Easy Classic Chocolate Yule Log (Bûche de Noël)

Our classic Bûche de Noël recipe guarantees a moist, crack-free sponge and rich chocolate cream. It's the perfect stress-free Christmas dessert!

Kids will have a blast helping to create and decorate this decadent chocolate roll cake. This easy classic chocolate yule log features a soft Swiss roll filled with rich chocolate cream and topped with chocolate.

🍫 Serves 8 | 🎄 Festive Centerpiece | ⏱ Make-Ahead 

In Romania, Christmas baking often means the sweet smell of cozonaci (walnut rolls) filling the house and a big spread of homemade sweets, each one made with care and love.

While those are the classics I grew up with, the yule log cake-known as Bûche de Noël-has its own special place at the holiday table. With its soft sponge, rich chocolate cream, and festive look, it's a treat that feels both traditional and a little magical, making it a joy to bake and share with family.

Planning your Christmas dinner? Check out these amazing recipes from my Christmas collection!

Start with a festive Olivier Salad (Salata de Boeuf), a traditional Romanian favourite, or try easy turkey meatballs in the oven for a savoury kick.

For the main course, you have two great options: try stuffed grape leaves for a hearty, flavorful dish, or go for roast lamb stuffed with rosemary and garlic, paired with zesty chimichurri sauce and crispy roasted potatoes-a festive, delicious combo.

Finish the meal with sweet treats like Nutella whipped cream, apple cake, and easy-baked gorgonzola pears-the perfect ending to your Christmas spread.

Secrets to a Crack-Free Yule Log

The biggest worry when making a Bûche de Noël is cracking. Here's how to prevent a yule log from cracking with these essential tips, ensuring you have the perfect chocolate sponge cake for yule log assembly:

1. Roll While Warm: This is the most crucial step. Rolling the sponge immediately after baking, while it's still warm and flexible, "trains" it into the log shape, making the final roll much easier and crack-free.
2. Don't Overbake: A dry sponge is a crack-prone sponge. Bake just until the top is springy to the touch. Overbaking removes essential moisture.
3. Use Enough Sugar: Be generous when sprinkling the caster sugar on the parchment paper. This creates a non-stick layer and allows the sponge to slide easily as you roll it.
4. Don't Overmix: Once you add the flour and cocoa, fold gently until just combined. Overmixing develops gluten, which can lead to a tough, crack-prone sponge. This gentle mixing is key for a fluffy crumb in any recipe, like my easy soft and rich mocha loaf cake.

Remember: Even if a small crack appears, the chocolate buttercream frosting is a fantastic cover-up! No one will ever know.

🥧 Ingredients

♻️ Substitutions

• 
  Chestnut purée: Swap with whipped cream cheese for a milder filling. For a lighter, tangier alternative, you could try my recipe for milder cream cheese frosting as your next filling!
• Double cream: Heavy cream works just as well.
• Dark chocolate: Milk chocolate can be used for a sweeter taste.

📖 Variations

• Add a splash of orange liqueur to the buttercream for a citrus twist.
• Use crushed candy canes as decoration for a peppermint theme.
• Swap the buttercream with whipped ganache for a lighter topping. If you're looking for another simple, lighter dessert with a creamy filling, try these lighter no-bake chocolate tarts.

How to Shape a Yule Log

Shaping this chocolate rolled cake involves rolling a baked sponge filled with cream into a log shape. After baking, transfer the warm sponge onto sugar-dusted greaseproof paper, spread with filling, and roll tightly using the paper to guide.

Chill to set, then cover with buttercream, create a bark texture with a fork, and decorate. If you want to practice this essential classic sponge cake roll technique, try my apple roll recipe next! Serve sliced for a festive treat.

How to Assemble a Chocolate Yule Roll

• Unroll the Cooled Sponge: Once the sponge has cooled, carefully unroll it and remove any paper.
• Spread the Filling: Evenly spread the chestnut purée and whipped cream mixture over the sponge.
• Roll the Sponge: Gently roll the sponge back up, this time without the paper, to form the log shape.
• Chill: Place the rolled log in the fridge to set for 1-2 hours.
• Prepare the Buttercream: While the log is chilling, make the chocolate buttercream by beating together butter, icing sugar, and melted, cooled chocolate. For another decadent dessert, you must try my delicious chocolate mousse cake recipe!
• Apply the Buttercream: Take the log out of the fridge and evenly cover it with the buttercream using a spatula.
• Create Bark Texture: Use a fork to make a bark-like texture on the buttercream.
• Decorate: Dust with icing sugar and add decorations like chocolate shavings or edible figurines.
• Serve: Slice and serve the festive yule log.

🔧 Yule Log Troubleshooting Guide

Remember: Buttercream covers most mistakes! If it cracks, just frost over it.

🍄 Yule Log Decoration Ideas

• Sugared Cranberries: To create a shimmery effect, roll fresh cranberries and small rosemary sprigs in a simple syrup, then let them dry completely before rolling them in granulated sugar.
• Edible Gold/Silver: Apply a touch of edible gold or silver leaf or dust with edible glitter to the tips of the branches or the edges of the roll for a sophisticated, sparkling winter finish.
• Marzipan Figures: Use shaped marzipan to create pinecones, tiny snowmen, or small woodland animals (like squirrels or hedgehogs) to arrange on or around the log.
• Inner Tree Rings: For the cut ends of the log, pipe concentric circles of buttercream using a small round tip to simulate the inner rings of a tree trunk.
• Crushed Cookies: Crush dark chocolate or plain Oreo cookies into a fine powder and scatter them on the serving platter around the base of the log to look like dirt or moss from the forest floor.

