Classic Buche de Noel Yule Log

Indulge in the holiday spirit with this classic Buche de Noel Yule Log recipe. Impress your guests with this festive French dessert that resembles a log covered in chocolate bark. The rich and moist sponge cake is filled with luscious chocolate cream and rolled into a log shape. The cake is then frosted with a silky chocolate ganache and decorated with marzipan mushrooms for an enchanting winter woodland effect. This showstopper dessert is sure to be the centerpiece of your holiday table.

Ingredients

• For the Sponge Cake:
• - 6 large eggs
• - 1 cup granulated sugar
• - 1 teaspoon vanilla extract
• - 1 cup all-purpose flour
• - 1/4 cup unsweetened cocoa powder
• - 1/2 teaspoon baking powder
• - 1/4 teaspoon salt
• For the Chocolate Cream Filling:
• - 2 cups heavy cream
• - 8 ounces semisweet chocolate, chopped
• - 1 teaspoon vanilla extract
• For the Chocolate Ganache Frosting:
• - 1 cup heavy cream
• - 8 ounces semisweet chocolate, chopped
• - 1/4 cup unsalted butter
• For the Marzipan Mushrooms:
• - 8 ounces marzipan
• - Cocoa powder, for dusting
• - Red food coloring gel
• - Dark chocolate decorating pen

Directions

1. Preheat your oven to 350°F (175°C). Grease a 17x12-inch (45x30 cm) baking sheet and line it with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
4. Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
5. Meanwhile, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper.
6. Starting at one of the shorter ends, gently roll the cake up with the towel, rolling it tightly but without applying too much pressure. Let it cool completely in this rolled-up position.
7. To make the chocolate cream filling, heat the heavy cream in a saucepan until it starts to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Stir in the vanilla extract. Let the mixture cool until it thickens to a spreadable consistency.
8. Carefully unroll the cooled cake and spread the chocolate cream filling evenly over the surface. Re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.
9. To make the chocolate ganache frosting, heat the heavy cream and butter in a saucepan until it starts to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Let the ganache cool for about 30 minutes, until it thickens slightly.
10. Pour the chocolate ganache over the rolled cake, covering it completely. Use a spatula to create bark-like texture on the surface. Refrigerate for about 1 hour, or until the ganache firms up.
11. To make the marzipan mushrooms, divide the marzipan into small pieces and shape them into mushroom caps and stems. Dust the mushroom caps with cocoa powder and use red food coloring gel to create spots on them. Use a dark chocolate decorating pen to draw lines on the mushroom stems.
12. Decorate the chilled cake with the marzipan mushrooms, placing them around and on top of the log. Dust with powdered sugar to resemble snow. Serve chilled and enjoy!

Interesting Facts