French Chocolate Bûche de Noël (Yule Log) Cake
A beautiful and festive Yule Log, or Buche de Noel, makes for a stunning Christmas dessert requiring careful preparation.
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Instructions
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Preheat the oven to 400°F and prepare a 10x15-inch baking sheet by greasing it, lining with parchment, and greasing the parchment.
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Beat eggs in a mixer for 5 minutes until thick and foamy, then add sugar, vanilla, and salt, beating for 2 more minutes.
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Gently fold flour into the egg mixture until just combined, avoiding overmixing, then spread the batter evenly into the prepared pan.
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Bake for approximately 10 minutes until the top springs back when pressed.
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Invert the baked cake onto a clean towel, remove parchment, and let stand for 3 minutes.
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Lightly score one short side of the cake, leaving a 1-inch border, then roll the cake tightly in the towel and cool completely on a rack.
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For the buttercream, beat egg whites until soft peaks form.
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Separately, boil sugar with 2/3 cup water in a small saucepan until a thick syrup develops.
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While beating egg whites, slowly stream in the hot sugar syrup, then add melted chocolate, espresso, and vanilla, continuing to beat for 5 minutes until the meringue cools.
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Gradually beat in softened butter until fully incorporated; if the buttercream becomes runny, chill briefly and continue beating.
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Unroll the cooled cake and spread about 2 cups of buttercream evenly, leaving a 1-inch border.
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Reroll the cake into a log, then trim the ends.
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Cut a diagonal portion from one end of the log and reattach it to the side with buttercream to form a branch.
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Cover the entire log with the remaining buttercream, creating a tree bark texture with a knife or spatula.
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Chill until the buttercream sets, then dust with confectioners' sugar or cocoa powder before serving; garnish as desired.