Buche de Noel (Yule Log Cake)
I’ve always wanted to make this Christmas cake but only got a chance to try it this year. Yay for me. My first try was good but I did not have anything to decorate it so I just used large marshmallows which I cut and shaped as best I could to make ’em look like mushrooms.
Equipment
Ingredients
FOR THE CAKE:
- ½ cup All Purpose Flour
- ¼ cup Unsweetened Cocoa
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Sugar
- 4 pcs Eggs large size / room temperature
- 1 teaspoon Vanilla
- ¼ cup Butter melted and cooled
FOR THE FILLING:
- ½ cup Whipping Cream heavy / chilled
- ¼ cup Powdered Sugar
- ¼ cup Chocolate Ganache or use chocolate hazelnut spread
- 3 ounces Cream Cheese softened
FOR THE FROSTING:
- 1 cup Whipping Cream
- 10 ounces Bittersweet Chocolate finely chopped
- 1 tablespoon Butter
- Marzipan for mushroom decoration
Instructions
- Heat oven to 375ºF.
- Line bottom of 15x10x1-inch baking pan with parchment paper, set aside.
- Arrange clean thin cotton towel (about 34x20 inches) onto counter.
- Sprinkle generously with unsweetened cocoa, set aside.
- Combine flour, ¼ cup cocoa, baking powder and salt in bowl, set aside.
- Combine sugar, eggs and vanilla in another bowl, beat at high speed 5 minutes or until fluffy, thick and pale yellow color.
- Stir melted butter into egg mixture, gently stir flour mixture into egg mixture until just combined.
- Spread into prepared pan.
- Bake 10-12 minutes or until center springs back when touched.
- Run knife around edges to loosen sides.
- Turn cake out onto prepared towel, remove parchment paper.
- Roll up cake in towel, set aside to cool.
- Using a mixer, eat ½ cup chilled whipping cream and ¼ cup powdered sugar at medium-high speed, scraping bowl often, until stiff peaks form.
- Shape marzipan into mushrooms as best you can :) (if using)
- Keep in the fridge until ready to decorate cake.
- Place chocolate ganache (or chocolate hazelnut spread) and cream cheese in another bowl, beat at medium speed until well mixed.
- Gently stir whipped cream mixture into chocolate mixture until just combined.
- Cover, refrigerate at least one hour.
- Combine chopped chocolate and whipping cream in bowl and set it over a pot of simmering water to melt.
- Add butter at the end and set aside to cool slightly.
- Unroll cake, spread small with chilled filling evenly
- Reroll, refrigerate until ready to assemble.
- Slice a third of the cake roll at an angle. Set aside
- Put larger cake log first on a serving plate then attach the smaller piece so it angles out like a branch, secure with toothpicks or wooden skewers, as needed.
- Carefully frost sides of cake.
- Draw lines in frosting, using fork or tip of dinner knife to make it look like a tree bark
- Sprinkle powdered sugar all over the cake
- Garnish as you like with marzipan mushroom, or some rosemary sprigs or pine cones
- Enjoy. Happy Holidays!
Tried this recipe?Let us know how it was!