Buche De Noel Yule Log Cake

What Is Buche De Noel

Crafted to embody the tradition of burning the Yule log, the buche de noel is no ordinary chocolate cake! This classic features a light sponge cake rolled around silky whipped cream on the inside and rich ganache generously spread on the outside to mimic a log. Adorned with whimsical decorations like meringue mushrooms, chocolate twigs, or even edible pine cones, it’s a scrumptious work of art!

Eggs: The backbone of our sponge cake, providing structure and fluffiness. You’ll need to separate your eggs for this recipe. Granulated Sugar: Adds just the right amount of sweetness. Vanilla Extract: Infuses the cake with a warm, aromatic flavor. All-Purpose Flour: Forms the foundation of the light and airy sponge. Unsweetened Cocoa Powder: Gives the sponge a rich chocolate flavor. Use Dutch-processed cocoa for a deeper chocolate taste. Baking Powder: Acts as a leavening agent that helps the cake rise. Ensure it’s fresh for the best results. Salt: Enhances the flavors of the other ingredients and balances the sweetness.

Heavy Whipping Cream: The foundation of the fluffy, dreamy filling. You can not substitute the heavy cream with half and half or milk. Powdered Sugar: Adds just a touch of sweetness to the filling and gives it structure. Vanilla Extract: Just a splash infuses the whipped cream with a hint of vanilla flavor.

Heavy Whipping Cream: The magic ingredient that transforms chocolate into a silky, spreadable ganache. Dark Chocolate: Combined with the heavy cream to form the outer bark layer of the Yule log cake. Use high-quality dark chocolate for the best taste and texture.

Crafting this impressive classic dessert is simpler than you might think, and the results are incredibly rewarding. Just follow the recipe step by step, and you’ll see how easy it is to bring this festive dessert to life. Start by beating the egg yolks together with ½ cup of the granulated sugar until light and fluffy. Using an eclectic mixer or stand mixer makes this process go faster. Then stir in the vanilla extract. Next, sift the flour, cocoa powder, baking powder, and salt together in a separate bowl. In another large bowl, use an electric mixer to beat the egg whites until soft peaks form. Then add the remaining ¼ cup of granulated sugar and continue to whip until the whites are stiff and glossy. Now, use a rubber spatula to gently fold the beaten egg yolk mixture into the flour mixture just until combined. Then fold the whipped egg whites into the batter being extra careful not to deflate air. First, preheat your oven to 375°F (190°C). The cake won’t bake properly if you put it into a cold oven. Next, evenly spread the cake batter into a 10×15-inch jelly-roll pan that you’ve lined with parchment paper and lightly greased. Then transfer the pan to the preheated oven and let the cake bake for 12 to 15 minutes or until a toothpick comes out clean. Making the filling is super easy, but you must use very cold heavy cream. All you have to do is use an electric mixer or stand mixer to whip the heavy cream together with the powdered sugar and vanilla for a few minutes until stiff peaks form. Then store the filling in the fridge until ready to use. Begin by heating the heavy whipping cream in a small saucepan over medium heat just until it starts to simmer. Next, pour the hot cream over the chopped chocolate and let it sit for a few minutes. Then stir the mixture until it’s completely smooth. Roll the cake up in the parchment paper to form its log shape as soon as it is out of the oven. Then let it completely cool rolled up. Next, carefully unroll the cake and evenly frost it with the whipped cream filling. Then gently roll the cake back up into a tight log and place it on your serving platter seam side down. Now, cover the cake roll with the chocolate ganache and then use a fork or cake comb to create a wood-like texture. Once frosted, you can let your creativity shine by adding any decorations you like to bring your Yule log cake to life. Then pop your buche de noel into the fridge to chill for at least 2 hours before serving.

Storage

After decorating, refrigerate the buche de noel, preferably in a cake box or under a cake dome to safeguard its delicate decorations, and enjoy it within 3 days. For longer storage, consider freezing individual slices for up to one month. Just wrap each slice tightly in plastic wrap and let them thaw overnight in the fridge before serving.