Rating: 3.11 stars
385 Ratings
  • 5 star values: 51
  • 4 star values: 75
  • 3 star values: 143
  • 2 star values: 97
  • 1 star values: 19

This fanciful "Yule log" is a classic French holiday dessert.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.

    Advertisement
  • To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.

  • Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.

  • Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.

  • In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.

  • When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

Reviews (8)

385 Ratings
  • 5 star values: 51
  • 4 star values: 75
  • 3 star values: 143
  • 2 star values: 97
  • 1 star values: 19
Rating: 5.0 stars
12/22/2019
Well, four years later and this has become a tradition for Christmas Eve dinner. Each year I make a different flavored filling. The first time I made the chocolate mousse filling. One year I made a chestnut mousse filling, one year a mint mousse filling and this year will be a cherry chocolate mousse filling. The family is always excited to see what it will be each year, but the cake and the icing are always the same - this recipe. The meringue mushrooms are always the same. One year I added chocolate fudge and almond pine cone decorations along with the usual mushrooms, candied cranberries and rosemary sprigs. This year I am adding graham cracker moss to the platter. Whatever I add, this is my basic recipe and the family simply loves it!
Rating: 5.0 stars
12/22/2019
Well, four years later and this has become a tradition for Christmas Eve dinner. Each year I make a different flavored filling. The first time I made the chocolate mousse filling. One year I made a chestnut mousse filling, one year a mint mousse filling and this year will be a cherry chocolate mousse filling. The family is always excited to see what it will be each year, but the cake and the icing are always the same - this recipe. The meringue mushrooms are always the same. One year I added chocolate fudge and almond pine cone decorations along with the usual mushrooms, candied cranberries and rosemary sprigs. This year I am adding graham cracker moss to the platter. Whatever I add, this is my basic recipe and the family simply loves it!
Rating: 5 stars
12/29/2017
I love making this, and it's delicious. The recipe for the chocolate mousse seems no longer linked, but I believe it's this one: https://www.marthastewart.com/340321/chocolate-mousse
Advertisement
Rating: Unrated
12/24/2015
First, I am a cook, not a baker, so this was new territory for me. I do not have any special tools used for baking, including the offset spatula. But, I did it! It took me hours, but the presentation for Christmas Eve dessert was just beautiful. I did it over three days, in chunks of time. You would need about 8 hours total time, if you are a beginner like me. This is a hit and not overly sweet, as the store bought Yule logs tend to be. I may or may not make it again - depending if I have time.
Rating: 2 stars
12/31/2013
The genoise cake for this recipe did not turn out very well. The cake did not roll, and cracked so it was unusable for making a buche de noel. Though I followed the instructions exactly, this did not come out as I had hoped and needed to make another roll cake using a different recipe 90 minutes before needing to leave the house with a finished buche de noel for a holiday party. Luckily, the rest of the parts of the buche were ready to go. Usually Martha's recipes don't fail, but this one did :(
Rating: 5 stars
12/25/2012
I did the yellow cake instead of genoise so it wouldn't be too chocolaty. Also instead of the choc mouse I did the choc hazelnut mouse filling and it was a big hit. The decorations came out so pretty and I sprinkled cocoa powder after ganache so it look like tree bark...
Advertisement
Rating: Unrated
12/24/2010
My genoise did not rise properly. I did not over fold and my eggs were room temp so not sure what went wrong. Still edible but the cake was very skinny.
Rating: Unrated
12/07/2009
can this be made ahead and frozen?
Rating: Unrated
12/27/2007
This took quite a long time to make, because I added so many decorations, but it was definitely worth it. Almost everybody who tasted it requested it for their next party. It's fun to make, and so delicious!
Rating: Unrated
12/22/2007
I made this for several Christmas eve's desert course. It was always a big hit. Using the chocolate ganache icing makes it beautiful.