Description
A festive and elegant Buche de Noel recipe featuring a light cocoa sponge cake rolled with vanilla whipped cream, covered in rich chocolate ganache, and decorated with charming meringue mushrooms and sugared cranberries for a beautiful Yule log presentation.
Ingredients
Scale
Sponge Cake
- 4 large eggs separated
- 3/4 cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (47g)
- 1/3 cup natural unsweetened cocoa powder (40g)
- 1/4 teaspoon salt
Filling
- 1 cup heavy cream (240ml)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream (240ml)
- 8 ounces dark chocolate, finely chopped (225g)
Meringue Mushrooms (optional)
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (100g)
- 2 tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder (if using)
Sugared Cranberries & Rosemary (optional)
- 1/2 cup granulated sugar (100g)
- 1/2 cup water (120ml)
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make the Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Let cool slightly. Toss cranberries and rosemary sprigs in the syrup to coat, then remove with a slotted spoon onto a wire rack to dry for 1 hour. Roll cranberries and rosemary in granulated sugar until coated and let dry completely. This step should be done at least 2 hours in advance.
- Make the Meringue Mushrooms: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar while beating until stiff, glossy peaks form. Transfer to a piping bag and pipe small caps and stems onto the parchment. Bake for 90 minutes until dry and cool completely. Dust caps with cocoa powder. Melt chocolate wafers in microwave in 20-second increments, stirring between, and use melted chocolate to attach stems to caps. This should be made at least 2 hours in advance.
- Prepare the Cake: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease edges. Beat egg yolks with 1/2 cup sugar until pale and fluffy; mix in vanilla extract. In another bowl, sift flour, cocoa powder, and salt; fold into yolk mixture. Beat egg whites until foamy, gradually adding remaining 1/4 cup sugar until stiff peaks form. Gently fold egg whites into yolk mixture in thirds. Spread batter evenly in pan and bake 12 minutes until cake springs back when touched.
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn warm cake onto towel and peel off parchment paper. Roll cake tightly with towel starting from short side, then let cool completely.
- Make the Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Prepare the Ganache: Heat heavy cream until just steaming and pour over chopped dark chocolate. Let sit for 2 minutes then stir until smooth. Allow to cool slightly to thicken.
- Assemble the Log: Unroll cooled cake and spread whipped cream filling evenly. Roll back up tightly without towel. Slice roll roughly in half, then slice one half diagonally to resemble log branches. Place roll seam-side down on a serving platter and trim ends for neatness.
- Decorate: Spread ganache over cake to mimic bark texture, using a fork to create bark-like lines. Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log. Optionally dust with powdered sugar for a snowy effect.
- Chill and Serve: Refrigerate the cake for 1-2 hours before serving for easier slicing. Enjoy this classic holiday dessert!
Notes
- Make meringue mushrooms and sugared cranberries at least 2 hours ahead to allow drying time.
- You can substitute dark chocolate with semi-sweet chocolate if preferred for ganache.
- Use a clean kitchen towel dusted well with powdered sugar to prevent sticking when rolling the cake.
- For best results, chill the completed log overnight to let flavors meld and ganache set firmly.
- Rosemary sprigs add a festive herbal note and are optional for decoration.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 85 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
