Chocolate Yule Log Delight
Celebrate the festive season with this enchanting Chocolate Yule Log Delight, a delightful centerpiece for your holiday gatherings. This traditional French dessert, known as Bûche de Noël, captures the cozy spirit of Christmas with its rich chocolate flavor and realistic log appearance. A soft and airy sponge cake, delicately rolled and filled with luscious chocolate buttercream, creates a culinary masterpiece that both looks and tastes divine. The cake is finished with a rustic, textured frosting resembling tree bark, dusted with powdered sugar to mimic fresh snow. Adorn it with festive decorations like edible mushrooms, berries, and sprigs of evergreen to elevate its charm. Whether enjoyed after a holiday meal or gifted to loved ones, this delightful treat will be a memorable addition to your Christmas festivities.
N/A
Servings
333
Calories
9
Ingredients
Ingredients
Eggs
4 (at room temperature)
Sugar
2/3 cup
Vanilla extract
1 teaspoon
Cake flour
1 cup (sifted before measuring)
Butter
1/2 cup (softened (use margarine for a different flavor))
Confectioners' sugar
2 2/3 cups (sifted)
Half-and-half cream
1/3 cup (or milk (can substitute unwhipped whipping cream))
Vanilla extract
2 teaspoons
Unsweetened cocoa powder
1/2 cup (sifted)
Instructions
1
Begin by preparing your workspace: butter a 10 x 15-inch jelly roll pan, line it with parchment paper, and butter the parchment too. Preheat your oven to 370°F (190°C).
2
In an electric mixer or a sturdy mixing bowl with a hand mixer, beat the room temperature eggs until very thick and light in color, about 7 minutes. Gradually add the sugar, one tablespoon at a time, allowing each addition to fully incorporate before adding more. Mix in the vanilla.
3
Once the egg mixture is achieved, gently sift in the first 1/2 cup of cake flour over the batter. Using a spatula, carefully fold this in. Repeat with the final 1/2 cup of cake flour until just combined, taking care not to overmix the batter to retain its airiness.
4
Pour the batter into the prepared pan, smoothing it evenly. Bake for just 10 minutes—be cautious not to overbake, as the cake needs to be flexible for rolling.
5
After baking, immediately turn the cake out onto a clean dish towel. Gently peel away the parchment paper and let the cake cool for a couple of minutes. While still warm, roll the cake tightly from one of the short ends with the dish towel, which helps the cake adapt to rolling. Allow it to cool completely in this rolled position.
6
Once cool, unroll the cake carefully and spread half of the prepared chocolate buttercream evenly over the surface. Roll the cake back up tightly without the towel, placing it seam-side down on your serving platter.
7
To create realistic branches, cut the ends of the rolled cake at an angle and attach these stubs using additional buttercream.
8
Frost the entire outside of the log with the remaining chocolate buttercream, then use a fork to create a bark-like texture by tracing irregular lines in the frosting.
9
For the finishing touch, cover the cake with plastic wrap and refrigerate for several hours to allow the flavors to meld. Prior to serving, dust with powdered sugar for a snowy effect and decorate with seasonal embellishments.
Nutrition Information
20g
Fat
42g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chocolate Yule Log Delight?
It is a traditional French holiday dessert, also known as Bûche de Noël, featuring a rolled sponge cake with chocolate buttercream.
What is the traditional French name for this dessert?
The traditional French name for this dessert is Bûche de Noël.
What temperature should the oven be preheated to?
Preheat your oven to 370°F (190°C) before baking.
What size pan is recommended for the cake?
A 10 x 15-inch jelly roll pan is recommended for this recipe.
How should I prepare the baking pan?
Butter the pan, line it with parchment paper, and apply another layer of butter to the parchment.
How long should the eggs be beaten?
Beat the room temperature eggs for approximately 7 minutes until they are very thick and light in color.
How should the sugar be added to the eggs?
Gradually add the sugar one tablespoon at a time, ensuring each addition is fully incorporated.
What type of flour is used in this recipe?
The recipe calls for one cup of cake flour, sifted before measuring.
How is the flour incorporated into the batter?
Gently sift the cake flour over the batter and fold it in carefully using a spatula to maintain airiness.
What is the baking time for the sponge cake?
The cake should be baked for exactly 10 minutes.
Why is it important not to overbake the cake?
The cake needs to remain flexible so it can be rolled without cracking.
What should I do immediately after the cake finishes baking?
Turn the cake out onto a clean dish towel and gently peel away the parchment paper.
Why do you roll the cake in a dish towel while it is warm?
Rolling it while warm helps the cake adapt to the rolled shape so it does not break when filled later.
From which end should the cake be rolled?
The cake should be rolled tightly starting from one of the short ends.
How long should the cake stay in the rolled position?
Allow the cake to cool completely while still rolled in the dish towel.
How much buttercream is used for the filling?
Use half of the prepared chocolate buttercream to spread over the unrolled cake surface.
How do I create the appearance of branches on the log?
Cut the ends of the rolled cake at an angle and attach them as stubs using extra buttercream.
How is the bark-like texture achieved on the frosting?
Use a fork to trace irregular lines into the frosting across the entire outside of the log.
Does the cake require refrigeration?
Yes, refrigerate the finished cake for several hours to allow the flavors to meld.
How do I add a snowy effect to the Yule log?
Dust the cake with powdered sugar just prior to serving.
What are some suggested festive decorations?
You can use edible mushrooms, berries, and sprigs of evergreen to enhance the festive look.
How many calories are in one serving?
Each serving contains approximately 333 calories.
What is the total fat content per serving?
There are 20 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are 42 grams of carbohydrates per serving.
How much protein does the cake provide?
Each serving provides 5 grams of protein.
Can I substitute the half-and-half cream?
Yes, you can substitute milk or unwhipped whipping cream for the half-and-half.
Can I use margarine instead of butter?
Yes, softened margarine can be used for the frosting if you prefer a different flavor.
How many eggs are required for this recipe?
The recipe requires 4 large eggs at room temperature.
Is the cocoa powder used in the frosting sweetened?
No, the recipe specifies 1/2 cup of sifted unsweetened cocoa powder.
How much total vanilla extract is used?
A total of 3 teaspoons of vanilla extract is used: 1 teaspoon for the cake and 2 teaspoons for the frosting.