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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 44 reviews
  • Author: Hannah
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, French

Description

This classic Buche de Noel, or Yule Log cake, features a light chocolate sponge cake rolled with a fluffy vanilla cream filling, covered in rich chocolate ganache to resemble tree bark. Decorated with optional meringue mushrooms, sugared cranberries, and rosemary sprigs for a festive holiday centerpiece dessert.

Ingredients

Scale

Sponge Cake

  • 4 large eggs separated
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (47g)
  • 1/3 cup natural unsweetened cocoa powder (40g)
  • 1/4 teaspoon salt

Filling

  • 1 cup heavy cream (240ml)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy cream (240ml)
  • 8 ounces dark chocolate, finely chopped (225g)

Meringue Mushrooms (optional)

  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons powdered sugar
  • 1/2 cup dark chocolate melting wafers
  • 1/4 teaspoon cocoa powder (if using)

Sugared Cranberries & Rosemary (optional)

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup water (120ml)
  • 1 cup fresh cranberries
  • 4-5 sprigs fresh rosemary

Instructions

  1. Make Sugared Cranberries & Rosemary: In a small saucepan over medium heat, combine sugar and water. Stir until sugar dissolves and remove from heat to cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated. Remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll cranberries and rosemary in granulated sugar until fully coated and let dry completely. This can be done at least 2 hours in advance.
  2. Prepare 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, continuing to beat until stiff, glossy peaks form. Transfer meringue into a piping bag with a round tip. Pipe small mushroom caps and stems onto prepared baking sheet. Bake for 90 minutes or until dry. Cool completely. Lightly dust caps with cocoa powder. Melt chocolate wafers in microwave in 20-second increments, stirring between each, then use melted chocolate to attach stems to caps. Set aside. Make at least 2 hours ahead.
  3. Prepare Sponge Cake Batter: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease edges. Beat egg yolks with 1/2 cup sugar until pale and fluffy. Stir in vanilla extract. In a separate bowl, sift together flour, cocoa powder, and salt. Fold dry ingredients gently into yolk mixture.
  4. Whip Egg Whites: Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and continue beating to stiff peaks. Gently fold egg whites into yolk and flour mixture in thirds, being careful to preserve airiness.
  5. Bake Cake: Spread batter evenly in prepared pan. Bake 12 minutes or until cake springs back when lightly touched. Remove from oven. Dust a clean kitchen towel with powdered sugar, then invert cake onto towel and peel off parchment paper. Roll cake tightly with the towel from a short side and allow to cool completely.
  6. Make Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Prepare Chocolate Ganache: Heat heavy cream until just steaming (microwave or stovetop). Pour hot cream over chopped dark chocolate and let sit for 2 minutes. Stir until smooth and let cool slightly to thicken.
  8. Assemble Cake: Unroll cooled cake and spread whipped cream filling evenly over surface. Roll cake back up tightly without the towel. Slice roll approximately in half; cut one half diagonally to create log ends. Arrange pieces on serving platter with seam side down. Trim ends for neat appearance.
  9. Decorate and Chill: Spread chocolate ganache over the cake, using a fork to create bark-like texture. Decorate with meringue mushrooms, sugared cranberries, and rosemary sprigs to create a festive Yule log look. Optionally dust with powdered sugar for a snowy effect. Refrigerate for 1-2 hours before serving to firm up ganache for easier slicing.

Notes

  • Make sugared cranberries and meringue mushrooms at least 2 hours ahead or even a day before for best results.
  • If you don’t have cream of tartar for meringue, you can use a few drops of lemon juice or white vinegar as a substitute.
  • Be gentle when folding egg whites to keep the sponge light and airy.
  • Use a clean kitchen towel generously dusted with powdered sugar to prevent the cake from sticking when rolling.
  • For a dairy-free variation, substitute heavy cream and butter-based ingredients with coconut cream or plant-based alternatives.
  • The ganache can be warmed gently to make spreading easier if it becomes too thick.
  • This cake can be assembled a day ahead and refrigerated for flavors to meld beautifully.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of cake)
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 120 mg
  • Fat: 28 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 125 mg

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