New Delhi: Bûche de Noël, also known as the Yule log cake, is one of the most beloved Christmas desserts in France and across the world. This rich chocolate sponge roll, decorated to resemble a wooden log, adds a touch of festive elegance to holiday celebrations. Made with soft sponge cake rolled with creamy filling and coated in chocolate frosting, it perfectly balances indulgence and artistry. Its rustic look, often topped with edible decorations like meringue mushrooms or berries, makes it a standout centrepiece for Christmas parties and family gatherings.
With its origins in ancient winter traditions and European customs, this dessert carries a sentimental charm while offering a delightful cocoa flavour in every slice. It may look complex, but a few simple baking steps bring it together easily in a home kitchen. If you are planning a show-stopping dessert for the holidays, a French Bûche de Noël is a delicious and impressive choice.
Bûche de Noël cake recipe
Ingredients for Bûche de Noël cake
- 4 large eggs, separated, room temperature
- ¾ cup granulated sugar, divided
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder, plus extra for dusting
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup water
- 1 tsp vanilla extract
Ingredients for the Chocolate Ganache (filling and frosting)
- 8 oz bittersweet or semi-sweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Ingredients for decoration (optional, but traditional)
- Powdered sugar (for snow)
- Meringue mushrooms, chocolate leaves, or rosemary sprigs
How to make Bûche de Noël cake
The Sponge Cake
- Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly-roll pan with parchment and lightly grease it.
- Dust a clean kitchen towel with powdered sugar or cocoa powder and keep it ready.
- Beat egg yolks with ½ cup sugar until pale and fluffy, then add water and vanilla.
- Sift flour, cocoa powder, baking powder, and salt together, and fold into yolks.
- In another bowl, beat egg whites to soft peaks, slowly add the remaining ¼ cup sugar, and beat to stiff peaks.
- Fold whites into batter gently.
- Spread into the pan and bake for 10-12 minutes until it springs back.
- Invert onto the prepared towel, peel off the parchment, and roll tightly from the long edge with the towel. Cool completely.
The Ganache
- Place chopped chocolate and butter in a bowl.
- Heat the cream until just simmering and pour it over them.
- Let sit for a few minutes, then stir smooth and add vanilla. Cool until spreadable.
Assembly and decoration
- Unroll the cooled cake and spread a layer of ganache inside.
- Roll again without the towel and place seam-side down.
- Optionally, cut a small piece at an angle and attach it as a branch.
- Cover with ganache and use a fork to create a bark texture.
- Dust with powdered sugar and add decorations like berries, rosemary, or meringue mushrooms.
This French-style chocolate Yule log brings a perfect blend of flavour and festive charm to the Christmas table, making celebrations feel even more special.