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Detailed shot of a Buche de Noel showcasing its creamy filling and chocolate exterior.

Buche de Noel (Yule Log)

A festive and elegant chocolate sponge cake rolled with cream and topped with ganache, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine French
Servings 8 pieces
Calories 350 kcal

Ingredients
  

Eggs

  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsalted butter
  • 1/2 cup dark chocolate, chopped
  • 1 tablespoon confectioners’ sugar for dusting

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 15×10-inch (38×25 cm) pan with parchment.
  • Beat egg yolks and sugar until light; add vanilla, then fold in sifted flour, cocoa, and salt.
  • Whisk egg whites to soft peaks; gently fold into batter. Spread in pan and bake for 10–12 minutes.
  • Invert cake onto a sugared towel, peel parchment, roll up to cool. Whip cream with powdered sugar for filling.
  • Unroll cake, spread with whipped cream, re-roll, chill. Melt chocolate and butter for ganache, cool slightly, then spread over cake. Dust with powdered sugar before serving.

Notes

Ensure the cake is completely cooled before applying ganache for best results.
Keyword chocolate