1-First Step: Preheat and Prep the Pan Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhangs for easy handling. Grease lightly with butter or spray. This setup prevents sticking and ensures the sponge releases perfectly for rolling in your easy yule log cake recipe. Measure all ingredients mise en place to keep things smooth, about 10 minutes prep.

2-Second Step: Make the Chocolate Sponge Batter In a large bowl, whisk 4 eggs and 1 cup granulated sugar with an electric mixer on high speed until pale, tripled in volume, and reaches ribbon stage, about 5 minutes. Sift in 1/3 cup cocoa powder, 1/2 cup flour, and gently fold with a spatula to keep air in. Add 1 tsp vanilla extract last. Spread batter evenly in the pan, smoothing to 1/4-inch thickness. Tap pan to release bubbles. This creates the light, flexible base for your French chocolate yule log.

3-Third Step: Bake the Sponge Bake for 12-15 minutes until the top springs back when touched and edges pull from sides. Do not overbake to avoid cracks. While hot, dust a clean kitchen towel generously with powdered sugar. Invert the pan onto the towel, peel off parchment carefully. Roll the sponge with towel from short end, like a jelly roll. Cool completely, about 30-60 minutes. Rolling warm sets the shape.

4-Fourth Step: Prepare the Whipped Cream Filling Chill a bowl and beaters. Whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla to stiff peaks, about 3 minutes. Avoid overbeating to prevent butter. This light filling contrasts the chocolate, making the bûche de noël cake recipe irresistible. For variations, add espresso powder.

5-Fifth Step: Assemble the Roll Unroll cooled sponge gently. Spread whipped cream evenly, leaving 1-inch border. Reroll without towel, using it to lift. Wrap in plastic and chill 30 minutes to firm for frosting. This step takes practice but yields pro results.

6-Sixth Step: Make Chocolate Buttercream Frosting Beat 1 cup softened butter until creamy. Gradually add 2 cups powdered sugar, then mix in 1/2 cup melted, cooled semi-sweet chocolate. Whip to fluffy consistency, 3-4 minutes. If too soft, chill 15 minutes. This covers your holiday yule log dessert beautifully.

7-Seventh Step: Frost and Decorate Trim ends of log for neat look. Spread frosting all over, using a fork to create bark texture. Add meringue mushrooms (bake meringue drops), powdered sugar snow, and edible holly. Chill 2 hours minimum. Slice to serve 8-10.

8-Final Step: Serving and Enjoyment Let sit at room temp 30 minutes before slicing. Pairs with coffee or eggnog. Total time: 1.5 hours active + chilling. Store as below.