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Chocolate Yule Log
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
195 minutes
Indulge in a decadent Buche de Noel - a chocolate cake roll filled with buttercream and topped with ganache.
Ingredients:
  • 1.6666667461395 cups powdered sugar
  • 0.5 cup unsalted butter, at room temperature
  • 2 tablespoons coffee-flavored liqueur
  • 1.5 tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 0.33333334326744 cup mascarpone cheese
  • 2 tablespoons melted butter
  • 0.5 cup unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon kosher salt
  • 5 large eggs, at room temperature
  • 0.66666668653488 cup white sugar
  • 0.5 teaspoon vanilla
  • 2 tablespoons powdered sugar, or as needed
  • 1 cup heavy cream, boiling-hot
  • 1 (8 ounce) package dark chocolate chips
Instructions:
  • Prepare the buttercream filling by whisking powdered sugar, butter, coffee-flavored liqueur, cocoa powder, and salt in a stand mixer on high speed until smooth and fluffy.
  • Pour the filling mixture into a separate bowl and incorporate the mascarpone cheese. Mix until fully blended. Proceed by cleaning and drying the stand mixer bowl.
  • Preheat the oven to a toasty 400°F (200°C).
  • Prepare a 13x18-inch rimmed sheet pan for the sponge cake by brushing it with melted butter, lining it with parchment paper, and brushing the top with the remaining melted butter.
  • Combine cocoa powder, flour, and salt in a bowl, whisking until smooth and free of lumps.
  • In a clean bowl of your stand mixer, combine eggs and sugar, then whisk with the attachment until fluffy, thick, and very light in color, about 2 to 3 minutes.
  • Mix in the delightful vanilla along with half of the cocoa powder mixture, allowing them to blend together on low speed for a few moments.
  • Pour in the rest of the cocoa mixture and blend on low briefly. Increase speed to high and blend until just combined, ensuring the mixture remains moist.
  • Remove the whisk attachment and gently mix the batter by hand until well combined.
  • Spread the batter evenly on the prepared sheet pan, leaving a small border around the edges. Give the pan a few taps on the counter to eliminate any air bubbles.
  • Bake in the oven until the top is dry and the edges start to pull away from the sides, about 8-10 minutes.
  • Cover a clean kitchen towel slightly larger than the sponge cake with sifted powdered sugar while the cake is baking.
  • Take the cake out of the oven and gently loosen the edges of the pan with a knife. Sprinkle powdered sugar on top and carefully slide a spatula under the parchment paper to ensure it doesn't stick to the pan.
  • Effortlessly turn the pan over onto the sugared area on the towel to flip the cake.
  • Gently lift off the parchment paper, and dust the cake with an extra layer of powdered sugar.
  • Carefully roll the cake inside the towel and let it cool for 15 minutes.
  • Gently unfurl the chilled cake. Spread as much buttercream filling as desired on top, saving some for later use, and spread it to cover the edges.
  • Gently roll the cake over the filling, using the towel for support if necessary.
  • Generously dust the log with powdered sugar before tightly wrapping it in plastic wrap. Chill in the refrigerator until firm, approximately 2 hours.
  • Prepare the ganache frosting by pouring hot cream over chocolate chips in a bowl. Allow it to sit for 1 minute, then whisk until the chocolate is fully melted.
  • Begin by making a stylish 3-inch angled cut at one end of the log, then elegantly place the log on a parchment-lined sheet pan.
  • Spread the filling onto the sliced side and adhere it to one side of the log.
  • Smooth a decadent layer of luxurious ganache over the entire cake surface, leaving the delicate swirls at each end untouched. Chill in the refrigerator for 15 minutes to allow the ganache to set beautifully.
  • Score the ganache with the tip of a knife to mimic tree bark. Chill in the refrigerator until firm.
  • Sprinkle with cocoa powder and powdered sugar just before serving.

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