If you have not tried this Yule log recipe due to the fact you idea it required superior baking and pastry skill, then get prepared to buche up this Noel, considering that the methods required are clearly pretty simple. This basic excursion dessert is a showstopper, however it is regularly higher searching than it is tasting, which is now not the case here, thanks to a simple-to-make, prosperous chocolate sponge cake, and mocha buttercream filling. Garnished right here with meringue mushrooms and rosemary.
The normal Christmas Yule log may appear intimidating, however it is surely pretty easy to make when you wreck it down step-by-step. This Yule log recipe will rapidly turn out to be a excursion staple in your household.
What Is a Yule Log?
A Yule log cake, a.k.a. a bûche de Noël, is a usual excursion dessert that is supposed to resemble an true log. A sponge cake is baked in a Swiss roll pan, filled, rolled into a cylinder, then frosted again.
The xmas log lifestyle goes lower back centuries: Yule or Yuletide is a iciness competition that used to be traditionally celebrated through humans in Northern Europe. During the festival, a different log burnt on a hearth. Nobody pretty is aware of the place this customized comes from, however it is probable the idea in the back of the festive cake.
How to Make a Yule Log
This basic Yule log starts with a classic roulade. You’ll find the full, step-by step recipe below — but here’s a brief overview of what you can expect when you make this Yule log:
1. Make the filling.
2. Make the cake batter and pour it into a prepared pan.
3. Bake until the edges start to pull away.
4. Turn the cake out on a kitchen towel, roll, and let cool.
5. Unroll the cooled cake and spread the filling on top.
6. Re-roll it, then sprinkle it with more powdered sugar. Refrigerate until firm.
How to Frost a Yule Log
When the Yule log is filled and rolled, it’s time to frost! To make the ganache frosting, simply whisk the chocolate chips and hot cream until smooth. Cut the ends off the log, then spread a layer of ganache all over the cake. Use a fork or knife to make ridges in the frosting. Continue until the log resembles tree bark.
Yule Log Decorations
You can keep your Yule log simple or take it up a notch with whimsical decorations (check out our top-rated fondant recipe to make your own edible decor). Here are some gorgeous ideas from talented members of the Allrecipes community:
How to Store a Yule Log
Cover the frosted Yule log loosely in storage wrap and store it in the fridge for up to three days or freeze it for up to three months (thaw in the fridge overnight).
Allrecipes Community Tips and Praise
“I made a Yule log for the first time last Christmas using this recipe, and it turned out so fantastic,” raves Nicki Bortz. “It will definitely be a Christmas tradition. The chocolate filling and coffee liquor are what originally sold me, and it did not disappoint!”
“Made this for Christmas and my husband loved it so much he wants this for his birthday,” says Lynette. “The buttercream and ganache were perfect. Not too sweet. The addition of the mascarpone and Kahlua puts it over the top!”
“The amount of filling was perfect for me,” according to Linda. “I was pleasantly surprised that it did not stick like many others I’ve made. I did a display without mushrooms using cranberries greenery. On the outside of my plate I put little twigs.”
- 1 ⅔ cups powdered sugar
- ½ cup unsalted butter, at room temperature
- 2 tablespoons coffee-flavored liqueur
- 1 ½ tablespoons unsweetened cocoa powder
- 1 pinch salt
- ⅓ cup mascarpone cheese
- 2 tablespoons melted butter
- ½ cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 5 large eggs, at room temperature
- ⅔ cup white sugar
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar, or as needed
- 1 cup heavy cream, boiling-hot
- 1 (8 ounce) package dark chocolate chips
Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Prepare a 13×18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top.
Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps.
Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes. Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds. Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended. Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it’s not stuck to the pan.
Quickly flip the pan on top of the sugared area on the towel to invert the cake. Carefully remove the parchment paper, then sift more powdered sugar over the cake. Gently roll the cake up inside the towel; allow to cool for 15 minutes.
Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges. Roll cake up over the filling, using the towel to lift it if needed. Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours.
Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted.
Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some filling to the angled slice and attach it to one side of the log. Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache.
Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled.
Dust with cocoa powder and powdered sugar before serving.
Nutrition Facts (per serving)