Yule Log (Bûche de Noël)
This classic French-inspired Yule Log, or Bûche de Noël, features a light and airy vanilla genoise cake rolled with rich chocolate buttercream, studded with cranberries and fresh rosemary, and finished with chocolate bark. Perfect for holiday celebrations, this dessert is both visually stunning and decadently indulgent.
Ingredients:
For the Vanilla Genoise Cake:
- 4 large eggs
- 1 cup (237 ml) granulated sugar
- ¾ tsp (3.7 ml) baking powder
- ¼ tsp (1 ml) salt
- 1 cup (240 ml) all-purpose flour
- 6 tbsp (89 ml) canola oil
- 1 tbsp (15 ml) vanilla paste
- Powdered sugar, for dusting
For the Chocolate Buttercream Frosting:
- 2 cups (473 ml) unsalted butter, softened
- 3 cups (710 ml) powdered sugar
- 1 cup (237 ml) Dutch process cocoa powder
- ½ cup (118 ml) heavy whipping cream
- 1 tbsp (15 ml) vanilla paste
- ½ tsp (2.5 ml) salt
To Finish:
- ½ cup (118 ml) whole cranberries, plus more for garnish
- ½ tbsp (7.4 ml) chopped rosemary
- Rosemary sprigs
- ½ cup (118 ml) plus 1 cup (237ml) granulated sugar, divided
- 5 oz (99 g) dark chocolate
- Powdered sugar
Method:
Make the Vanilla Genoise Cake:
Preheat the oven to 350 F (175 C). Line a rimmed half baking sheet (18 by 13 inches, 46 cm by 33cm) with parchment paper.
Add the eggs, granulated sugar, baking powder, and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium low until the sugar has dissolved, about 3 minutes. Increase to medium high speed until the mixture has doubled in volume and falls in ribbons from the whisk that briefly sit on top of the batter, about 10 minutes.
Mix together the oil and vanilla paste in a small bowl and very slowly stream into the stand mixer, then turn off.
Sift flour over top of the egg mixture. Gently fold into egg mixture using a spatula until incorporated. Transfer to the lined baking sheet. Tap gently to get rid of large air bubbles. Bake until slightly browned but still soft to the touch, 8-10 minutes.
Immediately sprinkle the cake with powdered sugar through a sieve. Starting on a shorter end, roll the cake and parchment paper up together. Wrap in plastic wrap and let cool on the counter for 30 minutes, then transfer to the fridge to cool for at least 30 minutes more.
Make the Chocolate Buttercream Frosting:
Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until the butter is creamed and has lightened in color, about 3 minutes. Scrape down the sides of the bowl.
Add the powdered sugar, cocoa powder, heavy whipping cream, vanilla paste, and salt. Whisk on low until the sugar is incorporated, then increase to medium high and beat for 4 minutes, scraping down the sides of the bowl as needed.
Assemble the Yule Log:
Combine ½ cup (118 ml) granulated sugar and ½ cup (118 ml) boiled water to make a simple syrup. Submerge the cranberries and rosemary sprigs you will use for decorating in the syrup and stir to coat. Transfer to a wire rack set in a baking sheet and let rest for 1 hour, or until they are no longer wet but still sticky. Add 1 cup (237 ml) granulated sugar to a plate and roll the cranberries and rosemary in the sugar to coat thoroughly.
Melt the dark chocolate in a double broiler. Use a brush to create rectangles of chocolate on a sheet of acetate (this will become the bark of the log). Roll up the acetate into a tube so that the chocolate is on the inside and tape the end of the tube to keep it rolled or place inside a cardboard tube. Refrigerate until the chocolate is completely set, then carefully remove from the acetate. It’s OK if the chocolate pieces break – this will contribute to the bark look.
Unroll the cake once it has cooled completely and remove the parchment. Using an offset spatula, spread evenly with half the chocolate buttercream frosting, stopping 1 inch from the inner rolled edge of the cake. Sprinkle cranberries and chopped rosemary evenly over the buttercream. Carefully roll the cake back up.
Transfer the cake roll to a serving platter, cake board, or nice cutting board.
Spread the remaining chocolate buttercream over cake using an offset spatula, leaving the rolled ends exposed to reveal the ring pattern. Place chocolate pieces all over the surface to create a bark texture.
Decorate with sugared cranberries and rosemary sprigs. Dust with powdered sugar to create a snow effect and serve, slicing into rounds.