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The perfect yule log this christmas with Halls Intl

DECK THE HALLS INTL 🙂

A Yule log (also known as a bûche de Noël) is a traditional French dessert often served during the Christmas holiday season. It’s a stunning, festive, and delicious dessert that’s essentially a rolled sponge cake filled with chocolate buttercream, decorated to look like a log.

Here’s a classic recipe for a perfect Yule Log:

Ingredients:

For the sponge cake (Génoise or Sponge Cake):

  • 4 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (120g) all-purpose flour, sifted
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

For the chocolate buttercream (Chocolate ganache filling and frosting):

  • 8 oz (225g) dark chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Use our nutella range

For decorating:

  • Powdered sugar (for dusting, optional)
  • Chocolate shavings or curls, or edible decorations like holly sprigs or marzipan mushrooms (optional)

Instructions:

1. Make the Sponge Cake:

  • Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan (or a similar sized baking sheet) and line it with parchment paper. Grease the parchment paper lightly as well.
  • Whisk eggs and sugar: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, until the mixture is pale, thick, and tripled in volume.
  • Fold in dry ingredients: Gently fold in the sifted flour and salt with a spatula. Make sure the batter is light and airy—don’t deflate it. Then fold in the melted butter and vanilla extract.
  • Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 10-12 minutes or until the cake is golden and springs back when lightly touched. A toothpick inserted into the center should come out clean.
  • Roll the cake: While the cake is still hot, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and, starting from one edge, carefully roll the cake up with the towel. Let it cool completely while rolled up to retain its shape.

2. Make the Chocolate Buttercream:

  • Make the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer (don’t let it boil). Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and fully melted. Let the ganache cool to room temperature.
  • Beat the buttercream: Once the ganache is cool, beat the softened butter with an electric mixer until fluffy, about 2 minutes. Gradually add the cooled ganache, powdered sugar, vanilla extract, and a pinch of salt. Continue beating until smooth and creamy.

3. Assemble the Yule Log:

  • Unroll the cake: Once the sponge cake has cooled, carefully unroll it. Spread a generous amount of chocolate buttercream over the inside, reserving about 1/3 of the buttercream for the outside.
  • Roll it up: Carefully re-roll the cake (without the towel this time). Place the log seam-side down on a serving platter.
  • Frost the outside: Use the remaining chocolate buttercream to frost the entire outside of the log. Smooth it out with a spatula, or use the back of a spoon to create a textured, bark-like effect.

4. Decorate:

  • To create a “bark” effect, use a fork to make gentle lines across the buttercream.
  • Dust with powdered sugar to mimic snow. You can also add chocolate shavings or curls, and for a festive touch, decorate with marzipan mushrooms, edible holly, or pinecone decorations.

5. Chill and Serve:

  • Chill the Yule log in the refrigerator for at least 1-2 hours before serving. This allows the buttercream to set and makes it easier to slice.
  • Slice with a serrated knife, wiping the knife clean between each cut.

Tips:

  • Sponge cake technique: Don’t overmix the batter once you add the flour to keep the cake light and airy.
  • Ganache cooling: Be patient when cooling the ganache, as it needs to be room temperature or cooler before mixing with the butter to prevent it from separating.
  • Making ahead: You can make the sponge cake a day in advance and store it in an airtight container, then roll and frost the following day.

This classic Yule log will be the star of your holiday table—a gorgeous, decadent, and festive dessert that is as fun to make as it is to eat!

Merry christmas and enjoy!