This festive Bûche de Noël, or Yule Log, is a soft, spiced sponge rolled with a creamy filling and coated in a rich chocolate glaze. Perfect for holiday celebrations, it’s decorated to resemble a traditional log with a modern twist.
Ingredients
Sponge Cake:
- 3 large eggs
- 1/2 cup coconut sugar
- 1/4 cup sunflower oil or melted butter
- 1/3 cup pumpkin puree (for moisture and subtle sweetness)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp salt
Mascarpone Filling:
- 1 cup mascarpone cheese
- 1/2 cup whipped cream (unsweetened)
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Chocolate-Orange Glaze:
- 2 oz dark chocolate, chopped
- 2 tbsp orange juice
- 1 tbsp butter
- 1 tsp powdered sugar
Garnish (optional):
Toasted chopped pecans or pistachios
Orange zest curls
Small edible stars or festive sprinkles
Instructions
Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper. In a medium bowl, whisk together the eggs and coconut sugar until pale and frothy. Stir in the melted oil, pumpkin puree, and vanilla extract until fully combined. In a separate bowl, mix the flour, baking powder, cinnamon, ginger, and salt. Fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly in the prepared pan and bake for 15–18 minutes, until a toothpick comes out clean. Let the cake cool for five minutes, then turn it onto a lightly sugared kitchen towel, remove the parchment, and roll it gently in the towel. Let it rest until fully cooled.
In a small bowl, beat the mascarpone, heavy cream, maple syrup, and vanilla extract together until smooth and spreadable. Unroll the cooled cake carefully and spread the filling evenly over the surface. Reroll the cake gently without the towel and place it on a serving platter. Melt the chocolate with butter and orange juice over low heat, then stir in the powdered sugar until smooth. Pour the glaze over the log and use a fork to create a bark-like texture. Decorate with toasted nuts, orange zest, or festive sprinkles as desired.
Serves: 8–10
