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Bûche de Noël (Christmas Yule Log)

Category: Cakes, Fillings & Toppings, Christmas
Servings: 1 cake
Author: Ian
DATE: 3 January 2026
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Ingredients

For The Cake:

  • 70 g cake & pastry flour
  • ¼ t baking soda
  • ¼ t salt
  • 4 large eggs
  • 200 g granulated sugar
  • 30 ml water
  • 60 ml melted 70% dark chocolate
  • icing sugar (sifted, for rolling the cake)

For The Filling:

  • 480 ml whipping cream
  • 1 T icing sugar (sifted)

For The Frosting:

  • 60 g unsalted butter
  • 125 g icing sugar (sifted)
  • 30 ml melted 70% dark chocolate
  • 30 ml whole milk
  • ½ t pure vanilla extract
  • icing sugar (sifted, for decoration)

Instructions

  • Preheat the oven to 180° C
  • Grease a 38 cm x 25 cm jelly roll pan, line with parchment paper, and grease again. Set aside.

To Make The Cake:

  • In a small bowl, combine the flour, baking soda, and salt. Set aside.
    70 g cake & pastry flour, ¼ t baking soda, ¼ t salt
  • In a stand mixer with the wisk attachment, beat the eggs at high speed until light coloured, about 5 minutes.
    4 large eggs
  • Gradually add the sugar, and continue beating until thick.
    200 g granulated sugar
  • Change to the paddle attachment, and blend in the water and melted chocolate.
    30 ml water, 60 ml melted 70% dark chocolate
  • Using a spatula or wooden spoon, fold the dry ingredients into the liquid mixture gently but thoroughly.
  • Spread the mixture into the prepared cake pan
  • Bake for 15 minutes or until cake springs back when lightly touched.
  • While the cake is baking, spread a clean tea towel out, and generously sift icing sugar over the top.
    icing sugar
  • When cake has baked, loosen the edges, and turn out of pan immediately onto the tea towel
  • Remove the parchment paper
  • Beginning at the narrow edge, roll the cake up in the towel loosely, and allow to cool completely

To Fill The Cake:

  • In a stand mixer, with the whisk attachment, whip the whipping cream until stiff peaks form.
    480 ml whipping cream
  • Add the icing sugar, and continue to whisk until blended
    1 T icing sugar
  • Unroll the cooled cake
  • Spread the whipping cream mixture evenly over the cake.
  • Reroll the cake and even the ends off by removing a slice off each end.

To Decorate The Cake

  • In a stand mixer, with the paddle attachment, beat together the butter, icing sugar, chocolate, milk, and vanilla until well combined
    60 g unsalted butter, 125 g icing sugar, 30 ml melted 70% dark chocolate, 30 ml whole milk, ½ t pure vanilla extract
  • Use some frosting to fix the cut ends to the cake to resemble bumps on the log.
  • Frost the cake completely, and score the frosting with a fork to resemble bark.
  • Sprinkle with sifted icing sugar to resemble newly fallen snow