Description
Make this traditional Bûche de Noël with a soft sponge cake, creamy filling, and rich chocolate buttercream frosting for a festive holiday centerpiece.
Ingredients
Scale
- 6 pcs large eggs (separated)
- 60 g all-purpose flour (sifted)
- 30 g cocoa powder (sifted)
- 96 g granulated white sugar (divided into 32g and 64g)
- 1/4 tsp sea salt
- 1 cup double cream (35% fat) for filling
- 63 g powdered sugar (sifted) for filling
- 1 tsp pure vanilla extract for filling
- 1 pinch sea salt for filling
- 113 g unsalted butter (room temperature) for frosting
- 250 g powdered sugar (sifted) for frosting
- 30 g cocoa powder (sifted) for frosting
- 1/2 tsp pure vanilla extract for frosting
- 2 tbsp double cream (35% fat) for frosting
- pinch sea salt for frosting
- Christmas decoration (own choice garnish)
Instructions
- Pre-heat the oven to 170°C. Brush butter onto the Swiss Roll pan and line with parchment paper.
- Mix flour, cocoa powder, and salt in a medium bowl. Set aside.
- Separate egg whites and egg yolks into two separate bowls.
- Beat the egg whites until foamy. Add 32g of sugar a little at a time and beat until stiff peaks form.
- Beat the egg yolks until thick. Slowly add 64g of sugar and beat until pale.
- Use a metal spoon to scoop a little egg white into the egg yolk mixture to loosen the texture.
- Gently fold in the flour mixture and the remaining egg white until all ingredients combine. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12 to 15 minutes, until the top springs back when lightly pressed.
- Prepare a sheet of parchment paper on a flat surface. Invert the warm cake onto the parchment paper. Peel off the baked parchment paper. Cut the edges neatly with a sharp knife.
- Starting at the short side, use the parchment paper to tightly roll the cake into a log. Let it cool completely.
- For the filling, beat double cream, powdered sugar, vanilla extract, and a pinch of salt until stiff peaks form. Refrigerate until needed.
- When the cake is cool, unroll it and spread the filling evenly over the cake, leaving about 5cm free at the end. Roll the cake back into a log without the parchment paper. Place the seam side down on a serving plate and refrigerate for 1 hour until chilled.
- For the frosting, beat the butter until smooth and pale. Mix the sifted powdered sugar, cocoa powder, and salt. Add half of the sugar mixture to the butter and beat. Add the remaining mixture and beat until smooth. Add vanilla extract and double cream. Beat until you have a smooth texture.
- For the ends of the log, pipe rings from the inside out using buttercream to simulate tree trunk rings.
- Use a spatula to spread the chocolate frosting thickly over the sponge. Use a fork to create textured bark lines on the outside.
- Decorate the log with Christmas theme decorations and dust lightly with powdered sugar before serving.
Notes
- If the cake cracks when rolling, cover the crack with extra frosting; the flavor remains the same.
- You can use your own choice of garnish for decoration.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 120
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 150
Keywords: Classic Chocolate Christmas Yule Log, Log Cakes Ideas, Best Christmas Cake Recipe, Christmas Cake Roll Recipes, Chocolate Log Cake, Yule Log Cake Recipe, Chocolate Yule Log, Bûche de Noël