Buche de Noel (Yule Log)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with the remaining 1 teaspoon butter. (Prep time: 5 minutes)

Recipe View Whisk together the sifted flour, cocoa powder, and salt in a small bowl. Set aside. (Prep time: 2 minutes)

Recipe View In a separate bowl, combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until pale yellow and thickened, about 3 to 4 minutes. (Prep time: 4 minutes)

Recipe View Clean the beaters of your electric mixer thoroughly. In a clean bowl, beat egg whites on medium-high speed until foamy, about 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and continue beating until stiff, glossy peaks form, about 2 to 3 minutes more. (Prep time: 4 minutes)

Recipe View Gently fold the egg yolk mixture into the beaten egg whites. Gradually fold in the flour mixture until the batter is smooth and evenly combined. Be careful not to overmix. (Prep time: 5 minutes)

Recipe View Pour the batter into the prepared jelly roll pan and spread evenly using an offset spatula. (Prep time: 2 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 8 to 10 minutes. Let the cake cool completely in the pan on a wire rack for about 30 minutes. (Cook time: 38 minutes)

Recipe View While the cake cools, prepare the cream filling. In a bowl, combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream. Beat with an electric mixer on medium-high speed until stiff peaks form, about 1 to 2 minutes. (Prep time: 2 minutes)

Recipe View Once the cake is completely cool, turn the jelly roll pan so that the shorter side faces you. Spread the whipped cream evenly over the cake, leaving a 2-inch border at the far edge. Carefully roll up the cake toward the uncovered border, gently peeling away the parchment paper as you roll. Place the rolled cake seam-side down on a serving platter. (Prep time: 10 minutes)

Recipe View To make the chocolate ganache, place 1/2 cup heavy cream in a small saucepan over medium-low heat. Heat until warmed through but not boiling, about 3 to 5 minutes. Remove from heat and add the dark chocolate chips. Let stand for about 3 minutes to allow the chocolate to soften. Stir with a spatula or wooden spoon until the ganache is smooth, glossy, and creamy. (Prep time: 8 minutes)

Recipe View Drizzle the warm chocolate ganache generously over the rolled cake, ensuring it's fully coated. Let the ganache set slightly, about 5 minutes. Then, using a fork, create a textured 'tree bark' effect by dragging the tines through the ganache. (Prep time: 10 minutes)