Description
A classic holiday dessert, the Bûche de Noël is a rolled sponge cake filled with a creamy chocolate filling and topped with rich chocolate ganache. Adorned with festive garnishes like meringue mushrooms and powdered sugar, it makes a stunning centerpiece for any holiday celebration.
Ingredients
Scale
For the Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Powdered sugar (for dusting the towel)
For the Chocolate Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
For the Chocolate Ganache (for the “bark”):
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup heavy cream
Optional Garnishes:
- Meringue mushrooms (optional, for decoration)
- Powdered sugar (for a snowy effect)
- Fresh berries or holly leaves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- Prepare the Sponge Cake: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, beat the egg yolks and 1/2 cup of granulated sugar until pale and thick. Stir in the vanilla extract and milk. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form. Gently fold the dry ingredients into the egg yolk mixture. Then, carefully fold in the whipped egg whites until fully incorporated.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the warm cake (with the towel) into a log shape. Allow the rolled cake to cool completely.
- Make the Chocolate Filling: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add the cocoa powder and beat until stiff peaks form.
- Unroll and Fill the Cake: Once the cake is completely cooled, carefully unroll it. Spread the chocolate whipped cream filling evenly over the cake, leaving a 1/2-inch border around the edges. Re-roll the cake (without the towel) and place it seam-side down on a serving platter. Set aside while you prepare the ganache.
- Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Let the ganache cool for about 10 minutes, until it thickens but is still spreadable.
- Decorate the Yule Log: Spread the chocolate ganache over the rolled cake, covering the top and sides. Use a fork to create a bark-like texture by running the tines along the ganache to simulate tree bark. If desired, trim off one end of the cake and place it on the side to mimic a branch. Dust the finished Bûche de Noël with powdered sugar to resemble snow. Garnish with meringue mushrooms or fresh berries, if desired.
- Chill and Serve: Refrigerate the cake for at least 1 hour to set. Slice and serve chilled or at room temperature.
Notes
- Cake Rolling: To avoid cracking, roll the cake gently while it’s still warm and use a clean towel dusted with powdered sugar.
- Ganache Thickness: If the ganache is too runny, allow it to cool a bit longer. If it’s too thick, gently reheat and stir in a bit more cream.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking, Rolling, Frosting
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg