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Decadent Yule Log Buche de Noël Recipe with Easy Dark Chocolate Ganache Bark

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A festive and indulgent Yule log featuring a light cocoa sponge cake rolled with whipped cream filling and topped with a rustic dark chocolate ganache bark. Perfect for holiday gatherings, this recipe balances elegance with simplicity.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150 g)
  • 2/3 cup all-purpose flour, sifted (85 g)
  • 1/3 cup unsweetened cocoa powder, Dutch-processed (35 g)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold (240 ml)
  • 2 tablespoons powdered sugar
  • 8 oz dark chocolate (70% cacao or higher) (225 g)
  • 3/4 cup heavy cream (180 ml)
  • 2 tablespoons unsalted butter
  • Optional: pinch of flaky sea salt
  • Optional: crushed peppermint candy for garnish
  • Optional: orange zest for filling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch rimmed jelly roll pan with parchment paper, leaving an overhang on the long sides.
  2. In a large bowl, beat 4 large eggs and 3/4 cup granulated sugar with an electric mixer on high speed for about 5 minutes until thick, pale, and tripled in volume.
  3. Sift together 2/3 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 teaspoon salt.
  4. Gently fold the dry ingredients into the egg mixture in thirds using a rubber spatula until no streaks remain.
  5. Pour the batter evenly into the prepared pan and smooth the surface with an offset spatula.
  6. Bake for 12–15 minutes until the cake springs back lightly and a toothpick comes out clean or with moist crumbs.
  7. Immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper.
  8. Starting from the short edge, roll the cake and towel together into a log. Let cool completely on a rack.
  9. In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Refrigerate until ready.
  10. Unroll the cooled sponge carefully and spread the whipped cream evenly over the surface, leaving a small border.
  11. Roll the cake back up tightly without the towel and transfer to a serving platter, seam side down.
  12. Chop 8 oz dark chocolate finely and place in a heatproof bowl.
  13. Heat 3/4 cup heavy cream in a small saucepan until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
  14. Stir in 2 tablespoons unsalted butter until melted and combined.
  15. Pour the ganache over the rolled cake and spread unevenly with an offset spatula to create a bark-like texture.
  16. Optionally sprinkle flaky sea salt or crushed peppermint candy on top.
  17. Chill the Yule log in the refrigerator for at least 2 hours to set the ganache.
  18. Before serving, let it sit at room temperature for 15 minutes to soften slightly.

Notes

Roll the sponge cake immediately after baking while warm with a powdered sugar-dusted towel to prevent cracking. Chill ganache until thick but still pourable before spreading to achieve the bark texture. Let the Yule log rest at room temperature before slicing for best texture. Can be stored refrigerated up to 3 days or frozen up to 1 month. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: Yule log, Buche de Noël, chocolate ganache, holiday dessert, Christmas cake, dark chocolate, whipped cream filling, festive dessert

Find it online: https://elvafood.com/decadent-yule-log-buche-de-no-e-l-recipe-with-easy-dark-chocolate-ganache-bark/