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Buche de Noel
Celebrate the holidays with a traditional Bûche de Noël! This chocolatey, creamy Yule Log is a festive French dessert that's sure to impress your guests.
Author
Corrie
Ingredients
4
large eggs
¾
cup
granulated sugar
¾
cup
all-purpose flour
¼
cup
cocoa powder
1
cup
heavy cream
for filling and frosting
½
cup
powdered sugar
for filling
1
teaspoon
vanilla extract
Instructions
Preheat oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan and line with parchment paper.
Beat eggs and granulated sugar together until thick and pale.
Sift in flour and cocoa powder and fold gently into the egg mixture.
Pour batter into the prepared pan and spread evenly.
Bake for 12-15 minutes, or until the cake springs back when touched.
While hot, turn the cake onto a kitchen towel dusted with cocoa powder or powdered sugar. Roll the cake up with the towel and cool.
For the filling, whip heavy cream, powdered sugar, and vanilla until thick. Unroll the cake gently, spread the filling, and reroll without the towel.
Frost with remaining whipped cream or your choice of chocolate ganache. Create a bark texture using a fork. Chill before serving.
Notes
Ensure the sponge cake is cool before rolling to prevent cracking.
Dust your kitchen towel with cocoa powder or powdered sugar to help prevent the sponge from sticking when rolling.
The filling should be spread evenly, leaving a bit of space at the edges to avoid overflow.
For an authentic look, use a fork to create a bark-like texture on the chocolate frosting before chilling.
A Bûche de Noël is traditionally decorated with meringue mushrooms, but feel free to get creative with other edible decorations.