Description
A traditional French rolled sponge cake decorated to look like a log, typically served during Christmas.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted (for cake)
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 4 ounces dark chocolate, chopped (for ganache)
- 1/4 cup heavy cream (for ganache)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs and granulated sugar until pale and thick. Beat in the vanilla extract.
- Sift the flour and cocoa powder together. Gently fold the dry ingredients into the egg mixture. Fold in the melted butter.
- Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, place a clean kitchen towel on your counter and dust it generously with powdered sugar.
- Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled shape.
- For the filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Once cool, carefully unroll the cake. Spread the whipped cream filling evenly over the cake, leaving a small border on one long edge.
- Reroll the cake without the towel, rolling it snugly. Place the seam-side down on a serving platter.
- For the ganache, heat the 1/4 cup heavy cream until simmering. Pour it over the chopped chocolate and let it sit for 5 minutes, then stir until smooth.
- Use an offset spatula to spread the ganache over the top and sides of the rolled cake, creating bark-like texture with the spatula tines.
- Chill the cake for at least 1 hour before serving. Dust with powdered sugar before slicing.
Notes
- You can substitute coffee extract for vanilla extract in the filling for a mocha flavor.
- If the cake cracks when you unroll it, do not worry; the ganache will cover any imperfections.
- Use a serrated knife to slice the ends at an angle to mimic cut branches.
- Prep Time: 45 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 150
Keywords: Bûche de Noël, Yule Log, French Christmas dessert, chocolate roll cake, sponge cake