¾ c Granulated Sugar
5 Tbsp Sour Cream
¼ c Butter, Melted
1 tsp Vanilla Extract
1-¼ c Heavy Cream, cold
¾ c Powdered Sugar
1 tsp Vanilla Extract
1/8 tsp Salt
8oz Mascarpone Cheese, Softened but chilled.
Whipped Chocolate Ganache
8oz Semi-Sweet Chocolate, Finely chopped.
1 c Heavy Whipping Cream
Sugared Cranberries (optional)
Sugared Rosemary (optional)
- Preheat oven to 350F. Line a 17/12” jelly roll pan with parchment paper, making sure the paper is at least an inch above the sides of all the sides of the pan. Put the paper aside for later use.
- Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
- In a large bowl, combine the egg yolks & sugar; whisk together until well combined. Add the sour cream, melted butter and vanilla extract and whisk together until well combined. Add the dry ingredients and gently whisk together until well combined, then set aside.
- Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.
- Spread the cake batter evenly into the prepared (greased) jelly roll pan and bake for 10-12 minutes, or until the top of the cake springs back when touched, and a toothpick inserted comes out clean.
- Remove the cake from the oven and immediately lift the cake out of the pan using parchment paper and place it on the counter.
- While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
- When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract & salt to a large mixer bowl, whip on high speed until soft peaks form.
- Add the mascarpone cheese to the whipped cream & whip until stiff peaks form. It will happen quickly.
- Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it.
- Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
- Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
- When you’re ready to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
- Allow chocolate & cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to room temp, then transfer to a large mixer bowl. Whip on high speed until lightened in color and thick enough to spread.
- Spread the chocolate ganache all over the cake, then use a fork to create bark-like lines all over it.
- Refrigerate the cake until ready to serve.