YULE LOG CAKE (BûCHE DE NOëL)
This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It's delicious, festive and made completely from scratch!
Provided by Lindsay
Categories Dessert
Time 1h42m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
- Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
- In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
- Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
- Add the dry ingredients and gently whisk together until well combined, then set aside. 6
- Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
- Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
- Add the remaining egg whites and gently fold together until well combined. 9
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
- . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
- . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
- . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
- . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
- . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
- . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
- . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
- . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
- . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
- Whip on high speed until lightened in color and thick enough to spread. 20.
- To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
- Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
- Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
- Refrigerate the cake until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 502 calories, Sugar 38.7 g, Sodium 462.6 mg, Fat 31.9 g, SaturatedFat 19.1 g, TransFat 0.3 g, Carbohydrate 50.5 g, Fiber 2.7 g, Protein 8.3 g, Cholesterol 142.1 mg
YULE LOG CAKE
A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some "ooohs" and "ahhhs"-not to mention "mmms!" Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it's a fun activity and may even become your family's new favorite holiday tradition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
- Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
- Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 120 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 2 g
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