Chocolate Yule Log

Chocolate Yule Log


236 people made this

This French cake known as a 'Buche de Noel' or to us a Yule Log is named so because the rolled cake actually does look like a yule log.


Serves: 12 

  • 2 cups (500ml) thickened cream
  • 1/2 cup (90g) icing sugar
  • 1/2 cup (60g) cocoa powder
  • 1 teaspoon vanilla essence
  • 6 egg yolks
  • 1/2 cup (125g) white sugar
  • 1/3 cup (50g) cocoa powder
  • 1 1/2 teaspoons vanilla essence
  • 1 pinch salt, to taste
  • 6 egg whites
  • 1/4 cup (60g) white sugar
  • 1/2 cup (90g) icing sugar, for dusting

Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Line a Swiss roll tin with baking paper.
  2. In a large bowl use an electric mixer to beat egg yolks with sugar until thick and pale. Blend in cocoa, vanilla and salt.
  3. In large glass bowl using clean beaters whip egg whites to soft peaks. Gradually add 1/4 cup sugar and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  4. Bake for 12 to 15 minutes in the preheated oven or until the cake springs back when lightly touched.
  5. Dust a clean tea-towel with icing sugar. Run a knife around the edge of the tin and turn the warm cake out onto the towel. Remove and discard baking paper. Starting at the short edge of the cake roll the cake up with the towel. Cool for 30 minutes.
  6. In a large bowl whip cream, icing sugar, cocoa and vanilla until thick and stiff. Refrigerate.
  7. Unroll the cake and spread the filling to within 2cm of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate and refrigerate until serving.
  8. Dust with icing sugar before serving.

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