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Chocolate Yule Log Cake with Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Author: Riley
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, French
  • Diet: Vegetarian

Description

Buche de Noel, also known as a Yule Log, is a festive French dessert featuring a light chocolate sponge cake rolled with whipped cream filling, topped with a rich chocolate ganache and decorated with meringue mushrooms, sugared cranberries, and rosemary sprigs for a charming woodland effect.

Ingredients

Scale

Sponge Cake

  • 4 large eggs separated
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (47g)
  • 1/3 cup natural unsweetened cocoa powder (40g)
  • 1/4 teaspoon salt

Filling

  • 1 cup heavy cream (240ml)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy cream (240ml)
  • 8 ounces dark chocolate finely chopped (225g)

Meringue Mushrooms (optional)

  • 2 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons powdered sugar
  • 1/2 cup dark chocolate melting wafers
  • 1/4 teaspoon cocoa powder (if using)

Sugared Cranberries & Rosemary (optional)

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup water (120ml)
  • 1 cup fresh cranberries
  • 4-5 sprigs fresh rosemary

Instructions

  1. Make Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Let cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated, then remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll the cranberries and rosemary in granulated sugar until coated and let dry completely.
  2. Make Meringue Mushrooms: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer to a piping bag with a round tip and pipe small caps and stems on the baking sheet. Bake for 90 minutes or until dry. Cool completely. Dust caps lightly with cocoa powder. Melt chocolate wafers in microwave in 20-second bursts until smooth, then use to attach stems to caps. Set aside.
  3. Prepare the Cake Batter: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease edges. Beat egg yolks with 1/2 cup sugar until pale and fluffy, then mix in vanilla extract. Sift together flour, cocoa powder, and salt, then fold into yolk mixture. Beat egg whites until foamy, gradually adding remaining 1/4 cup sugar until stiff peaks form. Gently fold egg whites into yolk mixture in thirds. Spread batter evenly in pan.
  4. Bake the Cake: Bake for 12 minutes until cake springs back when lightly touched. Dust a clean kitchen towel with powdered sugar, then turn warm cake onto towel and peel off parchment paper. Roll cake tightly with towel from the short side and let cool completely.
  5. Prepare Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Make Chocolate Ganache: Heat cream until just steaming (microwave or stovetop), then pour over chopped dark chocolate and let sit 2 minutes. Stir until smooth and let cool slightly to thicken.
  7. Assemble the Buche de Noel: Unroll cooled cake, spread whipped cream filling evenly over surface, and roll back up tightly without towel. Slice roll in half, then slice one half diagonally and arrange the pieces to resemble a log on a serving platter, seam side down. Trim ends for a clean look. Spread ganache over cake to resemble bark and use fork to create texture.
  8. Decorate: Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log. Optionally, dust with powdered sugar for a snowy effect.
  9. Chill and Serve: Chill the Buche de Noel for 1-2 hours before slicing to make serving easier. Enjoy your festive dessert!

Notes

  • Make meringue mushrooms and sugared cranberries at least 2 hours ahead for best results.
  • Use a jelly roll pan to ensure the cake bakes evenly and is easy to roll.
  • Be gentle folding egg whites to keep the batter light and airy.
  • If you don’t have dark chocolate melting wafers, use finely chopped dark chocolate instead with a small amount of vegetable oil for easier melting.
  • Allow the ganache to cool slightly before spreading to avoid melting the whipped cream filling.
  • For a festive touch, dust the finished log with powdered sugar to simulate snow.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 120 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 125 mg

Find it online: https://cookwithriley.com/chocolate-yule-log-cake-with-cranberries-recipe/