Old fashioned chocolate yule log recipe

The chocolate Yule Log Cake, known as Bûche de Noël in French, has roots that trace back to ancient European traditions. This festive cake symbolizes the Yule log that families would burn in their hearths to welcome the winter season. 

Historically, the log was carefully selected, brought into the home, and placed in the fireplace, where it would burn brightly over the Christmas celebrations.  The ashes of the Yule log were believed to bring good luck and protection to the household. 

Over time, this custom transformed into the culinary delight we now recognize as the Yule Log Cake, made from a rolled chocolate sponge cake filled with cream, resembling the original log. As families began to create desserts inspired by this tradition, the cake has evolved into a cherished Christmas dessert.

Ingredients for Yule Log Cake

This traditional Yule Log Cake recipe features a soft chocolate sponge, filled with mascarpone whipped cream and coated in a smooth whipped chocolate ganache. It's a delightful, festive treat made entirely from scratch! Typically, you will need:

• 4 large eggs, divided
• 98g all-purpose flour
• 72g sour cream
• 38g  Special Dark cocoa powder

• 1 tsp baking powder and 1/2 tsp salt
• 1 tsp vanilla extract
• 155g granulated sugar
• 1/4 cup butter, melted

Mascarpone Whipped Cream Filling :

• 86g powdered sugar
• 300ml heavy whipping cream, cold
• 226g mascarpone cheese, softened but still chilled
• 1 tsp vanilla extract and 1/8 tsp salt

Whipped Chocolate Ganache

• 8 ounces semi sweet chocolate, finely chopped
• Sugared rosemary, optional
• 1 cup heavy whipping cream
• Sugared cranberries, optional

With these ingredients, your Yule Log dessert will be both a visual feast and a delicious treat for everyone!

Making the Yule Log Cake recipe

Preheat the oven to 350°F. Line a 17×12 inch jelly roll pan with parchment paper, ensuring the edges extend at least an inch above the pan on all sides. This will help you lift the cake out later for rolling

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside . and In a large bowl, whisk together the egg yolks and sugar until fully combined. Add the sour cream, melted butter, and vanilla extract, and whisk until smooth. 

Gradually incorporate the dry ingredients into the wet mixture, whisking gently until fully combined. Set aside. In a separate bowl, beat the egg whites at high speed until stiff peaks form. Carefully fold in one-third of the whipped egg whites into the chocolate mixture to loosen the batter. 

Gently fold in the remaining egg whites until fully combined. Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 10-12 minutes, or until the cake springs back when touched and a toothpick comes out clean. 

Immediately remove the cake from the oven and, using the parchment paper, lift it out of the pan and place it on the counter to cool.

While the cake is still warm, carefully roll it up starting from one of the shorter ends, using the parchment paper to help. Allow the cake to cool completely while rolled.

Once the cake has cooled, prepare the filling by whipping together heavy cream, powdered sugar, vanilla extract, and salt in a large bowl until soft peaks form. Fold in the mascarpone cheese and continue whipping until stiff peaks form.

Unroll the cooled cake gently, checking for any stuck areas and carefully loosening them with an offset spatula or similar tool. Spread the mascarpone filling evenly over the unrolled cake, then roll it back up, discarding the parchment paper.

Wrap the cake in plastic wrap, seam side down, and refrigerate for at least one hour to set. When ready to decorate, make the chocolate ganache. Place chocolate in a medium bowl and set aside. Heat the cream in the microwave until it just begins to boil, then pour it over the chocolate.

Let the mixture sit for a few minutes before whisking until smooth. Let the ganache cool to room temperature or slightly cooler before transferring to a large mixer bowl. Beat on high speed until the ganache lightens in color and thickens to a spreadable consistency.

To decorate, carefully slice a 3-inch piece from the end of the log at a slight diagonal. Attach the smaller piece to the side of the larger log using some of the ganache. 

Spread the remaining ganache over the entire cake, then use a fork or something to create bark-like patterns on the surface. Optionally, decorate with sugared cranberries and rosemary. Chill the cake until ready to serve.