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a Christmas yule log buche de noel on a platter decorated with sprigs of evergreen and holly berries

Buche de Noel

Meghan
A traditional French Yule Log cake, Buche de Noel is the perfect show stopper dessert for any holiday gathering. This version is chocolate inside!
5 from 11 votes
Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine French
Servings 10

Equipment

  • 17x12-inch jelly roll pan

Ingredients
  

For the Chocolate Cloud Roll:

  • 1/4 cup + 2 tablespoons sugar
  • 6 large eggs (separated yolks and white, at room temperature)
  • 4 ounces bittersweet chocolate (melted and cooled to room temperature)
  • 3/4 teaspoon cream of tartar
  • 1 tablespoon unsweetened cocoa

For the Dark Chocolate Ganache Frosting:

  • 12 ounces bittersweet chocolate (I used Ghirardelli)
  • 1 2/3 cups heavy cream (see note )
  • 2 tablespoons Cognac (I used framboise liqueur)

For the Perfect Whipped Cream:

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract

For the Decorations:

  • powdered sugar
  • sweetened flaked coconut

Instructions
 

Make the Chocolate Cloud Roll:

  • Preheat oven to 350 degrees F and prepare a 17- x 12-inch jelly roll pan as follows: grease, line bottom with parchment or foil, extending slightly over sides, and then grease again and flour.
  • In a mixing bowl, beat 1/4 cup sugar and the egg yolks for 5 minutes or until light and fluffy. Add the chocolate and beat until incorporated, scarping down the sides of the bowl.
  • In a large mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons sugar, beating until still peaks form when the beater is raised slowly.
  • With a large balloon whisk, slotted skimmer, or rubber spatula, fold 1/4 of the whites into the chocolate mixture to lighten it. Then gently fold in remaining egg whites.
  • Pour into the prepared pan, spreading evenly with a spatula, and bake 16 minutes. The cake will have puffed and lost its shine and will spring back when lightly pressed with a finger.
  • Meanwhile, wet a clean dish towel and wring it out well. Remove the cake from the oven and leave it in the pan. Dust with the cocoa powder and cover immediately with the damp towel. Allow the cake to cool while making the ganache and whipped cream.

Make the Dark Chocolate Ganache Frosting:

  • Break the chocolate into pieces and process in a food processor until very fine.
  • Check the percentage of your chocolate. If you are using chocolate that is >53% you will have to add 1/4 cup more cream for a smooth ganache.
  • Heat the cream to a boil and, with the processor motor running, pour it through the feed tube in a steady stream.
  • Process a few seconds until smooth.
  • Transfer to a bowl and cool completely. Gently stir in Cognac or framboise liqueur.
  • Allow to cool for several hours until of frosting consistency. Meanwhile, make the whipped cream and begin cake assembly.

Make the Perfect Whipped Cream:

  • Place all ingredients in a large mixing bowl and refrigerate, along with beater or whisk attachment for at least 15 minutes.
  • Beat until soft peaks form when the beater is raised.

To Assemble the Cake:

  • When the cake is completely cool, remove the towel and, lifting the parchment or foil overhang, gently slide the cake from the pan to a flat surface.
  • Spread the whipped cream on top and roll up, using the parchment or foil for support and gently peeling it away as you go (sort of like a bamboo mat when making sushi).
  • Chill for at least 1 hour.
  • Cut a diagonal slice from one end of the roll and place on top to form a knot.
  • Spread the ganache frosting over the log and use the tines of a fork to make lines resembling bark. Make a few round swirls with the fork on the top of the knot.
  • Decorate as desired. Traditional decor includes meringue mushrooms, pistachio marzipan ivy leaves, green tea pine needles, small appropriate figures such as porcelain elves or trumpeters. To keep it simple, use some holiday greenery and sprinkle with flaked coconut and powdered sugar.
  • Refrigerate until 1 hour before serving.

Notes

I added an extra ~1/4 cup, see note below. *Note: the book states that if you use chocolate >53% you will have to add more cream for a smooth ganache. I just added about 1/4 cup extra boiling cream, and it turned out great.
Note: Cake can be assembled and refrigerated 2 days ahead.
Source: Adapted from The Cake Bible
You're Gonna Bake It After All
bakeitafterall.com
Keyword cake, chocolate, dessert, French, holiday