Description
This Buche de Noel recipe features a light and airy chocolate sponge cake rolled with a luscious whipped cream filling and covered in a rich chocolate coffee ganache. The cake is elegantly decorated with cranberries and rosemary for a festive holiday presentation. Combining subtle coffee notes with creamy frosting, this French Yule log is a perfect centerpiece dessert for holiday celebrations.
Ingredients
Scale
For the Cake
- 4 eggs, yolks and whites separated
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cake flour
- 1/2 teaspoon instant coffee granules
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
For the Frosting
- 6 oz dark or bittersweet chocolate chips (about 3/4 cup)
- 1.5 tablespoons softened unsalted butter
- 1 teaspoon instant coffee granules
- 2/3 cup heavy cream
- 1/2 tablespoon Kahlua
- 1/2 teaspoon vanilla extract
Garnish
- Cranberries
- Rosemary sprigs
Instructions
- Prepare the baking pan: Preheat your oven to 425°F. Line a half sheet baking pan with parchment paper, cutting slits at each of the four corners so it lies flat against the pan edges. Secure the parchment with binder clips to prevent shifting.
- Whip egg whites: In a stand mixer bowl, whisk egg whites on high for 2 to 3 minutes until wet soft peaks form—whites should cling softly to the whisk without being dry or stiff.
- Mix yolks and dry ingredients: In a large bowl, whisk egg yolks and sugar until pale yellow. In a separate bowl, sift cocoa powder, cake flour, instant coffee granules, baking powder, and salt. Add the dry mix to the yolks and sugar, combining thoroughly into a thick batter.
- Fold in egg whites: Fold half of the whipped egg whites gently into the batter to loosen it, then carefully fold in the remaining whites with light, long folds to maintain airiness.
- Bake the cake: Pour batter into the prepared pan and smooth the surface gently without tapping. Bake 6 to 7 minutes, until the cake springs back when lightly pressed. Cool in pan for 2 minutes.
- Roll the cake: Sprinkle powdered sugar on a clean kitchen towel. Invert cake onto towel, peel off parchment carefully. Roll cake along with the towel from a short side and let cool fully in rolled shape to prevent cracking.
- Make the frosting: Combine chocolate chips, coffee granules, Kahlua, butter, and vanilla extract in a bowl. Heat heavy cream until hot but not boiling, then pour over chocolate mixture. Stir until smooth, cover, and chill for 30 minutes.
- Prepare filling: Whip heavy cream in a stand mixer on high for 1 minute until soft folds appear. Add vanilla extract and powdered sugar, continue whisking until cream thickens to a frosting-like consistency.
- Assemble the cake: Unroll the cooled cake and spread whipped cream evenly over surface, leaving a small border unfrosted. Roll back up tightly with seam side down.
- Create log branch: Cut a 2-inch angled slice from one end. Attach the uncut side against the main cake log near the middle.
- Frost the cake: Whisk chilled frosting briefly until ridges appear, then use a rubber spatula to spread frosting over the cake and side piece. Use a fork to create bark-like texture by running along the length of the cake.
- Decorate and serve: Garnish with fresh cranberries and rosemary sprigs for a festive touch. Serve chilled or at room temperature.
Notes
- If you don’t have Kahlua, substitute with an equal amount of brewed coffee or omit for a non-alcoholic version.
- Ensure the cake is rolled while warm to prevent cracking; cooling it rolled helps maintain shape.
- Use a rubber spatula to frost for a natural bark effect that mimics a Yule log.
- Allow frosting to chill appropriately to achieve smooth, spreadable ganache texture.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
