Forest-Themed Chocolate Yule Log Cake (Bûche de Noël)

Ingredients:

For the Chocolate Sponge Cake

 • 4 large eggs

 • 100 g (½ cup) granulated sugar

 • 80 g (⅔ cup) all-purpose flour

 • 20 g (3 tbsp) cocoa powder

 • 1 tsp vanilla extract

 • ¼ tsp salt

For the Cream Filling

 • 250 ml (1 cup) heavy cream

 • 2 tbsp powdered sugar

 • 1 tsp vanilla extract

For the Chocolate Ganache Coating

 • 200 g (1 cup) dark chocolate, chopped

 • 150 ml (⅔ cup) heavy cream

 • 1 tbsp butter

For Decoration:

 • Crumbled chocolate cake or cookie crumbs (for “soil”)

 • Green-tinted shredded coconut or matcha cake crumbs (for “moss/grass”)

 • Decorative mushrooms, flowers, and forest animals (edible or plastic)

 • Small Christmas tree decorations

 • Fresh cranberries or cherries

Instructions:

1. Make the Chocolate Sponge Cake

 1. Preheat oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper.

 2. Whip the eggs and sugar using a mixer until pale, thick, and tripled in volume.

 3. Sift in the flour, cocoa powder, and salt. Gently fold to combine.

 4. Add vanilla extract and mix carefully.

 5. Spread the batter evenly onto the tray.

 6. Bake for 10–12 minutes, or until the cake springs back when touched.

 7. While warm, roll the cake with the parchment paper. Let it cool completely.

2. Prepare the Cream Filling

 1. Beat heavy cream, powdered sugar, and vanilla until stiff.

 2. Unroll the cooled cake and spread the cream evenly.

 3. Roll it back tightly into a log shape.

3. Coat with Chocolate Ganache

 1. Heat the heavy cream until steaming, then pour over the chopped chocolate.

 2. Stir until smooth, then add butter for shine.

 3. Spread the ganache over the rolled cake.

 4. Use a fork to create “tree bark” texture.

4. Decoration

 1. Sprinkle matcha crumbs or green coconut on top to create a moss effect.

 2. Add chocolate crumbs around the base for a forest-floor look.

 3. Place small decorative trees, edible flowers, berries, and animal figurines to complete the woodland theme.

 4. Refrigerate for at least 1 hour before serving.