- S Utiramerur
- Dec 26, 2023
- 2 min read
The Yule Log cake is not just a dessert; it's a masterpiece that embodies the joy and spirit of the holiday season. The Yule log cake, or Bûche de Noël as the French call it, has its roots in ancient European winter solstice traditions. Families would burn a large log in the fireplace to usher in light during the darkest days of winter. The modern Bûche de Noël as a dessert is credited to 19th-century Parisian pastry chefs. They created the cake as a nod to the Yule log tradition, but in an edible, sweeter form. Over the years, the Yule log cake has evolved into a canvas for creative expression. Bakers worldwide take pride in crafting intricate designs, turning the simple log shape into a stunning centerpiece adorned with marzipan figures, powdered sugar snow, and more. Traditional Yule log cakes feature a sponge cake filled with buttercream. However, modern variations include different cake flavors like chocolate or red velvet, and a variety of fillings such as ganache, fruit compote, or flavored creams.
Ingredients
For the Cake:
4 large eggs
150g granulated sugar
75g all-purpose flour
25g cocoa powder
1 teaspoon baking powder
A pinch of salt
For the Coffee Buttercream:
1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
2 tablespoons strong brewed coffee, cooled
For Decoration:
Cocoa powder for dusting
Powdered sugar for "snow"
For Chocolate Ganache:
250g of semi-sweet chocolate chopped finely
100g of butter at room temperature
Instructions
For the Cake:
Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line a jelly roll pan with parchment paper.
Whisk Eggs and Sugar: In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy.
Sift and Fold Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg and sugar mixture until just combined.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
Roll the Cake: While the cake is still warm, transfer it onto a clean kitchen towel dusted with powdered sugar. Roll the cake and towel together, then let it cool completely in this rolled-up state.
For the Coffee Buttercream:
Prepare Coffee: Brew a strong cup of coffee and let it cool.
Make Buttercream: In a mixing bowl, beat the softened butter, powdered sugar, and cooled brewed coffee until smooth and fluffy.
Assembling the Yule Log:
Unroll the Cake: Carefully unroll the cooled cake and spread a generous layer of coffee buttercream over the surface.
Roll It Up Again: Gently roll the cake back up, ensuring the seam is at the bottom.
Decorate: Dust the log with cocoa powder for a "bark-like" appearance. Decorate with powdered sugar "snow" and festive marzipan mushrooms or other decorations.
Chill: Place the Yule log in the refrigerator to chill for at least an hour.