Classic Yule Log (Bûche de Noël)

Instructions

1. Preheat oven to 350 F; prepare a 12x17-inch sheet pan with nonstick spray and parchment paper.

2. Sift 1/2 cup cake flour and 1/3 cup cocoa powder with 1/4 teaspoon each of baking powder, baking soda, and salt; whisk and set aside.

3. Whip 5 large egg whites in a stand mixer until frothy, gradually add 1/2 cup sugar, then whisk on high speed until medium-stiff peaks form.

4. Whisk 5 egg yolks separately, then gently fold into the whipped egg whites.

5. Fold half of the dry ingredients into the egg mixture, then add the remaining dry ingredients and fold until just combined, avoiding overmixing.

6. Evenly spread the batter onto the prepared sheet pan.

7. Bake for 7-10 minutes, or until the cake springs back when touched.

8. Melt 3/4 cup bittersweet chocolate chips/chunks in a microwave, stirring until smooth; set aside.

9. Combine 1 1/4 cups sugar and 3/4 cup water in a pot, heat over medium-high without stirring until syrup reaches 238 F.

10. While syrup heats, whisk 4 large egg whites with 1/8 teaspoon salt until frothy, then slowly add 1/4 cup sugar and whisk on high to form medium-stiff peaks.

11. Once syrup reaches 238 F, remove from heat and slowly pour it into the egg whites on low mixer speed.

12. Increase speed to medium-high and whisk until doubled in volume and the bowl cools.

13. Reduce speed to medium and gradually add 3 1/4 sticks (13 oz) room temperature unsalted butter, cubed, until smooth.

14. Pour in the melted chocolate on low speed and mix until a silky smooth buttercream forms.

15. Prepare a simple syrup by heating 1/2 cup sugar and 1/2 cup water until dissolved; remove from heat, add 1 tablespoon orange liqueur if desired, and set aside.

16. Carefully loosen the cake from the pan, invert it, remove the parchment, then place a larger piece of parchment on top and re-invert the cake onto a clean surface.

17. Brush the simple syrup evenly over the cake surface.

18. Spread 1/2-inch of chocolate buttercream evenly over the cake.

19. Starting from a short side, tightly roll the cake away from you, ending with the seam on the bottom.

20. Trim 2 inches off one end for a stump, and even the other end.

21. Transfer the log to a platter, spread remaining buttercream over it, reserving some for the stump.

22. Attach the stump to the log, cover with reserved buttercream, and chill for at least 1 hour.

23. Remove from fridge, use a fork to create wood grain texture, and carve spirals on ends. Decorate as desired with meringue mushrooms, holly leaves, and powdered sugar.