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
- Preheat oven to 180ºC (160ºC fan forced)
- Lightly grease and line a swiss roll baking tin (approx. 30x20x2.5cm)
- Whisk egg yolks and sugar vigorously until you have a pale paste, then sieve in cocoa and spices. Mix well
- 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
- 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
- Pour mixture into lined tin and gently manipulate it into the corners using a spatula or spoon
- Bake in oven for approx. 30 mins, or until a light touch in the centre springs back
- 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
- 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
- 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.
- 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.
- Rest the rolled-up cake on the bench on its seam for 30mins
- Make the filling by whipping cream to soft peaks. Gently fold in the hazelnut spread and refrigerate
- Unroll cake and move onto a flat surface, leaving behind the towel and paper
- Spread liberally with hazelnut cream, going all the way to the edges
- Roll cake back up, taking care not to squeeze too much cream out, and rest on its seam on a clean chopping board
- 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
- 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!
- Dust with icing sugar and cut into slices to serve