# Buche de Noel Yule Log > A classic Bûche de Noël: a light chocolate sponge rolled with a rich chocolate butter-ganache and finished with a stable, silky frosting that holds shape for decorating. This tested roulade delivers a tender crumb, easy rolling technique, and a reliable frosting that’s perfect for festive trimming and 'bark' texture. Canonical URL: https://www.topshelf.recipes/recipes/buche-de-noel-yule-log-chocolate-roulade ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 3, 2026 ## About This Recipe The classic Bûche de Noël is more than a dessert — it’s a small theatrical moment at the end of a meal. This version leans on an airy chocolate sponge and a dark, glossy butter-ganache to marry lightness with intense cocoa flavor. Because the sponge is whisked warm to capture maximum volume and rolled while hot, you get a tender crumb without the gummy density that can plague roulades. The butter in the ganache stabilizes the filling and exterior frosting so you can create defined ‘bark’ texture and piped decorations that hold their shape at room temperature for a short while. This recipe is written for home bakers who want a showstopper that’s reliably forgiving: 70% dark chocolate for a bittersweet backbone, a simple whipped butter-ganache technique that gives you a spreadable, pipeable finish, and straightforward assembly without tempering or sugar syrups. Make it for holiday dinners, winter birthdays, or any time you want the drama of a traditional yule log with the dependable structure of a modern frosting — it’s elegant, sliceable, and surprisingly easy to customize. ## Recipe Information - Prep Time: 40 minutes - Cook Time: 12 minutes - Total Time: 120 minutes - Servings: 3 - Difficulty: Medium - Category: Desserts ## Ingredients ### Whisk eggs and sugar - 4 large Large eggs - 3/4 cup Granulated sugar - 1 tsp Vanilla extract - 1/4 tsp Fine sea salt ### Fold in dry ingredients - 3/4 cup All-purpose flour - 1/3 cup Unsweetened cocoa powder ### Bake and roll the sponge - 2 tbsp Confectioners' (powdered) sugar ### Make the chocolate butter-ganache filling - 6 tbsp Unsalted butter - 6 oz Dark chocolate (70% recommended), chopped - 3/4 cup Heavy (double) cream ## Instructions ### 1. Whisk eggs and sugar Preheat the oven to 350°F (175°C). In a large heatproof bowl set over gently simmering water (or use a stand mixer bowl), whisk together the eggs, granulated sugar, vanilla, and salt until warm to the touch (about 100°F/38°C) and the mixture is pale and thick — it should form ribbons when the whisk is lifted, about 6–8 minutes total. ### 2. Fold in dry ingredients Sift the flour and cocoa together, then gently fold them into the whipped egg mixture in two additions using a spatula. Fold just until no streaks remain, keeping as much air in the batter as possible to ensure a light sponge. ### 3. Bake and roll the sponge Line a 10x15-inch (25x38 cm) jelly-roll pan with parchment; spread the batter evenly. Bake 10–12 minutes until the surface springs back and a toothpick comes out clean. Immediately invert the hot cake onto a clean sheet of parchment lightly dusted with confectioners' sugar, peel off the baking parchment, and roll the cake up (using the dusted parchment) from the short end. Allow to cool rolled up while you prepare the filling. ### 4. Make the chocolate butter-ganache filling Heat the cream just to simmering, pour over the chopped dark chocolate and let sit 1 minute, then stir until smooth to make a ganache. Cool to lukewarm, then beat the butter until fluffy and gradually incorporate the cooled ganache until glossy and spreadable; chill briefly if it’s too soft. This creates a stable, pipeable frosting that holds texture for decorating. ### 5. Assemble, frost and decorate Unroll the cooled sponge, spread two-thirds of the chocolate butter-ganache evenly, and re-roll tightly without parchment. Trim the ends at an angle and set the roll seam-side down on a serving board. Use the remaining frosting to coat the outside, then drag a small offset spatula to create 'bark' texture. Chill at least 30 minutes to set, then finish with dusted confectioners' sugar for snow, optional meringue mushrooms, and holly sprigs before serving. