Buche De Noel
Celebrate the holiday season with a stunning and decadent Buche de Noel, a traditional French Christmas Yule log cake that’s as delicious as it is festive. This showstopping dessert features a light, airy sponge cake infused with rich cocoa, rolled into a perfect spiral with creamy chocolate ganache filling. Master the art of creating this classic treat by gently rolling the cake in a powdered sugar-dusted towel while it cools to maintain its shape. The exterior is frosted with velvety ganache, sculpted to resemble rustic tree bark, and dusted with powdered sugar for a snowy effect. Garnish with whimsical meringue mushrooms, fresh rosemary sprigs, or bright cranberries for a touch of holiday magic. Whether you’re hosting a holiday dinner or looking for an impressive dessert centerpiece, this Buche de Noel is guaranteed to delight and impress. Keywords: Buche de Noel recipe, Yule log cake, French Christmas dessert, ganache-filled cake, holiday baking ideas.
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Ingredients
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar
- 1 cup Heavy cream
- 6 ounces Semisweet chocolate, finely chopped
- 1 tablespoon Butter, unsalted
- 2 tablespoons Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick, pale, and has doubled in volume (about 5 minutes).
Step 4
Reduce the speed to low and mix in the vanilla extract.
Step 5
Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Step 6
Pour the batter into the prepared pan and spread it evenly with an offset spatula.
Step 7
Bake the cake for 10-12 minutes, or until the top springs back when gently pressed.
Step 8
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
Step 9
Once the cake is done, immediately loosen it from the edges of the pan and carefully invert it onto the prepared towel. Peel off the parchment paper.
Step 10
Gently roll the warm cake (with the towel inside) from the short end into a tight spiral. Let it cool completely on a wire rack.
Step 11
To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl.
Step 12
Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Stir in the butter until fully incorporated. Let it cool until slightly thickened.
Step 13
Unroll the cooled cake and spread a layer of ganache over the surface, leaving a 1/2-inch border all around.
Step 14
Carefully roll the cake back up (without the towel this time) into a tight log. Place it seam-side down on a serving plate.
Step 15
Spread the remaining ganache over the outside of the log, using a fork to create a bark texture.
Step 16
Dust with powdered sugar for a snowy effect and garnish as desired (e.g., with meringue mushrooms, fresh rosemary sprigs, or cranberries).
Step 17
Refrigerate for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
| Serving size | 929.1 grams (929.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3085 |
| Total Fat 171.70g | 220% |
| Saturated Fat 97.40g | 487% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1029mg | 343% |
| Sodium 1425mg | 62% |
| Total Carbohydrate 363.60g | 132% |
| Dietary Fiber 35.80g | 128% |
| Total Sugars 229.60g | |
| Protein 54.80g | 110% |
| Vitamin D 164IU | 820% |
| Calcium 295mg | 23% |
| Iron 23mg | 127% |
| Potassium 1923mg | 41% |
Source of Calories