Originating from France, this impressive-looking dessert, which is also called a Buche de Noel, is based on the old tradition of bringing a trunk of the Yule tree inside, sticking the large end of the tree into the fireplace, and burning it through the 12 Days of Christmas. While some may still burn a Yule tree, over time, people have adapted the tradition to creating a log-shape chocolate cake to celebrate the holidays instead.
While it may look complicated to make, each component of the Yule log cake is quite straightforward and can be made ahead of time for an easier assembly. With my step-by-step guide, you’ll have this showstopper ready in no time. Try my gorgeous star bread, pfeffernusse cookies, or cut out sugar cookies decorated with my royal icing recipe for another festive treat!
WHAT YOU NEED TO MAKE THIS RECIPE
Eggs — eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
Cream of tartar — it may not seem like a lot but don’t skip the cream of tartar! It helps stabilize the egg whites, so the meringue mushrooms don’t turn out hollow.
Unsweetened cocoa powder — I like using natural 100% cocoa powder for this buche de noel recipe, but Dutch-processed cocoa will work in place of it.
Heavy cream — it is vital that you use heavy cream with a fat content above 35% to ensure that the whipped cream will thicken. The higher the percentage, the better! The heavy cream must be cold as well, or it’ll affect the volume of the whipped cream.
Butter — be sure to use unsalted butter. There isn’t a consistent amount of salt between different butter brands, so it’s best to add salt as needed instead of relying on salted butter. Be sure to set out the butter beforehand, as it needs to be at room temperature so you can easily beat it for the frosting. To tell that the butter has reached room temperature, you should be able to leave a dent in the butter when you press down with your finger.
Powdered sugar — also labeled as icing sugar or confectioners’ sugar, you’ll need this as a sweetener for the filling and frosting. If you do not have any, you can make powdered sugar at home.
HOW TO MAKE YULE LOG
1. Add the egg yolks to a sizable mixing basin. Beat at a medium speed until the volume has about doubled and is silky. Add 1/4 cup sugar and beat for another 2 minutes, or until the mixture is very light and fluffy.
2. Combine the flour, salt, and cocoa powder in a medium basin; add to the egg mixture; and beat just until incorporated.
3. Beat the egg whites until light and foamy in a another large basin using clean beaters. Add the final 1/4 cup of sugar gradually while the mixer is still running. Beat continuously for about 4 minutes or until stiff. In three batches, gently fold the beaten egg whites into the yolk mixture until there are no longer any white streaks.
4. In a pan with parchment paper, spread the batter evenly. For 20 minutes, bake.
5. Make the mushroom meringues while the cake bakes. Prepare them ahead of time because the meringue needs to bake for two hours. To create a mushroom shape, dip the flat bottom of the meringue mushroom tops in melted chocolate before placing them on top of a stem. As you get ready to make the Yule log, set aside till set.
6. Lightly sprinkle confectioners' sugar on a fresh tea towel. The hot cake should be placed directly onto the towel. Peel the parchment paper from the pan carefully after removing it. Roll the cake with the tea towel a bit tightly, beginning at the long end. Place seam side down on the counter to prevent unrolling, and leave to cool completely for about an hour.
7. Beat the heavy cream on medium speed in a large bowl until it thickens. Vanilla and sugar are added. Beat continuously until stiff. The cake should be unrolled and left on the tea towel. Leave a 1-inch border around the cake as you spread the whipped cream over it.
8. Starting from the same long end, roll the cake again with the assistance of the tea towel. Place the cake roll seam-side down on a tray if any extra cream leaks out the seam after scraping it off. Put in the refrigerator.
9. Combine the butter, salt, and cocoa powder to make the chocolate frosting. Add the vanilla and confectioners' sugar while running the mixer on low. While beating, stream the heavy cream in gradually. Increase the mixer's speed to medium, then beat until the mixture is frothy and spreadable. The cake roll's ends should be left uncovered as you cover it with the remaining icing.
10. To reveal a flawless swirl, trim the Yule log's uncut end. After creating the impression of bark by running a fork through the icing in one direction, chill the cake until it's time to serve. The Yule log should be adorned with a few meringue mushrooms, sugared cranberries, and rosemary before being served.
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS AHEAD OF TIME?
This Yule log's components can be prepared in advance. The meringue mushrooms can be prepared and stored for two to three days before serving. Keep them at room temperature and dry.
The chocolate cake can be prepared a day or two in advance. The cake should be rolled and allowed to cool before being covered in plastic wrap until it is time to assemble. Keep in the fridge for up to two days.
Finally, you can prepare the icing and filling up to two days in advance. Until you're prepared to put the Buche de Noel together, store them in the refrigerator covered or in an airtight container.
HOW DO I STORE LEFTOVERS?
Place a few toothpicks across the cake if there are any leftover uncut Yule logs. The leftover cake should then be loosely covered with plastic wrap and kept in the refrigerator for up to 3 days. In order to prevent the plastic wrap from sticking directly to the cake, toothpicks are used.
CAN THIS CAKE BE FROZEN?
The cake can be frozen, but the meringue mushrooms cannot since they will become soggy. Place the Yule log cake on a baking sheet lined with parchment paper and freeze until solid. After that, freeze it for up to three months by wrapping it tightly in plastic wrap and a layer of tin foil. When ready to serve, let the cake defrost over night in the fridge and then decorate how you choose.
IS THIS THE SAME AS A SWISS ROLL?
The two cakes' decorating styles are what distinguishes them most from one another. The exterior of a Swiss roll is decorated much more subtly, such as with whipped cream and fresh fruit, but the Yule log cake, or buche de noel, is fashioned to resemble the logs burned on Christmas eve.
