Yule Log Buche de Noel Chocolate Log with Chocolate Ganache
This recipe is a straightforward chocolate swiss roll with a dark chocolate ganache, using only a few ingredients. A perfect dessert for the holiday season.
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#BuchedeNoel #YuleLog
Ingredients:
For the Sponge:
4 Eggs
100g Caster Sugar (1/2 Cup)
1 tsp Vanilla Extract
25g Cocoa Powder (1/4 Cup)
75g All Purpose Flour (3/4 Cup)
For the Filling:
250ml Heavy Cream (Double Cream) (1 Cup and 1 tbsp)
25g Powdered Sugar (1/4 Cup)
2 tbsp Cocoa Powder
For the Ganache:
240ml Heavy Cream (Double Cream) (1 Cup)
85g Dark Chocolate (1/4 Cup)
مكونات:
للإسفنجة:
4 بيضات
100 جرام سكر ناعم (نصف كوب)
1 ملعقة صغيرة فانيليا
25 غ من مسحوق الكاكاو (1/4 كوب)
75 جرام طحين لجميع الأغراض (3/4 كوب)
لملء:
250 مل كريمة ثقيلة (قشطة مزدوجة) (1 كوب و 1 ملعقة كبيرة)
25 جرام سكر بودرة (1/4 كوب)
2 ملعقة كبيرة مسحوق كاكاو
بالنسبة للغاناش:
240 مل كريمة ثقيلة (قشطة مزدوجة) (1 كوب)
85 جرام شوكولاتة داكنة (1/4 كوب)
Timestamps
00:00 Intro
00:23 Making the sponge
3:30 Pouring the batter
4:16 Rolling the sponge from the oven
5:42 Making the filling
6:27 Filling the buche de noel
7:04 Rolling the filled sponge
7:19 Making the ganache
8:08 Covering the buche de noel with ganache
9:03 Creating a log appearance
10:34 Serving a slice
Music Credit: Jazzy Bells by Dee Yan Key, Santa on Tour by Dee Yan Key (freemusicarchive.org)
End Screen Credit:
EASY YULE LOG RECIPE USING BOXED CAKE MIX: How to Make a Gorgeous Bûche De Noël/Christmas 2022
This Yule Log recipe is creamy, chocolatey deliciousness. Just don't be intimidated by how gorgeous it looks. It is SO EASY to make. It starts with a boxed cake mix. Read on for the Easy Yule Log Recipe Using Boxed Cake Mix.
Yule Log Cake
1 box chocolate cake mix
6 eggs
1/3 cup water
1/4 cup vegetable oil
For the filling:
1 8oz. tub of whipped cream
1 7oz. container of marshmallow creme
For the frosting:
1 14oz. container of whipped chocolate frosting
*You will also need powdered sugar.
Directions:
Beat eggs in stand mixer or with electric hand mixer for 5 to 6 minutes until they turn a pale yellow and are frothy. Add in cake mix, water and vegetable oil and mix until smooth. Pour cake batter into 12x18 baking pan that has been lined with parchment paper and sprayed with baking spray. Use spatula to spread batter evenly across pan. Bake at 350º for 15 minutes.
Remove cake from oven and let cool 5 to 10 minutes only. Place a linen or cotton kitchen towel onto a flat surface and sprinkle liberally with powdered sugar. Turn cake over onto the kitchen towel. Remove parchment paper. Roll cake tightly lengthwise, leaving towel inside cake as it rolls. Place on cooling rack, seam side down, and allow to cool 30 minutes.
Prepare filling by mixing together whipped cream and marshmallow creme in large bowl. Use electric hand mixer to combine until smooth.
Unroll cooled cake and spread filling over entire cake top. Roll cake once more, this time using kitchen towel as a guide, but not letting towel get rolled into cake. Wrap tightly with kitchen towel and place rolled cream filled cake seam side down in refrigerator and let chill for 1 hour so that it stays molded in shape.
Take cake out of refrigerator and cut both ends off to reveal a sharp, straight roll. Frost with chocolate frosting and use fork or pastry bag with star tip to create lines that mimmic tree bark. Sprinkle with light dusting of powdered sugar to look like snow. You can also garnish with rosemary sprigs and fresh cranberries dipped in water and sprinkled with sugar to look like frosted berries.
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All music in this video used with rights from Storyblocks:
1:37 Downtown Saturday Market
4:24 Silent Night Vintage Christmas Jazz
8:02 The 12 Days of Christmas - Neil Cross
Dominique Ansel Makes Bûche de Noël
Dominique Ansel is at his pastry workshop to show MUNCHIES how he prepares a classic European Christmas dessert: bûche de Noël, or a Yule log. This holiday cake, decorated as a tree log, is made with an airy, flourless chocolate cake base and is carefully rolled with rich chocolate mousse and coated with decadent chocolate ganache. Decorated with delicate chocolate and gold stars, this cake will certainly get you into the Christmas spirit.
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Yule Log Christmas Cake ????❤️ | Buche de Noel | Vertical Sponge Cake
Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake is here this week. There will be no video upload this Friday since it’s Christmas day. I upload this video today so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation with a vertical cake style, if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed Merry Christmas!
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Ingredients:
• Sponge Cake Sheet
I’m using a 33x33cm flat pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3 ½ tbsp] oil
40ml [3 tbsp] milk
1 tsp vanilla
½ tsp salt
72g [½ cup + 2 tbsp] cake flour
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Mocha Cream Cream Frosting
75g [½ cup] chocolate melts
75g [¼ cup + 1 tbsp] whipping cream
2 tsp instant coffee
1 tbsp hot water
170g [¾ cup] unsalted butter, softened
60g [½ cup] powdered sugar
340g [1½ cup] cream cheese, softened
• Syrup – coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water]
• Deco: Almond flakes and rosemary
• Powdered sugar for dusting
Instructions:
• Sponge Cake Sheet
1. Preheat oven at 160°C/320°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside.
6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
8. Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table.
9. Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean.
10. Let the cake cool completely before slicing.
11. Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose)
• Mocha Cream Cheese Frosting
1. In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside.
2. In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside.
3. In a large bowl, add the softened butter. Mix until creamy.
4. Sift in the powdered sugar. Mix until well combined.
5. Add in the coffee and chocolate mixture. Mix until well combined.
6. In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened.
7. Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps.
• Assemble the Cake
1. Brush the coffee syrup on the cake sheets.
2. Spread the frosting with a spatula. Spread evenly.
3. Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger.
4. Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets.
5. Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable.
6. Frost around the cake.
7. Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines.
8. Use some almond flakes to decorate as the log fungus.
9. Decorate the top with rosemary leaves.
10. Dust the cake with powdered sugar.
11. Refrigerate the cake before cutting.
12. Cake is ready to serve.
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How to make a Yule Log | Bûche De Noël
Light and fluffy, this beautiful Yule Log, or Buche de Noel, is a lovely traditional Christmas sponge cake styled to resemble a log. This dessert consists of a tender chocolate cake rolled and filled with a sweet homemade whipped cream then coated in a chocolate frosting. Decorated with meringue mushrooms, sugared cranberries, and rosemary, this is a festive and showstopping dessert!
RECIPE:
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Bûche de Noël | Melissa Clark Recipes | The New York Times
Melissa Clark and Dorie Greenspan make bûche de Noël with gingerbread spices.
Produced by: Jenny Woodward
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Bûche de Noël | Melissa Clark Recipes | The New York Times