Chocolate Yule Log1
Submitted by nbowers596
Chocolate yule log (buche de Noel) with a light sponge cake rolled around frosting and covered in scored chocolate bark frosting. A classic Christmas dessert with a realistic log branch detail.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minA buche de Noel is the showpiece of a Christmas dessert table, and this version uses a classic jelly roll sponge as the base. The cake is light and flexible, built on eggs beaten with sugar until thick and lemon-colored, which creates the airy structure that allows the cake to roll without cracking.
The critical technique is rolling the warm cake in a powdered sugar-dusted towel immediately after it comes out of the oven. Rolling it while hot trains the sponge to hold its curved shape. Let it cool completely in that rolled position. When you unroll it later to spread the filling, it cooperates instead of cracking apart.
After filling and rerolling, a diagonal cut from one end creates a short piece that gets positioned against the side to look like a branch or knot on a log. The outer frosting is a cocoa-enriched version scored with fork tines to mimic bark texture.
Kitchen Tips
- Beat the eggs and sugar for the full 5 to 6 minutes; under-beaten eggs produce a dense cake that cracks when rolled
- Use cake flour (not all-purpose) for a more tender, flexible sponge
- Roll from the narrow end for a tighter spiral with more visible swirls when sliced
- Let the cake cool completely before unrolling; a warm cake will crack and the filling will melt
Variations
- Fill with whipped cream or chocolate mousse instead of frosting for a lighter center
- Dust the finished log with powdered sugar to mimic snow
- Add meringue mushrooms and rosemary sprigs to the plate for a woodland scene presentation
Ingredients
Directions
Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax paper, and grease and flour wax paper.
Set aside.
Combine flour, baking powder, and salt; set aside.
Beat eggs at high speed of an electric mixer until foamy.
Gradually add 1 cup sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes).
Stir in water and vanilla. Gradually fold in flour mixture. Spread batter evenly into prepared pan. Bake at 375℉ (190℃) for 10 to 12 minutes. Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down. Unroll cake. Thinly spread Yule Log Frosting over cake; set aside remaining frosting. Reroll cake, without towel, and place on serving plate, seam side down. Diagonally cut a 1-inch piece from one end of cake. Position cut edge of short piece against side of longer piece, to resemble a knot. Combine remaining Yule Log Frosting with ¼ cup powdered sugar and cocoa; beat at medium speed of an electric mixer until blended. Thinly spread frosting over cake roll. Score frosting with servings.
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