Nothing says holiday dessert in Canada or the USA like a classic Bûche de Noël (chocolate Yule log)—a light jelly-roll style sponge filled with silky ganache and finished with a glossy chocolate coating you can texture to look like tree bark. This version stays true to tradition but corrects the sponge for a guaranteed roll (no cracking), balances the ganaches, and offers tips for make-ahead storage so you can host stress-free.

Adapted from my YouTube video with a few small changes to ensure the softest sponge and a clean roll. Use the video as your visual guide for texture, rolling, and ganache consistency.

If you love French classics and festive desserts, you might also enjoy my Ultra-Rich Chocolate Mousse or Nutella-Stuffed Beignets (Brioche Dough). Browse more cakes in Desserts → Cakes.

Why this recipe works

Proper roulade sponge (no baking powder): We whisk whole eggs and sugar to ribbon stage for structure and flexibility—exactly what you need to roll without cracks.
Balanced ganaches: A 1:1 chocolate-to-cream ratio for both filling and glaze keeps things lush but sliceable; a touch of mascarpone inside adds cloud-like creaminess.
Make-ahead friendly: Chill overnight for clean cuts and a calmer holiday service.
Faithful to the video, safer in print: You’ll follow the same visual flow, but this written method tweaks the base cake for reliability in any home oven.

Step-by-step instructions

1) Make the filling ganache

Warm the cream, pour over chopped chocolate, rest, stir, then whisk in mascarpone. Chill to a spreadable consistency.
(See recipe card below for precise grams and ml.)

2) Bake the roulade sponge

Preheat oven, whip eggs + sugar to ribbon stage, fold in flour gently, add optional butter, spread, and bake just until set.
(Video cue: you’ll see me whisk to pale and airy—this is critical.)

3) Roll while hot

Invert onto a sugar-dusted towel, peel paper, dust lightly, and roll with towel inside. Cool before filling.

4) Fill, re-roll, and chill

Spread the mascarpone ganache evenly, re-roll snugly, wrap, and chill several hours or overnight.

5) Glaze and decorate

Pour hot cream over chocolate for the glaze, whisk in butter for shine, let cool until spreadable, then coat the chilled log. Garnish with raspberries, rosemary, and icing sugar for the snowy forest look.

Substitutions & Variations

Chocolate: Swap 70% with 55–60% for kids or use peppermint extract for a North-American holiday twist.
Mascarpone: Replace with whipped cream folded into ganache.
Dairy-free: Coconut cream + vegan dark chocolate.
Decoration: Cranberries, sugared rosemary, or meringue mushrooms for more festive flair.

Storage & Make-Ahead

Refrigerate 3–4 days, covered.
Freeze (un-glazed) up to 1 month; thaw in fridge overnight, then glaze.
Best when made 1 day ahead—textures meld and slices cut cleanly.

Troubleshooting

Cracks: Sponge was overbaked or under-whipped; hide under glaze.
Dense sponge: Overmixed flour; fold more gently.
Runny ganache: Needs more cooling time.
Oily ganache: Chocolate overheated; rescue with a splash of warm cream and whisk.

FAQ

Is this the exact same recipe as in the video?
This post is adapted from my video with small changes (notably the génoise sponge with no baking powder) for a more reliable roll in home kitchens. Use the video as your visual guide for texture, whisking, and glazing.

Can I make this without mascarpone?
Yes, use lightly whipped cream folded into the cooled ganache, or leave it out for a richer truffle filling.

What pan size is best?
10×15 inch (25×38 cm) jelly-roll pan for perfect thickness; larger pans work but bake faster.

Do I need the optional syrup?
Not required, but brushing syrup helps in dry winter climates in Canada and northern US.

What do I serve with Bûche de Noël?
Fresh berries and whipped cream pair beautifully. For other classics, check Strawberry Tiramisu or my Cakes category.

