How to make a Classic Chocolate Yule Log
Kids will have a blast helping to create and decorate this decadent chocolate yule log. The classic chocolate yule log, or “Bûche de Noël,” features a soft Swiss roll filled with rich chocolate cream and topped with chocolate.
This classic chocolate yule log is perfect for the holiday season. It’s a great alternative to more traditional holiday desserts and will be a hit with everyone.
Made with a soft Swiss roll and filled with rich chocolate cream, this yule log is both elegant and delicious. The chocolate topping adds an extra layer of indulgence, making it stand out on any dessert table.
I love whipping up quick, restaurant-quality desserts that are easy to make and taste amazing. With simple ingredients, I can create delicious treats for my family. Sharing homemade desserts creates special memories that last.
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What is Yule Log?
A Yule log, or Bûche de Noël, is a traditional Christmas dessert. It’s a rolled sponge cake filled with cream or ganache and decorated to look like a log, often with chocolate frosting and festive decorations. Originating from burning logs during medieval Christmas celebrations, it’s now enjoyed worldwide during the holiday season.
How to make Yule Log
Making a Yule Log, or Bûche de Noël, is a beautiful and rewarding process that results in a festive and delicious holiday dessert. Begin by preparing your sponge: separate eggs and whisk the whites with a pinch of salt until stiff peaks form. Gradually add icing sugar until glossy. In a separate bowl, beat egg yolks with sugar until pale, then fold in self-raising flour, cocoa powder, and vanilla extract.
Spread the batter evenly in a lined baking tray and bake until springy. While warm, turn it onto a sheet of greaseproof paper dusted with icing sugar, peel off the baking paper, and roll up the sponge with the paper inside to retain its shape. Let it cool completely.
Next, prepare the filling by whipping double cream until soft peaks form. Mix sweetened chestnut purée with ground cinnamon, then fold in the whipped cream. Unroll the cooled sponge, spread the chestnut and cream filling evenly, and roll tightly to create a log shape, placing it seam-side down.
For the buttercream, melt the dark chocolate and let it cool slightly. Beat softened unsalted butter until smooth, gradually adding icing sugar until creamy. Mix in the melted chocolate until well combined.
Cover the yule log with the chocolate buttercream, using a spatula to create a bark-like texture. Decorate with powdered sugar for a snowy effect, chocolate shavings, orange zest, and any other festive decorations. Refrigerate to set for 1-2 hours. Before serving, dust with powdered sugar and garnish with fresh berries or other decorations.
How to Shape a Yule Log
Shaping a yule log involves rolling a baked sponge filled with cream into a log shape. After baking, transfer the warm sponge onto sugar-dusted greaseproof paper, spread with filling, and roll tightly using the paper to guide.
Chill to set, then cover with buttercream, create a bark texture with a fork, and decorate. Serve sliced for a festive treat.
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Assembling the Yule Log
Unroll the Cooled Sponge: Once the sponge has cooled, carefully unroll it and remove any paper.
Spread the Filling: Evenly spread the chestnut purée and whipped cream mixture over the sponge.
Roll the Sponge: Gently roll the sponge back up, this time without the paper, to form the log shape.
Chill: Place the rolled log in the fridge to set for 1-2 hours.
Prepare the Buttercream: While the log is chilling, make the chocolate buttercream by beating together butter, icing sugar, and melted, cooled chocolate.
Apply the Buttercream: Take the log out of the fridge and evenly cover it with the buttercream using a spatula.
Create Bark Texture: Use a fork to make a bark-like texture on the buttercream.
Decorate: Dust with icing sugar and add decorations like chocolate shavings or edible figurines.
Serve: Slice and serve the festive yule log.
How to Frost a Yule Log
To frost a yule log, first chill it well. Then, spread chocolate buttercream evenly using a spatula. Create a bark-like texture with a fork or spatula. Dust with powdered sugar and decorate with chocolate shavings or edible figurines before serving slices.
Decorating Your Bûche De Noël/Yule Log
Your cake is nearly complete! Some decoration ideas include:
- Sugared cranberries and rosemary
- Herbs and edible flowers
- Edible figurines.
- Chocolate shavings
- A dusting of powdered sugar to resemble snow
- Orange rind
- Fresh berries (such as raspberries or cranberries)
- Edible gold or silver leaf for a festive touch
How to Store a Yule Log
To store a Yule log, make sure it’s completely cooled first. Put it on a plate or tray and cover it loosely with plastic wrap or in a sealed container.
Keep it in the fridge for up to 3-4 days. Before serving, let it sit at room temperature for about 20-30 minutes to soften a bit. This helps it stay moist and ready to enjoy during the holiday season.
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How to make a Classic Chocolate Yule Log
Equipment
- electric mixer
- Greaseproof paper
- Heatproof bowl
- Sieve or sifter
Ingredients
Sponge
- 4 large free-range eggs
- 75 g icing sugar about 2/3 cup, plus extra for dusting
- 75 g self-raising flour about 2/3 cup
- 2 tbsp quality cocoa powder
- 2 tsp vanilla bean paste
- 2 tbsp sugar
Filling
- 1 x 250 g tin of sweetened chestnut purée about 8.8 oz
- 1 pinch of ground cinnamon
- 200 ml double cream about 3/4 cup + 2 tbsp
- 1 tsp runny honey
Buttercream
- 150 g quality dark chocolate 70% (about 5.3 oz)
- 150 g unsalted butter about 2/3 cup, at room temperature
- 150 g icing sugar about 1 1/4 cups
To Decorate
- coconut flakes
- orange rind
- chocolate shavings
Instructions
- Preheat the oven to 180°C/350°F/gas 4. Line a 25cm x 30cm baking tray with greaseproof paper.
- Separate the eggs. Whisk the egg whites with a pinch of sea salt until stiff peaks form. Gradually whisk in the icing sugar, then add the egg yolks one by one, whisking until pale and light.
- Sift in the flour and cocoa powder, and add the vanilla bean paste. Fold everything together gently with a large metal spoon to retain air.
- Spoon the mixture into the lined tray, spreading it out evenly. Bake for 8-10 minutes until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and sprinkle evenly with caster sugar.
- While still hot and flexible, turn the sponge out onto the sugared paper. Peel off and discard the baked piece of greaseproof paper.
- With one of the longest sides in front of you, fold up the excess paper. Roll up the sponge with the paper inside to set the shape and prevent cracking as it cools. Leave to cool.
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
- Unroll the cooled sponge flat, removing the paper. Spread evenly with the chestnut purée, followed by the cream.
- Roll up the sponge again and place in the fridge to chill. Meanwhile, prepare the buttercream.
- Melt the chocolate in a heatproof bowl over simmering water. Remove from heat and let it cool.
- Beat the butter in an electric mixer until pale. Gradually add the icing sugar and cooled melted chocolate, continuing to mix until smooth.
- Take the chilled log from the fridge. Cut off a quarter at an angle to create a branch and position it on a serving board with a dollop of buttercream to secure it.
- Evenly cover the entire log with the chocolate buttercream. Use a fork to create a bark-like texture. Dust with extra icing sugar and add decorations such as shaved chocolate, coconut flakes and orange rind.
Notes
- Whipping Eggs: Whip the egg whites to stiff peaks gradually with icing sugar. This ensures the sponge is light and airy, providing a fluffy texture.
- Rolling Technique: Roll the warm sponge with sugared paper to set its shape and prevent cracking as it cools. This step helps maintain the log’s structure.
- Chilling and Decorating: Chill the assembled log before applying the buttercream to firm it up for easier handling. When decorating, use a fork to create a bark-like texture on the buttercream for an authentic look.
