Yule Log (Buche De Noel) Recipe with Mascarpone Filling and Chocolate Ganache Recipe
Introduction
The classic Yule Log, or Bûche de Noël, is a festive dessert perfect for holiday celebrations. This light chocolate sponge rolled with a creamy mascarpone filling and coated in rich ganache makes an impressive yet approachable treat for your guests.
Ingredients
- 3/4 cup all-purpose flour (sifted for a light, airy sponge)
- 1/4 cup unsweetened cocoa powder (for rich chocolate flavor)
- 1 tsp baking powder (helps the sponge rise evenly)
- 1/4 tsp salt (enhances the chocolate taste)
- 4 large eggs (at room temperature for a smooth batter)
- 3/4 cup granulated sugar (adds sweetness and structure)
- 1 tsp vanilla extract (for warm, comforting flavor)
- 1 cup mascarpone cheese (creates a creamy filling)
- 1 cup heavy cream (whipped to light peaks for filling and ganache)
- 1/2 cup powdered sugar (for sweetness in the filling)
- 1 cup semi-sweet chocolate (chopped for ganache)
- 2 tbsp butter (softens the ganache for easy spreading)
- Optional decorations: sugared cranberries and rosemary sprigs (for a festive touch)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar until the mixture is fluffy and pale. Gently fold the dry ingredients into the egg mixture to keep the batter light and airy.
- Step 2: Pour the batter evenly into the prepared pan and bake for 12–15 minutes, or until the sponge springs back when lightly touched. While still warm, lift the cake using the parchment paper and carefully roll it tightly from the short side. Let it cool completely in the rolled shape to hold its form.
- Step 3: In a mixing bowl, whip together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and light. Unroll the cooled sponge gently, then spread the filling evenly, leaving a small border around the edges to prevent spillage.
- Step 4: Carefully roll the cake back up and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to let the filling set and make the cake easier to decorate.
- Step 5: Melt the chopped chocolate and butter together, stirring until smooth. Allow the ganache to cool slightly, then whip it until slightly lighter in texture if desired. Spread the ganache evenly over the rolled cake. Slice off a small piece of the log to use as a branch and attach it to the side with ganache for a realistic Yule Log effect.
- Step 6: Use a fork to add bark-like lines and texture to the ganache. Finish by decorating with sugared cranberries and rosemary sprigs for a festive look.
Tips & Variations
- For an extra moist sponge, you can brush the cake with a simple syrup flavored with a splash of coffee or liqueur before adding the filling.
- Substitute mascarpone with cream cheese for a tangier filling.
- If you prefer a lighter dessert, try using whipped cream alone for the filling instead of mascarpone.
- Decorate with edible gold dust or powdered sugar to enhance the festive presentation.
Storage
Store the Yule Log covered in the refrigerator for up to 3 days to keep it fresh. To serve, let it sit at room temperature for 15–20 minutes for optimal texture. Leftovers can be gently reheated in the microwave for a few seconds if desired, but avoid overheating to prevent melting the ganache.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the Yule Log in advance?
Yes, the Yule Log can be made a day ahead and stored in the refrigerator. This allows the flavors to meld and the filling to set perfectly.
What if I don’t have a baking sheet the right size?
You can use any rimmed baking pan or jelly roll pan close to 9×13 inches. Just adjust the baking time slightly and be sure to roll the sponge while still warm.
Print
Yule Log (Buche De Noel) Recipe with Mascarpone Filling and Chocolate Ganache Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This classic Yule Log (Buche de Noel) recipe features a light and airy cocoa sponge cake rolled with a creamy mascarpone and whipped cream filling, finished with a rich chocolate ganache and festive decorations. Perfect for a traditional Christmas dessert that combines elegance and indulgence.
Ingredients
Scale
Sponge Cake
- 3/4 cup all-purpose flour (sifted)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Filling
- 1 cup mascarpone cheese
- 1 cup heavy cream (whipped to light peaks)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Ganache & Decoration
- 1 cup semi-sweet chocolate (chopped)
- 2 tbsp butter (softened)
- Optional decorations: sugared cranberries and rosemary sprigs
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to the specified temperature for sponge cakes, usually 350°F (175°C). Line a baking sheet with parchment paper for easy removal. Sift together flour, cocoa powder, baking powder, and salt into a bowl to ensure a light and even mixture.
- Make the sponge batter: In a separate large bowl, beat the eggs and granulated sugar with a mixer until the mixture becomes fluffy and light, which will help give the sponge its airy texture. Carefully fold the sifted dry ingredients into the egg mixture to retain as much air as possible.
- Bake the sponge: Pour the batter into the prepared baking pan in an even layer. Bake for 12-15 minutes until the cake springs back when lightly touched. While the sponge is hot, lift it using the parchment paper and roll it tightly from the short side to shape the log. Allow to cool completely to hold its rolled shape.
- Prepare the filling: Whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and light, creating a creamy filling perfect for rolling inside the cake.
- Fill and chill the cake: Carefully unroll the cooled cake and spread the filling evenly across the surface, leaving a small margin on the edges to prevent filling from spilling out. Gently re-roll the cake, wrap it securely in plastic wrap, and refrigerate until firm, which helps maintain the shape and makes decorating easier.
- Make and apply the ganache: Melt the semi-sweet chocolate with softened butter, either using a double boiler or microwave, and let it cool slightly. Whip the ganache lightly if desired to get a spreadable texture, then cover the chilled log evenly. Cut a small piece from the log to attach as a branch for a realistic Yule Log look.
- Decorate the log: Use a fork to create bark-like lines and texture on the ganache surface. Finish by garnishing with sugared cranberries and rosemary sprigs to add a festive and elegant appearance.
Notes
- Make sure the eggs are at room temperature to achieve a fluffy sponge.
- Be gentle when folding the dry ingredients to avoid deflating the batter.
- Rolling the cake while warm prevents cracks and helps hold its shape.
- Refrigerate the rolled cake wrapped in plastic to help the filling set firmly before ganache application.
- The ganache texture can be adjusted by chilling or whipping to your preference.
- Use a serrated knife to cut the log to prevent cracking or crumbling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Yule Log, Buche de Noel, Chocolate Sponge Cake, Christmas Dessert, Chocolate Ganache, Mascarpone Filling
