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Chocolate Yule Log Cake with Meringue Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 134 reviews
  • Author: Emily
  • Prep Time: 8 hr
  • Cook Time: 2 hr 20 min
  • Total Time: 10 hr 20 min
  • Yield: 10 servings (10-12 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic Bûche De Noël (Yule Log) recipe features a light chocolate cake rolled with a rich Frangelico-infused whipped cream filling, topped with luscious chocolate ganache and decorated with optional sugared cranberries, rosemary, and delicate meringue mushrooms. Perfect for holiday celebrations, this elegant dessert combines a moist cocoa sponge roll and velvety cream for an impressive and delicious centerpiece.

Ingredients

Scale

Cranberries and Rosemary (Optional Decoration)

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Cake Batter

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract

Cake Roll Dusting

  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • Less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • Pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounces (28g) semi-sweet chocolate, finely chopped

Whipped Cream Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Sugared Cranberries and Rosemary: Place the fresh cranberries and rosemary sprigs into a large heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup (150g) sugar, simmering until sugar is dissolved. Remove from heat and cool 5 minutes. Pour syrup over cranberries and rosemary and stir. Cover and let sit for 15 minutes. Transfer cranberries and rosemary to a parchment-lined baking sheet using a slotted spoon, allowing to dry uncovered for 1 hour. Toss with the remaining 1/2 cup (100g) sugar until coated, spread out again and let dry uncovered for at least 1 hour or refrigerate. Store refrigerated up to 3 days.
  2. Prepare the Cake Pan: Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter, then line with parchment paper, spraying or greasing the parchment to ensure nonstick release.
  3. Mix Dry Ingredients: Whisk together cake flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  4. Whip Egg Whites: Using a mixer with a whisk attachment, beat egg whites and 1/2 cup (100g) sugar on high speed for 4-5 minutes until stiff peaks form. Transfer to another bowl.
  5. Mix Egg Yolks and Remaining Ingredients: In same bowl, beat egg yolks, remaining sugar, oil, and vanilla extract on high speed for 3-4 minutes until thickened and light in color.
  6. Combine Mixtures: Gently fold half of the whipped egg whites into egg yolk mixture on low speed for 10 seconds, then repeat with remaining whites. Fold half the flour mixture into the batter until combined, then fold in the rest. Avoid over-mixing to keep batter light.
  7. Bake Cake: Spread batter evenly in prepared pan. Gently tap pan on counter to remove air bubbles. Bake 15-16 minutes until cake springs back on light touch and surface looks slightly bubbly.
  8. Roll Cake for Cooling: While cake bakes, dust a large piece of parchment or kitchen towel with 3 tablespoons (15g) cocoa powder. When cake finishes, loosen edges with a knife and invert onto dusted surface. Peel off baking parchment. Starting at narrow end, roll cake tightly with the parchment or towel and allow to cool completely rolled up. Chill 3 hours or up to 1 day.
  9. Make Meringue Mushrooms: Preheat oven to 200°F (93°C) and line a baking sheet with parchment or silicone mat. Beat egg white, cream of tartar, and salt until foamy (~2 min). Gradually add sugar while beating until stiff glossy peaks form (~2 min). Pipe quarter-size circles (caps) and 1-inch tall cones (stems) onto sheet. Smooth peaks with damp finger. Dust caps lightly with cocoa powder if desired. Bake 2 hours, then turn off oven and let meringues cool inside for 20 minutes. Cool completely on racks.
  10. Assemble Meringue Mushrooms: Melt 1 ounce (28g) chopped semi-sweet chocolate using a double boiler or microwave in short increments, allow to cool 5-10 minutes. Attach mushroom caps to stems using melted chocolate. Let set for 1 hour.
  11. Prepare Whipped Cream Filling: Remove cake roll from refrigerator to warm slightly. Whip heavy cream, Frangelico liqueur, confectioners’ sugar, and cocoa powder on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  12. Fill and Roll Cake: Gently unroll the cooled cake. Spread whipped cream evenly over the surface, leaving a 1/2 inch border around edges. Sprinkle with chopped hazelnuts if using. Carefully re-roll cake without parchment/towel. Dust exterior lightly with cocoa powder if moist. Cover and refrigerate at least 30 minutes or up to 2 days.
  13. Make Ganache: Place chopped chocolate in a medium bowl. Heat heavy cream in saucepan until just simmering (not boiling). Pour over chocolate, let sit 2-3 minutes, then stir gently until smooth. Refrigerate uncovered 30 minutes to 1 hour until thickened.
  14. Decorate Cake: Remove cake from refrigerator. Slice off a 3-4 inch diagonal piece from one end to form a branch. Position branch angled against side of main roll on serving plate. Spread thickened ganache over entire cake including ends if desired. Texture ganache with fork to mimic bark. Wipe any drips from plate.
  15. Add Final Decorations: Decorate cake with meringue mushrooms, sugared cranberries and rosemary sprigs. Dust with confectioners’ sugar just before serving.
  16. Storage: Cover leftover cake and refrigerate up to 3 days.

Notes

  • The meringue mushrooms and sugared cranberries with rosemary are optional garnishes but add beautiful, festive decoration.
  • Prepare sugared cranberries and meringues the night before to allow proper drying and cooling time.
  • Use a kitchen towel dusted with cocoa powder to roll the cake during cooling; this helps prevent cracking.
  • Do not over-bake the cake to keep it pliable for rolling.
  • Ganache needs time to thicken after preparation; chilling it before frosting ensures the right consistency.
  • This dessert includes multiple steps involving cooling and chilling, so plan ahead for timing.
  • For best results use fresh cranberries, not frozen, and room temperature eggs for the cake.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 140mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 160mg

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