This delicious yule log with chocolate ganache is easy to prepare and is always a hit at the Christmas table. A simple roulé cake with a rich and creamy chocolate ganache makes an amazing recipe for your holiday season.
This chocolate yule log is a classic dessert and it will be for sure be a crowd-pleaser. With an impressive presentation, this Bûche de Noël, as we call it in France, does not have to be intimidating to prepare. All the steps are broken down for you.
Let's demystify this classic so you can make your own yule log for the holiday season.
🔪 Ingredients Needed
First, you need to tackle the rolled cake, let's gather the simple baking ingredients you need for it:
- Granulated sugar
- Soft butter
- Vanilla extract
- All-purpose flour and baking powder
For the ganache, you will need heavy cream and dark chocolate.
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🥣 Instructions To Prepare The Bûche
The rolled cake is just a few steps away, nothing too difficult. Let me take you along step-by-step.
First of all, beat the eggs on low (speed 2) and bring them up to medium (speeds 4 and 6) with the sugar until fluffy. Then you can add the butter with the vanilla extract and mix fully incorporated.
Then, add the baking powder and gradually, the flour.
Prepare a baking tray covered with parchment paper and pour the batter into it. The baking is quite short, just 10 minutes.
Now, pay attention because once it comes out of the oven, you need to take care of the roulé right away.
Prepare a clean dishcloth and flip the hot baked cake on it. Don't forget to peel the parchment paper from it. Now, while still warm, delicately roll the cake.
The chocolate ganache
In the meantime, while the cake is cooling, let's prepare the chocolate ganache.
In a pot, heat some heavy cream (check the recipe card for proportions) and cut some chocolate into small pieces.
Then, in a bowl, place the chocolate and add the hot heavy cream to it and stir until melted. Allow it to cool down a little and add the remaining cold heavy cream. Set aside in the fridge until fully cooled.
Assembling the yule
Assembling is an easy part!
- Using a stand or hand mixer, whip the cooled ganache until you obtain firm peaks.
- Delicately unroll the cake.
- Spread the about haft ganache on it.
- Roll back the cake.
TIP: Don't spread too much on the edge of the cake as it will spread as you roll!
- Next, you can cut the edges of the rolled cake, similar to a slice, and place them on the side of the cake to make them look like a branch to the log.
- Spread evenly the other half of the ganache on top of the log and its new branch.
- Using a fork, make some marks on the log, length-wise, the make it look like wood.
Lastly, keep in the fridge for a couple of hours. Take it out 30 minutes before serving.
- Icing sugar to make it look like snow
- Small cookies
- Small cuts of rosemary to make it look Christmas tree
- Simple sprinkles
- Mini meringues
👩🏻🍳 More Christmas Recipes You May Love
- Make my sweet Christmas bread with an orange blossom flavour, so delicious!
- The French mendiants are a super easy treat to make with the kids and also make a great hostess gift.
- Chocolate Truffles are a classic
- Feeling crafty? Make my Christmas calendar, kids and adults will love it!
I highly recommend making my recipes using a scale but for your convenience, I have also converted the recipe using this website.
📖 Recipe: Yule Log With Chocolate Ganache
- Stand mixer
For the cake
- 4 eggs medium
- ¼ cup sugar 100g
- 2 tablespoon butter soft
- 1 teaspoon almond extract (or vanilla)
- Less than 1 cup flour (more than ⅔) 100g
- 1 teaspoon baking powder
For the ganache
- 150 ml heavy cream ⅔ of a cup
- 200 g dark chocolate
- 150 ml heavy cream (cold) ⅔ of a cup
For the cake
- Preheat the oven at 400F.
- In the bowl of the stand mixer, beat the eggs with the sugar until the colour is lighter.
- Add the soft butter and vanilla or almond extract and mix until incorporated. Add the baking powder. Mix some more.
- Add the flour progressively and keep mixing until smooth.
- Prepare a parchemin paper on a baking sheet. (size 15 x12). Pour the preparation in it.
- Bake 10 minutes at 400F.
- Take it out of the oven and flip the cake on clean dish towel. While it is still warm, roll the cake with the dish towel.
- Set aside and allow to cool.
For the ganache
- Cut the chocolate into small pieces and place them in a bowl. In a small pot, bring ⅔ of a cup of cream to a boil and pour it on top of the chocolate. Stir until fully melted.
- Add the rest of the cream (cold) and set aside in the fridge.
- Once out of the fridge and cooled down, using an electric whisk, whip the ganache until you obtain firm peaks.
- Delicately, unroll the cake and remove the dish towel. Spread the ganache on it.
- Spread heavenly the ganache and roll your cake. Cut the extremities.
- Use the extremities to make a 'branch', spread the remaining of the ganache.
- Decorate with sprinkle, chocolate pieces or mini Christmas items.