Yule Log Cake

It was cold, kind of quiet outside, the kind of December morning that feels like it’s holding its breath. I’d just put on the kettle and the smell of cinnamon was still clinging to the air from something I’d baked the day before. And right then, I remembered the Yule log… that lovely chocolate bûche de Noël dessert we used to have growing up, a bit extravagant maybe, but worth every minute. Soft-as-air sponge, rich ganache, that bit of cream sneaking through the center – it’s like a hug in cake form. I never forgot how my mother would swirl the frosting into little barky ridges with the back of a fork. Little things like that stay with you, don’t they?

Why You’ll Crave It

• It’s stunning on a holiday table – rustic, elegant, festive all at once
• The sponge is feather-light and rolls without fuss (yes, really – even if you’re nervous)
• The mascarpone filling is creamy and just gently sweet, never cloying
• You get deep, dark chocolate flavor from the ganache – rich but not too heavy
• Plus… there’s something timeless about it – the kind of dessert that makes people pause before cutting in

The first time I made this for Christmas Eve dinner, I remember my brother eating two slices before even sitting down – and the frosting was still soft!

What You’ll Need

• Eggs (4 large): fresh as you can get, since they’re the base of the sponge
• Granulated sugar (100g): not too much – this cake is about balance
• All-purpose flour (100g): sift it, trust me – it makes a difference
• Cocoa powder (50g): unsweetened, deep dark kind – good cocoa makes a good cake
• Baking powder (1 tsp): for just that little nudge of rise
• Salt (a pinch): makes all the flavors pop
• Mascarpone cheese (250g): creamy, slightly tangy – holds up beautifully inside the roll
• Heavy cream – cold (150ml): for folding into the mascarpone
• Powdered sugar (50g): a fine dusting for the filling and the top
• Vanilla extract (1 tsp): just enough to warm the flavor
• Dark chocolate (200g): something around 70% cocoa, chopped fine
• Heavy cream (200ml): to pour over the chocolate for that silky ganache
• Icing sugar: a light snowfall over the finished log – just before serving
• Optional decorations: chocolate curls, berries, sprigs of rosemary if you’re feeling whimsical

Easy How-To

Make the sponge

First off, preheat the oven to 180°C (that’s 356°F) and line a shallow baking tray with parchment – make sure it overhangs a little so you can lift the sponge out later. Whisk your eggs and sugar together until they go pale and fluffy – this takes about 5 minutes, maybe more, but it’s the key. Then gently sift in your flour, cocoa, salt and baking powder. Fold with care. You don’t want to knock all the air out – just until it’s smooth.

Bake and roll

Pour that batter gently into the tray and smooth the top. Bake it 10-12 minutes until the top springs back when you press it lightly. It shouldn’t be dry though. Turn it onto a clean kitchen towel dusted with a little cocoa and roll it up right away (with the paper still in). Let it cool just like that. This helps it remember its shape and makes the final roll so much easier.

Whip the filling

Whisk the cold cream until soft peaks – not stiff, just pillowy. Stir the mascarpone to loosen it a bit, add the powdered sugar and vanilla, then gently fold in the whipped cream. It should feel light, not dense. Pop it in the fridge if you’re not using it right away.

Ganache time

Heat the cream until warm but not boiling and pour over the chopped chocolate. Leave it alone for a minute or two, then stir slowly until the chocolate melts and turns glossy. Set it aside – it’ll thicken just enough to spread but still be silky.

Assemble the log

Unroll your cooled sponge carefully. Peel off the parchment and spread a thick, even layer of the mascarpone cream. Roll it back up – snug but don’t squeeze. Place it seam-down on a serving platter. Chill it for at least an hour if you’ve got time (overnight is even better).

Frost and decorate

When you’re ready to finish, spread the ganache all over like icing. Don’t worry if it looks rustic – that’s the charm. Drag the tines of a fork down the sides to mimic bark. Scatter some shaved chocolate, maybe a few winter berries. Finally, dust with icing sugar like fresh snow.

Good to Know

• If your sponge cracks a bit when rolling… just breathe. The ganache covers all sins, truly.
• Don’t rush the cooling or chill time – it’s tempting, but letting it rest really improves the texture
• You can make the ganache ahead and warm it slightly to spread if it firms up

Serving Ideas

• Serve in thick, generous slices with a pitcher of warm custard or just a cup of cinnamon tea

Top Tricks

• Use a serrated knife to slice – and wipe the blade every time so you get those neat, café-style cuts

Frequently Asked Questions

Can I make it ahead of time?

Yes, in fact, you should. The bûche gets better after resting in the fridge overnight – the flavors come together, and it slices more cleanly.

What should I do if my ganache is too runny?

Pop it in the fridge for 10-15 minutes. It’ll thicken beautifully. Just don’t stir it too much as it cools or it might go grainy.

Can I add alcohol to the filling?

Absolutely. A spoonful of coffee liqueur or dark rum stirred into the cream would be lovely – just go gently so it doesn’t overwhelm.

Is there a gluten-free version?

Yes – substitute the flour with a good 1:1 gluten-free blend. The lightness of the eggs does most of the work here anyway.

Do I need any special tools?

Nothing fancy. A good whisk, a rolling pin to help encourage the shape, maybe an offset spatula for the ganache if you have one – but a regular knife works, too.