Classic Bûche de Noël (Christmas Yule Log Cake)

By Rebecca St. Clair

This rich and decadent Bûche de Noël has a simple and light vanilla sponge rolled into spirals with thick chocolate icing. To add to this special occasion dessert, this dreamy cake is completely covered in a velvety smooth chocolate ganache.

This is the perfect classic dessert to serve around the holidays. It is traditionally served at Christmas and New Year’s.

What is the significance of the Bûche de Noël

This classic French dessert is made in the shape of a log. This log is made to represent the Yule log. Burning the yule log is a historical Christmas tradition.

A specially selected large log, brought into the home and burned from the ashes of last year’s yule log. The log was kept burning over the Christmas season.

Storage

A delicious cake to slice and serve over the Christmas season. Store this cake correctly for the longest preserved freshness of your cake.

Fridge

• Wrap your decorated cake completely in plastic wrap
• Or keep leftover cake in an airtight container
• Store the cake in the fridge for up to 5 days

Freezer

Depending on the decorations used, this cake freezes extremely well.

• Remove any decorations that will not freeze well, such as fresh berries
• Wrap the decorated cake completely in plastic wrap
• Or keep leftover cake in an airtight container
• Store in the freezer for up to 3 months
• Remove the cake from the freezer and let it come back to room temperature before serving

How to make the bûche de Noël spiral without cracking?

The trick to getting that perfect bûche de Noël spiral without cracking the cake is immediately forming the spiral when the cake is removed from the oven.

Since the filling cannot be added to the cake at this point, you will need to spiral the cake first.

After remove the cake from the oven, lay the sponge on a clean, lint-free, kitchen towel. Remove the parchment paper from the bottom of the sponge and then carefully wrap the sponge, along with the towel, in to a log.

The hot cake is still very pliable and should easily wrap without any cracks forming. If you try to make the same spiral with a cool cake, it will crack.

When the cake is completely cool, gently unravel the cake, layer in the filling, and reshape the cake into the iconic spiral without the kitchen towel.

When is the bûche de Noël eaten?

This iconic cake is served as a festive dessert, during the Christmas season, as well as at New Year’s.

This is a popular Christmas dessert in french speaking countries, especially France and French Canada.

Decorating Ideas for a bûche de Noël

A classic bûche de Noël is made to resemble a log.

• Scratching the outside icing to resemble tree bark
• Icing sugar for snow
• Fresh or sugared berries
• Edible leaves like mint
• Meringue mushrooms

Some other fun ideas to decorate your cake are

• Festive sprinkles
• Small gingerbread cutouts
• Melted chocolate drizzle
• Chopped nuts
• Piped icing decoration
• Piped chocolate in the shape of trees and snowflakes

How to make a classic Bûche de Noël

Ingredients

Sponge

1 cup all-purpose flour 150 g

1 teaspoon baking powder 5 g

½ teaspoon salt 2 g

4 eggs

2 Tablespoons water 30 ml

1 teaspoon vanilla 5 ml

1 cup sugar 200 g

Filling

¼ cup softened butter 60 g

1 cup icing sugar 130 g

4 squares bakers chocolate 60 g

1 teaspoons vanilla 5 ml

3 Tablespoons 35% cream 45 ml

Ganache

semi-sweet chocolate chips 200 g

35% cream 100 g

Method

1. Preheat the oven to 400 °F (200 °C)
2. Sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl beat together the eggs and water until light and foamy.
4. Beat in the vanilla and sugar until light and slightly thickened.
5. Fold in the dry ingredients that were set aside, until evenly incorporated.

6. Grease and line with parchment paper a 15 x 10 x 1-inch jelly roll tray

7. Spread the batter into the lined tray and bake in the preheated oven for 10 – 12 minutes, or until the centre is fully cooked and the edges have started to colour.

8. Immediately remove to a clean, lint-free, kitchen towel.

9. Remove the parchment paper and roll the jelly roll starting at one of the short sides of the cake.

10. Allow the spiral of cake and kitchen towel to cool completely before filling.

Filling

1. Melt the chocolate squares. I popped mine in an oven proof dish and allowed the chocolate to melt in the still warm oven. Allow the chocolate to cool before adding it to the buttercream
2. In a large bowl cream together the softened butter, icing sugar, and vanilla until light and creamy.
3. Mix in the cooled melted chocolate and 3 Tablespoons of cream.
4. Beat to a smooth icing.

5. Gently unwrap the spiral of cake and remove the kitchen towel.

6. Spread the icing all over the top of the cake.

7. Gently roll the cake into a spiral of cake and icing. This should now look like a log.

8. On an angle, cut about 1 to 1.5 inches off the two ends of the cake. This will be two branches coming off the the yule log, when forming the cake.

Icing and Forming the cake

1. In a bowl, add 200 g of semi-sweet chocolate. Either chocolate chips or chop chocolate into small pieces.
2. Heat 100 g of 35% cream until it just starts to steam. I do this in 30 second intervals in the microwave. It should be hot enough to easily melt the chocolate.
3. Pour the hot cream over the chocolate and stir until the chocolate is melted and glossy.

4. Allow the chocolate to cool to room temperature, stirring occasionally.

5. Place the chocolate mixture into the fridge for approximately 30 minutes, stirring occasionally until it is a thick spreadable consistency.

6. Use the ganache to glue the two ends of the log onto the side and top of the cake. Cover the entire cake with the chocolate ganache.

7. Decorate the outside of the cake with decorations of choice.

Craving some more festive treats? Grab this Christmas EBOOK for all of the best Christmas baking recipes in one place.