Chocolate Yule Log - Bûche de Noël - Tronchetto di Natale

Love What UEAT
Dec 21, 2025
4 min read

#recipe #yulelog #buchedenoel #Christmaslog #rolledlog #rolledcake #logcake #tronchettodinatale

Well, Thanksgiving is over and the Christmas baking mode is automatically activated!

Nothing screams Christmas better than a Yule log cake. It’s a classic European tradition!

Yule log is a sweet roll made with a soft, light and airy sponge, very similar to the texture of an angel food cake. It’s filled with whipped cream covered with a chocolate ganache.

Heavenly delicious!

This stunning looking dessert is very simple and easy to make. It will only take you a few minutes to make the cake batter and just a few minutes to prepare the whipped cream and chocolate ganache. Incredible but true ! Makes for a beautiful centrepiece!

INGREDIENTS:

2/3 cup (80 g) all purpose flour

1/3 cup (33 g) cocoa powder

1/2 tsp. (2.5 ml) salt

1 cup (200 g) sugar

7 large eggs (room temp)

Icing sugar for a light dusting

FILLING:

1 1/4 cup (300 ml) heavy whipping cream

1/3 (40 g) icing sugar

1 tsp. (5 ml) vanilla extract

TOPPING:

1/2 cup (120 ml) heavy whipping cream

1 cup (180 g) semisweet chocolate (we used BAKER’S brand)

Added decorations of your choice

DIRECTIONS: Oven temp: 350F (175 C)

Baking time: 18-20 minutes

1) Lightly grease a 12” x 17” (approx 30-44 cm) baking sheet. Line with parchment paper, including the sides. Set aside.

2) For best whipped cream results, place whipping cream bowl in the fridge or freezer.

3) Cake batter comes together quickly, so preheat oven to 350F (175 C).

4) Separate the eggs (yolks & whites) in 2 separate mixing bowls.

5) Using a stand mixer with a whisk attachment, beat the egg yolks (speed 4) for 1-2 minutes.

6) Gradually pour in the sugar. Increase speed to 6. Beat till you achieve a pale yellow colour, approximately 5 minutes.

7) In the meantime, sift together the flour & cocoa powder. Add the salt. Mix well.

8) Lower speed to 2. Add the flour mixture, one tablespoonful at a time. Then increase speed to 4 till all is well incorporated. Set aside.

9) Whisk the egg whites. Start on speed 4-6, till the whites look frothy, then increase to high speed till you achieve stiff peaks.

10) Using a spatula, gently fold the egg whites in 3 additions, into the chocolate mixture. Make sure to touch the bottom of the bowl while folding. Batter should not have any specks of egg whites.

11) Pour batter onto the baking sheet. Using an off set spatula, evenly spread the batter.

12) Place in a preheated 350F (175 C) oven for 18-20 minutes, or until the top of the cake has a gloss. While the cake is baking, let’s prepare the whipped cream.

13) Pour the heavy cream in your chilled bowl. Start on speed 6. Once it starts to thicken add the icing sugar & vanilla extract. Increase to high speed till peaks are formed. Place in the fridge till needed.

14) Cake sponge is baked. Sprinkle a generous amount of icing sugar on a lint free clean dish towel. The icing sugar prevents the cake sponge from sticking and will easily unravel.

15) Carefully flip the chocolate sponge (baking sheet and sponge are very hot) lengthwise over the dusted dish towel.

16) Using the dish towel, gently roll the sponge. Place over a wire rack. This will help to release the steam. Place in the fridge for one hour.

17) After the one hour mark, gently unroll the log. Spread the whipped cream. Roll it up again in the dish towel. Place in the fridge for the whipped cream to bind with the chocolate sponge, about 30 minutes. In the meantime, we’ll prepare the chocolate ganache.

18) Chop the BAKER’S chocolate bar. For a rapid melt, chop into small pieces. Place into a tempered glass bowl (or stainless steel bowl).

19) Warm the whipping cream to the warmest that you can, without bringing it to a boil. Pour it over the chocolate. Stir till all the chocolate is melted. Ganache is very thin right after you make it, so it’s important to let it cool down a bit before using. Ganache thickens as it cools.