Yule Log Cake (Christmas Log)

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Yule Log Cake (Christmas Log)

Yule Log Cake, known as "Bûche de Noël" in French, is a delightful seasonal dessert that embodies the spirit of Christmas. This charming rolled cake, resembling a log, captures the essence of holiday warmth and festivity with its rich chocolate flavor and creamy filling. It’s a true showstopper that will impress your family and friends at any festive gathering. This Recipe is easy to prepare with a Step-by-Step guide, making it perfect for bakers of all levels.

Why You’ll Love This Recipe

This Yule Log Cake is not only visually stunning but also offers numerous benefits. It requires minimal ingredients — probably ones you already have in your pantry — and the prep time is manageable, making this a family-friendly activity. While the traditional version of this cake involves intricate decorating techniques, our recipe simplifies the process without sacrificing taste or presentation. You’ll basically get all the flavor of an elaborate confection without the added stress.

Ingredients for Yule Log Cake

To create this festive Yule Log Cake, you will need the following ingredients:

• 3/4 cup all-purpose flour – A necessary binding agent that creates the cake’s structure.
• 1/3 cup Hershey’s Special Dark cocoa powder – Adds a rich chocolatey flavor to the cake.
• 1 tsp baking powder – Helps the cake to rise and become fluffy.
• 1/2 tsp salt – Balances the sweetness of the cake.
• 4 large eggs, divided – Essential for moisture and structure.
• 3/4 cup granulated sugar – Enhances the sweetness.
• 5 tbsp sour cream – Adds moisture and a slight tang.
• 1/4 cup unsalted butter, melted – Enriches the cake with a lovely buttery flavor.
• 1 tsp vanilla extract – Provides warmth and depth to the flavor profile.
• 1 1/4 cups heavy whipping cream, cold – Necessary for the filling and frosting.
• 3/4 cups powdered sugar – Sweetens the filling.
• 1 tsp vanilla extract – Enhances the flavor of the filling.
• 1/8 tsp salt – Balances the sweetness in the filling.
• 8 oz mascarpone cheese, softened – Creates a rich and creamy filling.
• 8 oz semi-sweet chocolate, finely chopped – The star of the ganache, giving a smooth texture.
• 1 cup heavy whipping cream – For the ganache.
• Sugared cranberries, optional – Festive decoration for a sparkling touch.
• Sugared rosemary, optional – Adds a delightful contrast in flavor and appearance.

Step-by-Step Directions for Yule Log Cake

1. Preheat the oven to 350°F (175°C) and line a 17×12-inch jelly roll pan with parchment paper. This ensures an easy release after baking.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside to ensure all dry ingredients are evenly combined.

3. In a large bowl, whisk together the egg yolks and granulated sugar until light and glossy, forming a beautiful base for the cake. Stir in the sour cream, melted butter, and vanilla extract until well mixed.

4. Gradually mix in the dry ingredients to the wet ingredients until just combined. Avoid overmixing to keep the cake light and airy.

5. In a separate bowl, beat the egg whites until stiff peaks form. This aerates the cake, adding fluffiness. Gently fold egg whites into the batter in two parts to maintain the airy texture.

6. Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the surface springs back when touched lightly.

7. Immediately lift the cake out and roll it up with the parchment paper while still warm. This helps it maintain its shape when cooling. Let it cool completely.

8. For the filling, whip the heavy cream with powdered sugar, vanilla extract, and salt until soft peaks form. Fold in the mascarpone cheese for richness.

9. Unroll the cooled cake carefully and spread the filling evenly across the surface. Roll it back up without the parchment and refrigerate for a short while to set.

10. For the ganache, heat the heavy cream until it’s just about to simmer, then pour it over the chopped chocolate. Let it sit for a moment before whisking until smooth. Once cooled, whip it until airy.

11. Frost the cooled cake log with the ganache. Use a spatula to create a textured look mimicking tree bark. Decorate with sugared cranberries and rosemary for that elegant touch.

