Mocha Bûche de Noël – A Festive French Yule Log Cake with Chocolate, Espresso, and Creamy Filling 🎄☕🍫

Introduction

Few desserts evoke the magic of the holidays quite like the Bûche de Noël, or Yule log cake. This traditional French confection, shaped like a festive log, brings warmth, elegance, and a sense of celebration to the dessert table. And if you’re a coffee and chocolate lover, the Mocha Bûche de Noël is your dream come true.

Infused with rich espresso flavor, filled with creamy mocha buttercream, and covered in a luscious chocolate ganache, this dessert is as showstopping in appearance as it is in taste. It may look elaborate, but with the right techniques, it’s absolutely achievable at home.

In this guide, we’ll walk you through the full process—step by step—from baking the light sponge cake to rolling, filling, frosting, and decorating your very own Mocha Bûche de Noël. Plus, you’ll get expert tips, creative variations, storage guidance, and answers to common questions to help you perfect this unforgettable holiday dessert.

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What is a Bûche de Noël?

Bûche de Noël (pronounced boosh duh noh-ELL) is a classic French dessert served during Christmas. It’s traditionally made with a sponge cake rolled with buttercream or mousse, then frosted to resemble a Yule log, complete with bark-like texture, powdered sugar “snow,” and often decorative elements like mushrooms, holly, or berries.

The mocha version introduces a deep, aromatic coffee and chocolate flavor, combining:

• Espresso-laced sponge
• Creamy mocha buttercream
• Glossy chocolate ganache or frosting

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Why You’ll Love This Mocha Yule Log

• Visually Stunning: The log shape and decorations make it a showpiece dessert.
• Flavor Balance: Rich chocolate and coffee with a hint of sweetness—satisfying but not too heavy.
• Make-Ahead Friendly: Can be made in stages or frozen.
• Impressive but Achievable: With basic tools and techniques, even beginner bakers can master it.
• A New Holiday Tradition: Once you serve this once, it’ll become a yearly request.

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Ingredients

For the Mocha Sponge Cake

• 5 large eggs, separated
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup strong brewed espresso or coffee (cooled)
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Mocha Buttercream Filling

• 1 cup unsalted butter, softened
• 2½ cups powdered sugar
• 2 tablespoons cocoa powder
• 2 tablespoons brewed espresso
• 1 teaspoon vanilla extract
• Pinch of salt

For the Ganache Frosting

• 8 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional, for shine)

Optional Decorations

• Powdered sugar (for snow effect)
• Chocolate curls or shavings
• Meringue mushrooms
• Sugared cranberries or rosemary

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Equipment Needed

• 10×15-inch jelly roll pan
• Parchment paper
• Mixer (hand or stand)
• Rubber spatula
• Offset spatula
• Kitchen towel for rolling
• Fine sieve (for dusting)

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Step-by-Step Instructions

Step 1: Make the Mocha Sponge

1. Preheat oven to 350°F (175°C). Line jelly roll pan with parchment.
2. In a bowl, beat egg yolks with half the sugar (¼ cup) until pale and thick. Stir in vanilla and espresso.
3. In a separate bowl, sift together flour, cocoa, baking powder, and salt. Fold into yolk mixture.
4. Beat egg whites until soft peaks form. Gradually add remaining sugar (¼ cup) and beat until stiff peaks.
5. Fold whites into the batter gently, a third at a time.
6. Pour batter into the pan, smoothing evenly.
7. Bake for 12–14 minutes until springy.

Step 2: Roll the Cake

• While warm, dust a clean kitchen towel with powdered sugar.
• Invert cake onto the towel, peel off parchment.
• Roll cake gently (short end) with towel inside. Cool completely, seam side down.

Step 3: Make the Mocha Buttercream

• Beat butter until fluffy. Add powdered sugar gradually.
• Beat in cocoa, espresso, vanilla, and salt.
• Beat until smooth and creamy.

Step 4: Fill and Roll

• Unroll cooled cake gently.
• Spread mocha buttercream evenly over cake.
• Re-roll cake (without towel), wrap tightly in plastic. Chill 30 minutes to set.

Step 5: Make Ganache

• Heat cream until just simmering. Pour over chopped chocolate.
• Let sit 1–2 minutes, then stir until smooth. Add butter for shine. Cool slightly.

Step 6: Frost and Decorate

• Place cake on serving platter. Cut one end off at an angle and place on side to mimic a branch.
• Spread ganache over the cake with a spatula. Use fork to create bark texture.
• Dust with powdered sugar. Add decorations.

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Tips for a Perfect Bûche de Noël

• Don’t overbake: Dry sponge will crack.
• Roll while warm: Prevents splitting.
• Use strong coffee: Espresso flavor should be bold to balance sweetness.
• Chill to set: Buttercream and ganache firm up beautifully after chilling.
• Decorate with intention: Keep it simple or go festive—either way, it’ll impress.

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Make-Ahead and Storage

• Make the sponge 1 day ahead and store wrapped.
• Buttercream and ganache can be made and refrigerated 3 days ahead.
• Assemble the cake up to 2 days ahead and refrigerate.
• Freeze whole log (wrapped well) for up to 1 month. Thaw overnight in the fridge.

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Nutrition (Approx. per slice, serves 10)

• Calories: 390 kcal
• Fat: 26g
• Sugar: 28g
• Carbs: 38g
• Protein: 5g
• Caffeine: ~30 mg per slice (from espresso)

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Variations and Twists

• White Mocha Log: Use white chocolate ganache and a coffee-flavored sponge.
• Vegan Version: Use egg replacers, dairy-free butter, and coconut cream for ganache.
• Hazelnut Mocha: Add 1 tbsp hazelnut liqueur (or hazelnut extract) to the buttercream.
• Chocolate Cherry: Add cherry jam to the filling, and top with dried cherries.
• Almond Mocha: Replace cocoa in sponge with almond flour, add almond extract to cream.

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FAQs

Q: Can I make this without espresso?
Yes! Use decaf espresso or replace with milk for a mild version.

Q: My cake cracked—what do I do?
No worries! Use ganache to hide cracks. Decorations and powdered sugar mask imperfections.

Q: Can I skip the ganache?
You can, but it adds shine and flavor. You could also frost with extra mocha buttercream.

Q: Can I use boxed cake mix?
Not recommended. Traditional sponge is more flexible for rolling and less sweet.

Q: What’s the best way to cut it?
Use a serrated knife and wipe between slices for clean presentation.

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Conclusion

The Mocha Bûche de Noël is more than a dessert—it’s a centerpiece, a conversation starter, and a holiday tradition in the making. Its combination of rich chocolate, deep espresso, creamy filling, and festive presentation makes it a star at any winter gathering.

Don’t be intimidated by the process—with a bit of prep, patience, and this guide in hand, you can craft a showstopping Yule log that’s as delicious as it is dazzling.

Bake it once, and you’ll be hooked—this mocha masterpiece will become your new holiday go-to.

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