Bûche de Noël (Classic French Yule Log) – Foolproof, Make-Ahead Holiday Dessert

Nothing says holiday dessert in Canada or the USA like a classic Bûche de Noël (chocolate Yule log)—a light jelly-roll style sponge filled with silky ganache and finished with a glossy chocolate coating you can texture to look like tree bark. This version stays true to tradition but corrects the sponge for a guaranteed roll (no cracking), balances the ganaches, and offers tips for make-ahead storage so you can host stress-free.

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Prep Time 15

Cooking Time 1

Resting Time 1

Category Dessert

Cuisine French

Portions 8 Portions

Calories 400 kcal

Ingredients

Vanilla Roulade Sponge (no baking powder)

4 large eggs room temp
100 g granulated sugar ≈ 8 Tbsp
1 tsp pure vanilla extract ≈ 5 ml
Pinch fine salt
100 g cake flour or 85 g AP + 15 g cornstarch; ≈ ¾ cup total
30 g unsalted butter melted & cooled (≈ 2 Tbsp – optional)

Chocolate Filling (Ganache + Mascarpone)

120 g dark chocolate 55–60% (≈ ¾ cup chips/chopped)
120 ml heavy cream / 35% cream ½ cup ≈ 8 Tbsp
60 –100 g mascarpone ≈ 4–7 Tbsp, to taste

Glossy Chocolate Glaze

200 g dark chocolate 70% ≈ 1¼ cups chips/chopped
200 ml heavy cream / 35% cream ≈ ¾–1 cup ≈ 13 Tbsp
50 g unsalted butter softened (≈ 3½ Tbsp, optional but recommended)

Optional Syrup

60 ml hot water ¼ cup ≈ 4 Tbsp
30 g sugar ≈ 2 Tbsp
1 tsp vanilla extract ≈ 5 ml or 1 tsp rum (≈ 5 ml)

To Roll & Decorate

Icing sugar for dusting
Fresh raspberries & rosemary sprigs
Extra icing sugar “snow ” to finish

Instructions

Prepare the filling ganache: Heat the cream until steaming but not boiling. Pour over the chopped chocolate and let sit 1 minute. Stir slowly from the center outward until smooth. Add mascarpone and whisk gently until creamy. Refrigerate 20–30 minutes until thickened and spreadable.
Bake the sponge: Preheat oven to 350°F (180°C). In a large bowl, whip the eggs, sugar, vanilla, and salt with a mixer until very pale, thick, and tripled in volume (ribbon stage). Sift flour over the batter in two additions and fold in carefully with a spatula to avoid deflating. Stir a small scoop of batter into the melted butter, then fold it back if using. Spread evenly in a parchment-lined 10×15-inch (25×38 cm) jelly roll pan. Bake 10–12 minutes, until golden and springy to the touch.
Roll while hot: Dust a clean tea towel or parchment with confectioners’ sugar. Invert the hot sponge onto it, peel off the baking paper carefully, then dust the top lightly with sugar. Roll the cake up gently with the towel inside. Place seam side down and let cool 20–30 minutes.
Make the syrup (optional): Stir sugar into hot water until dissolved. Add vanilla or rum. Let cool completely.
Fill and re-roll: Unroll the cooled sponge gently. Brush lightly with syrup if using. Spread the mascarpone ganache evenly to the edges. Re-roll snugly but without pressing too hard. Wrap in plastic wrap and refrigerate at least 4 hours or overnight for the cleanest slices.
Prepare the glaze: Heat cream until steaming. Pour over chopped 70% chocolate and rest 1 minute. Stir smooth. Add the butter and whisk until glossy. Cool, stirring occasionally, until thick enough to spread (paste-like, not runny). To speed this up, place the bowl over cold water and stir constantly.
Glaze and decorate: Unwrap the chilled log. Trim both ends for neat slices. For a branch effect, cut one small diagonal piece and attach it to the side. Cover the log with glaze and use a fork to create bark-like ridges. Garnish with raspberries, rosemary, and a dusting of confectioners’ sugar “snow.” Chill 10–15 minutes before slicing with a hot, wiped knife.

Video

Notes