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french buche de noel yule log recipe

French Buche de Noel Yule Log

A classic French Christmas dessert made with a soft chocolate sponge cake rolled with creamy vanilla filling, topped with chocolate ganache, dusted with powdered sugar, and decorated with meringue mushrooms and berries. Perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
cooling time 13 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Chocolate Sponge Cake:
  • 4 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
Filling:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
Chocolate Ganache:
  • 1/2 cup heavy cream
  • 4 oz dark chocolate chopped
  • 1 tbsp unsalted butter
Decoration (optional):
  • Powdered sugar for dusting
  • Meringue mushrooms
  • Fresh berries or edible holly leaves

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
  2. Separate eggs. Beat yolks with sugar and vanilla until creamy. In another bowl, sift cocoa, flour, baking powder, and salt. Fold dry ingredients into yolk mixture.
  3. Whip egg whites until stiff peaks form. Gently fold into chocolate mixture. Pour into pan and smooth top.
  4. Bake for 10–12 minutes. Cake should spring back when touched.
  5. Roll the cake immediately onto a powdered sugar-dusted kitchen towel. Cool completely.
  6. Make filling: whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over unrolled sponge.
  7. Roll cake back without towel. Place on serving tray.
  8. Prepare ganache: heat cream until simmering, pour over chocolate and butter, stir until smooth. Spread over cake. Use fork to create bark texture.
  9. Decorate with powdered sugar, meringue mushrooms, berries, or holly leaves.

Notes

  • Make sure to roll the cake while still warm to prevent cracking.
  • You can prepare ganache and meringue mushrooms ahead of time.
  • Dust with powdered sugar just before serving for a fresh “snowy” effect.
  • Adjust sweetness by reducing sugar in the sponge if desired.