Bûche de Noël (or yule log cake) is a French holiday classic similar to a jelly roll or Swiss roll cake. This spin on the traditional yule log features a fluffy chocolate sponge cake filled with a cranberry-raspberry mascarpone cream and coated with chocolate ganache resembling bark for a delicious and beautiful Christmas centerpiece. The tartness of the cranberries is balanced by the sweetness of the raspberries creating a decadent flavor combination for a festive winter-time dessert.
This yule log was so good that it was consumed by my family before I could get a photo of the inside or an individual slice!
Ingredients
Chocolate Sponge Cake
½ cup unsweetened cocoa powder
¼ cup all-purpose flour
1 tsp baking powder
⅛ tsp salt
6 large eggs, separated
¾ cup granulated sugar, separated
1 tsp pure vanilla extract
Confectioners' sugar, for dusting
Cran-raspberry Mascarpone Cream
6 oz heavy cream, cold
¼ cup confectioners’ sugar
½ tsp pure vanilla extract
6 oz mascarpone cheese, cold
6 oz jellied cranberry sauce
3 oz fresh raspberries, chopped
Chocolate Ganache
6 oz heavy cream
6 oz semi-sweet chocolate, finely chopped
Whipped Topping
½ cup heavy whipping cream, cold
1 ½ Tbsp confectioners’ sugar
½ tsp pure vanilla extract
Sugared cranberries, for decorating
Fresh raspberries, for decorating
Directions
Chocolate Sponge Cake
Preheat oven to 375°F. Spray a 10x15x1-inch jelly roll pan with nonstick cooking spray. Line the bottom of the pan with wax paper and spray the paper with nonstick cooking spray. Set aside.
In a small bowl, whisk together the cocoa powder, flour, baking powder, and salt.
In a large bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add ¼ cup of the granulated sugar and continue beating until stiff peaks form, about 5 minutes.
In a separate bowl, use an electric mixer to beat the egg yolks with the remaining ½ cup of granulated sugar and the vanilla extract until pale and thickened, about 4 minutes.
Gently fold the egg yolk mixture into the egg whites just until combined. Then gently fold in the flour mixture in two batches until just combined.
Transfer the batter to the prepared pan and use a spatula to gently spread the batter evenly to the edges.
Bake the cake for 12-14 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
Dust a clean cotton kitchen towel with confectioners’ sugar. Run a knife around the inside edge of the pan and invert the cake onto the prepared towel while the cake is still hot. Remove the wax paper, and tightly roll up the cake, starting from the short end. Allow the cake to cool completely.
Cran-raspberry Mascarpone Cream
In a large bowl, use an electric mixer to beat the heavy cream with the sugar and vanilla extract until thickened. Add in the mascarpone cheese and continue beating until medium peaks form. (Be careful not to over-whip the cream mixture.)
Add in the cranberry sauce and beat just until combined. Then use a rubber spatula to gently fold in the chopped raspberries. Refrigerate until ready to use.
Chocolate Ganache
In a small saucepan over medium heat, bring the cream just to a boil and then remove from the heat. Add in the chopped chocolate and stir until melted and smooth. Refrigerate the ganache until it is thick like frosting, but is still spreadable.
Yule Log Assembly
Carefully unroll the cake and spread the mascarpone cream mixture evenly over the top all the way to the edges.
Starting with the short end, carefully re-roll the cake to form a log. Carefully trim off the ends of the cake roll. Transfer the yule log to a serving platter, seam side down, gently cover with plastic wrap, and refrigerate.
Once the chocolate ganache is chilled to a spreadable consistency, remove the cake from the refrigerator.
Use an offset spatula to spread the ganache evenly over the cake roll, leaving both ends exposed. Then drag a fork across the ganache to create lines that resemble bark. Refrigerate the yule log until ready to serve.
Whipped Topping
Before making the whipped cream, place your bowl and beaters in the refrigerator for about 10 minutes to chill.
Once chilled, add the cream, sugar, and vanilla to the bowl and beat on high speed until stiff peaks form.
When ready to serve, decorate as desired with whipped cream, sugared cranberries, and fresh raspberries and slice.