French Bûche de Noël Cake

Chocolate Bûche de Noël Recipe

Ingredients:

For the Chocolate Sponge Cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

For the Chocolate Buttercream:

  • 1 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream (as needed)

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, finely chopped

For Decoration:

  • Powdered sugar (for dusting)
  • Chocolate shavings or grated chocolate
  • Meringue mushrooms (optional)

Instructions:

1. Preheat the oven:

  • Preheat your oven to 350°F (180°C). Grease a jelly roll pan (10×15 inches) and line it with parchment paper.

2. Prepare the Chocolate Sponge Cake:

  1. In a large bowl, beat egg yolks and sugar until thick and pale. Add vanilla extract and mix well.
  2. In a separate bowl, sift together cocoa powder, flour, and salt. Gradually add this dry mixture to the egg yolk mixture, mixing until well combined.
  3. In another clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until just combined.
  4. Pour the batter into the prepared pan, spreading it evenly. Bake for about 12-15 minutes or until the cake springs back when lightly touched.

3. Roll the Cake:

  1. Once the cake is baked, immediately turn it out onto a clean kitchen towel dusted with powdered sugar.
  2. Roll the cake, starting from one of the short ends, along with the towel. Allow it to cool completely.

4. Prepare the Chocolate Buttercream:

  1. In a large bowl, beat the softened butter until creamy. Add confectioners’ sugar, cocoa powder, and vanilla extract. Beat until smooth and well combined.
  2. If the buttercream is too thick, add milk or cream, one tablespoon at a time, until you reach the desired consistency.

5. Unroll and Fill the Cake:

  1. Carefully unroll the cooled cake.
  2. Spread the chocolate buttercream evenly over the cake.
  3. Re-roll the cake without the towel, and place it seam side down on a serving platter.

6. Prepare the Ganache:

  1. In a small saucepan, heat the heavy cream until it just starts to simmer.
  2. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth.

7. Frost and Decorate:

  1. Pour the ganache over the rolled cake, allowing it to drip down the sides.
  2. Use a spatula to spread the ganache evenly over the cake.
  3. Decorate with chocolate shavings and powdered sugar. Add meringue mushrooms if desired.

8. Chill and Serve:

  • Refrigerate the Bûche de Noël for at least 2 hours to allow the ganache to set.
  • Slice and serve chilled. Enjoy your delicious chocolate Bûche de Noel!

Feel free to customize the recipe to suit your taste preferences and enjoy this festive and classic French dessert!

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