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.
Nutrition
Serving: 1sliceCalories: 658kcalCarbohydrates: 66gProtein: 9gFat: 42gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 184mgSodium: 259mgPotassium: 352mgFiber: 3gSugar: 54gVitamin A: 1162IUVitamin C: 0.3mgCalcium: 147mgIron: 2mg
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