Celebrate the festive season with a stunning Yule Log Cake, also known as “Bûche de Noël.” This traditional dessert not only looks enchanting but is also a delicious chocolate sponge filled with creamy frosting. Perfect for holiday gatherings, this recipe will surely be a showstopper on your dessert table.
Ingredients
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3 large eggs
– 1 tsp vanilla extract
– 1/4 cup water
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1/4 cup chocolate ganache (for decoration)
– Fresh berries and mint leaves (for garnish)
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 20 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each serving (1 slice, approximately 100g) contains:
– Calories: 350
– Protein: 4g
– Carbohydrates: 45g
– Fat: 18g
– Fiber: 2g
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan.
- In a bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and add vanilla extract and water.
- Mix the wet ingredients into the dry ingredients until smooth.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and peel off the parchment paper.
- Roll the cake with the towel from one short side to the other and let it cool.
- Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread whipped cream inside, and roll it back up.
- Frost the outside with more whipped cream and drizzle with ganache.
- Decorate with fresh berries and mint leaves before serving.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, use coconut cream instead of heavy cream for a dairy-free version.
Serving and Pairings
This Yule Log Cake pairs wonderfully with a cup of hot cocoa or spiced tea. It also complements a festive cheese platter for a delightful contrast.
Storage and Reheating
Store the Yule Log Cake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to a month; just wrap it well in plastic wrap and foil. Thaw overnight in the fridge before serving.
Cooking Mistakes
- Don’t overmix the batter, as it can become dense.
- Ensure the cake is fully cooled before rolling to prevent cracking.
- Use a towel dusted with sugar to prevent sticking.
- Check the oven temperature with a thermometer for accuracy.
- Don’t skip the ganache; it adds a rich finish!
Helpful Tips
- Use room temperature eggs for better mixing.
- For a richer flavor, add espresso powder to the batter.
- Let the cake cool completely before frosting.
- Experiment with different fillings like fruit preserves.
FAQs
Can I make the cake in advance?
Yes, you can bake the Yule Log a day or two in advance. Just keep it wrapped tightly in the fridge or freezer until you’re ready to frost and serve.
What other flavors can I use?
While chocolate is traditional, you can experiment with flavors like vanilla, matcha, or even coffee. Just adjust the base and filling accordingly.
Can I decorate it differently?
Absolutely! Use marzipan decorations, edible glitter, or chocolate shavings to give it a unique holiday look.
What’s the best way to slice the Yule Log?
Use a serrated knife and a gentle sawing motion to avoid squashing the cake. Warm the knife slightly under hot water for cleaner cuts.
Can I freeze leftover Yule Log?
Yes, you can freeze any leftovers. Just ensure it’s well wrapped to prevent freezer burn, and consume within a month for the best taste.
Conclusion
The Yule Log Cake is not just a dessert; it’s a festive symbol of the holiday spirit. With its rich flavors and beautiful presentation, this recipe will undoubtedly become a cherished tradition in your home. Enjoy making and sharing this delightful treat with loved ones!
Yule Log Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup chocolate ganache for decoration
- Fresh berries and mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan.
- In a bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and add vanilla extract and water.
- Mix the wet ingredients into the dry ingredients until smooth.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and peel off the parchment paper.
- Roll the cake with the towel from one short side to the other and let it cool.
- Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread whipped cream inside, and roll it back up.
- Frost the outside with more whipped cream and drizzle with ganache.
- Decorate with fresh berries and mint leaves before serving.
