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Decadent Yule Log Cake with Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 81 reviews
  • Author: Hannah
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 (8-inch) cake, serves 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Bûche de Noël (Yule Log Cake) is a classic festive dessert featuring a light and airy chocolate sponge cake rolled with a rich bittersweet chocolate and cream cheese filling. Covered with a luscious chocolate ganache and decorated with optional sugared cranberries, rosemary sprigs, and pistachio soil, this cake is perfect for holiday celebrations. The method combines baking and assembling for a stunning, traditional presentation.

Ingredients

Scale

Sugared Cranberries and Rosemary (optional)

  • 1/2 cup plus 1/3 cup granulated sugar, divided
  • 1/2 cup water
  • 25 fresh cranberries
  • 10 fresh rosemary sprigs (varying lengths)

Pistachio Soil and Finishing (optional)

  • 1/4 cup raw, shelled pistachios
  • Powdered sugar, for dusting

Cake

  • Cooking spray
  • 4 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons neutral oil (canola or vegetable)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided
  • 1/2 teaspoon instant espresso powder (optional)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Filling

  • 3 ounces bittersweet chocolate
  • 2 ounces cream cheese, at room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups cold heavy cream

Ganache

  • 3/4 cup heavy cream
  • 5 ounces bittersweet chocolate, finely chopped
  • 1 pinch kosher salt

Instructions

  1. Make the sugared cranberries and rosemary (optional): Line a plate or baking sheet with parchment paper and spread 1/3 cup granulated sugar on another plate. Boil 1/2 cup sugar with 1/2 cup water. Remove from heat, add cranberries and rosemary, coat and soak for 10 minutes. Strain and roll cranberries and rosemary in sugar. Let dry for at least 30 minutes.
  2. Make the pistachio soil (optional): Preheat oven to 350°F. Bake 1/4 cup shelled pistachios on a baking sheet for about 7 minutes until fragrant and slightly golden. Cool and pulse in a food processor until finely ground.
  3. Make the cake: Preheat oven to 350°F. Spray and line an 18×13-inch rimmed baking sheet with parchment, spray again. Mix granulated sugar, brown sugar, and salt to separate clumps. Beat eggs medium speed until foamy, gradually add sugar mixture, beat medium-high until light and voluminous, then high until thick and pale ribbon stage (approx. 7.5 minutes total). With mixer running, add oil and vanilla. Sift flour, partial cocoa, espresso powder (optional), baking powder, and baking soda into egg mixture. Beat low speed, scrape bowl, fold gently. Pour batter in pan and smooth. Bake 10-12 minutes until puffed and tester is clean.
  4. Flip and roll the cake: Immediately after baking, loosen edges, dust with half the remaining cocoa powder. Cover with kitchen towel and a baking sheet, invert carefully to flip cake onto towel. Remove parchment, dust other side with remaining cocoa. Roll cake tightly in towel starting from short side. Cool completely about 50 minutes.
  5. Make the filling: Melt bittersweet chocolate and cool slightly. Beat cream cheese, powdered sugar, vanilla, espresso powder (optional), and salt until smooth. Gradually add cold heavy cream and whip to medium-stiff peaks. Stir some filling into chocolate, then fold all chocolate back into filling. Refrigerate.
  6. Assemble the cake: Unroll cooled cake and spread filling evenly. Re-roll cake without towel, refrigerate.
  7. Make the ganache: Heat heavy cream in microwave until hot and bubbling. Pour over chopped bittersweet chocolate and salt. Let sit 1 minute, stir until smooth. Refrigerate, stirring every 10 minutes until thickened and spreadable (20-25 minutes).
  8. Finish the cake: Trim off ends of the cake and a 2-2.5 inch slice angled from one end. Arrange larger cake on platter seam-side down and angled slice to create branch. Spread ganache over cake leaving spiral ends exposed. Create bark texture with spatula or fork. Optionally sprinkle pistachio soil around and decorate with sugared cranberries and rosemary. Lightly dust with powdered sugar. Use a hot knife for clean slices.

Notes

  • Use room temperature eggs for better volume when beating.
  • Instant espresso powder is optional but enhances the chocolate flavor depth.
  • Refrigerate filling and ganache until ready to assemble for best texture.
  • The towel technique prevents cracking when rolling the cake.
  • For best results, serve cake within 1-2 days of assembly.
  • Keep sugared cranberries dry and uncovered for storage; they can last up to 3 days.
  • Use a serrated knife warmed between slices for clean cutting.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://cookesrecipes.com/decadent-yule-log-cake-with-cranberries-recipe/