Description
A traditional French holiday dessert, Buche de Noel is a chocolate sponge cake rolled with whipped cream filling, covered in rich chocolate ganache to resemble a yule log. Decorated with optional meringue mushrooms, sugared cranberries, and rosemary for a festive touch, this elegant cake is perfect for Christmas celebrations.
Ingredients
Scale
Sponge Cake
- 4 large eggs separated
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup (47g) all-purpose flour
- 1/3 cup (40g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
Filling
- 1 cup (240ml) heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup (240ml) heavy cream
- 8 ounces (225g) dark chocolate finely chopped
Meringue Mushrooms (optional)
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder (if using)
Sugared Cranberries & Rosemary (optional)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Let cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated. Remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll cranberries and rosemary in granulated sugar until fully coated. Let dry completely (at least 2 hours before serving).
- Make Meringue Mushrooms: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer meringue to a piping bag with a round tip and pipe small caps and stems for mushrooms onto prepared sheet. Bake for 90 minutes until dry and cool. Lightly dust caps with cocoa powder. Melt chocolate wafers in microwave in 20-second increments, stirring in between, and use melted chocolate to attach stems to caps. Set aside (prepare at least 2 hours ahead).
- Prepare Sponge Cake Batter: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease the edges. Beat egg yolks with 1/2 cup sugar until pale and fluffy. Mix in vanilla extract. In another bowl, sift together flour, cocoa powder, and salt, then fold into yolk mixture gently.
- Beat Egg Whites: Beat egg whites until foamy, gradually add remaining 1/4 cup sugar, and beat until stiff peaks form.
- Combine & Bake: Gently fold egg whites into the yolk-flour mixture in thirds until fully incorporated. Spread batter evenly in prepared pan. Bake for 12 minutes or until cake springs back when lightly touched.
- Roll Cake: Dust clean kitchen towel with powdered sugar. Turn warm cake onto towel, remove parchment paper, and roll cake tightly starting from short side with towel inside. Let cool completely rolled.
- Prepare Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make Ganache: Heat cream until just steaming (microwave or stovetop), pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth. Let cool slightly to thicken.
- Assemble Cake: Unroll cooled cake carefully. Spread whipped cream filling evenly over surface. Roll cake back tightly without towel. Slice roll in half; slice one half on diagonal and arrange pieces next to log to form branches.
- Decorate: Place roll seam-side down on serving platter. Trim ends for neatness. Spread ganache over cake to resemble tree bark, using fork to create texture. Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the cake for a festive look. Optionally dust with powdered sugar for a snowy effect.
- Chill & Serve: Chill the assembled cake for 1-2 hours before slicing for cleaner cuts. Serve and enjoy your festive Buche de Noel!
Notes
- Make sugared cranberries and meringue mushrooms at least 2 hours ahead for best texture and dryness.
- If dark chocolate melting wafers are unavailable, use finely chopped high-quality dark chocolate for melting.
- To avoid cracking, roll the cake while warm and use a powdered sugar-dusted towel to prevent sticking.
- You can prepare the ganache a few hours ahead; just let it come to room temperature before spreading for easier application.
- The cake can be refrigerated up to 1 day before serving; bring to room temperature for best flavor.
- For gluten-free version, substitute flour with a gluten-free all-purpose flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
