Yule log cake, or bûche de Noël, a rolled cake filled with cream and chocolate – this wonderful imported dessert has appeared more and more often on festive holiday tables in recent years and has become very popular with the Greek public.
It is a very simple sponge cake that is made quickly and easily, filled with any cream each person prefers, and covered with a rich cream of our choice.
The sweet Yule log cake has its roots in Europe before the 19th century.
Inspired by the Christmas log that used to burn in the fireplace for good luck, it became a beloved dessert and symbolizes warmth, good fortune and joyful festive spirit.
The most appealing thing about this dessert is that we can create endless combinations. We can fill it with vanilla cream, chocolate cream, simple whipped cream, chestnut cream, and we can also flavor the creams with any citrus fruit or liqueur we like.
The same applies to the cream used to cover the cake. We can make buttercream, ganache, chocolate glaze, white chocolate cream or any combination we prefer.
Ingredients for the Sponge Cake
- 70 g all-purpose flour, sifted
- 30 g cocoa powder, sifted
- 100 g sugar
- 4 eggs
- 30 ml sunflower oil
- 30 ml orange liqueur
- zest from half an orange
- 2 vanilla packets
- ½ tsp baking powder
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Instructions
Add the eggs, sugar and vanilla to the bowl of the mixer. Beat well at medium to high speed until you have a fluffy and creamy mixture.
Add the sunflower oil and continue beating for 1–2 minutes.
In a small bowl add the flour, baking powder and cocoa and mix well.
Add the flour and cocoa to the egg mixture one spoonful at a time.
Pour in the orange liqueur.
Add the orange zest.
Pour the mixture into a 32 × 38 cm baking tray lined with parchment paper.
Spread the mixture with a spatula so that it has the same thickness everywhere.
Bake in a preheated oven with fan at 170°C for 12–14 minutes.
Remove the sponge cake from the oven and let it stand for 2–3 minutes.
Carefully turn the sponge cake onto the work surface and place it on a sheet of parchment paper.
Remove the baking parchment used during baking.
If needed, trim the edges with a knife.
Drizzle the sponge cake with orange liqueur or a little syrup.
With steady movements roll the sponge cake from the long side together with the parchment paper.
Leave the sponge cake to cool while rolled. To prevent it from drying out wrap it in a clean kitchen towel.
Leave it for several hours until completely cool. You may also store it in the refrigerator inside a food bag.
The sponge cake for the Yule log cake can easily be prepared one day in advance and kept refrigerated.
Ingredients for the Chocolate Mousse
- 250 g couverture chocolate, chopped
- 200 ml heavy cream (for melting the chocolate)
- 180 ml heavy cream, very cold (for whipped cream)
Instructions
Whip the 180 ml of cream until it becomes whipped cream. Keep it in the refrigerator until needed.
Heat the 200 ml of cream and pour it over the chopped chocolate.
Let it sit for one minute.
Stir well with a spatula until the chocolate melts completely and the mixture becomes smooth.
Transfer to another bowl and allow it to cool slightly for 15–20 minutes.
Gradually fold the whipped cream into the chocolate mixture using gentle circular movements. This creates the chocolate mousse.
Keep refrigerated until needed.
Ingredients for the Mascarpone Mousse
- 250 g mascarpone or cream cheese
- 250 ml heavy cream
- 40 g powdered sugar
- 40 ml orange liqueur
Instructions
Add mascarpone, cream and powdered sugar to the mixer bowl.
Beat until smooth.
Add the orange liqueur.
If you want to enhance the orange aroma add a little orange zest and mix well.
Assembly
Unroll the sponge cake.
Spread the mascarpone cream evenly across the surface.
Carefully roll the sponge cake again. Do not roll it too tightly.
You can keep the roll as it is, or cut one piece diagonally and place it beside the main roll to resemble a tree trunk.
Transfer the roll to the serving platter.
Spread the chocolate mousse over the entire roll.
The texture of the mousse gives the appearance of a tree trunk.
Decorate the Yule log cake as you like and keep it covered in the refrigerator until serving.
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