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Amazing Chocolate Ganache Yule Log Recipe

Chocolate Ganache Yule Log
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Create a festive Chocolate Ganache Yule Log for your holiday celebrations. This classic bûche de Noël features a moist chocolate cake rolled with rich chocolate ganache and decorated to resemble a traditional Yule log.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter, softened
  • Optional decorations: powdered sugar, meringue mushrooms, fresh cranberries, rosemary sprigs

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line the bottom with parchment paper and grease the parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Carefully stir in the hot water until the batter is smooth. The batter will be thin.
  6. Pour the batter into the prepared jelly roll pan and spread evenly.
  7. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, prepare the ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and glossy. Stir in the softened butter until fully incorporated. Let the ganache cool slightly, until it’s spreadable.
  9. As soon as the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  10. Starting from one short end, tightly roll up the warm cake with the towel inside. Let it cool completely.
  11. Once cooled, gently unroll the cake. Spread about two-thirds of the chocolate ganache evenly over the cake.
  12. Reroll the cake, this time without the towel, into a tight log.
  13. Place the Yule log on a serving platter. Use the remaining ganache to cover the log, creating a bark-like texture with a spatula or fork.
  14. Decorate your Yule log with optional decorations like powdered sugar for snow, meringue mushrooms, cranberries, and rosemary sprigs to resemble a forest scene.
  15. Chill for at least 30 minutes before serving.

Notes

  • Ensure your chocolate is finely chopped for a smooth ganache.
  • Don’t overbake the cake, as it needs to be flexible for rolling.
  • Allow the ganache to cool to a spreadable consistency to prevent it from melting the cake.

Nutrition

Find it online: https://afripaket.com/chocolate-ganache-yule-log-recipe/