Black Forest Yule Log
Growing up, Black Forest, or Forêt Noire, was always our go to cake for any family celebration. The combination of the moist chocolate layers with the cream filling and the cherries is loved by everyone. This Yule log or Bûche de Noël was inspired by the popular cake except that it is shaped like a log rather than a cake.
It is a showstopper that adds a beautiful touch to your holiday table. Every bite will transport you to a winter wonderland filled with warmth and joy.
Black Forest Yule Log
Yield: 8
Ingredients
For the cake:
- 6 eggs separated
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
For the filling:
- 1 1/2 cups whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Cherry compote
For the chocolate ganache:
- 1/2 cup heavy cream
- 8 oz bittersweet chocolate chips
- 1 tsp instant coffee granules
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 C).
- In a large bowl whisk the egg whites until thick and peaking, then while still whisking sprinkle in 1/4 cup powdered sugar and continue until the egg whites are holding their peaks but not dry.
- In another bowl, whisk the egg yolks with the remaining sugar until the mixture is smooth and pale.
- Sift the cocoa powder over the egg yolks mixture and stir in the vanilla.
- Gently fold 1/4 of the egg whites into the yolks mixture. Continue until all the egg whites are incorporated.
- Line a 15x10 jelly roll pan with parchment paper making sure to leave a generous overhang at the ends and sides.
- Pour the batter in the pan and bake in the heated oven for 15 to 20 minutes or until the cake springs back when you press gently.
- Remove from the oven, wait for 2 minutes then turn it onto another piece of parchment paper dusted with some sugar. Cover the cake with a wet towel.
Make the filling:
- Mix all the ingredients in the bowl of a stand mixer until firm peaks form.
Make the ganache:
- Place the heavy cream in a saucepan and bring to a gentle boil on medium heat.
- Place the chocolate chips and instant coffee in a heat proof bowl.
- Pour the boiling cream over the chocolate mixture and let rest for 1 minute.
- Whisk gently until silky and smooth.
Bring it all together:
- Gently remove the parchment paper stuck to the cake under the wet towel.
- Trim off the edges and spread the cherry compote all over the cake then top it with the cream.
- Start rolling the cake carefully keeping it tight and pressing against the bottom parchment rather than the tender cake and detaching the paper as you go. If the filling leaks out a little, you can always scrape it off.
- Cover the log with the chocolate ganache. Create a wood like texture by marking along the length with a toothpick.
- Sprinkle with powdered sugar and decorate with maraschino cherries and chocolate chunks or any decoration of choice.
- Place the log in the fridge and right before serving slice and enjoy!
