Bûche de Noël is the French name for a Christmas cake shaped like a log and is more commonly called a yule log cake. It has been a Christmas staple in France since it first emerged sometime in the 19th century, before spreading to other countries. The dish itself is a chocolate cake delight rolled with delicious chocolate whipped cream and decorated to match the wintry season.
Ingredients:
- 160g cake flour
- 30g unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 eggs, separated
- 200g granulated sugar
- 30ml vegetable oil
- ½ teaspoons vanilla extract
- 420ml cold heavy cream
- 15g confectioners’ sugar
- 170g finely chopped semi-sweet chocolate
Method:
Step 1: Whisk the cake flour, baking powder, and salt together with 2 tablespoons of the cocoa powder in a medium bowl. After mixing well, set it aside.
Step 2: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and approximately half of the granulated sugar together on high speed for about 4-5 minutes. You will know it is done when stiff peaks start to form.
Step 3: In a separate mixing bowl add the egg yolks, remaining sugar, oil, and 1½ teaspoons of vanilla extract. Beat them together on high speed for about 3-4 minutes. You will know it is done when it lightens in colour and thickens.
Step 4: Add half of the whipped egg whites into the egg yolk mixture and beat it on low speed for 10 seconds. Repeat the step with the remaining egg whites.
Step 5: As with the previous step add half of the flour mixture, but this time fold it with a rubber spatula until it is well combined. When done, repeat the process again with the remaining flour mixture. During this step make sure to not overdo the mixing or you will risk deflating the egg whites.
Step 6: Spread the prepared batter evenly into a prepared pan, making sure there are no air bubbles in it.
Step 7: Bake for 18-19 minutes. You will know the cake is done when it looks a little bubbly on top.
Step 8: While the cake is baking you can prepare the roll. To do this place a large kitchen towel flat on the counter and dust it with about three Tablespoons of cocoa powder using a fine mesh sieve.
Step 9: As soon as the cake is out of the oven, immediately invert it onto the towel and peel off the parchment paper that was on the bottom of the cake.
Step 10: Starting with a narrow end, begin tightly rolling the hot cake up with the towel. Do this slowly and gently to ensure the cake does not crack.
Step 11: Place the freshly rolled cake, while still with the towel, in a refrigerator for up to a day.
Step 12: The next day, take the cake roll from the refrigerator and allow it to sit for a while. You can use this time to prepare the whipped cream filling.
Step 13: For the crème filling whip approximately 1 cup of the heavy cream, together with the remaining vanilla extract, cocoa powder, and confectioners’ sugar on medium-high speed for about 2-3 minutes.
Step 14: Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving a small border around the cake.
Step 15: Gently roll the cake back up slowly, but without the towel this time and carefully place on a cutting board. If you have any cocoa powder remaining, feel free to dust it over the exterior of the cake.
Step 16: Once done, cover the cake with a plastic wrap and refrigerate for up to 2 days before shaping and topping with ganache.
Step 17: To prepare the ganache, heat the remaining cream in a saucepan until it begins to simmer. When ready, place the chopped chocolate into a bowl and pour the now simmering crème over the chocolate.
Step 18: Let it sit for 2-3 minutes before slowly stirring the mixture to ensure it is mixed well.
Step 19: Refrigerate the mixture for up to an hour. Do not cover the mixture while it is being refrigerated.
Step 20: Remove rolled cake from the refrigerator and place it on a serving platter. If you like, you can cut a diagonal piece from one end of the cake at this point and place it on the side to form a branch.
Step 21: Slowly pour and spread thickened ganache all over the top and sides of cake, and let your imagination run wild with ideas to decorate it. Alternatively, you can take the traditional route and use a fork to add a bark like texture to the log and dust it with any remaining confectioners’ sugar to simulate snow.
