Chocolate Bûche de Noël

Name: Chocolate Bûche de Noël
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Yield: 8 slices
Cuisine: French
Ingredients: 1/2 cup all-purpose flour (spooned and levelled); 1/3 cup unsweetened cocoa powder (sifted); 1/4 tsp salt; 4 large eggs (room temperature); 2/3 cup granulated sugar; 1 tsp vanilla extract; 1 cup heavy cream (cold); 1/4 cup powdered sugar; 1/2 cup semi-sweet chocolate (melted and cooled); 1/2 cup unsalted butter (softened); 1/4 cup unsweetened cocoa powder (sifted); 1 1/2 cups powdered sugar (sifted); 2 tbsp milk (more if needed)

100 min 8 slices Medium

All Recipes

Chocolate Bûche de Noël

A festive Chocolate Bûche de Noël, perfect for holiday celebrations with a rich chocolate sponge and creamy filling.

Prep

30 min

Cook

10 min

Total

100 min

Servings

Difficulty

Medium

The Chocolate Bûche de Noël is a traditional French dessert typically served during the Christmas season. This delightful rolled cake is decorated to resemble a Yule log, symbolizing warmth and togetherness during the winter months. With its rich chocolate sponge and creamy filling, the Bûche de Noël is both elegant and indulgent. It's a beloved centrepiece on holiday dessert tables and is sure to impress your guests with both its appearance and taste.

Ingredients

Servings

Chocolate Sponge

Chocolate Filling

Icing & Decoration

Instructions

Prepare the baking pan

Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.

Pro tip: Ensure the parchment paper extends over the edges for easy lifting.

Make the chocolate sponge

In a medium bowl, sift together flour, cocoa powder, and salt. In a separate large bowl, beat eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in vanilla. Gently fold in the dry ingredients until just combined.

Pro tip: Do not overmix to keep the batter light and airy.

Bake the sponge cake

Spread the batter evenly into the prepared pan. Bake for 8-10 minutes until the cake springs back when lightly touched.

Pro tip: Avoid overbaking to prevent the cake from cracking.

Roll the cake

While the cake is still warm, turn it out onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper. Roll the cake up with the towel from the short end and let it cool completely, about 1 hour.

Pro tip: Rolling the cake while warm helps it maintain its shape without cracking.

Prepare the filling

In a medium bowl, whip the cold heavy cream and powdered sugar to stiff peaks. Fold in the cooled melted chocolate until fully incorporated.

Pro tip: Ensure the chocolate is completely cooled before folding it into the cream.

Fill and re-roll the cake

Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake without the towel and place it seam-side down on a serving platter.

Pro tip: Chill the filled cake for 30 minutes to make it easier to frost.

Prepare the icing

Beat the softened butter, cocoa powder, powdered sugar, and milk together until smooth and spreadable. Adjust the consistency with more milk if needed.

Pro tip: For a richer flavour, add a teaspoon of vanilla extract.

Decorate the Bûche de Noël

Spread the icing over the rolled cake, creating bark-like texture with a fork. Dust with powdered sugar for a snowy effect and add optional decorations like meringue mushrooms.

Pro tip: Chill the cake for 30 minutes before slicing for clean cuts.

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Tips & Tricks

<ul><li>Use high-quality chocolate for the best flavour.</li><li>Ensure eggs are at room temperature for better mixing.</li><li>Roll the cake while warm to prevent cracks.</li><li>Chill the filled cake for easy slicing.</li></ul>

Serving Suggestions

Serve the Chocolate Bûche de Noël with a dusting of icing sugar to resemble snow, and add a few decorative touches like meringue mushrooms or holly sprigs for a festive look. This cake can be made a day in advance and stored in the refrigerator. Ensure it is covered well to maintain freshness. Slice just before serving for the best presentation.