Classic Yule Log (Bûche de Noël)

Make the Cake

1. Gather the ingredients.

2. Preheat the oven to 350 F. Lightly spray a 12-x 17-inch sheet pan with nonstick cooking spray and place a sheet of parchment paper on top.

3. In a medium bowl, sift together 1/2 cup cake flour and 1/3 cup cocoa powder.

4. Add 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Whisk to combine and set aside.

5. Place the egg whites from 5 large eggs in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.

6. Slowly add 1/2 cup sugar to incorporate, then turn the speed to high and continue whisking until you get medium-stiff peaks.

7. Whisk the 5 egg yolks in a separate bowl. Using a rubber spatula, fold the yolks into the whipped egg whites until almost fully incorporated.

8. Add half of the dry ingredients into the eggs and fold in using large strokes to prevent deflating the batter.

9. While the mixture is still streaky, add the remainder of the dry ingredients and fold until everything is fully incorporated. Do not over mix.

10. Spread the batter onto the prepared sheet pan using a large offset spatula, making it as even as possible.

11. Bake for 7 to 10 minutes, or until the cake springs back to the touch.

Make the Buttercream

1. Gather the ingredients.

2. Place 3/4 cup bittersweet chocolate chips or chunks in a microwave-safe bowl and heat at 45-second increments until it is almost completely melted. Stir the chocolate and allow the residual heat to finish melting any remaining chunks. Set aside.

3. In a small pot place 1 1/4 cups sugar and 3/4 cup water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.

4. Place over medium-high heat and let cook until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking, this will cause the sugar to crystalize.

5. In the meantime, place 4 large egg whites and 1/8 teaspoon salt into a mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.

6. Slowly add 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks form. Turn off the mixer and wait for the sugar syrup to reach 238 F.

7. When the sugar syrup reaches 238 F, remove the pot from heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.

8. Turn the speed to medium-high and continue to whisk until it has doubled in size and the bowl is no longer warm.

9. Turn the speed back down to medium and slowly add 3 1/4 sticks (13 ounces) unsalted butter (room temperature and cut into small cubes) until smooth.

10. Lower the speed and slowly pour in the melted chocolate and mix until everything comes together into a beautiful silky smooth buttercream.

Assemble the Yule Log

1. Gather the ingredients.

2. Make a simple syrup. Heat 1/2 cup sugar and 1/2 cup water together in a small pot over medium heat and stir until dissolved. Remove from the heat and stir in 1 tablespoon orange liqueur if using. Set aside.

3. Use a small paring knife to loosen the sides of the cake from the pan. Flip the pan over onto a cutting board to release the cake.

4. Peel the parchment paper off the bottom of the cake and place a new piece of parchment on top. Make sure the parchment paper is larger than the cake itself—this will make it easier to roll.

5. Pick up the cutting board and flip the cake onto a clean work surface. The large parchment should now be on the bottom with the cake on top.

6. Using a pastry brush, brush the simple syrup all over the top of the cake. This will keep the cake moist.

7. Using a large offset spatula, spread 1/2-inch of chocolate buttercream over the cake in a smooth even layer.

8. With the short side of the cake facing you, start rolling the cake away from you, pulling it tight with each turn. When you get to the end, leave the seam on the bottom.

9. Cut 2 inches off one end of the rolled-up roulade and slice a little off the other side to make the end even. The 2-inch piece will be used for a log stump.

10. Place the roll on a serving platter and use the offset spatula to spread the remaining buttercream all over to cover the log. Make sure to reserve some to cover the stump.

11. Place the stump on top of the cake and cover with the remaining buttercream. (You can use the buttercream as glue to help the stump "stick" to the log or use toothpicks to help keep the stump in place.) Let chill in the fridge for at least 1 hour.

12. Remove from the fridge and use a fork to scrape wood grain designs all over the log. Use a chopstick or something pointy to carve a spiral on the ends of the log. If desired, decorate with meringue mushrooms, marzipan or fondant holly leaves, and a dusting of powdered sugar.