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Chocolate Yule Log Cake with Ganache and Meringue Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 13 reviews
  • Author: Dina
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, French

Description

This traditional Buche de Noel recipe offers a festive and delicious holiday dessert featuring a light cocoa sponge cake rolled with creamy whipped filling and coated with rich chocolate ganache. Decorated with optional meringue mushrooms, sugared cranberries, and rosemary sprigs, it resembles a beautiful Yule log perfect for celebrations.

Ingredients

Scale

Sponge Cake

  • 4 large eggs separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/4 teaspoon salt

Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy cream
  • 8 ounces dark chocolate, finely chopped

Meringue Mushrooms (optional)

  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 2 tablespoons powdered sugar
  • 1/2 cup dark chocolate melting wafers
  • 1/4 teaspoon cocoa powder (optional)

Sugared Cranberries & Rosemary (optional)

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cup fresh cranberries
  • 4-5 sprigs fresh rosemary

Instructions

  1. Prepare Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Let syrup cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated. Remove using a slotted spoon and place them on a wire rack to dry for 1 hour. Then roll cranberries and rosemary in granulated sugar until coated again and let dry completely for a sparkly finish.
  2. Make Meringue Mushrooms: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar while beating until stiff, glossy peaks form. Transfer meringue to a piping bag fitted with a round tip. Pipe small mushroom caps and stems onto the baking sheet. Bake for 90 minutes until dry. Once cooled, lightly dust caps with cocoa powder. Melt chocolate wafers in the microwave in 20 second intervals, stirring between each. Use melted chocolate to attach the stems to the caps and set aside.
  3. Prepare Sponge Cake Batter: Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, greasing the edges. In a mixing bowl, beat egg yolks with ½ cup sugar until pale and fluffy then mix in vanilla extract. In a separate bowl, sift together flour, cocoa powder, and salt. Gently fold dry ingredients into egg yolk mixture.
  4. Whip Egg Whites: In a clean bowl, beat egg whites until foamy. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
  5. Combine Batter and Bake: Gently fold the beaten egg whites into the yolk mixture in thirds to retain airiness. Spread the batter evenly in the prepared pan. Bake for 12 minutes or until the cake springs back when lightly touched. Immediately dust a clean kitchen towel with powdered sugar, invert the warm cake onto the towel, and carefully peel off parchment paper. Starting from the short side, roll the cake tightly with the towel. Let cool completely in rolled form.
  6. Make the Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Prepare Chocolate Ganache: Heat heavy cream until just steaming but not boiling. Pour over chopped dark chocolate and let sit for 2 minutes. Stir gently until smooth. Allow ganache to cool slightly to thicken before spreading.
  8. Assemble the Cake: Unroll the cooled cake gently and spread the whipped cream filling evenly over the surface. Roll the cake back up tightly without the towel. Slice the roll approximately in half, then cut one half diagonally for a log branch effect. Arrange pieces on a serving platter with the roll seam-side down and trim ends for a clean look.
  9. Decorate with Ganache and Toppings: Spread the chocolate ganache over the surface of the cake to resemble bark, using a fork to create bark-like texture. Arrange the optional meringue mushrooms, sugared cranberries, and rosemary sprigs artistically around and atop the log for a festive presentation. Optionally dust with powdered sugar to mimic snow.
  10. Chill and Serve: Refrigerate the Buche de Noel for 1-2 hours before serving to allow the ganache to set and make slicing easier. Enjoy your festive holiday dessert!

Notes

  • Make sugared cranberries and meringue mushrooms at least 2 hours in advance or a day prior to allow full drying and setting.
  • If you don't have cream of tartar for meringue mushrooms, you can substitute with a few drops of lemon juice to stabilize egg whites.
  • For a dairy-free version, use coconut cream instead of heavy cream and dairy-free chocolate.
  • Use a clean towel generously dusted with powdered sugar or cocoa powder to prevent the cake from sticking when rolling.
  • Allow cake to cool completely before filling and rolling again to avoid melting or breaking the sponge.
  • Ganache can be made in advance and gently reheated before spreading on the cake.
  • Ensure your egg whites are at room temperature for better volume when beating.
  • Use a serrated knife to slice the log for clean cuts without squashing the cake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 90 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 110 mg

Find it online: https://mealsbydina.com/chocolate-yule-log-cake-with-ganache-and-meringue-mushrooms-recipe/