Chocolate Ganache and Buttercream Filling: The Ultimate Yule Log Recipe

The Yule Log, or Bûche de Noël, is a traditional holiday dessert that not only brings festive cheer but also delights the palate with its rich flavors and elegant presentation. This recipe for Chocolate Ganache and Buttercream Filling will guide you through creating a stunning Yule Log cake that’s perfect for holiday gatherings, parties, or simply a special treat for yourself and your loved ones. This article will cover everything you need to know about making this delicious dessert, from the ingredients to preparation methods, along with frequently asked questions to help you along the way.

Ingredients

To create this decadent Yule Log, you will need the following ingredients, which are divided into three main components: the sponge cake, buttercream filling, and chocolate ganache.

Sponge Cake:

5 large eggs, separated

1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder

1 tsp vanilla extract
Pinch of salt

Buttercream Filling:

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract

Chocolate Ganache:

1 cup heavy cream
8 oz dark chocolate (at least 70% cacao), chopped

Decorations:

Powdered sugar (for dusting)

Chocolate shavings or curls
Fresh berries or edible gold leaf (optional)

These ingredients come together to create a beautifully rich and flavorful Yule Log that is sure to impress.

Directions and Preparation Method

Step 1: Prepare the Sponge Cake

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Prepare the Pan: Line a 10×15-inch jelly roll pan with parchment paper. This will make it easier to remove the cake once it’s baked.
Beat the Egg Yolks: In a large bowl, beat the egg yolks and 1/2 cup granulated sugar together until the mixture is pale and thick. This usually takes about 5-7 minutes.

Sift and Fold: In another bowl, sift together the 1/4 cup all-purpose flour and 1/4 cup unsweetened cocoa powder. Gently fold this dry mixture into the egg yolk mixture until well combined.
Whip the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. This will add volume and lightness to your cake.
Combine Mixtures: Gently fold the whipped egg whites into the batter. Be careful not to deflate the egg whites to retain the airy texture.

Spread the Batter: Pour the batter into the prepared pan, spreading it evenly.
Bake: Bake in the preheated oven for 10-12 minutes, or until the cake springs back when touched.
Invert the Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Roll the Cake: Starting from the short side, roll the cake up in the towel. This helps shape the cake for the filling. Let it cool completely while rolled.

Step 2: Prepare the Buttercream

Beat the Butter: In a bowl, beat 1/2 cup of softened unsalted butter until smooth.
Add Sugar and Cream: Gradually add 1 1/2 cups of powdered sugar, 2 tbsp of heavy cream, and 1 tsp of vanilla extract. Beat until light and fluffy, about 3-5 minutes.

Step 3: Unroll the Cake and Fill

Unroll the Cake: Once the cake has cooled completely, gently unroll it.
Spread Buttercream: Evenly spread a layer of buttercream over the surface of the cake.
Roll It Back Up: Carefully roll the cake back up tightly, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.

Step 4: Prepare the Ganache

Heat the Cream: In a saucepan, heat 1 cup of heavy cream until it just begins to simmer.
Pour Over Chocolate: Pour the hot cream over 8 oz of chopped dark chocolate. Let it sit for 5 minutes to allow the chocolate to melt.
Stir Until Smooth: After 5 minutes, stir the mixture until smooth and glossy. Let the ganache cool until it thickens slightly but is still spreadable.

Step 5: Assemble the Yule Log

Place the Cake on a Platter: Remove the cake from the refrigerator and take off the plastic wrap.
Frost with Ganache: Frost the outside of the cake with the chocolate ganache. Use a fork or spatula to create a bark-like texture, which adds a rustic charm to your Yule Log.
Decorate: Finish by decorating with chocolate shavings, powdered sugar, and any additional decorations you desire, such as fresh berries or edible gold leaf.

FAQs

What is a Yule Log Cake?

A Yule Log cake, or Bûche de Noël, is a traditional dessert served during the Christmas season. It’s made to resemble a log and is often decorated with chocolate ganache and festive toppings.

Can I use a different type of chocolate for the ganache?

Yes! While dark chocolate is traditional, you can use milk chocolate or white chocolate if you prefer a sweeter flavor. Adjust the sugar in the ganache accordingly, especially with white chocolate.

How do I store leftover Yule Log?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you prefer, you can freeze the Yule Log for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

Can I make the sponge cake in advance?

Absolutely! The sponge cake can be made a day ahead. Just wrap it tightly in plastic wrap after it cools and store it at room temperature until you’re ready to assemble the cake.

What can I use instead of cocoa powder?

If you prefer a different flavor, you can substitute cocoa powder with matcha powder for a green tea version. Keep in mind that this will alter the flavor profile significantly.

What are some variations for this Yule Log recipe?

Flavor Variations: Try incorporating flavored extracts, such as almond or peppermint, into the buttercream or ganache for a unique twist.

Filling Options: You can also add fruit preserves, like raspberry or orange, along with the buttercream for added flavor.
Garnishes: Consider topping your Yule Log with toasted nuts, mini marshmallows, or even a drizzle of caramel sauce for an extra special touch.

Can I make a gluten-free version of this cake?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is designed for baking to ensure the best texture.

How can I make the ganache thicker?

If you want a thicker ganache, allow it to cool longer before spreading. You can also add more chocolate to the cream ratio to achieve a thicker consistency.

What’s the best way to slice the Yule Log?

To slice the Yule Log, use a sharp serrated knife. Warm the knife slightly under hot water and dry it off before slicing to prevent the cake from crumbling.

Conclusion

Creating a Chocolate Ganache and Buttercream Filling Yule Log is a rewarding experience that brings the festive spirit to your holiday celebrations. This rich and indulgent dessert is not only visually stunning but also a delightful treat that will impress your guests and family alike.

With its combination of light sponge cake, creamy buttercream, and luscious chocolate ganache, this Yule Log is perfect for any occasion, be it a holiday gathering or a special dinner. Follow the steps outlined in this article, and you’ll have a beautiful and delicious dessert that captures the essence of the holiday season. Enjoy the process, and most importantly, enjoy every delicious bite of your homemade Yule Log!