How to make the BEST Christmas Chocolate Yule Log | Chocolate Log Cake Recipe (Buche de Noel)

Today, we are going to show you how to make a Yule Log. This is a very nice dessert idea for the Christmas Log Cake which is called Buche de Noel or Bûche De Noël. The Chocolate Yule Log Recipe is the best way to celebrate with your family party dinner for this holiday season. The Christmas Chocolate Cake is filled with delicious and freshly whipped cream with dark chocolate ganache covered. This the best Chocolate Cake for Christmas which is an excellent idea for the perfect Christmas Dessert Recipe this year!
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Recipe Ingredients:
[ Cake]
Cake:
3 Medium Size Egg Yolks
30g Milk
30g Oil
1 Teaspoon Vanilla Essence
1/4 Teaspoon Salt
60g Plain Flour or Multi-Purpose Flour
1 Tablespoon Cacao Powder
3 Medium Size Egg Whites
1/2 Teaspoon White Vinegar
60g Sugar
[Cream Filling]
1/2 Cup Whipping Cream
2 Tablespoon Powdered Sugar
[Chocolate Ganache]
80g Dark Chocolate
20g Milk Chocolate
1/2 Cup Whipping Cream
[Decorations]
Use extra whipping cream and food coloring
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Instructions:
1. In a mixing bowl, whisk egg yolks, milk, oil, vanilla extract, salt, AP flour and cacao powder together until combined.
2. In another mixing bowl, whisk, on highspeed, the egg whites, white vinegar and sugar until light and fluffy.
3. Add half of the egg white mixture into the chocolate mixture and whisk until combined. Then pour in the the mixture back into the egg white mixture and gently fold until combined.
4. In a baking pan, pour in your mixture and spread it evenly. Gently smack your baking pan onto the kitchen counter to get rid of any air bubbles. Bake in the over for around 20 mins at 356 F.
5. Once it's done baking, let it cool down, then take it out of the baking pan.
6. In a new mixing bowl, on high speed mix whipping cream and powdered sugar together until the texture is super light and fluffy. Spread it evenly onto your sponge cake. Leave a bit of the whipping cream for decorations later (optional)
7. Gently roll the cake into a cylinder shape. Wrap it with a baking sheet and let it sit in the fridge as we make the ganache.
8. In a bowl, add in chopped dark and milk chocolate, add whipping cream and fill until most of the chocolate is covered. Put in the microwave for 20 seconds. Take it out and mix.
9. Take our your swiss roll from the fridge and gently make a diagonal cut on one end. Grab the piece you just cut out and place it on the side of your swiss roll. This gives it the branch shape.
10. Pour your ganache on the top of your swiss roll, make sure it is evenly spread all around. Stick the cake into the fridge for around 10 mins to let the ganache harden.
11. Once its out of the fridge, use a fork and gently draw wavy lines onto your cake, this is suppose to make the wooden texture.
12. Optional: With your left over whipped cream, split it in 2 bowls, add red food coloring into one and green food coloring into the other. Pipe them into 2 zip lock bags. With the red whipped cream, make some 'berries' by piping some circles onto the swiss cakes, use the green whipped cream to make 'leaves'.
13. Sift some powdered sugar on top of your swiss cake and you're done!
Enjoy!
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#buchedenoel oel #choclatecake #chocolatecakerecipe