For more delicious Christmas treats we love to make for Christmas are: Christmas Cupcakes, Gingerbread Cupcakes and Pistachio Cake.
We Love a Yule Log!
The French Bûche de Noël is definitely one of the more unique, beautiful, and slightly intimidating Christmas desserts out there. However, it’s actually much easier to make than I thought. This yule log recipe has A LOT of steps and takes quite a long time to put together, but each of the steps is pretty easy and straightforward. It’s mostly a lot of chill time.
Simple. While it does take time and effort it is not complicated. Delicious. Chocolate cake with chocolate filling is as tasty as it is beautiful. Showstopper. This Christmas cake is perfect for a special occasion!
Yule Log Ingredients
butter – softened butter. It mixes up more quickly and more smoothly. powdered sugar unsweetened cocoa powder – (baking cocoa or cacao powder) salt milk vanilla extract mascarpone cheese – An Italian-style cream cheese that is added to give a subtle tangy layer to this decadent dessert. all-purpose flour eggs – Use room temperature eggs NOT cold eggs. granulated sugar heavy whipping cream semi-sweet chocolate chips
Chocolate Buttercream Filling
How to Make a Yule Log CAke
Fill + Roll
make the Ganache
Decorating the Log
storing info
Make ahead of time. To break up the steps, and get things made ahead of time: The sponge cake can be baked 1-2 days in advance. Once cooled in the towel, remove the towel, place a piece of wax paper over the top, and reroll it. Wrap it with plastic wrap until you’re ready to assemble. The filling can also be made 1-2 days before. Store in a separate airtight container in the fridge. When ready, let the frosting come to room temperature. Unwrap the cake on a dusted towel and spread it on the frosting. Roll, wrap and refrigerate for up to 24 hours. You can also wrap it again with foil and store it in the freezer for up to 3 months. When you’re ready to decorate the yule log cake, thaw if applicable, cut the little side log, and top with ganache frosting and other decorations. STORE the finished Christmas cake, and any leftovers, in the fridge. Covered with plastic wrap, or in an airtight container, the yule log should last around 5 days. FREEZE. Place the yule log recipe in a freezer-safe container and keep it frozen for about 4-6 weeks.
Use room temperature eggs NOT cold eggs. An electric mixer will be most effective. Use a very clean metal bowl or the egg whites won’t whip well. Mix until white in color and thickens. When you lift the beater the mixture should run off like a thick cream. You do not want it to form peaks at all. Add the sifted cocoa mixture a little at a time. Do not over-mix. In fact, finish mixing it with a spoon to keep it light and fluffy.
Use a kitchen towel that is smooth and without texture. Add powdered sugar to the top of the towel AND the top of the cake to help keep this sticky sponge cake from clinging to the towel. Be gentle when you roll it in the towel. Do not press firmly or wrap too tightly.
The more frosting you add, the more likely it is to ooze out of the rolled cake. If the consistency of the frosting is too thin, it will leak out.
Make cute meringue mushrooms. Add sprigs of rosemary and sugared cranberries. Dust with dirt/cocoa powder. Dust with snow/confectioners’ sugar. If you’re good at using your piping tips, pipe on a frosting poinsettia or use silk poinsettias. Nestle cleaned pine cones to the side of the yule log. Add a few holly leaves with a berry or two on each leaf.
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