Bûche de Noël (Yule Log)

Bûche de Noël, or Yule Log, is a classic French dessert traditionally served during Christmas celebrations. This festive roll cake, shaped like a log, is both beautiful and delicious, combining a light sponge cake with rich chocolate buttercream. Its charming appearance and indulgent flavors make it the perfect showstopper for holiday gatherings. Whether you’re an experienced baker or just looking to try something new this holiday season, Bûche de Noël is sure to impress!

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

For the Chocolate Buttercream:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1/2 cup cocoa powder, sifted
• 1 teaspoon vanilla extract
• 2-4 tablespoons heavy cream (as needed for desired consistency)
• Pinch of salt

For the Filling (optional but recommended):

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For Garnish (optional):

• Powdered sugar (for “snow”)
• Fresh berries or sprigs of rosemary (for decoration)
• Chocolate shavings or grated chocolate

Instructions

1. Prepare the Sponge Cake:

• Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
• In a large mixing bowl, whisk the eggs and granulated sugar together until light, fluffy, and pale in color (about 5-7 minutes).
• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
• Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and mix until fully combined.
• Pour the batter into the prepared pan and spread it into an even layer.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched. The cake should be soft and springy, not dry.

2. Roll the Cake:

• While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
• Once the cake is baked, remove it from the oven and immediately flip it onto the powdered sugar-dusted towel.
• Carefully peel away the parchment paper, and while the cake is still warm, roll it up with the towel. Start at one short edge and roll the cake up tightly but gently.
• Let the cake cool completely while rolled up. This helps it retain its shape and prevents cracking when unrolled.

3. Make the Chocolate Buttercream:

• In a large bowl, beat the softened butter until creamy and smooth (about 1-2 minutes).
• Gradually add the sifted powdered sugar and cocoa powder, beating until smooth and well combined.
• Add the vanilla extract and a pinch of salt, then slowly add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. If the buttercream is too thick, add more cream; if it’s too thin, add more powdered sugar.
• Beat for an additional 2 minutes until fluffy and smooth.

4. Prepare the Filling (optional):

• In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will be used to fill the rolled cake.

5. Unroll and Fill the Cake:

• Once the cake has completely cooled, carefully unroll it from the towel. Spread a thin layer of chocolate buttercream over the entire surface, leaving about 1/2 inch around the edges.
• If using the whipped cream filling, spread it over the buttercream.
• Roll the cake back up tightly, starting from the short side. Do this gently to avoid cracking the cake.

6. Frost the Bûche de Noël:

• Place the rolled cake seam side down on a serving platter.
• Spread a generous layer of chocolate buttercream over the entire log, using a spatula to smooth it out and create a bark-like texture. You can use the back of a spoon to create ridges to mimic tree bark.

7. Garnish (Optional):

• Dust the log with powdered sugar to resemble “snow.”
• Decorate the cake with fresh berries, sprigs of rosemary, chocolate shavings, or any other festive decorations of your choice.
• For a more traditional look, create small mushroom-shaped decorations using meringue mushrooms (optional).

8. Serve:

• Chill the Bûche de Noël in the fridge for about 30 minutes to allow the frosting to set before serving.
• Slice and serve chilled. It’s perfect with a cup of coffee or hot chocolate!

Nutrition Facts

Servings: 10-12
Calories per Serving (1 slice): Approximately 250-300 calories

• Total Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 21g
• Protein: 3g

Preparation Time

Total Time: 2 hours

• Preparation Time: 45 minutes
• Chilling Time: 30 minutes
• Baking Time: 10-12 minutes

How to Serve

• Slice the Bûche de Noël into 1-inch slices and serve as a stunning holiday dessert.
• Pair with a festive drink like spiced wine, eggnog, or a warm cup of mulled cider.
• This dessert is a great centerpiece for holiday tables, bringing both elegance and tradition to any Christmas feast.

Additional Tips

• Cake Cracks: If your sponge cake cracks when rolling, don’t worry—it can still be fixed with the buttercream! The cracks will be covered, and the log will still look gorgeous.
• Make It Ahead: The Bûche de Noël can be made a day or two in advance. Store it covered in the fridge to keep it fresh.
• Freezing: You can freeze the unfilled cake roll (before frosting) for up to a week. Just thaw in the fridge overnight before frosting and serving.
• Flavored Variations: Add a bit of orange zest, coffee, or even a splash of liqueur like Grand Marnier to the buttercream for a flavorful twist.

Recipe Variations

• Chocolate and Raspberry Bûche de Noël: Add a layer of raspberry jam or fresh raspberries in between the cake and buttercream for a tart contrast to the rich chocolate.
• Nutty Bûche de Noël: Fold in chopped nuts like hazelnuts or almonds into the chocolate buttercream for added texture and flavor.
• Vegan Bûche de Noël: Use a dairy-free butter substitute and non-dairy cream for the buttercream and filling. Replace eggs in the sponge cake with a flaxseed mixture or a store-bought egg replacer.

Serving Suggestions

• Serve alongside other holiday desserts such as gingerbread cookies, shortbread, or a traditional fruitcake.
• For a special holiday touch, add a cup of mulled wine or a spiced cider to complement the rich flavors of the Bûche de Noël.
• Decorate the table with festive ornaments, twinkling lights, and candles to make this dessert the centerpiece of your holiday gathering.

Freezing and Storage

• Freezing: You can freeze the Bûche de Noël, either as a whole or in slices. Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Special Equipment

• Jelly roll pan (10×15 inches)
• Parchment paper
• Electric mixer (stand or hand-held)
• Spatula
• Whisk
• Serrated knife for slicing

FAQ Section

Q1: Can I make this without a jelly roll pan?
A1: While a jelly roll pan is ideal for making the sponge cake thin and even, you can use a regular baking sheet if it’s large enough. Just ensure the cake is thin and not too thick to roll easily.

Q2: How can I avoid cracking the cake when rolling?
A2: To minimize cracking, make sure the cake is fully cooled before unrolling and rerolling it. Be gentle when rolling it up, and consider dusting with powdered sugar to prevent sticking.

Q3: Can I make the cake a day in advance?
A3: Yes! The sponge cake can be made a day ahead, stored in the fridge (wrapped in plastic), and then frosted and assembled the next day.

Q4: How can I make a gluten-free Bûche de Noël?
A4: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the cocoa powder and other ingredients are gluten-free as well.

Q5: Can I add other flavors to the buttercream?
A5: Absolutely! You can infuse the buttercream with coffee, citrus zest, or even liqueurs like Baileys or Grand Marnier for added depth of flavor.

This Bûche de Noël is a festive and show

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