Yule Log

Yule Log

Also known as Buche de Noel-This is my take on the traditional French Xmas dessert. Its a chocolate sponge with layer of mocha butter cream and hazelnut crunch covered  with chocolate buttercream



  1. For the sponge
  2. 5 nos Eggs -
  3. 120 g Caster Sugar -
  4. 60 g All purpose flour -
  5. 30 g Cocoa Powder -
  6. 1 tsp Baking powder -
  7. pinch Salt -
  8. 2 tbsps Vegetable oil
  9. cream For the mocha
  10. 75 grams Butter (approx) -
  11. 1 cup Icing Sugar (xtra needed as per requirements) -     as required
  12. as required Milk -
  13. 1 tsp Vanilla essence -
  14. 3 - 4 tbsps coffee Fresh strong -
  15. 3 - 4 tbsps Mascarpon cheese (optional)
  16. chocolate butter cream For the
  17. 50 g Butter around
  18. 1/2 cup Icing sugar - little less than
  19. 1/4 cup Cocoa powder
  20. 2 - 3 tbsps Milk -   as required
  21. hazelnut For the crunch
  22. Hazelnut - finely chopped
  23. cup 1/4cup Brown sugar -
  24. 2 tbsps Butter


60 mins
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    For the cake: Preheat the oven to 180 degrees.

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    Beat the egg yolks,sugar and essence till light in colour.

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    Sift the flour, cocoa, baking powder and salt. Fold this into the egg yolk, along with veg oil. until mixed well.

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    Beat the egg whites till they form stiff peaks. Fold the cocoa mixture into the eeg white mixture carefully till well combined. Mix in one direction.

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    Place butter paper in a rectangular/jelly roll pan (35 x 25 cm). Pour this mixture and bake till tooth pick comes out clean. As it is a thin cake it takes less than 15 minutes to bake. Test with toothpick inserted right after 10 minutes.

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    Invert the cake immediate onto a butter paper dusted with icing sugar. Cover it with a tea towel and let the cake cool down

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    For the mocha cream: Beat butter till soft. Add coffee, essence and beat again. Slowly add the icing sugar. Add 2 tbsp milk. Keep beating till you reach spreading consistency. If butter-cream is loose add icing sugar and if it is dry add milk, till you reach creamy consistency. You may add mascarpone to this. In that case the amount of butter can be reduced a little say by about 15 g.

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    For the chocolate butter cream: Beat butter till soft. Add icing sugar and cocoa. Beat  again and add milk/sugar to adjust the consistency till you get a spreadable creamy butter-cream.

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    For the crunch - Melt brown sugar in a deep pan. When it begins to melt add in the hazelnuts. Stir so that all the nuts are coated with sugar. Add the butter and keep on low fire till all the sugar and butter melted. Pour/spread  this onto a butter sheet. Powder it coarsely once dry and hard.

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    To assemble : Transfer the cake slowly on to a tea towel. Spread the mocha cream on to the cooled down cake. Sprinkle the crunch. Make sure there are no big chunks/pieces as it will make rolling difficult. Carefully roll it inside from the long end with the help of cloth- simultaneously from the sides and the center. Cling wrap it tightly and keep it in the fridge for half an hour. Remove it from the fridge, spread the chocolate butter cream. And decorate as you like. It is to be refrigerated...

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    Tips - If you make a very thick cake it will crack while rolling. So make sure your cake pan is correct size. If your pan is small you may make cupcakes with rest of the batter. Small cracks in the center are fine and will be covered with chocolate butter-cream. Also if your cake is over-baked and dry it will crack as well. make sure all the ingredients for the butter cream and cake are at room temperature. I dont have very accurate measurements for frostings. I adjust according to consistenc...

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