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 1191 kcal - Protein: 18.1 g - Carbohydrates: 113.1 g - Fat: 78.8 g - Saturated Fat: 45.9 g - Trans Fat: 0 g - Fiber: 10.5 g - Sugar: 14 g - Added Sugars: 0 g - Cholesterol: 167 mg - Sodium: 229 mg - Potassium: 687 mg - Calcium: 63 mg - Iron: 10.1 mg - Vitamin D: 0 mcg ## Tips ### Warm-Whisk for Volume Whisk the eggs and sugar over simmering water until about 100°F (38°C) to gently dissolve sugar and build stable foam; this gives the sponge lift and prevents collapsing when baked. ### Sift Cocoa And Flour Sifting the cocoa and flour together prevents streaks and pockets of dry ingredients, and folding in two additions preserves the air you just whisked into the eggs. ### Roll While Hot Invert and roll the cake immediately, using the dusted parchment to avoid sticking; rolling hot trains the sponge to hold the shape and minimizes cracking when you fill it later. ### Temper Ganache Temperature Let the cream-melted chocolate cool to lukewarm before adding to beaten butter — if it’s too hot the butter will melt, and if it’s too cool the ganache will seize and be grainy. ### Chill Briefly Before Decor After coating, chill the log for 20–30 minutes to firm the ganache so you can make clean bark marks and pipe mushrooms or leaves without smudging. ## Variations and Substitutions ### Coffee-Infused Ganache Add 1–2 teaspoons instant espresso to the cream before heating to deepen the chocolate flavor with an espresso note that complements 70% dark chocolate. ### Orange Zest Sponge Fold 1–2 teaspoons of finely grated orange zest into the dry ingredients for a fresh citrus lift that pairs beautifully with dark chocolate. ### Gluten-Free Swap Use a 1:1 gluten-free all-purpose flour blend in place of AP flour and check the batter for pourable consistency; the texture will be slightly more tender but the technique remains the same. ### Dairy-Free Version Replace butter with a firm plant-based butter and heavy cream with full-fat coconut cream; use dairy-free dark chocolate and chill slightly longer for a stable frosting. ## Notes This Yule log is ideal for holiday gatherings — it looks impressive but is straightforward to make. Home bakers will appreciate the stable chocolate frosting that makes decorating (bark texture, sugared 'snow', or meringue mushrooms) easy and forgiving. ### Storage and Make-Ahead Store the finished log loosely covered in the refrigerator for up to 3 days; keep it on a flat plate or board to protect the shape. For longer storage, wrap tightly in plastic and foil and freeze for up to one month — thaw overnight in the fridge before bringing to room temperature for 30–60 minutes prior to serving. You can make the sponge a day ahead and the butter-ganache up to 3 days ahead, refrigerating both separately and assembling on the day of serving. ### Serving Suggestions Serve slices with lightly sweetened whipped cream or a dollop of crème fraîche to cut the intensity of the dark chocolate. For drinks, espresso, a tawny port, or mulled wine complement the bittersweet log; scatter candied citrus peel or fresh berries on the platter for color and brightness. ## Frequently Asked Questions ### Why did my sponge crack when I rolled it? Cracks usually happen if the cake cooled completely before rolling or if it was overbaked. Roll it immediately out of the oven while it's still flexible and be careful not to overmix the batter, which can deflate the foam. ### My ganache turned out too soft — how can I fix it? Chill the filled log briefly to firm the ganache, or beat in a little more softened butter, 1 tablespoon at a time, to increase structure; alternatively, refrigerate to set then bring back to a spreadable temperature before decorating. ### Can I use milk chocolate instead of 70% dark? Yes, but milk chocolate has more sugar and less cocoa solids, so the filling will be sweeter and softer; reduce any additional sugar in decorations and consider adding a pinch of salt to balance sweetness. ### How far in advance can I assemble the log? You can fully assemble the log 24 hours ahead; beyond that the sponge may absorb moisture and lose some texture, so for best freshness assemble within a day and decorate just before serving if possible. ### Why is my butter-ganache grainy or split? If the cream-chocolate mixture was too cool when added to the butter, it can seize and cause graininess; if it was too hot it can melt the butter and split. 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