Chocolate Baking Dessert

Yule log

Name: Yule log recipe
Yield: 10
Ingredients: 6 large eggs, at room temperature, separated; 60g caster sugar, plus 120g extra; 50g cocoa powder; 40g plain flour; Rosemary sprigs (optional, see note), to decorate; Frosted redcurrants (optional, see note), to decorate; 150ml thickened cream; 100ml double cream; 60g icing sugar; 1 tsp vanilla bean paste; 180g dark (70%) chocolate, chopped; 200g unsalted butter, softened; 150g icing sugar

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by Emelia Jackson

CHEF

Nov 21, 2024

"A classic Christmas centrepiece that is both impressive and delicious, this can be made a day or two in advance and kept in the fridge until ready to serve." – Emelia Jackson.

What you need to know before you start

This classic Christmas dessert looks incredibly impressive but is actually easier than you think to make. If you prefer, you can make this sponge cake up to 2 days in advance, so you can stress less on the big day. If you choose to serve this on the same day you're baking, you will need to start this recipe 3 hours ahead of time, to allow for cooling and chilling.

You’ll need a stand mixer fitted with the whisk attachment, a handheld mixer or a large whisk to beat your egg whites. Other equipment includes a 42cm x 30cm baking tray, a paddle attachment for the stand mixer, a large bowl, a clean tea towel, a flour sifter, a sharp knife, an offset spatula and access to a microwave to melt the chocolate.

Why is this the best Yule log recipe?

Traditionally called a ‘bûche de Noël’, this authentic Yule log sponge cake recipe is created by MasterChef winner Emelia Jackson. This centrepiece-style dessert is the perfect show-stopper for the silly season. Shaped like a wooden log, it comprises a soft and airy sponge cake, a chantilly cream and chocolate icing.

While some bûches incorporate a labour-intense buttercream filling, this recipe uses a whipped vanilla cream filling (also known as a chantilly) for a lighter option. It’s finished with a luscious icing made from 70% cocoa dark chocolate for a rich contrast, and is topped with little frosted currants to add a pop of freshness and bites of sourness. You can even get the kids involved in making some little meringue mushrooms to decorate the log.

What is the significance of the bûche de Noël?

The bûche de Noël (literally meaning Christmas log) originates from France and is a very popular dessert all over the country during the festive season. Traditionally a rolled sponge with chocolate buttercream, there are now many variations of flavours, and even ice cream versions. In France, they’re often sold with little mushrooms made from meringue.

While the cake is quite a recent tradition, it’s inspired by an ancient Scandinavian tradition of finding a large log of wood and burning it during the festive season, with the fire symbolising the return of the sun after a long winter. To make this dessert resemble a piece of wood, use an offset spatula to run rough lines over the icing.

What is the secret of making a good sponge?

To make sure your sponge is light as a feather, here are our top tips:

Start by choosing a large bowl to whisk your eggs and sugar, as this will be the bowl you fold in your egg whites. The smaller the bowl, the more stirring it will take and the more your batter will deflate.
Whisk the egg yolks and sugar until pale and tripled in volume. You can use a stand mixer, but can also easily do this by hand.
Whisk the egg whites and sugar until soft peaks. This means that when you lift the whisk, the mixture will form a peak that will droop at the end. The firmer the whites, the more stirring they will require when incorporating them into the batter, and the more deflated your sponge will be.
Fold in the egg whites in 2 batches. Start with one-third of the egg whites to loosen the yolk mixture. Here you can whisk and don’t need to be too careful. When adding the remaining whites, it will be easier to incorporate. Do this with a spatula and gently fold to incorporate, to preserve as much air as possible.
Avoid touching the batter too much.
Don’t be tempted to open the oven door as the sponge bakes. The temperature will drop and your sponge will flop.

What ingredients you’ll need

Eggs: The egg whites and yolks are gently combined to make the sponge cake. The yolk brings richness and the whites are beaten to create a light and airy sponge. They also provide structure and stability while helping to bind the other ingredients together.

Caster sugar: Sugar imparts a touch of sweetness while helping to stiffen the egg whites and better aerate the sponge batter.

Cocoa powder: Cocoa powder adds a rich chocolate flavour to the sponge cake.

Plain flour: Flour forms the bulk of the batter, helping the cake to rise evenly.

Thickened cream: Thickened cream provides the rich, creamy base for the chantilly cream to create a smooth, velvety finish.

Double cream: This adds a luxurious, rich flavour while helping the chantilly become light and airy.

Icing sugar: Icing sugar dissolves easily into the cream mixture, leaving a smooth and silky texture while imparting sweetness. It’s also used in the chocolate icing.

