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5 from 2 votes

Christmas Yule Log Cake

Christmas Yule Log Cake, or Bûche De Noël, a traditional Christmas cake in the shape of a log. Moist chocolate sponge, with a mascarpone chocolate buttercream filling, and a chocolate buttercream icing that has a hint of orange - this is the very definition of indulgence. My variation of the classic Christmas cake is easy to make, and uses simple ingredients. Delicious, a must-bake over the festive season.
Prep Time15 minutes
Cook Time15 minutes
Cooling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: French
Servings: 1 log
Calories: 3606kcal

Ingredients

For the sponge

  • 3 eggs
  • 100 g granulated sugar
  • ½ teaspoon lemon juice
  • 60 g self-raising flour
  • 2 tablespoon cocoa powder

For the cream

  • 100 g dark chocolate
  • 150 g butter, at room temperature
  • 250 g icing sugar
  • 1 teaspoon orange extract
  • 1 tablespoon milk
  • 2 tablespoon mascarpone

Instructions

  • To make the sponge, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  • In a bowl, add the eggs, lemon juice and sugar, and beat well with an electric mixer until the mixture triples its volume, and has a pale yellow colour.
  • Add the flour and cocoa powder, and use a spatula to combine all the ingredients into a smooth batter.
  • Line a rectangle baking tray with non-stick paper, spread the mixture evenly, then bake for 15 minutes until the sponge springs back when pressed.
  • Leave the sponge to cool slightly, still keeping the non-stick paper on, and roll it starting from the long side.
  • Leave to cool completely while still rolled.
  • To make the cream, beat the soft butter with the icing sugar, orange extract and milk to get a smooth cream.
  • Break the chocolate into pieces and add them to a heat-proof bowl set over a pan of simmering water.
  • Leave to melt, then add the melted chocolate to the buttercream, and mix well.
  • Divide the cream into 2 parts.
  • Add the mascarpone to one half of the cream, and mix well.
  • When the sponge is cooled, unroll it, and spread the mascarpone cream over it.
  • Roll it again starting from the long side.
  • Cut about a quarter of the cake, and attach it to one side of the roll.
  • Spread the buttercream on top, and use a knife to spread it so that the icing looks like bark.
  • Sprinkle icing sugar over the cake.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition

Calories: 3606kcal | Carbohydrates: 447g | Protein: 37g | Fat: 193g | Saturated Fat: 115g | Cholesterol: 848mg | Sodium: 1311mg | Potassium: 1146mg | Fiber: 16g | Sugar: 370g | Vitamin A: 4881IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 16mg