Best Chocolate Yule Log Cake Recipe
Introduction
Chocolate Yule Log cake, also known as Bûche de Noël, is a classic Christmas dessert that is sure to impress. It’s a rolled cake that is filled with a creamy filling, covered in a rich chocolate frosting, and decorated with marzipan or meringue mushrooms. This recipe is a classic version of a chocolate yule log cake, incorporating the best of both French and American traditions. The result is a moist, flavorful cake that is a perfect end to a holiday meal.
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
For the filling and frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup cocoa powder
- 2 tablespoons coffee liquor or espresso
- 2 tablespoons light corn syrup
- 2 tablespoons brewed coffee
- 1/4 cup high-quality semi-sweet chocolate chips
For decoration:
- Marzipan or meringue mushrooms (optional)
Instructions
1. Preheat the oven to 350°F and line a 10x15-inch baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs with an electric mixer until pale and fluffy. Gradually add the sugar and beat until combined. Add the vanilla extract and beat until combined. Add the cocoa powder and beat until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
5. Spread the batter into the prepared baking sheet. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool for 5 minutes, then carefully invert onto a cooling rack. Let cool completely.
7. To make the filling, beat the butter in a large bowl until light and fluffy. Gradually add the powdered sugar and beat until combined. Add the vanilla extract and beat until combined. Add the milk, cocoa powder, coffee liquor (or espresso), corn syrup, and brewed coffee and beat until combined.
8. Spread the filling over the top of the cooled cake. Roll the cake up tightly, starting at the short end. Place the cake on a serving platter, seam side down.
9. To make the frosting, melt the chocolate chips in a double boiler or in the microwave. Once melted, let cool slightly. Whip the melted chocolate with an electric mixer until light and fluffy. Spread the frosting over the top of the cake and sides, allowing it to drip down the sides. Decorate with marzipan or meringue mushrooms, if desired.
10. Refrigerate for at least 2 hours before serving. Enjoy!
Nutrition
Serving Size: 1 slice (1/12 of cake)
Calories: 470 kcal
Total Fat: 20 g
Saturated Fat: 12 g
Trans Fat: 0 g
Cholesterol: 108 mg
Sodium: 172 mg
Total Carbohydrates: 66 g
Dietary Fiber: 2 g
Sugars: 44 g
Protein: 6 g
Tips and Tricks
- For a lighter cake, use a high-quality cake flour instead of all-purpose flour.
- For a richer cake, use a high-quality dark cocoa powder.
- If you don’t have coffee liquor or espresso, you can use 1 tablespoon of instant espresso powder instead.
- To make the cake extra moist, brush the top of the cake with a simple syrup before adding the filling.
- If desired, you can add 1/2 teaspoon of almond extract to the filling for a more traditional flavor.
- If you don’t have high-quality chocolate chips, you can use a high-quality dark chocolate bar, chopped into small pieces.
- If you don’t have marzipan or meringue mushrooms, you can decorate the cake with fresh berries or edible flowers.
Conclusion
Chocolate Yule Log cake is a classic Christmas dessert that is sure to impress. This recipe is a classic version of a chocolate yule log cake, incorporating the best of both French and American traditions. The result is a moist, flavorful cake that is a perfect end to a holiday meal. With a few simple tips and tricks, you can make a stunning and delicious chocolate yule log cake that you’ll be proud to serve this Christmas.
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