Celebrate Christmas with this chocolate yule log cake also called Bouche the Noel in French. A light sponge cake baked in a sheet pan the rolled to look like a log of wood. Often frosted with whipped cream to keep the dessert light but can also be frosted with buttercream or another frosting. This chocolate whipped cream frosting keeps the cake light as well as works towards enhancing the look of wood.
What is a Christmas Yule Log Cake ?
A yule cake is also known as Buche De Noel. It is a traditional Christmas cake in the shape of a tree trunk and is popularly served in Belgium, France, U.K., the U.S., Canada, Vietnam, and many parts of the world. Popularly, this cake is made of a tender chocolate sponge cake that is rolled with mascarpone whipped cream and chocolate ganache on the outside.
Christmas Yule Log Cake Tutorials – Videos
Below are a few tutorials on how to make a Christmas Yule Log Cake from scratch. We’ve found some of the best tutorials loaded with learning how to bake the cake to how to decorate it as well
Christmas Yule Log Recipe: How To Cuisine
How to make a Yule Log by Preppy Kitchen
How to make Christmas Chocolate Log Cake by Chocolate Cacao
Christmas Chocolate Yule Log Recipe | Cupcake Jemma
Chocolate Yule Log by Food Wishes
Eggnog yule log by Veena Azmanov
Christmas Chocolate Vanilla Yule Log by M. Patisserie
Christmas Yule log recipe – Allrecipes.co.uk
Yule Log Recipe Demonstration – Joyofbaking.com
CHRISTMAS YULE LOG RECIPE – SORTED FOOD
Chocolate Yule Log Recipe by The Baking Explorer
Please note the values – 1x= 6-inch cake, 2x =8-inch cake, 3x =10 inch cake, etc,
For the Cake
- 4 Eggs large
- 100 grams (0.5 cups) Caster Sugar divided
- 60 grams (0.48 cups) All-Purpose Flour
- 30 grams (0.35 cups) Cocoa Powder
- 1/4 tsp (0.25 tsp ) Baking Powder
- 1/4 tsp (0.25 tsp ) Salt
- 1/4 tsp (0.25 tsp) Cream of Tartar
- 2 tbsp Unsalted Butter melted
- 2 tbsp Whipping Cream
- 1 tsp (1 tsp) Vanilla Extract
For the Chocolate whipped cream
- 300 ml (1.26 cups) Whipping Cream
- 200 grams (7.05 oz) Chocolate
- 1 tsp Vanilla Extract
- 1 tbsp Powdered Sugar
- 60 ml (2.12 oz) Sugar Syrup
- 1 tbsp Powdered Sugar for dusting (optional)
For the Cake
- Heat the oven at 170 C / 3400 F
- Grease and line a 15 x10 baking sheet pan with parchment paper making sure to cover the sides to the cake will release without breaking.
- Separate the eggs – white in one bowl and yolks in another bowl.
- Combine the flour with cocoa powder, salt, baking powder – set aside
- Whip the egg whites with salt, cream of tartar for a minute before you start adding half the sugar gradually until almost stiff peaks – set aside
- Whip the egg yolks with the remaining sugar for two minutes
- Add vanilla, cream, and sift in the flour mixture
- For the egg whites into the yolk mixture
- Pour into the prepared baking tray
- Bake for about 10 to 12 minutes until the top is springy and set.
- Remove it out from the oven and instantly transfer to a cooling rack (I simply drag the parchment from the sheet pan to the cooling rack)
- Dust the top of the cake with cocoa powder or powdered sugar(this will prevent the cake from sticking to the parchment paper.
- Use another pan and parchment paper to flip the cake over.
- Now, carefully peel the top parchment paper – the one that cake was baked in.
- Place a slightly damp kitchen towel or cheesecloth on the top of the cake. Roll the cake into a jelly roll. This prevents it from sticking when you unroll later.
- I roll from the long side. But you can roll from the short side for more spirals.
- Let cool in this rolled position until cooled completely (not in the fridge)
- Melt the chocolate in a microwave or double boiler and cool completely but not set.
- Whip the cream with powdered sugar until still peaks.
- Add a little whipped cream to the melted cooled chocolate. Fold it well. Then add some more – fold it well again. Finally add the rest and combine well.
- Tip – make sure the chocolate is cooled so it won’t seize in the whipped cream. Adding a little whipped cream to the chocolate helps cool the chocolate further without it seizing. If don’t slowly and carefully – you will have delicious chocolate whipped cream.
- When cooled unroll the cake. Place it on a firm worktop or sheet pan.
- Trim both the edges at an angle so they are tapering (this helps the finished cake rest on itself properly (optional)
- Brush the cake with simple syrup.
- Followed by the whipped chocolate cream
- Firmly roll the cake back into a jelly roll.
- Spread with more chocolate cream over the Swiss roll. Use a fork to make lines to look like wood.
- Let set in the fridge for at least two hours. This helps cut pretty slices.
- Dust with powdered sugar for a snowy(optional)
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Images for Inspiration
Here are a few log shaped cakes perfect to celebrate the holiday season. These cakes are made by artist from around the world. Get inspired by their creativity and ideas to make the log look realistic