A spectacular and easy Yule Log (Bûche de Noël) to make at Christmas time. Recipe with step-by-step photos.
For the chocolate cake
For the chocolate frosting
To make the chocolate cake
To make the chocolate frosting
To assemble the Yule Log
It is best to make and assemble this Yule Log on the same day when the sponge is still soft, which will make rolling the cake easier and also make it less prone to cracking. However, if there are any cracks in the cake when you roll it, don’t worry too much because you will be covering the cake with frosting anyway. I find it best to make this Yule Log the night before serving, which gives it a good amount of time for the frosting to set.
As this is a frosted cake, it keeps very well for a few days under a covered container (in the rare event that you have any leftovers!).
MAKE IT GLUTEN-FREE
You can omit the flour from this recipe to make the cake gluten-free. The texture of the cake will be slightly softer, but it will still be delicious.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/yule-log-buche-de-noel/