Coffee Mocha Yule Log (Bûche de Noël)

Coffee Mocha Yule Log (Bûche de Noël) – Soft Sponge & Melting Cream

An elegant and intensely delicious festive log, made with a light rolled sponge cake and a melting mocha cream with a delicious coffee flavor. A great Christmas classic that will delight all coffee dessert lovers. ☕

• Serves 8
• Prep time: 40 mins
• Cook time: 10 mins
• Resting time: 1 hr

🧾 Ingredients

For the rolled sponge cake

 * 4 eggs

 * 110 g sugar

 * 120 g all-purpose flour

 * 1 tsp vanilla extract

 * 1 pinch of salt

For the mocha cream

 * 200 g unsalted butter, softened

 * 130 g sugar

 * 3 egg yolks

 * 50 ml water

 * 2 tsp instant coffee

 * 1 tsp vanilla extract

For decoration

 * 1 tbsp unsweetened cocoa powder

 * A few sugar pearls or crystal sprinkles

 * Christmas decorations of your choice

👩‍🍳 Instructions

1️⃣ Preheat the oven to 180°C (350°F). Separate the egg whites from the yolks. Whisk the yolks with the sugar and vanilla until pale and fluffy.

2️⃣ Whip the egg whites with the salt until stiff peaks form. Gently fold them into the yolk mixture, alternating with the sifted flour to keep the batter light.

3️⃣ Spread the batter into a rectangle on a baking sheet lined with parchment paper. Bake for 9 to 11 minutes, until the sponge is lightly golden.

4️⃣ As soon as it comes out of the oven, flip the sponge onto a clean, slightly damp kitchen towel. Peel off the parchment paper and immediately roll up the sponge together with the towel. Let it cool.

5️⃣ Meanwhile, prepare the mocha cream. Heat the water and sugar in a small saucepan until it reaches 118°C (244°F).

6️⃣ Whisk the egg yolks, then gradually pour in the hot syrup in a thin stream while continuing to whisk. Keep whisking until the mixture thickens and cools down.

7️⃣ Gradually incorporate the softened butter. Add the instant coffee (dissolved in a teaspoon of hot water) and the vanilla. Whisk until you get a smooth and creamy mocha frosting.

8️⃣ Gently unroll the sponge and spread about half of the cream evenly over its surface. Roll it back up gently, then place the log in the refrigerator for 30 to 45 minutes.

9️⃣ Cover the outside with the remaining mocha cream and use a fork to create ridges, mimicking the bark of a tree log.

🔟 Lightly dust with cocoa powder and finish with your Christmas decorations.

💡 Gourmet Tip:

Prepare the yule log a few hours in advance so the flavors can fully develop. Take it out of the refrigerator 15 minutes before serving so the cream regains a perfectly melting texture. 🎄☕