I absolutely adore this recipe because it combines rich, indulgent chocolate flavors with a touch of elegance, making it perfect for impressing friends at gatherings. Plus, the process of rolling the cake and decorating it with ganache and chocolate shavings feels so artfully rewarding, transforming a simple baking session into a fun creative escape.
The Classic Chocolate Buche De Noel is a delightful holiday treat that I adore crafting during winter. This cake’s lusciously rich chocolate flavor is brought forth not only by using softened unsalted butter, but also by unsweetened cocoa powder, which is whipped into the cake batter before folding in three stretched-to-their-limits egg whites and then with two slightly melted, very bittersweet, chocolate-schmaltzy whole egg yolks.
Finally, the hint of vanilla extract in the cake’s overall flavor punctuates the chocolate-goodness of this dessert.
Ingredients
Universal flour: Gives frame, source of carbs.
Cocoa powder that is not sweetened: Contributes a deep chocolate taste and is an antioxidant source.
Leavening agent; it makes the cake rise.
Baking powder
Sugar that has been granulated: Imparts sweetness to the cake and helps with the texture.
Moisture, protein, and ingredient binding come from eggs.
Butter that has no salt: Imparts flavor and richness and gives a tender crumb.
Dark chocolate: Intensifies chocolate flavor and is high in antioxidants.
Whipping cream: Essential for making the filling light and fluffy, the whipped cream is all about creaminess and indeed, fat.
Instant espresso powder: Boosts chocolate flavor, not necessary for depth.
Ingredient Quantities
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) whole milk
- 1/2 cup (115g) unsalted butter, softened
- 4 ounces (113g) bittersweet chocolate, melted and cooled
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon instant espresso powder (optional)
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting
- Chocolate shavings or curls, for decoration (optional)
Instructions
1. Preheat the Oven and Prepare the Pan
Your oven needs to be preheated to 350 degrees Fahrenheit (175 degrees Celsius). A jelly roll pan, measuring 15 inches by 10 inches, should be lined with parchment paper that extends over the edges of the pan.
2. Mix Dry Ingredients
In a bowl, combine the flour, cocoa powder, baking powder, and salt. Sift together. Set aside.
3. Prepare the Batter
In a large mixing bowl, combine egg yolks and 1/2 cup (100g) of granulated sugar and beat together until the mixture is thick and pale, about 3 minutes. Add 2 teaspoons of vanilla extract and the milk. Gradually incorporate the dry ingredients.
4. Whip Egg Whites
In another clean bowl, beat the egg whites until they hold soft peaks. Gradually add in the rest of the sugar, and beat until the mixture holds very stiff peaks.
5. Combine Mixtures
In three batches, fold the egg whites into the chocolate mixture, being careful to maintain as much air as possible.
6. Bake the Cake
The batter should be poured into the pan and spread evenly. The cake should be baked for 12-15 minutes until it springs back to the touch. Once removed from the oven, the cake should be allowed to cool in the pan for a few minutes before being turned out onto a rack to cool completely.
7. Roll the Cake
Turn the cake out onto a clean kitchen towel that is fine and flat, dusted with confectioners’ sugar. Peel the parchment paper off the cake, then roll the cake up in the towel from the short end. When the cake is rolled, let it cool completely.
8. Make the Filling
In a bowl, beat the heavy cream, confectioners’ sugar, any optional espresso powder, and 1 teaspoon vanilla extract until it holds stiff peaks.
9. Prepare the Ganache
Cream the softened butter. Gradually add the melted chocolate and beat until smooth and spreadable.
10. Assemble and Decorate
The cooled cake is unrolled and the whipped cream is spread evenly over the surface. The cake is then re-rolled with no towel. The ends are trimmed for a neat finish. Ganache is spread over the top and sides, with enough left over to create a bark texture. Confectioners’ sugar is dusted over the top, and chocolate shavings are added for decoration. The cake is cut into slices, and the slices are served.
Equipment Needed
1. Oven
2. Jelly roll pan (15 x 10 inches)
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Sifter
7. Electric mixer or whisk
8. Spatula
9. Measuring cups and spoons
10. Cooling rack
11. Clean, flat kitchen towel
12. Knife or cake slicer
13. Small bowl (for ganache preparation)
FAQ
- Q: Can I make the Buche De Noel in advance?Q: Can I prepare the cake a day in advance? When is the latest I can put it together and still have it taste fresh?
A: You can prepare the sponge and fillings a day in advance and refrigerate the assembled cake up to a day before serving.
- Q: Can I use a different type of chocolate?You may use semi-sweet chocolate, if you prefer, and want to dial chocolate intensity down a notch.
- Q: How do I prevent the cake from cracking when rolling?Q: What is the best way to roll a cake?
“A: Roll the cake while it’s still warm using a clean kitchen towel, which helps prevent cracks.”
- Q: What is the purpose of the instant espresso powder?A: The chocolate flavor is greatly enhanced by espresso powder, but you can leave it out if you’d rather not use it.
