Buche de Noel Recipe

This is our take on a traditional Yule Log cake that dates back to Medieval times. A log of wood would be brought home and placed in the hearth to ensure a successful harvest. Hearths were replaced in modern homes with wood burning stoves, so smaller logs were placed on tabletops as decor and thus the birth of the Yule Log Cake! It represents an ancient tradition of welcoming the winter solstice. Our version is a chocolate cake with mascarpone filling and chocolate ganache icing that is so yummy and a beautiful addition to your Yuletide dinner table! Try it out and see for yourself! Happy Holidays!

Remove cake from pan using parchment paper
Sugar coat the dish towel to absorb moisture from the cake
Flip the cake onto the dish towel and remove the parchment paper

Stage 1-The Chocolate Cake 

Preheat your oven to 350 degrees F

*Line a cookie sheet/jelly roll pan with parchment paper allowing for an overhang on all sides

*In a medium bowl, whisk together the dry ingredients- flour, cocoa, baking powder, salt and set aside

*In another bowl, combine the egg yolks and sugar and whisk til combined

*Now combine the dry ingredients into the egg mixture until the chocolate batter is combined and set it aside

*Whip the egg whites in a mixer bowl on high speed until peaks form and then carefully fold into the chocolate batter

*Spread the chocolate batter into the lined pan and place in the oven for approximately 12 minutes

*While the cake is baking, prepare a waffle dishcloth by placing it flat and dusting powdered sugar liberally over its surface

 (This will help absorb moisture from the cake and make it easier to roll up)

*Once the cake is out of the oven, carefully lift it out of the pan with the parchment and 

flip it onto the prepared towel and remove the parchment paper slowly as to not break the cake and sprinkle more powdered sugar on the cake top

*Quickly roll the cake into a roll with dishtowel still intact and let cool on a counter

Quickly roll the cake
Let roll cool in towel on counter and start prepping the mascarpone filling

Stage 2-The Mascarpone Filling

While the cake roll is cooling, time to make the yummy filling!

*Whip the heavy whipping cream, powdered sugar, salt and vanilla extract on high speed until fluffy 
*Add the mascarpone cheese and whip it until stiff peaks form 
*Take care to unroll the chocolate cake and spread the filling evenly onto the cake and then roll it back up 

*Optional step-slice a piece on the diagonal to add to the side to create a “branch”

*Wrap in plastic wrap and place in refrigerator to chill


Evenly spread icing onto chocolate cake
Let the cake chill in the fridge and in the meantime make some decorations for the Yule Log

Stage 3-The Optional Decor

While the cake roll is cooling you can make optional decor for your Yule Log Cake.
We used fresh rosemary sprigs, cranberries, sugar cookies and sugar chunks to create some holiday ambiance.
You can dip the rosemary in simple syrup (half water, half granulated sugar combined on heat in a saucepan) and then roll them into granulated sugar on a tray for a snowy look.  Save the sugar chunks as they can be used as snow or ice for the log.  Our sugar cookies were cut into shapes and held together with chocolate melts and dipped into dyed white chocolate and sprinkled with powdered sugar to give the illusion of a cute fairy tale mushroom.  You don’t have to do any of these steps, they are merely optional as decor. 
Candied Rosemary and cranberries and "mushroom" sugar cookies add a holiday fairy tale element to the cake

Stage 4-The Chocolate Ganache Icing

*Heat the cream in a microwave and then pour it over the chocolate
*Let it set for a minute and then use a whisk to blend it well and set aside to cool
*Once it is at room temperature, add to a large mixing bowl and set the mixer to high speed and whip the mixture until it changes color and becomes thick
*Remove the roll from the fridge and remove plastic wrap and spread the ganache icing all over the top surface of the roll
*To imitate the bark texture, use a fork to rake across the ganache
*If using the optional decor, add that now and then carefully wrap the roll in plastic wrap and refrigerate until ready to serve


The ganache should be thick and lighter in color when ready to spread
Use a large flat spatula to spread the ganache on to the entire surface of the Buche de Noel
Use a fork to create a "bark texture" in the ganache
Decorate the Buche de Noel with optional candied rosemary and cranberries
We added sugar cookie "mushrooms" to our Yule Log
Happy holidays from Misty Mountain Soy Candles!
Our Buche de Noel to celebrate Yuletide!

Chocolate Cake Ingredients:

  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 5 tbsp sour cream
  • 1/4 cup melted butter
  • 1/3 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 4 eggs- divided

Mascarpone Filling Ingredients:

  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar
  • 1 1/4 cup heavy whipping cream
  • 8 oz softened mascarpone cheese

Chocolate Ganache Ingredients:

  • 1 cup heavy whipping cream
  • 8 oz semi-sweet chocolate chips
  • Optional decor (Candied Rosemary, cranberries, sugar, and cookies)

Happy Holidays!  Many blessings for a fruitful Yuletide!

All photos are property of Misty Mountain Soy Candles LLC.

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