BÛCHE DE NOËL (Chocolate Yule Log)

BÛCHE DE NOËL (Chocolate Yule Log)

Serves: 8–10

1) Chocolate Sponge Cake Ingredients:
4 large eggs
100 g caster sugar
100 g self-raising flour
2 tbsp cocoa powder

Baking and combining instructions:
Preheat oven to 180°C / 350°F
Line a 10×15-inch (25×38 cm) baking tray with parchment paper.
Whisk eggs + sugar.
Beat eggs and caster sugar together for 6–8 minutes until very pale, thick, and tripled in volume.
This step is critical — it replaces butter.
Fold in dry ingredients.
Sift flour and cocoa powder together.
Gently fold the egg mixture into the egg mixture using a spatula.
Do NOT overmix or the sponge will be dense.

Bake:
Pour batter evenly into the tray.
Bake for 10–12 minutes, until springy to the touch.
Roll while warm (necessary)
Place a clean kitchen towel on the counter.
Dust lightly with icing sugar.
Turn the cake out onto a towel, peel off the parchment.
Roll the cake from the short end with the towel inside.
Let cool completely, rolled up (prevents cracking).


2) Cream Filling Ingredients
200 ml double cream (cold)
2 tbsp icing sugar
1 tsp vanilla extract

Method:
Whip cream until soft but stable peaks.
Add icing sugar and vanilla.
Chill until ready to use.

3) Chocolate Buttercream Frosting Ingredients
175 g softened butter
350 g icing sugar
3 tbsp cocoa powder
2–3 tbsp milk (adjust as needed)

Method:
Beat butter until smooth and pale (2–3 minutes).
Sift in icing sugar and cocoa powder.
Beat until thick.
Add milk 1 tbsp at a time until spreadable but firm.

4) Fill & Roll:
Carefully unroll the cooled sponge.
Spread whipped cream evenly, leaving a 1 cm border.
Re-roll gently (without a towel).
Place seam-side down on the serving plate.

Frost & Shape
Spread buttercream over the log.
Use a fork or spatula to create wood-grain lines.

Optional but classic:
Cut a small diagonal piece from one end and attach it to the side to mimic a branch.

Decorations
Lightly dust with icing sugar (snow effect)
Decorate with fresh raspberries or cranberries

Storage:
Refrigerate up to 2 days
Remove from fridge 20 minutes before serving