- Q: Can I use a different filling?Certainly! You can replace whipped cream with mousse or buttercream filling when you want a richer, denser texture.
- Q: How should I store the Buche De Noel?Store the finished log in the refrigerator for up to three days. Allow it to come to room temperature before serving, and enjoy its flavor at its peak.
- Q: Can I freeze the Buche De Noel?Unfilled sponges and assembled logs can be frozen if they are properly wrapped, but their textures may suffer during thawing.
Substitutions and Variations
All-purpose flour: For a lighter texture, use the same amount of cake flour.
Cocoa powder that is unsweetened: Substitute with cocoa powder that has been Dutch-processed for a more robust taste.
Whole milk: Substitute with almond milk or any other non-dairy milk as a lactose-free option.
Coconut oil: Use the same amount of coconut oil as you would butter, but if you’re transitioning from using dairy to cooking with coconut oil, start with half the amount and increase as you get used to cooking with this supremely healthy oil.
Bittersweet chocolate: If you want a taste that is a bit sweeter, go with semisweet chocolate.
Pro Tips
1. Properly Prepare the Jelly Roll Pan: When lining the jelly roll pan with parchment paper, make sure it extends over the edges. This will make it easier to remove the cake after baking without causing any damage, ensuring a clean roll.
2. Efficient Egg White Beating: Ensure that the bowl and beaters used for whipping the egg whites are completely clean and free of any grease, as even a small amount of fat can prevent the whites from reaching stiff peaks.
3. Gentle Folding Technique: When folding the egg whites into the chocolate mixture, use a gentle hand. This helps maintain the airiness essential for a light cake texture. A rubber spatula is ideal for this task.
4. Roll the Cake While Warm: Roll the cake up in the kitchen towel while it’s still warm. This helps set the shape and prevents cracking when you unroll and fill it later.
5. Room Temperature Ganache Preparation: Ensure both the butter and melted chocolate are at room temperature before mixing to prevent the ganache from splitting. If the mixture becomes too stiff, you can warm it slightly to regain spreadability.
Classic Chocolate Buche De Noel Recipe
My favorite Classic Chocolate Buche De Noel Recipe
Equipment Needed:
1. Oven
2. Jelly roll pan (15 x 10 inches)
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Sifter
7. Electric mixer or whisk
8. Spatula
9. Measuring cups and spoons
10. Cooling rack
11. Clean, flat kitchen towel
12. Knife or cake slicer
13. Small bowl (for ganache preparation)
Ingredients:
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) whole milk
- 1/2 cup (115g) unsalted butter, softened
- 4 ounces (113g) bittersweet chocolate, melted and cooled
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon instant espresso powder (optional)
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting
- Chocolate shavings or curls, for decoration (optional)
Instructions:
1. Preheat the Oven and Prepare the Pan
Your oven needs to be preheated to 350 degrees Fahrenheit (175 degrees Celsius). A jelly roll pan, measuring 15 inches by 10 inches, should be lined with parchment paper that extends over the edges of the pan.
2. Mix Dry Ingredients
In a bowl, combine the flour, cocoa powder, baking powder, and salt. Sift together. Set aside.
3. Prepare the Batter
In a large mixing bowl, combine egg yolks and 1/2 cup (100g) of granulated sugar and beat together until the mixture is thick and pale, about 3 minutes. Add 2 teaspoons of vanilla extract and the milk. Gradually incorporate the dry ingredients.
4. Whip Egg Whites
In another clean bowl, beat the egg whites until they hold soft peaks. Gradually add in the rest of the sugar, and beat until the mixture holds very stiff peaks.
5. Combine Mixtures
In three batches, fold the egg whites into the chocolate mixture, being careful to maintain as much air as possible.
6. Bake the Cake
The batter should be poured into the pan and spread evenly. The cake should be baked for 12-15 minutes until it springs back to the touch. Once removed from the oven, the cake should be allowed to cool in the pan for a few minutes before being turned out onto a rack to cool completely.
7. Roll the Cake
Turn the cake out onto a clean kitchen towel that is fine and flat, dusted with confectioners’ sugar. Peel the parchment paper off the cake, then roll the cake up in the towel from the short end. When the cake is rolled, let it cool completely.
8. Make the Filling
In a bowl, beat the heavy cream, confectioners’ sugar, any optional espresso powder, and 1 teaspoon vanilla extract until it holds stiff peaks.
9. Prepare the Ganache
Cream the softened butter. Gradually add the melted chocolate and beat until smooth and spreadable.
10. Assemble and Decorate
The cooled cake is unrolled and the whipped cream is spread evenly over the surface. The cake is then re-rolled with no towel. The ends are trimmed for a neat finish. Ganache is spread over the top and sides, with enough left over to create a bark texture. Confectioners’ sugar is dusted over the top, and chocolate shavings are added for decoration. The cake is cut into slices, and the slices are served.
