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Dusting Buche de Noel - Yule Log Cake with powdered sugar
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5 from 5 votes

Buche de Noel - Yule Log Cake

One of the best chocolate yule log cakes for Christmas. Easy rolled chocolate sponge cake with cream and chocolate decoration. Looks beautiful and delicious!
Prep Time40 mins
Cook Time20 mins
Cooling40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: French
Keyword: chocolate, chocolate decoration, Christmas, holidays, mascarpone cream, sponge cake
Servings: 8
Calories: 412kcal
Author: Cooking Journey

Ingredients

Chocolate sponge

  • 4 eggs+ 1egg yolk
  • 1/4 cup flour 30g
  • 1/4 cup cocoa powder unsweetened 30g + extra for dusting
  • 1/4 tsp baking powder
  • 1/4 cup sugar
  • 1/8 tsp almond extract
  • 1 tbsp butter melted

Mascarpone cream

  • 180 g Mascarpone cheese
  • 1 cup heavy whipping cream 240 g
  • 6 drops stevia extract with vanilla flavoring

Decoration

  • 180 g dark chocolate chopped +extra to stick the decoration
  • 1 stalk fresh rosemary
  • 1-2 tbsp powdered sugar
  • 1 tsp dried cranberries

Instructions

Chocolate sponge

  • Preheat oven to 356 F / 180 C.
    Preheat oven to 356 F / 180 C.
  • Sieve cocoa powder, flour and baking powder in a large bowl. Add sugar and mix with a spoon.
    Sieve cocoa powder, flour and baking powder in a large bowl. Add sugar and mix with a spoon.
  • In another bowl whip egg whites until soft peaks.
    In another bowl whip egg whites until soft peaks.
  • In the other bowl whip egg yolks until pale yellow.
    In the other bowl whip egg yolks until pale yellow.
  • Add dry ingredients to the whipped egg yolks. Add almond extract and combine with a spatula.
    Add dry ingredients to the whipped egg yolks. Add almond extract and combine with a spatula.
  • Fold egg whites into chocolate batter.
    Prepare a tray with baking paper and brush it with melted butter.
  • Prepare a tray with baking paper and brush it with melted butter.
    Fold egg whites into chocolate batter.
  • Add sponge mixture to the tray. Flatten with a spatula. Bake for 12 minutes.
    Add sponge mixture to the tray. Flatten with a spatula. Bake for 12 minutes.
  • Let the sponge cool until you can touch it (5-10 min), then dust with cocoa powder.
    Let the sponge cool until you can touch it (5-10 min), the dust with cocoa and roll.
  • Put the sponge cake on the clean kitchen towel, dusted with cocoa. Remove the baking paper. Wrap it, rolling in the kitchen towel.
    Put the sponge cake on the clean kitchen towel, dusted with cocoa. Wrap it, rolling in the kitchen towel.

Mascarpone cream

  • Whip Mascarpone cheese for few minutes and whip heavy cream in separate bowl, using hand mixer.
    Whip Mascarpone cheese for few minutes and whip heavy cream in separate bowl, using hand mixer.
  • Add 6 drops of stevia and vanilla extract to Mascarpone cheese.
    Add 6 drops of stevia and vanilla extract to Mascarpone cheese.
  • Fold whipped cream in Mascarpone, then whip for 1 minutes, using hand mixer until combined.
    Fold whipped cream in Mascarpone, then whip for 1 minutes, using hand mixer until combined.
  • Unroll the sponge cake and distribute the cream with offset spatula or spoon.
    Unroll the sponge cake and distribute the cream with offset spatula or spoon.
  • Roll the cake with cream tightly.
    Roll the cake with cream tightly.

Decoration

  • Put about 80 % of dark chocolate in heat-proof bowl. Melt it in the pot with boiling water (Bain Marie) until almost melted or until thermometer shows 46 C / 115 F.
    Put about 80 % of dark chocolate in heat-proof bowl. Melt it in the pot with boiling water (Bain Marie) until almost melted or until thermometer shows 46 C / 115 F.
  • Then transfer the bowl to the cool table. Start adding remaining chocolate and mixing with a spatula until it cools to 31 C / 88 F. The process may take up to 20 minutes, depending on the temperature of your room. You can see it becomes glossy and thick.
    Then transfer the bowl to the cool table. Start adding remaining chocolate and mixing with a spatula until it cools to 31 C / 88 F. The process may take up to 20 minutes, depending on the temperature of your room. You can see it becomes glossy and thick.
  • Pour the chocolate on parchment paper.
    Pour the chocolate on parchment paper.
  • Flatten the chocolate with spatula.
    Flatten the chocolate with spatula.
  • Roll the parchment paper. Put it between the glasses or bowls, so it will have slightly rounded edges like bark. Leave it to set completely (you can do it the night before).
    Roll the parchment paper. Put it between the glasses or bowls, so it will have slightly rounded edges like bark. Leave it to set completely (you can do it the night before).
  • Carefully unroll the paper, letting the bark crack in smaller pieces.
    Carefully unroll the paper, letting the bark crack in smaller pieces.
  • Cut the ends of the Buche de Noel Cake.
    Cut the ends of the Buche de Noel Cake.
  • 'Glue' the bark to the sponge using extra melted chocolate.
    'Glue' the bark to the sponge using extra melted chocolate.
  • Dust the cake with powdered sugar and decorate with rosemary and cranberries right before serving.
    Dust the cake with powdered sugar and decorate with rosemary right before serving.

Notes

Store the cake with cream up to 3 days in the fridge.
You can use 2 tbsp of sugar syrup instead of stevia drops.
*It will be easier to whip heavy cream in a cold bowl. Place the glass bowl in the fridge for 10-15 minutes.
**Keep in mind, the thinner the bark, the easier it will stick to the cake.
See the post for make ahead instructions.