Yule Log Cake (Bûche de Noël)

I made this for Christmas in 2020. It was heavenly and will likely be made every year. I found the recipe here. 

Yule Log Cake (Bûche de Noël)

INGREDIENTS:

CHOCOLATE CAKE

¾ cup flour

⅓ cup cocoa powder

1 tsp baking powder

½ tsp salt

4 eggs, divided

¾ cup sugar

5 tbsp sour cream

¼ cup butter, melted

1 tsp vanilla extract

MASCARPONE WHIPPED CREAM FILLING

1 ¼ cups heavy whipping cream

¾ cups powdered sugar

1 tsp vanilla extract

⅛ tsp salt

8oz mascarpone cheese, softened but still chilled

WHIPPED CHOCOLATE GANACHE

8oz semi sweet chocolate, finely chopped

1 cup heavy whipping cream

Sugared cranberries, optional*

Sugared rosemary, optional*

HOW TO PREPARE:

Preheat oven to 350 degrees. Line a jelly roll pan with

parchment paper. Make sure the parchment paper sticks

up at least an inch above the sides of the pan on all sides. 

In a large bowl, combine the egg yolks and sugar and

whisk together until well combined. Add the sour cream,

melted butter, and vanilla extract and whisk together until

well combined. Add the dry ingredients and gently whisk

together until well combined, then set aside.Add the egg whites to a large mixer bowl and whip at high

speed until stiff peaks form. Gently fold about ⅓ of the

whipped egg whistles into the chocolate mixture to loosen

up the batter. Add the remaining egg whites and gently fold

together until well combined. 

Spread the cake batter evenly into the prepared pan and baked

for 10-12 minutes or until done. Remove the cake from the

oven and immediately lift the cake out of the pan using the

parchment paper and place it on the counter. While the cake

is hot, use the parchment paper the cake was baked in and start

at the shorter end of the cake to slowly roll the cake up. Set the

cake aside to cool completely. 

When the cake has cooled and is ready to be filled, make the

filling. Add the heavy whipping cream, powdered sugar, vanilla

extract, and salt to a large mixer bowl and whip on high speed

until soft peaks form. Add the mascarpone cheese to the whipped

cream and whip until stiff peaks form. It will happen fairly quickly.

Unroll the cake roll very carefully, looking out for areas where it

may be sticking to release it. You can use a butter knife to run along

the parchment paper as you unroll the cake to help release it as it

unrolls. Spread the filling evenly onto the unrolled cake, then roll it

back up without the parchment paper. Wrap it up in plastic wrap

with the seam side down and refrigerate for at least an hour to firm up. 

Next make the chocolate ganache. Add the chocolate to a medium

bowl and set aside. Heat the cream in a saucepan just until it begins

to bowl, then pour it over the chocolate. Allow the chocolate and

cream to sit for a few minutes, then whisk until smooth. Let the

ganache cool to about room temperature, then transfer to a large

mixer bowl. Whip on high speed until lightened in color and thick

enough to spread.To decorate, use a large serrated knife to gently

cut off a piece of the log about 3 inches in length. Make the cut

with a slight diagonal. 

Use some of the chocolate ganache to attach the small log to the

side of the larger log. Spread the remaining chocolate ganache all

over the cake, then use a fork to create bark-like lines all over it.

Decorate with sugared cranberries and rosemary, if desired.

Refrigerate the cake until ready to serve. 

To make sugared cranberries and rosemary, add ¼ cup of sugar

and ¼ cup of water to a boil over medium-high heat. Reduce heat

and simmer for 5 minutes, until sugar has melted. Remove from

heat and let cool for about 10 minutes. Spread ½ cup of sugar

evenly on a shallow dish. Dip cranberries and rosemary sprigs

to the sugar water, then roll in the sugar. Let dry before adding

to the cake. I also use some of the clumps of sugar left behind

to add “snow” to the cake.