Yule Log (Bûche de Noël)

A Yule Log, or Bûche de Noël, is the showstopper of the Christmas dessert table: a light chocolate sponge rolled around fluffy whipped cream, covered in rich chocolate ganache, and textured to look like a real log. It looks like it came from a French patisserie, but it's honestly simpler than most layer cakes. If you can whisk eggs and roll up a towel, you can make this.

Why you'll love this Yule Log

• A true showstopper that's easier than it looks.
• Light, flourless-feeling sponge that rolls without cracking (I'll show you how).
• Make-ahead. It's even better made the day before.

Ingredients

For the chocolate sponge

• 4 large eggs, at room temperature
• 1⁄2 cup (100 g) granulated sugar
• 1⁄2 cup (65 g) all-purpose flour
• 1⁄4 cup (25 g) cocoa powder
• Pinch of salt
• Powdered sugar, for dusting the towel

For the whipped cream filling

• 1 cup (240 ml) cold heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the ganache

• 7 oz (200 g) dark chocolate, chopped
• 3⁄4 cup + 1 tbsp (200 ml) heavy cream

To decorate (optional)

• Powdered sugar "snow," fresh rosemary sprigs, sugared cranberries or meringue mushrooms

Instructions

1. Preheat the oven to 400°F (200°C). Line a 10×15-inch (25×38 cm) jelly-roll pan with baking paper and grease it lightly.
2. Whip the eggs and sugar on high speed for 6–8 minutes, until very thick, pale and tripled in volume. A ribbon of batter should sit on the surface for a few seconds.
3. Fold in the dry ingredients. Sift the flour, cocoa and salt over the eggs in two batches and gently fold until no streaks remain, without knocking out the air.
4. Bake. Spread evenly in the pan and bake for 8–10 minutes, until the sponge springs back when lightly pressed.
5. Roll while warm. Dust a clean kitchen towel with powdered sugar. Turn the hot sponge out onto it, peel off the paper, and roll it up (towel and all) from the short end. Cool completely, rolled, about 1 hour.
6. Make the filling. Whip the cream, powdered sugar and vanilla to soft-medium peaks.
7. Fill and re-roll. Gently unroll the sponge, spread with the cream, leaving a 1-inch border, and roll it up again (without the towel). Chill seam-side down for 30 minutes.
8. Make the ganache. Heat the cream until just steaming, pour it over the chocolate, wait 2 minutes, then stir until smooth. Let it thicken at room temperature to a spreadable consistency, about 20–30 minutes.
9. Decorate. For the classic look, cut a diagonal slice off one end and place it on the side as a "branch." Cover with ganache, then drag a fork along it to create bark lines. Dust with powdered sugar snow.

Alla's tips

• Roll it warm. Always. This is the number one secret to a crack-free roll. The sponge "remembers" the shape as it cools.
• Don't overbake the sponge. Even one or two extra minutes makes it dry and prone to cracking.
• Small cracks are fine. The ganache hides everything. Real logs have cracks too!

Storage

Keep covered in the fridge for up to 3 days. It can be frozen (without decorations) for up to 1 month; thaw overnight in the fridge.

FAQ

Can I make it a day ahead? Yes, and it slices better the next day.

What other fillings can I use? Chestnut cream, coffee mascarpone or chocolate mousse are all delicious.

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