French Mocha Buche De Noel Recipe

I absolutely adore this French Mocha Bûche de Noël because it perfectly combines my love for rich, decadent chocolate with the irresistible kick of espresso, making every bite feel like a little celebration. Plus, the whole rolling up and unrolling process is like a fun little baking project that results in a stunning dessert that’s totally Instagram-worthy!

I enjoy crafting festive sweet treats, and this French Mocha Bûche de Noël is a true flavor fest. From its rich base of six large eggs to its deep, dark-chocolate flavor (courtesy of unsweetened cocoa powder), this yule log has all the makings of a perfect centerpiece dessert.

I think it really pushes the “mocha” part in “mocha cake,” with instant espresso powder added to the cake and the frosting. And I love how the heavy cream holds the whole thing together.

A hint of vanilla extract ensures that every bite is as tasty as the last. Cocoa powder dusted on top makes the whole thing even more visually stunning.

Ingredients

Eggs are rich in protein; they furnish structure and moisture.

Sugar that is in granulated form: Imparts sweetness and stabilizes the meringue.

All-purpose flour: Delivers the structure and makes the cake hold its shape.

Cocoa powder, unsweetened: Contributes deep chocolate flavor and color.

Heavy cream has a creamy texture, which is essential for both filling and ganache.

Powdered espresso instant: Chocolate flavor is strengthened, giving it a mocha quality.

Bittersweet chocolate: A deep chocolate flavor with a discernible amount of sweetness, this chocolate contains the largest portion of antioxidants among the chocolate types.

Butter, unsalted: Adds richness and smooth texture to the ganache.

Ingredient Quantities

• 6 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 tablespoon powdered sugar, for dusting
• 1 1/2 cups heavy cream
• 2 tablespoons instant espresso powder
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup dark chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Chocolate shavings, for garnish
• Cocoa powder, for dusting

Instructions

1. Heat your oven to 350°F (175°C) and prepare a 15×10-inch jelly roll pan. To do this, line the pan with parchment paper and grease it lightly.

2. In a large, clean bowl, whisk the egg whites until they form soft peaks. Gradually mix in 1/4 cup of granulated sugar, beating until the mixture is smooth and holds stiff peaks.

3. In a separate bowl, combine the egg yolks, the other 1/4 cup granulated sugar, and the 1 teaspoon of vanilla extract. Whisk until the mixture is thick and pale.

4. Combine the flour, cocoa powder, and salt in a sifter. Stir together to ensure the dry ingredients are thoroughly mixed. Add the dry mixture to the wet mixture, folding it in gently. Follow with the egg whites, stirring with a bit more vigor, but still keeping to the spirit of the fold.

5. Spread the prepared batter evenly into the pan and bake it for about 12 to 15 minutes, or until the cake, when touched, springs back.

6. After baking, flip the cake onto a kitchen towel that has been dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up with the towel. Allow it to cool completely in this shape.

7. To fill it, use 1 1/2 cups of heavy cream, and whip it with the espresso powder, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.

8. Take your time to unwrap the cooled cake and smooth the espresso cream over the top. Roll it back up, this time without the towel, and place it seam-side down on a platter suitable for serving.

9. To make the ganache, heat 1/2 cup of heavy cream until it is just about simmering and pour it over 8 ounces of finely chopped dark chocolate. Let the chocolate sit in the warm cream for a minute, then add 4 tablespoons of butter and stir until you have a smooth mixture. Let the chocolate cool to room temperature until it is thickened but not set, then spread it over the rolled-up cake.

10. Top with shavings of chocolate and a light dusting of cocoa powder. Chill before serving. Bon appétit with you French Mocha Bûche de Noël!

Equipment Needed

1. Oven
2. 15×10-inch jelly roll pan
3. Parchment paper
4. Pastry brush or cooking spray (for greasing)
5. Large mixing bowl
6. Whisk
7. Sifter
8. Spatula
9. Knife or grater (for chocolate shavings)
10. Kitchen towel
11. Electric mixer or hand mixer
12. Small saucepan
13. Heatproof bowl
14. Measuring cups and spoons
15. Platter for serving

FAQ

• What is a Bûche de Noël?A classic French festive dish, it resembles a yule log and is generally constructed with a sponge cake filled with cream.
• Can I make the cake in advance?Certainly! Baking the cake the day before putting it all together is just fine. It’s essential, though, to keep the cake wrapped in plastic so that it maintains its moisture.
• Is there a substitute for instant espresso powder?Finely ground regular coffee can be used, but espresso powder dissolves more readily and offers a bolder flavor.
• How do I prevent the cake from cracking when rolling?While it is still warm and malleable, roll the cake using a kitchen towel that has been dusted with powdered sugar, and it will help you do it.
• Is it necessary to use chocolate shavings for garnish?No, garnishing is optional, but it adds an elegant touch to the presentation.
• Can I use milk chocolate instead of dark chocolate?Correct. However, it will lead to a ganache that is sweeter. If required, adjust the levels of sugar to compensate.
• How should I store the Bûche de Noël?Keep it in the refrigerator, covered, for no longer than three days. Allow it to come to room temperature before serving for optimum flavor.

Substitutions and Variations

You can replace the instant espresso powder with an equal amount of coffee that is ground finely.
Dutch-processed cocoa powder has a milder flavor than unsweetened cocoa powder. So when using Dutch-processed cocoa powder in a recipe, keep in mind that it may produce a milder chocolate flavor than a recipe yields when made with unsweetened cocoa powder.
You can use semisweet chocolate instead, if you do not have dark chocolate.
If needed, use a substitute for the heavy cream that is a non-dairy whipped topping.
Rather than using granulated sugar, you can opt for maple syrup as a natural sweetener. However, because maple syrup is in liquid form, it should not be reckoned in 1:1 ratios with sugar. Use it in moderation, as you would any other sweetener.

Pro Tips

1. Room Temperature Ingredients Ensure your eggs are at room temperature before separating them. This will help the whites whip up to their fullest volume, resulting in a lighter cake.

2. Gentle Folding When folding the dry ingredients and egg whites into the yolk mixture, do so gently. Use a spatula and fold in a motion that minimizes the loss of volume, helping the cake to rise properly.

3. Rolling Tip Roll the cake while it’s still warm. This helps prevent cracks. Also, rolling it with a powdered sugar-dusted towel will stop it from sticking, helping to maintain its shape.

4. Chilled Equipment for Cream Chill the bowl and beaters before whipping the heavy cream for the filling. This helps achieve a stable, fluffy cream.

5. Ganache Consistency Let the ganache cool slightly before spreading it on the roll. If it’s too warm, it may run off; too cold, and it won’t spread smoothly. Aim for a thick but spreadable consistency for the best finish.