12. Refrigerate until ready to serve, allowing the flavors to meld beautifully.

Tips & Tricks

To master your Yule Log Cake, here are a few chef secrets and optional extras. Ensure that your egg whites are at room temperature for better volume when whipped. You can create a festive touch by using colored edible glitter or extra decorations, like mini pinecones made from chocolate. If you love coffee, a shot of espresso in the filling can elevate the flavor. Don’t forget to reserve some ganache for drizzling on the plate when serving!

Serving Suggestions & Pairings

This stunning Yule Log Cake can be served with a side of fresh raspberries or sliced strawberries to complement the rich chocolate flavor. For a drink pairing, consider a warm cup of spiced chai tea or a festive hot chocolate topped with whipped cream and a sprinkle of cocoa. The combination of flavors will make your festive dessert table truly memorable.

Nutritional Information

While indulging in this Yule Log Cake, keep in mind that it’s a delightful treat. A single slice can be around 250-300 calories, depending on portion sizes and additional toppings. The rich cream and chocolate provide a savory experience, perfect for special occasions. Remember, moderation is key!

Storing Tips & Variations for Yule Log Cake

This Yule Log Cake can be stored in the refrigerator for up to three days. It also freezes beautifully for up to a month. If you plan to freeze it, wrap it tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. Variations could include using different fillings such as fruit preserves or even swapping the chocolate for a hazelnut spread. Whichever way you present it, this cake will bring joy to your table!

Conclusion for Yule Log Cake

The Yule Log Cake is a festive delight that should be on everyone’s Christmas baking list. Its rich flavors and stunning presentation will surely impress your guests and add warmth to your holiday celebrations. Don’t wait! Treat your loved ones and yourself to this incredible cake right away!

FAQs

1. Can I make this cake in advance?
   Yes! The Yule Log Cake can be made a day or two in advance and stored in the refrigerator. Just keep it covered to maintain freshness.

2. What can I use instead of mascarpone cheese?
   You can substitute mascarpone with cream cheese, though it’ll have a slightly different flavor and texture.

3. Do I need to use heavy cream for the ganache?
   Yes, heavy cream is essential for creating a rich, decadent ganache that holds its shape well.

4. Can I decorate the Yule Log Cake differently?
   Absolutely! Get creative with your decorations by adding miniature holiday figures or edible decorations.

5. Is the cake gluten-free?
   This specific recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free blend if desired.

Indulge in the festive spirit with this delightful Yule Log Cake, and make your holiday celebrations truly special!

Yule Log Cake (Bûche de Noël)

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A delightful rolled cake resembling a log, filled with rich chocolate and creamy filling, perfect for the festive season.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3/4 cup all-purpose flour
• 1/3 cup Hershey’s Special Dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup granulated sugar
• 5 tbsp sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/4 cups heavy whipping cream, cold
• 3/4 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 8 oz mascarpone cheese, softened
• 8 oz semi-sweet chocolate, finely chopped
• 1 cup heavy whipping cream
• Sugared cranberries, optional
• Sugared rosemary, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and line a 17×12-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the egg yolks and granulated sugar until light and glossy. Stir in the sour cream, melted butter, and vanilla extract until well mixed.
4. Gradually mix in the dry ingredients until just combined, avoiding overmixing.
5. In a separate bowl, beat the egg whites until stiff peaks form and gently fold into the batter.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the surface springs back when touched lightly.
7. Immediately lift the cake out and roll it up with the parchment paper while still warm. Let it cool completely.
8. For the filling, whip the heavy cream with powdered sugar, vanilla extract, and salt until soft peaks form, then fold in the mascarpone cheese.
9. Unroll the cooled cake and spread the filling evenly across the surface. Roll it back up without the parchment and refrigerate.
10. For the ganache, heat the heavy cream until it’s just about to simmer, then pour it over the chopped chocolate. Let it sit before whisking until smooth and airy.
11. Frost the cake log with the ganache, creating a textured look. Decorate with sugared cranberries and rosemary.
12. Refrigerate until ready to serve.

Notes

Egg whites should be at room temperature for better volume. For a festive touch, use colored edible glitter or additional decorations.

Nutrition

• Serving Size: 1 slice
• Calories: 275
• Sugar: 24g
• Sodium: 190mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 160mg

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