Vanilla bean paste: Aromatic vanilla enhances the sweetness of the chantilly.

Dark (70%) chocolate: The key ingredient to the chocolate icing. We opt for dark chocolate for its rich, slightly bitter flavour.

Unsalted butter: The fat component in the butter helps to create a silky-smooth consistency and rich flavour of the chocolate icing.

Rosemary sprigs (optional): Feel free to decorate the finished Yule log with fresh rosemary sprigs for visual interest.

Frosted redcurrants (optional): Redcurrants dusted with caster sugar make for beautiful decorations over the log. You can use frozen or fresh.

How do you roll a sponge without it cracking?

The trick to rolling a sponge (also called a roulade or Swiss roll) is to roll the baked sponge as soon as it comes out of the oven, while it’s still soft and pliable. If you try to roll it once it’s cooled, it will most likely crack. To roll your sponge, dust a clean tea towel liberally with extra cocoa powder or icing sugar. While the cake is still warm from the oven, invert it onto the tea towel and carefully peel away the baking paper. Roll the cake up in the towel and allow the cake to cool completely, rolled up in the towel.

If it does crack, don’t stress! The sponge is covered in icing, so it’s incredibly forgiving and no one will know.

How to store a Yule log cake

You can assemble the log up to 2 days in advance. Keep it loosely covered in the fridge until you’re ready to serve. Any leftovers will keep for up to 4 days, covered, in the fridge.

What to serve with Yule log

Serve this bûche de Noël on a large board decorated with a dusting of cocoa powder, fresh rosemary sprigs and frosted redcurrants. To achieve the frosted look on the currants, lightly brush with egg white and dust with caster sugar. Feel free to substitute redcurrants for other in-season berries.

While this holiday Yule log is a centrepiece in its own right, you may choose to pair it with additional treats on your dessert table. Contrast the richness of the sponge cake with blackcurrant meringue pies, pineapple jelly or berries with white chocolate sauce.

If you love our Yule log recipe, try this

For more traditional Christmas desserts to try this year, look to our selection of old-school favourites:

6 large eggs, at room temperature, separated
60g caster sugar, plus 120g extra
1/2 cup (50g) cocoa powder, plus extra, to dust
40g plain flour
Rosemary sprigs (optional, see note), to decorate
Frosted redcurrants (optional, see note), to decorate

Chantilly

150ml thickened cream
100ml double cream
1/2 cup (60g) icing sugar
1 tsp vanilla bean paste

Chocolate icing

180g dark (70%) chocolate, chopped
200g unsalted butter, softened
1/4 cups (150g) icing sugar

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a 42cm x 30cm baking tray and line with baking paper.
2.

In a stand mixer fitted with the whisk attachment, whisk egg whites and 60g caster sugar on medium-high speed for 2-3 minutes, until soft peaks form (be careful not to over-whisk or egg whites will become grainy). Set aside.
3.

Whisk egg yolks and remaining caster sugar by hand in a separate large bowl until light and fluffy. Sift over cocoa and plain flour and whisk until combined. Fold one-third of egg white mixture through the yolk mixture. Once fully incorporated, add remaining egg whites and very gently fold together, trying to maintain as much of the incorporated air as possible.
4.

Pour batter into prepared baking tray and spread out evenly. Bake for 15-18 minutes, until cake springs back when lightly pressed.
5.

Take a clean tea towel and dust one side liberally with extra cocoa powder (or icing sugar). While the cake is still warm from the oven, invert it onto the dusted side of tea towel and remove the baking paper. Starting from one long side, roll cake up in the towel and allow cake to cool completely while rolled up in towel.
6.

For the chantilly, whisk all ingredients in a large bowl to soft peaks. Chill until ready to assemble.
7.

For the chocolate icing, melt chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted. Set aside to cool.
8.

In a stand mixer fitted with the paddle attachment, beat butter, icing sugar and a pinch of fine salt on high speed for 2-3 minutes, until light and fluffy. Once chocolate has cooled to the touch, pour into buttercream and beat until smooth.
9.

To assemble, gently unroll cake and spread chantilly all over, making sure to spread out right to the edges. Roll cake back up. Slice about 10cm off one end of the roll, on the diagonal (if cream is too soft to slice, refrigerate roll for 1-2 hours to set the cream). Place the largest piece of the roll onto your serving platter.
10.

Take the cut-off piece and place at an angle to make a branch.
11.

Spread log with chocolate icing, covering ends completely, and smooth out as best you can (it doesn’t need to be perfect). To create a bark-like effect, take an offset spatula and run rough lines all over the icing. Decorate with fresh rosemary, frosted redcurrants (if using), and a dusting of cocoa powder.