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Chocolate Peppermint Bûche de Noël

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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The festive yule log–or Bûche de Noël–is the perfect addition to any holiday table. The elegant chocolate cake features a peppermint buttercream filling and a rich chocolate ganache. Decorating the cake can be as simple or as elaborate as you like! This dessert is sure to wow family and friends around the holidays!
By Barrett Radziun
Updated Dec 10, 2023
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Chocolate Ganache

  • 3/4 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream


Decorations, as desired

  • Fresh Rosemary
  • Fresh Cranberries


  • 1
    Preheat the oven to 375°F. Line the bottom of a 15x10x1-inch pan with parchment paper; spray with baking spray with flour. Line 9 regular-size muffin cups with paper baking cups (to use for the cake batter not used for the cake).
  • 2
    In a large bowl, beat eggs with electric mixer on high speed for about six minutes, or until thick and lemon-colored. Add the cake mix, water and oil. Beat on low speed for 30 seconds; scrape the sides and bottom of the bowl with a rubber spatula. Beat on medium speed for one minute. Pour 3 cups of the batter into the pan and evenly spread. Divide the remaining batter among muffin cups.
  • 3
    Bake 10 to 12 minutes or until cake springs back when lightly touched in the center. Bake cupcakes 14 to 16 minutes or until a toothpick inserted in the center comes out clean.
  • 4
    Meanwhile, sprinkle two tablespoons powdered sugar over a clean kitchen towel. Run a knife around the edges of the pan to loosen the cake. Carefully invert the cake onto the kitchen towel. Peel away the parchment paper; immediately roll up the cake and towel, starting on a 10-inch side. Cool completely on a cooling rack, about 45 minutes with seam centered on the bottom of the cake. Cool the cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • 5
    Meanwhile, in a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high for 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Let ganache stand at room temperature 40-60 minutes, stirring occasionally, until slightly thickened and spreadable.
  • 6
    Add peppermint extract to frosting, and thoroughly stir to incorporate. Carefully unroll cake; remove towel. Spread the filling evenly over the cake; roll up cake. Place on serving platter. Spread ganache over the cake. Using a fork, drag the tines through the frosting to look like a log. Refrigerate 30 minutes or until chocolate is set. Decorate with rosemary and cranberries. Let stand at room temperature for 10 minutes before serving. Store loosely covered in the refrigerator.

Frequently Asked Questions

What are the best tips for rolling the cake?

Be sure to roll the cake in a clean kitchen towel dusted with powdered sugar right when it comes out of the oven. Rolling the cake while it’s still hot will ensure that it won’t crack. Allow it to cool completely in the kitchen towel before unrolling it.

How can I boost the flavor of this cake?

Adding a few drops of peppermint extract to the cake really makes it special. Remember that you can always add more, so start small! Taste the frosting after you’ve mixed in a few drops of peppermint extract and decide if you’d like more. If you add too much, you risk the frosting tasting like toothpaste!

What are some tips for decorating this dessert?

Use the tines of a fork to create a texture like tree bark after icing the cake in the chocolate ganache. You can be creative and do some swoops and swirls to make it look realistic!


Nutrition Facts are not available for this recipe
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