Christmas Yule Log (Bûche de Noël)

Symbolising the Medieval tradition of burning a yule log at Christmas time for good luck, the Yule Log Cake, or Bûche de Noël, is a festive, delicious treat for chocolate lovers that’s easier to make than it looks! Our version is a springy chocolate sponge cake filled with hazelnut chocolate cream and covered in dark chocolate ganache.



6 large eggs (separated)

150 grams caster sugar (raw is best)

50 grams cocoa powder


250ml thickened cream

3tbs hazelnut chocolate spread


180g dark chocolate, chopped

100ml thickened cream



  1. Preheat oven to 180ºC (160ºC fan forced)
  2. Lightly grease and line a swiss roll baking tin (approx. 30x20x2.5cm) 
  3. Whisk egg yolks and sugar vigorously until you have a pale paste, then sieve in cocoa and spices. Mix well
  4. Whisk egg whites in an electric mixer to soft peaks. Be careful not to make peaks too stiff or they will be harder to incorporate into yolk/cocoa
  5. Gently fold whites into yolk/cocoa blend, being careful not to knock too much air out of the mix, but at the same time, not leaving too much unblended white
  6. Pour mixture into lined tin and gently manipulate it into the corners using a spatula or spoon
  7. Bake in oven for approx. 30 mins, or until a light touch in the centre springs back
  8. While the cake is baking, lay a clean tea towel on top of a cooling wire. Cover the tea towel with a similar length of baking paper. Dust the paper with a thin layer of icing sugar
  9. Once baked, remove from oven and rest in tin for no longer than 5 mins. The cake will break more easily if too cool when rolling up
  10. Invert the still-hot cake onto the sugar-lined paper and tea towel, ensuring all are in a vertical orientation. Peel off the baking paper that was lining the cake tin.
  11. Carefully, but with intent, roll the cake from the bottom, away from you. Try and tuck it in a bit as you go to ensure you get at least 1 ½ rotations.
  12. Rest the rolled-up cake on the bench on its seam for 30mins


  1. Make the filling by whipping cream to soft peaks. Gently fold in the hazelnut spread and refrigerate
  2. Unroll cake and move onto a flat surface, leaving behind the towel and paper
  3. Spread liberally with hazelnut cream, going all the way to the edges
  4. Roll cake back up, taking care not to squeeze too much cream out, and rest on its seam on a clean chopping board


  1. Make the ganache by heating cream in a medium saucepan until barely simmering. Remove from heat and add chocolate, stirring until melted. Cover and refrigerate for 30mins
  2. Use a metal spatula or butter knife to cover the log with ganache. Then make some bark-like patterns by dragging a fork through the ganache. Don’t forget to do the log’s rings at each end!
  3. Dust with icing sugar and cut into slices to serve