Another tradition that pre-dates Christmas is that of the Yule log. Families would celebrate the winter solstice with feasts and treats, and burn decorated logs (often anointed with wine or salt) to cleanse the air and usher in a new year. I’m thinking that this might be the first year that I burn a giant yule log in addition to making the cake. !
No one knows who made the first Yule cake (called a Bûche de Noël in France), but they appear to date to the 1600s. They are typically a sponge cake filled with cream or mascarpone cheese, and frosted. Decorations often include meringue mushrooms, marzipan pinecones, rosemary, and cranberries.
This version is a combination of several recipes that have inspired me over the years. It includes hazelnut liquer and instant coffee granules in the filling (although you could use espresso powder), which really bring out and balance the richness of the chocolate. Instead of a rich ganache, the outside features chocolate bark over a thin layer of whipped frosting.
Yule Log (Bûche de Noël)
Equipment
- 12" x 17" half sheet pan
Ingredients
Filling
- 1 c heavy whipping cream
- 1/2 c powdered sugar
- 1/4 c cocoa powder (dutch processed or natural)
- 2 t hazelnut liquer (such as Frangelico)
- 1 t instant coffee granules
Sponge cake
- 3/4 c all-purpose flour
- 1/2 c white sugar
- 2.5 oz premium semi-sweet chocolate
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t kosher salt
- 1/4 c butter, melted and cooled
- 5 large eggs
- 1 T buttermilk
- 2 t vanilla extract
Whipped frosting base layer (to put under chocolate bark)
- 1 c heavy cream
- 2 T cocoa powder (dutch processed or natural)
- 3/4 c powdered sugar
- 1 t vanilla
Meringue mushrooms
- 2 egg whites
- 1/2 c sugar
- 1/8 t cream of tartar
Chocolate "bark"
- 6 oz premium semi-sweet chocolate
Marizpan pinecones
- 2 oz sliced almonds
- 2 oz marzipan paste
Instructions
Prepare chocolate bark
- Melt chocolate in double boiler. Spread thinly on parchment, and let dry. After it is dry, peel parchment from chocolate. Chocolate will break into irregular pieces that resemble bark. If you use semi-sweet chocolate chips, it will work, but you may want to score bark with a toothpick after assembly for more texture.
Prepare marzipan pinecones
- Take 2 oz of marzipan paste and make a cone shape with a flat bottom. Insert sliced almonds into marzipan to form pinecone.
Prepare meringue mushrooms
- Preheat oven to 200°. Line cookie sheet with parchment.
- In very clean bowl, use electric mixer to beat egg whites and cream of tartar on high speed until foamy. With mixer running, gradually add sugar and beat until stiff peaks form. Place meringue in piping bag with a round tip (or just cut the tip off a disposable plastic bag), and make mushroom caps of desired size. Flatten peaks with slightly wet fingers. To make stems, simply pull bag straight up so that the stems resemble candy kisses. Bake for 2 hours. Remove from oven and cool completely.
- To assemble, melt chocolate in double boiler. Using a toothpick, make a small hole in the bottom of each cap. Apply melted chocolate to top of mushroom stem, and insert into hole. Allow to set. Before using, dust tops and stems with cocoa powder.
Cake
- Prepare 12" x 17" pan by greasing lightly with butter or spraying with cooking spray. Cover with parchment, then spray parchment with cooking spray. Preheat oven to 350°.
- Melt chocolate with butter in double boiler. Remove from heat, let cool slightly, and add vanilla and buttermilk.
- Using a stand mixer with paddle attachment, beat the eggs, sugar, baking powder, baking soda, and salt on high speed until pale and doubled in volume, about 5-10 minutes. Turn mixer on to speed. Slowly add chocolate mixture until just combined. Gradually add flour until just combined. Do not overbeat.
- Pour batter into pan and spread evenly, tapping pan gently to remove air bubbles.
- Bake 10-12 minutes. Cake is done when it springs slightly back when touched. Do not overbake, or cake will break when rolled.
- While cake is baking, spread a kitchen towel on a flat surface and dust lightly with cocoa powder (2 T). This will be used to roll the cake.
Roll Cake
- When the cake is done, immediately invert it onto prepared kitchen towel. Peel off parchment. Use kitchen towel to slowly roll cake beginning at short end. Let cake cool completely while wrapped in towel.
- After cake is cool, gently unroll cake. Spread filling on surface of cake, leaving 1/2" borders. Re-roll cake. Cut one end of the cake on the bias and save for later use.
Assemble and decorate cake
- Place cake on serving plate. Arrange the cut piece flush against the main log like a branch. Thinly frost entire cake with whipped base layer, affixing mushrooms where desired. Place pieces of chocolate bark on top. Dust with powdered sugar (and cocoa powder if desired) from a fine sieve. Garnish with rosemary and cranberries, or evergreen sprigs.
I cannot believe you made this, it’s incredible! Very impressive attention to detail. I live the history too, so interesting. Thanks, Miss!