If you’ve ever dreamed of creating a Christmas dessert that looks like it came straight out of a bakery, Mary Berry’s Buche De Noel is the perfect choice. This classic Yule Log is festive, elegant, and surprisingly easy when you follow the steps carefully. With a light chocolate sponge, creamy filling, and rich chocolate ganache, it’s a dessert that steals the show on any holiday table.
Let’s walk through exactly how to make this iconic Mary Berry recipe—with tips to help you nail every step like a pro.
What Is a Buche De Noel?
A Buche De Noel, also known as a Yule Log, is a traditional French dessert served around Christmas. It’s shaped like a log to symbolize the ancient tradition of burning a wooden log during winter festivals. Today, it’s one of the most charming and festive holiday cakes you’ll ever make.
Why Mary Berry’s Version Is Famous
Mary Berry is known for her foolproof baking techniques, and her Yule Log is no exception. Her recipe uses a delicate chocolate sponge that stays soft and rolls beautifully without cracking. She also keeps the filling light and the frosting rich, which creates a perfect balance of flavors.
Ingredients Needed
For the Sponge Cake:
- 4 large eggs
- 100g caster sugar
- 65g self-raising flour
- 40g cocoa powder
- ½ tsp baking powder
For the Filling:
- 150ml double cream
- 1–2 tbsp icing sugar
- 1 tsp vanilla extract
For the Chocolate Ganache Frosting:
- 200g dark chocolate
- 200ml double cream
- 25g butter
Equipment You’ll Need
- Swiss roll tin
- Electric mixer
- Mixing bowls
- Spatula
- Parchment paper
- Cooling rack
- Sharp knife
Step-by-Step Instructions
Step 1: Preparing the Sponge Cake
Start by preheating your oven to 200°C (400°F). Line a Swiss roll tin with parchment paper.
Whisk the eggs and sugar together until the mixture becomes pale, thick, and doubles in volume. Gently fold in the flour, cocoa powder, and baking powder.
Pour the batter into the tin and bake for around 8–10 minutes. The sponge should spring back when touched.
Step 2: Rolling the Sponge
While the cake is still warm, place it on a sheet of parchment paper dusted with icing sugar.
Roll it up gently—this helps it keep its shape later. Allow it to cool completely while rolled.
Step 3: Making the Filling
Whip the double cream with vanilla and icing sugar until soft peaks form. Don’t overbeat it; you want it smooth and spreadable.
Step 4: Assembling the Yule Log
Unroll the cooled sponge carefully. Spread the cream filling evenly across the surface.
Roll it back up tightly but gently to avoid cracks.
Step 5: Decorating Like Mary Berry
Make the ganache by heating double cream, pouring it over chopped dark chocolate, and whisking until smooth. Add butter for shine.
Spread the ganache all over the sponge roll. Use a fork to create bark-like patterns.
Tips for the Perfect Yule Log
How to Prevent Cracks
Roll the sponge while it’s warm. This helps it “remember” the shape.
Choosing the Right Chocolate
Use dark chocolate for ganache—it gives a rich flavor and smooth texture.
Best Techniques for Rolling
Use parchment paper to guide the roll and keep your hands clean.
Variations of Mary Berry’s Buche De Noel
- Extra Chocolate Version: Add chocolate chips inside the filling.
- Coffee Cream Variation: Add a teaspoon of instant coffee to the cream.
- Kids-Friendly Edition: Use Nutella instead of ganache.
What to Serve With Buche De Noel
This dessert pairs beautifully with:
- Hot chocolate
- Coffee or espresso
- Vanilla ice cream
- Fresh berries
How to Store Your Yule Log
- Keep it airtight in the fridge for up to 3 days.
- To freeze, wrap tightly in plastic wrap and freeze for up to 1 month.
- Thaw in the fridge before serving.
Common Mistakes to Avoid
- Overbaking the sponge makes it dry and hard to roll.
- Too thick ganache can weigh down the cake.
- Skipping the warm roll step leads to cracks.
Final Thoughts
Mary Berry’s Buche De Noel is more than just a dessert—it’s a holiday tradition filled with flavor, nostalgia, and beauty. With simple ingredients and a few careful techniques, you can create a showstopping centerpiece that brings joy to everyone at the table.
FAQs
1. Can I make this recipe a day ahead?
Yes! It tastes even better the next day as the flavors settle.
2. What chocolate works best for ganache?
Use high-quality dark chocolate with at least 50–70% cocoa.
3. Can I add fruits inside the Yule Log?
Yes—raspberries or strawberries work well.
4. Do I have to use double cream?
Heavy cream is a perfect alternative.
5. Why does my sponge crack when rolling?
It either cooled too long or was overbaked.