As the wheel of the year turns and we welcome the Winter Solstice, Yule beckons us to celebrate the rebirth of the sun and the promise of increasing light.
In this time of deep reflection and joyous gatherings, what better way to honor the essence of Yule than by creating a decadent Chocolate Yule Log cake, a dessert as rich in symbolism as it is in flavor.
This sacred cake, also known as a Bûche de Noël, embodies the ancient tradition of burning the Yule log. In times past, a carefully chosen yule log was brought into the home with great ceremony, to light the longest night and symbolize the sun’s return. As we craft this cake, we are reminded of the enduring cycle of death and rebirth, darkness and light, and the continual renewal of nature.
As you blend each ingredient, let your intentions for the coming year mix with the batter. May the rolling of the cake symbolize the rolling away of old energies, making way for new beginnings. And as you decorate this exquisite dessert, imagine adorning your own life with sweetness and joy.
This Yule Log cake is not just a treat for the palate, but a feast for the soul, a delectable reminder of the interconnectedness of all things, and the light that always returns to warm our hearts and homes. Let’s embark on this culinary journey, infusing our cake with love, intention, and the spirit of Yule.
Bûche de Noël – Decadent Chocolate Yule Log Cake
Add To Yummly!Equipment
- 1 Jelly Roll Pan 13" x 18"
- Parchment paper
- 1 Pastry Brush
- 1 Sifter
- 1 Whisk
- 1 Kitchen Towel Larger than 13" x 18"
- Plastic Wrap
- 3 Bowls large
Ingredients
Creamy Chocolate Butter & Mascarpone Filling
- 1 ⅔ cups powdered sugar
- ½ cup unsalted butter at room temperature
- 1 tablespoon vanilla extract
- 1 ½ tablespoons unsweetened cocoa powder
- 1 pinch salt
- ⅓ cup mascarpone cheese
Chocolate Sponge Cake
- 2 tablespoons melted butter
- 2 tablespoons all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 5 large eggs at room temperature
- ⅔ cup white sugar
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar or as needed
Chocolate Ganache
- 1 cup heavy cream
- 8 ounces dark chocolate chips
Instructions
Make The Chocolate Butter & Mascarpone Filling
- Cream together the butter, powdered sugar, vanilla extract, cocoa powder, and salt.1 ⅔ cups powdered sugar, ½ cup unsalted butter, 1 tablespoon vanilla extract, 1 ½ tablespoons unsweetened cocoa powder, 1 pinch salt
- Fold in the mascarpone cheese & set aside.⅓ cup mascarpone cheese
Bake The Chocolate Sponge Cake
- Preheat oven to 400 degress F.
- Prepare a 13" x 18" jelly roll pan by brushing the pan with the melted butter and lining it with parchment paper before brushing the remaining butter on top.2 tablespoons melted butter
- In a medium bowl, sift together flour, cocoa powder, and salt.½ cup unsweetened cocoa powder, 2 tablespoons all-purpose flour, ½ teaspoon kosher salt
- In a large bowl, whip together eggs and sugar until the mixture becomes lighter in color.5 large eggs, ⅔ cup white sugar
- Add vanilla extract and slowly whisk 1/3 of the dry flour & cocoa mixture.½ teaspoon vanilla
- Add another 1/3 of the mixture, whisk slowly, and add the final 1/3 until just mixed. Do not overmix.
- Pour batter into prepared baking pan and spread evenly with a spatula.
- Bake for 8 – 10 minutes until the top is dry and the edges begin to lift.
Roll The Cake
- While the cake bakes, lay a large, clean kitchen towel on your counter. This will be what you use to roll the warm cake.
- Using a sifter, dust the cloth with powdered sugar.2 tablespoons powdered sugar
- When the cake is finished baking, invert it onto the powdered towel.
- Remove the parchment paper and dust the bottom of the cake with more powdered sugar.
- While still warm, roll up the towel and cake together like a sushi roll.
- Allow the rolled up towel & cake to cool for 15 minutes.
Fill The Cake
- Carefully unroll the cake and cover the top with the butter & mascarpone frosting.
- Re-roll just the cake, leaving the towel on the counter.
- Dust the cake with more powdered sugar.
- Wrap the full cake in plastic wrap, like a chub of sausage.
- Place your cake log into the fridge to cool for 2 hours.
Make Chocolate Ganache
- After 2 hours, heat heavy cream to near-boiling.1 cup heavy cream
- Pour chocolate chips into a large bowl.8 ounces dark chocolate chips
- Pour near-boiling heavy cream over the chocolate chips, let sit for 1 minute, and whisk until smooth.
Design Your Yule Log
- Cut your yule log in any shape you'd like. You can keep it whole as one log, or cut off a corner and attach it to the side, as a new limb that has been cut off. We like to cut the ends off to clean up the spiral pattern of the log.
- Spread the ganache over the top of your shaped log and refrigerate to harden the ganache.
- Use a knife to carve the ganache to look like the bark of a tree.
- Move to a serving plate and decorate with your favorite holiday treats.