💭 Expert tips

• Keep your sponge pliable by rolling it gently while it's still warm. This helps prevent cracks when it's filled and rolled later.
• Use a serrated knife to slice the yule log cleanly.
• Keep your butter at room temperature for smooth buttercream. This same principle helps achieve a perfect texture in my simple Greek yogurt cream cheese frosting, too.
• Chill the log briefly before decorating to make handling easier.

❓Classic Chocolate Yule Log FAQs

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📖 Recipe

Easy Chocolate Yule Log (Bûche de Noël)

Claudia Ciorteanu

Make a crack-free Bûche de Noël! This easy, make-ahead chocolate sponge roll is filled with rich chestnut cream and frosted with perfect chocolate buttercream.

4.96 from 22 votes

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 42 minutes mins

Course Dessert

Cuisine French-inspired

Servings 8

Calories 522 kcal

Equipment

• ▢
  electric mixer
• ▢
  Baking tray: 10 x 12 inches./ 25cm x 30cm
• ▢
  parchment paper
• ▢
  Sieve or sifter

Ingredients

 

US CustomaryMetric

 

1x2x3x

Sponge:

• ▢ 4 large free-range eggs
• ▢ ¾ cup powdered sugar plus extra for dusting
• ▢ ¾ cup self-raising flour
• ▢ 2 tablespoon cocoa powder
• ▢ 1 teaspoon vanilla bean paste
• ▢ 2 tablespoon caster sugar

Filling:

• ▢ 1 tin sweetened chestnut purée about 8.8 oz
• ▢ 1 pinch of ground cinnamon
• ▢ ¾ cup + 2 tablespoon double cream
• ▢ 1 teaspoon runny honey

Buttercream:

• ▢ 5.3 oz dark chocolate 70%
• ▢ ⅔ cup unsalted butter at room temperature
• ▢ 1 ¼ cups powdered sugar

To Decorate:

• ▢ Coconut flakes
• ▢ Orange rind
• ▢ Chocolate shavings

Instructions

 

• SPONGE CAKE: Preheat the oven to 180°C/350°F/gas 4. Line a 25cm x 30cm baking tray with greaseproof paper.
  4 large free-range eggs
• Separate the eggs. Whisk the egg whites with a pinch of sea salt until stiff peaks form, then add the vanilla bean paste. Gradually whisk in the icing sugar, then add the egg yolks one by one, whisking until pale and light.
  1 teaspoon vanilla bean paste
• Sift in the flour and cocoa powder. Fold everything together gently with a large metal spoon to retain air.
  ¾ cup self-raising flour, 2 tablespoon cocoa powder
• Spoon the mixture into the lined tray, spreading it out evenly. Bake for 8-10 minutes until just cooked through and springy to the touch.
• Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and sprinkle evenly with caster sugar.
  2 tablespoon caster sugar
• While still hot and flexible, turn the sponge out onto the sugared paper. Peel off and discard the baked piece of greaseproof paper.
• With one of the longest sides in front of you, fold up the excess paper. Roll up the sponge with the paper inside to set the shape and prevent cracking as it cools. Leave to cool.
• FILLING: For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
  ¾ cup powdered sugar, 1 tin sweetened chestnut purée, 1 pinch of ground cinnamon, ¾ cup + 2 tablespoon double cream, 1 teaspoon runny honey
• Unroll the cooled sponge flat, removing the paper. Spread evenly with the chestnut purée, followed by the cream.
• Roll up the sponge again and place in the fridge to chill. Meanwhile, prepare the buttercream.
• BUTTERCREAM: Melt the chocolate in a heatproof bowl over simmering water. Remove from heat and let it cool.
  5.3 oz dark chocolate
• Beat the butter in an electric mixer until pale. Gradually add the icing sugar and cooled melted chocolate, continuing to mix until smooth.
  ⅔ cup unsalted butter, 1 ¼ cups powdered sugar
• Take the chilled log from the fridge. Cut off a quarter at an angle to create a branch and position it on a serving board with a dollop of buttercream to secure it.
• DECORATE: Evenly cover the entire log with the chocolate buttercream. Use a fork to create a bark-like texture. Dust with extra icing sugar and add decorations such as shaved chocolate, coconut flakes and orange rind.
  Coconut flakes, Chocolate shavings, Orange rind

Notes

• Whip egg whites to stiff peaks with icing sugar to achieve a light and airy texture in the sponge.
• Roll the warm sponge with sugared paper to set its shape and prevent cracking as it cools.
• Chill the assembled log before adding buttercream for easier handling.
• Use a fork to create a bark-like texture on the buttercream for a more authentic look.

Nutrition

Calories: 522kcalCarbohydrates: 50gProtein: 7gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 148mgSodium: 44mgPotassium: 222mgFiber: 3gSugar: 36gVitamin A: 927IUVitamin C: 0.1mgCalcium: 49mgIron: 3mg

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