Bûche de Noël Recipe

The French Bûche de Noël aka as Yule Log Cake is a traditional cake born in the 19th century shaped as a log when families would burn a yule log or bûche in the fireplace at Christmas time. This layer rolled-up cake looks beautiful and may look intimidating to make but it’s not that difficult once you master the rolling out of the sponge cake, you can then use the filling of your choice,one of my favorite is crème de marron or chestnut cream which is a little heavy or a lighter chocolate coffee liquor flavored.

This recipe is for a chocolate bûche.

Ingredients for Sponge Cake:

  • 2 tablespoons melted butter
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 5 large eggs
  • ⅔ cup white sugar 
  • ½ teaspoon vanilla
  • 2 tablespoons powdered sugar

Ingredients for Filling:

  • 1 ⅔ cups powdered sugar
  • ½ cup soft butter
  • 1 ½ tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 2 tablespoons coffee-flavored liqueur
  • ⅓ cup mascarpone cheese

Ingrediens for Frosting:

  • 1 cup heavy cream
  • 8 ounce package dark chocolate chips

Recipe Directions:

Preheat oven to 375 degrees F (190 degrees C) & line a 10×15 inch flat cake pan with parchment paper. In a large bowl, whip butter, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla and refrigerate.

In another large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In another large glass bowl, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yellow yolk mixture into the whites. Spread the batter evenly into the parchment paper prepared pan.

Bake 12 to 15 minutes 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. Gently peel off parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Let cool for 30 minutes.

When cool, unroll the cake, and spread the filling within 1 inch of the edge. Roll the cake up again this time with the filling inside. Place seam side down onto a serving plate, frost the log, and refrigerate until serving. Dust with confectioners’ sugar snow before serving.

You can also add some decorations with cranberries that look like holly berries, meringue mushrooms, or little christmas trees etc…

Joyeuses Fêtes!

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French Culture & Lifestyle in the USA

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