Description
A traditional rolled sponge cake filled with chocolate buttercream, decorated to resemble a log.
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
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup heavy cream
- 2 tablespoons strong brewed coffee (optional)
- Chocolate shavings or powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale and thick, about 5 minutes. 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 bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
- As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
- To make the filling, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Add the heavy cream and coffee (if using) and beat until light and fluffy.
- Once cool, gently unroll the cake. Spread the chocolate buttercream evenly over the surface, leaving a small border on one long edge.
- Reroll the cake snugly, without the towel. Wrap the rolled cake tightly in plastic wrap and chill for at least 1 hour to set.
- To frost, use the remaining buttercream to cover the outside of the log, using a fork or knife to create bark texture marks.
- Dust with powdered sugar or cover with chocolate shavings before serving.
Notes
- If the cake cracks when you unroll it, do not worry; the frosting will cover any imperfections.
- For a firmer frosting, chill the log for 30 minutes after the initial coat before applying the final layer.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 75
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 110
Keywords: Yule Log, Bûche de Noël, chocolate roll cake, holiday dessert, sponge cake