Chocolate Yule Log with White Chocolate Peppermint Frosting (Bûche De Noël)
Make your holiday season bright with this homemade Chocolate Yule Log with White Chocolate Peppermint Frosting! Serve as a fancy (but not too difficult!) dessert this Christmas that the whole family is sure to love.
Servings: 12 slices
Calories: 289kcal
Ingredients
Cake
- ¼ cup all purpose flour
- 5 Tablespoons cocoa powder sifted
- 4 large egg yolks
- 3 large eggs
- ½ cup granulated sugar
- 3 large egg whites
- 3 Tablespoons granulated sugar
Filling
- ½ cup salted butter room temperature
- 1 cups powdered sugar sifted
- ¾ cup white chocolate melted
- 1 teaspoon heavy cream
- ¼ teaspoons peppermint extract
Ganache
- ¼ cup bittersweet chocolate
- ¼ cup heavy cream
Instructions
Cake
- Heat oven to 400℉.
- Line a jelly roll pan (9½ inches x 14½ inches) with parchment paper and spray with baking spray. Set aside.
- In a small bowl, sift flour and cocoa powder. Set aside.
- With an electric mixer fitted with the whisk attachment, beat egg whites until foamy.
- Slowly stream in the 3 Tablespoons sugar.
- Beat to medium soft peaks. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat egg yolks, eggs, and ½ cup sugar to ribbon stage, about 7 minutes.
- Fold meringue into egg mixture in 3 stages.
- Fold in dry ingredients.
- Spread evenly in prepared pan, making sure to fill in corners.
- Tap on counter to remove air bubbles.
- Bake at 400℉ for 7-9 minutes, or until just done.
- While the cake is baking, place a piece of parchment paper bigger than the cake out on your work surface.
- As soon as you remove the cake from the oven, dust it heavily with cocoa powder.
- Immediately turn cake out onto the parchment.
- Remove jellyroll pan.
- Peel the parchment off the cake.
- Beginning with a short end, roll up jelly roll style along with the parchment you turned it out on.
- Set aside to cool for 15-20 minutes. It should still be a little bit warm.
- Unroll cake and allow it to cool completely
Filling
- Beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in melted chocolate, cream, and peppermint extract.
- Spread on cooled cake.
- Roll up jelly roll style, without the parchment paper.
Ganache
- Heat chocolate and cream in a microwave safe bowl in 15 second increments, stirring after each, until melted and smooth.
Assembly
- Cut off ⅓ of the cake at a 45 degree angle.
- Place against cake at desired end with the angled cut side facing the cake.
- Spread ganache over entire cake.
- Using a small fork, make textured lines resembling tree bark.
- Decorate as desired.
Notes
How To Store:
The best part about this yule log is that it can be refrigerated or frozen! Just be sure to wrap it tightly in plastic wrap to help hold it’s shape, and place it in the fridge for 5-7 days, or in the freezer for a couple of months!
Our Best Tips To Make This Yule Log!
- When you’re baking the cake, be careful to NOT over bake it. Over baking results in a cake that cracks and becomes unroll-able. Take the cake out when it is JUST baked. This should be at 7-9 minutes bake time.
- Do not allow the cake to cool completely before unrolling! If it’s too cold when you try to unroll, the cake will crack because, once it’s cold, the cake forms into that roll shape and is no longer flexible.
- Make sure that your cream and butter are room temperature when making the filling. If any of it is cold, the melted chocolate will solidify and you will have unpleasant chunks of white chocolate inside your yule log.
- For the filling, you will need peppermint extract and not oil. Oil is much stronger than extract and you will need much less.
- Be sure to roll when the cake is just cool enough to not melt the filling.
- Since the cake itself it quite tender, it's best to use a piping bag to pipe the frosting all the way across the cake. Then, use an offset spatula to level the frosting.
- Do not roll parchment up into filled cake!
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 105mg | Potassium: 124mg | Fiber: 1g | Sugar: 28g | Vitamin A: 469IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg