Buche De Noel Chocolate Sponge Cake Recipes

BUCHE DE NOEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
• In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
• Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

YULE LOG CAKE (BûCHE DE NOëL)

Steps:

• Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
• Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
• In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
• Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
• Add the dry ingredients and gently whisk together until well combined, then set aside. 6
• Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
• Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
• Add the remaining egg whites and gently fold together until well combined. 9
• Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
• . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
• . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
• . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
• . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
• . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
• . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
• . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
• . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
• . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
• Whip on high speed until lightened in color and thick enough to spread. 20.
• To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
• Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
• Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
• Refrigerate the cake until ready to serve.

BUCHE DE NOEL CAKE (YULE LOG CAKE)

Steps:

• Preheat your oven to 400ºF (204ºC) with the oven rack in the center.
• Line a sheet pan (13×18″) with parchment paper.
• Next, fill a saucepan with 2-3″ of water and bring it to a boil over medium-high heat until boiling.
• Then, reduce the heat to medium or until the water is simmering.
• In the bowl of your stand mixer, place the eggs, granulated sugar, and salt and blend together with a whisk.
• Next, place the bowl with the mixture on top of your simmering water. Do NOT let the bottom of the bowl hit the water.
• Using your whisk, stir the egg mixture slowly until the sugar granules dissolve (about 110ºF or 43ºC).
• Then, remove it from heat.
• Attach your bowl to your stand mixer with the whisk attachment.
• Add in your vanilla and whisk on high for 5-7 minutes until you reach the ribbon stage (see notes below). The mixture should triple in volume and lighten in color.
• Sift in 1/3 of your flour mixture and fold (see notes) the flour in gently without damaging the structure of your egg mixture. Repeat two more times with the flour until just combined.
• Spread the cake batter evenly into your parchment-lined sheet pan, and then spread it with an offset spatula or knife all the way to the edges of the pan. Do not grease your pan.
• Bake the cake at 400ºF (204ºC) for 8 minutes.
• Then, remove the cake from the oven and place it onto a cooling rack.
• Immediately use a paring knife to carefully cut the edge of the sponge away from the sides of the pan.
• Dust the surface of the cake with powdered sugar.
• Next, place another piece of parchment on top of the cake, and then another cooling rack, and flip over to release the cake from the pan.
• Remove the parchment paper carefully, and dust the surface with more powdered sugar.
• Place a tea towel over the top of the cake and carefully roll into a spiral going lengthwise.
• Finally, place it into the fridge to cool for one hour before filling it with your frosting. For more tips and tricks on making roll cakes, be sure to read my roll cake tutorial blog post.
• Start by sifting your powdered sugar and cocoa powder into the bowl of your stand mixer to remove any lumps. The cocoa powder especially loves to clump up and make these ugly specks in the finished buttercream.
• Now, add in your pasteurized egg whites (yes, they need to be pasteurized). If you cannot get any pasteurized egg whites, you can make my chocolate Swiss meringue buttercream instead.
• Mix everything together on low speed with the whisk attachment to combine it.
• Then, mix on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 3-5 minutes to help the powdered sugar and cocoa powder dissolve properly.
• Next, add room temperature butter and mix it for 5-10 minutes on high speed.
• Next, you want to turn up the speed to high and begin whipping in air! I whip mine for 5-10 minutes. Once it no longer tastes buttery, it's done.
• Switch to the paddle attachment and mix it on low speed for 10-15 minutes. This is totally optional but will help to remove excess air bubbles and make the buttercream really smooth.
• Finally, you will switch to the paddle attachment and mix it on low speed for 10-15 minutes (totally optional) to remove excess air bubbles and make the buttercream really smooth.
• Measure out your chocolate and chop it finely if it's in big pieces so that it melts evenly.
• Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Do not walk away or your cream could boil over.
• Pour your hot cream over the chocolate and push the chocolate down so it's all under the surface of the cream. Let the chocolate and cream sit for 5 minutes.
• Whisk the cream and chocolate together until it's smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
• If you have lumps or un-melted chocolate, you can use an immersion blender to make your ganache super creamy and lump-free.
• First, preheat your oven to 225ºF (107ºC) and line a baking sheet with parchment paper.
• Bring 2 inches of water to a simmer in a pot.
• Place a clean stainless steel mixing bowl over the water. It should not touch the water.
• Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
• Once your egg whites are at 110ºF (43ºC) (or when you don't feel any grains of sugar between your fingers) you're ready to whip.
• Place the bowl on your stand mixer with the whisk attachment.
• Whisk on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for one minute.
• Then, add in the cream of tartar, salt, and flavoring.
• Next, bump the speed up to high and let it whip until you reach STIFF peaks.
• With a round piping tip, place your meringue into a piping bag and snip off the tip.
• Pipe your stems and caps (see the video in the recipe card for more tips on these).
• Bake them for 60 minutes, and then turn off the oven (but do not take out the cookies).
• Let them sit in the oven until they are completely cold. I like to leave mine in overnight.
• Poke a hole in the base of the mushroom and add a tiny bit of ganache or melted chocolate in the hole.
• Then, place the cap on the stem.
• Next, combine cocoa powder and vanilla.
• Splatter the tops of the mushrooms with a stiff paintbrush.
• Once your sponge cake has cooled for at least an hour, you can carefully unroll it and then fill the inside with a layer of chocolate buttercream.
• Then, roll the cake back up nice and tight lengthwise so there are no gaps in the filling.
• Place the cake into the freezer for about an hour or into the fridge overnight to chill the filling.
• Cut the ends of the roll cake off to reveal the swirl of filling.
• Then, cut off one more piece of the roll cake at a slight angle and place it on the side of the roll to represent a branch.
• Frost the outside of the Buche de Noel with chocolate ganache.
• Decorate the outside with some of your meringue mushrooms, fresh cranberries, and sprigs of rosemary.
• Dust the whole cake lightly with some powdered sugar to look like freshly-fallen snow.
• Finally, chill before serving.

BûCHE DE NOëL (A FRENCH CHRISTMAS DESSERT) RECIPE BY TASTY

Steps:

• Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
• Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
• In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
• Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
• Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
• Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
• While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
• Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
• Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
• Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
• Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
• Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
• Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
• Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
• Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
• Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
• In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
• Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
• Assemble the bûche de noël: Unroll the sponge cake.
• Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
• Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
• Unwrap the cake log from the towel and set on a serving platter.
• Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
• Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
• Cover the entire log, starting at one end and piping lengthwise, with ganache.
• Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
• The cake will keep in the refrigerator, covered, for up to 3 days.
• Slice and serve.
• Enjoy!