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Easy Yule Log Cake (Buche de Noel)

A soft chocolate sponge cake rolled around fluffy whipped cream and covered in rich chocolate ganache bark. An easy, show-stopping Christmas dessert.
Print Recipe
Prep Time 40 minutes
Cook Time 11 minutes
Cooling and chilling 2 hours
Total Time 2 hours 51 minutes
Course Dessert, Holiday Treats
Cuisine American
Servings 10 slices
Calories 360 kcal

Ingredients
  

Chocolate sponge:

  • 4 large eggs room temperature
  • 2/3 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp powdered sugar for the towel

Whipped cream filling:

  • 1 1/4 cups cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract

Chocolate ganache:

  • 6 oz semi-sweet chocolate chopped, about 1 cup
  • 2/3 cup heavy cream

Instructions
 

  • Heat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, line with parchment and grease the parchment.
  • Beat the eggs and sugar on high speed for 5 to 7 minutes, until thick, pale and doubled in size. Beat in the vanilla. Sift the flour, cocoa, baking powder and salt over the top and gently fold in.
  • Spread the batter evenly in the pan. Bake for 10 to 12 minutes, until the top springs back when touched.
  • Dust a clean kitchen towel with powdered sugar. Turn the hot cake onto the towel, peel off the parchment and roll it up from a short end with the towel inside. Cool completely, about 1 hour.
  • Whip the cream, powdered sugar and vanilla to stiff peaks. Gently unroll the cake, spread with the cream and roll it back up without the towel. Chill seam side down.
  • Heat the cream for the ganache until steaming, pour over the chocolate, wait 5 minutes and stir until smooth. Let thicken at room temperature about 30 minutes.
  • Cut a short diagonal piece off one end and place it on the side as a branch. Spread the ganache over the log and drag a fork through it to look like bark. Chill 1 hour, then dust with powdered sugar before serving.

Notes

Make ahead: Make the filled and frosted log up to 1 day ahead and keep it chilled.
Storage: Cover loosely and keep in the fridge for up to 3 days.
Reheat: Not needed. Let it sit 15 minutes at room temperature before slicing.
Variations: Add 1/4 tsp peppermint extract to the cream, fill with chocolate whipped cream, or decorate with sugared cranberries and rosemary sprigs.
Keyword buche de noel, chocolate yule log, christmas cake, yule log cake