Yule Log - Bûche de Noël

Recipe from Random Cuisine
Inspired from Good Housekeeping Step by Step CookBook
Makes 1 cake
Preparation Time : 1 hour 30 mins + cooling + chilling
Baking Time : 10-15 mins


2 jelly rolls (13'' x 9'')

Chocolate Butter Cream

170g Baker's bittersweet chocolate
3/4 cup butter
2 cups icing sugar
1 tsp vanilla extract

Cocoa Cream Filling

1 pint (2 cups) 35% whipping cream
1/4 cup cocoa powder
1/2 tsp cinnamon
1/4 cup icing sugar
1 tsp vanilla extract


1. After baking and loosen the genoise, immediately roll the cake with a towel or parchment paper starting from the long side. Let it cool.

2. Meanwhile, prepare the Chocolate Butter Cream. Melt chocolate and butter over simmering water. Whisk and gradually add icing sugar and vanilla extract. Beat until frosting consistency, don't overbeat it. Set aside.

3. Prepare cocoa cream filling. In large bowl, with an electrical mixer, beat whipping cream, cocoa, cinnamon, icing sugar and vanilla extract to stiff peaks.

4. Unroll genoise, spread with cocoa cream. Roll genoise without towel and place on a platter.

5. With a metal spatula, spread Chocolate Butter Cream over cake roll. With a fork, score frosting to resemble bark of tree. Refrigerate cake for at least 2 hours before serving.