This recipe for a Christmas Yule Log is an easy one (although it has a few steps) that will be a show stopper at your Christmas dinner!
CHRISTMAS YULE LOG (BUCHE NOEL)
For the Filling:
1 2/3 cups powdered sugar
1/2 cup butter, room temperature
1 1/2 TBSP cocoa powder
1/4 tsp salt
2 TBSP coffee-flavored liqueur (I used Kahlua)
1/3 cup mascarpone cheese
For the Sponge Cake:
2 TBSP melted butter
1/2 cup cocoa powder
1/2 tsp salt
2 TBSP flour
5 large eggs, room temperature
2/3 cup sugar
1/2 tsp vanilla
~2 TBSP powdered sugar
For the Ganache Frosting:
1 cup heavy cream, hot
1 (8 ox) package dark chocolate chips
Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together. Transfer mix into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
Preheat the oven to 400 degrees F. Brush a little melted butter over a large rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
Combine cocoa powder, salt, and flour together in a bowl, then sift to break up clumps.
Place eggs in a bowl. Add sugar and mix until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Whisk batter until evenly blended.
Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges.
Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it’s not stuck to the pan.
Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
Unroll cake and dollop the chocolate buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar. Top with marzipan or sugar Christmas pieces like poinsettias if desired. I purchased mine here.