Chocolate Yule Log (Bûche de Noël)

Preparation

1. Preparing the Cake

1. Preheat the oven to 350°F (180°C). Line a Swiss roll pan with parchment paper, letting it hang over the edges slightly for easy removal.The parchment guarantees clean release, essential for a delicate roll cake.
2. In a small bowl, combine the flour, cocoa powder, baking powder, and salt.Whisking helps break up cocoa clumps and ensures even leavening.
3. In a large bowl, beat the eggs and sugar with a mixer for 3–5 minutes; the mixture should be light in color, thick, and voluminous.Proper aeration is key—the eggs provide lift in this sponge-style cake.
4. Gently fold the dry ingredients into the egg mixture with a spatula.Use slow, sweeping motions to avoid deflating the batter.
5. Add the milk and vanilla and smooth out the batter.These liquids help loosen the mixture and enhance flavor without affecting structure.
6. Pour the batter into the pan and smooth the surface.Spreading evenly ensures the cake bakes uniformly and rolls more easily.
7. Bake for 10–12 minutes; it should spring back when lightly touched.Do not overbake, as dryness can lead to cracking when rolled.
   

   2. Shaping the Roll