Buche Noel Yule Log Cake Recipe

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Buche Noel Yule Log Cake Recipe

by GourmetFoodStore.com

This traditional holiday dessert will make your holiday spirit bright! In the classic yule log shape, it’s the perfect finish to a magical night. We filled ours with a sumptuous whipped cream, but any ganache, caramel cream or chestnut spread will work wonderful. The little mushroom meringues give it that special winter-wonderland touch.

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Yield: 1 cake

Buche Noel Yule Log Cake Recipe Instructions


For the Dough

  • 6 eggs
  • 3 tbsp. sugar
  • ½ tsp. kosher salt
  • 1 tbsp. maple syrup
  • 1 ½ tbsp. all-purpose flour
  • 1 ½  tbsp. cacao powder
  • 1 tsp. maple syrup
  • cooking spray/oil
  • 1 tbsp powder sugar mixed with 1 tbsp cocoa powder to unmould

For the Filling

  • 3 1/2 cups heavy cream
  • 3 tbsp. sugar

For The Frosting

  • 1 stick butter at room temperature
  • 10.5 oz. 50 % cacao chocolate, chopped
  • 1 ½ cups heavy cream

For The Garnish

  • 5 oz. 50% cacao chocolate, grated

For the Meringue Mushrooms

  • 1 egg white
  • 4 tbsp. sugar


  1. Preheat the oven at 380F.
  2. Butter a large rectangular pan and line it with parchment.  Brush the parchment with butter. Reserve.
  3. With an electric hand mixer whip the eggs with the sugar and salt until they are very pale and thick. Add the maple syrup, mixing slowly with a wire whisker. Sift the flour and cocoa powder into the mixture, and mix very gently. Pour the dough on the prepared pan and  spread evenly with a silicone spatula.
  4. Bake for 7-10 minutes.  If you can easily lift the dough off the parchment, then it’s ready. If you can’t, leave it 3 minutes more. When it is easy to lift, the dough is cooked.
  5. Have a parchment sheet ready on a working surface, covered with the mix of powder sugar and powder cacao. Place the dough top and take the parchment off. Roll the dough on the longer side, then wrap in film and reserve.
  6. For the filling, beat the heavy cream and sugar together until thick
  7. Unwrap and unroll the dough, spread the good amount of the filling evenly, and roll again. Cut off 1/3 of the roll on a diagonal angle – this will be the branch that juts out-  and place the long roll on a platter.
  8. Use 2 tbsp. of whipped cream to “stick” the short “branch” on the side of the long one, forming the classic yule log shape. Cover with transparent film.
  9. For the frosting, whip the butter until creamy and reserve. Divide the cream into two parts; whip one part until thick but smooth and reserve. Heat the other half of the cream, without boiling it. Place the chopped chocolate in a large bowl, and pour the cream over it, mixing until melted. Once warm but not hot, pour in the butter, mix to incorporate, then add the whipped cream.  Reserve in the fridge for 15 minutes.
  10. Take the frosting and spread over the yule log. With the tines of a fork, make marks to give the look of bark. Sprinkle with the grated chocolate and decorate. You can make one day ahead and keep the fridge.