Description
A classic rolled sponge cake decorated to resemble a log, traditional for Christmas.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- Coffee liqueur or rum (optional, for soaking)
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs and granulated sugar until pale and thick. Beat in the vanilla extract.
- Gently fold in the sifted flour, cocoa powder, and salt until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 10 to 12 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, lay a clean kitchen towel on a counter and dust it lightly with powdered sugar.
- Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper.
- Starting from a short end, carefully roll the cake and towel together. Let it cool completely in this rolled shape on a wire rack.
- While the cake cools, prepare the filling: Whip the heavy cream and powdered sugar until stiff peaks form.
- Prepare the chocolate ganache: Heat the chopped chocolate and butter gently until melted and smooth. Let it cool slightly.
- Once the cake is cool, gently unroll it. If using, brush the inside lightly with coffee liqueur or rum.
- Spread the whipped cream evenly over the cake surface.
- Reroll the cake tightly without the towel. Place it seam-side down on a serving platter.
- Spread the cooled chocolate ganache over the entire outside of the log.
- Use a fork or knife to score the ganache to resemble bark texture.
- Chill for at least 2 hours before slicing and serving.
Notes
- For a richer flavor, substitute some of the flour with almond flour.
- You can decorate the log with meringue mushrooms or powdered sugar for a snowy effect.
- Keep the cake refrigerated until ready to serve.
- Prep Time: 45 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 75
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
- Cholesterol: 150
Keywords: Buche de Noel, Yule Log, Christmas cake, rolled sponge cake, chocolate log, French dessert