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Buche de Noel (Yule Log)
Buche de Noel (Yule Log)
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Prep Time:
45 minutes
Cook Time:
11 minutes
Total Time:
94 minutes
Wow guests with a decadent yule log filled with whipped cream and frosted in rich chocolate ganache.
Ingredients:
  • 2 teaspoons butter
  • 0.33333334326744 cup all-purpose flour, sifted
  • 0.33333334326744 cup unsweetened cocoa powder
  • 0.25 teaspoon fine salt
  • 4 eggs, separated
  • 0.75 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon sour cream
  • 0.5 cup heavy whipping cream
  • 8 ounces dark chocolate chips
Instructions:
  • Preheat your oven to a cozy 350 degrees F (175 degrees C). Prepare your 9x13-inch jelly roll pan by greasing it with 1 teaspoon of butter and lining it with parchment paper, ensuring to grease the parchment paper with another teaspoon of butter for a smooth baking experience.
  • Combine and blend the flour, cocoa powder, and salt in a small bowl using a whisk.
  • In a bowl, whisk together egg yolks, 1/4 cup confectioners' sugar, and vanilla extract using an electric mixer on medium-high speed until the mixture turns pale yellow, for about 3 to 4 minutes.
  • Clean the beaters of the electric mixer. Whip egg whites in a bowl on medium-high speed until foamy, for about 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and continue beating until stiff peaks form, about 2 to 3 minutes more.
  • Gently combine egg yolk mixture with egg whites. Gradually fold in flour mixture until batter is smooth.
  • Spread the batter evenly in the prepared jelly roll pan using an offset spatula.
  • Bake in the preheated oven for 8 to 10 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for about 30 minutes.
  • In a bowl, whip together 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream using an electric mixer on medium-high speed until stiff peaks form, about 1 to 2 minutes.
  • Position the jelly roll pan with the shorter side facing you. Evenly spread whipped cream over the cake, ensuring to leave a 2-inch border at the top. Roll the cake towards the uncovered border, allowing the parchment paper to fall away naturally as you roll. Transfer the roll seam-side down onto a serving platter.
  • Heat 1/2 cup of heavy cream in a saucepan over medium-low heat until warm, for 3 to 5 minutes. Take off the heat and mix in the chocolate chips. Allow the mixture to sit for about 3 minutes until the chocolate softens. Stir with a spatula or wooden spoon until the ganache is smooth and creamy.
  • Pour luxurious chocolate ganache over the rolled cake, allowing it to rest for approximately 5 minutes until firm. Use a fork to draw lines through the ganache, mimicking the textured appearance of tree bark.

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