Chocolate Espresso Buche De Noel

Chocolate Espresso Buche de Noel is a holiday tradition that will stay with your family for years to come!  Buche de Noel, also known as a Yule Log, is one of the most traditional christmas cakes in France and one that I love to serve every year.  As December rolls around, the Christmas decoration are up, we are loaded with holiday gatherings and planning the menu for our Christmas day feast.  The Buche de Noel is always on the menu, sometimes served on christmas eve or enjoyed on Christmas day.  

Buche de Noel is a roulade, or rolled cake, filled and iced with buttercream and decorated with meringue mushrooms, fresh flowers, or fondant holly and resembles an actual Yule Log.  The best part of this cake is that the filling can be changed every year to make it a surprise for the season.  This year, I will be serving a Chocolate Espresso Buche de Noel that has a rich and decadent flavor and is the best way to end a special meal.  

Chocolate Cake
The rich devils food cake is a perfect cake to roll because it is moist which allows it to take shape with out cracking.  The key to creating this shape is to form it while it is still warm.  Once the cake is baked and out of the oven, allow it to cool for twenty minutes.  While the chocolate cake is still slightly warm, leave the parchment paper on the bottom and roll the cake.  The cake will keep its shape when unrolled and ready to fill with icing.  

Chocolate Espresso Italian Buttercream Icing  
Not as simple as a quick American buttercream, but there is nothing better than Italian Buttercream.  This method is started with an Italian meringue; boiling water and sugar and then slowly added to whipping egg whites.  Once the syrup is added, incorporate the butter, one piece at a time, to create the light, fluffy and not overly sweet Italian Buttercream.  Melted chocolate and espresso powder is then added to the buttercream to bring the flavor to life.  The Chocolate Espresso Italian Buttercream is used for the filling and the icing of the Buche de Noel.

Meringue Mushrooms
If you can save them long enough to make it onto your Buche de Noel, meringue mushrooms are the shining star of this cake.  They are cute, crunchy and bring a personality to your log.  The meringue can be made a day in advance because they take quite some time to dry.  Create the meringue using egg white, sugar and cream of tarter and then pipe into the shape of mushrooms; the stem and the cap.  Before baking, sprinkle the caps with espresso powder.  Once the mushrooms are baked and cooled, dip the caps into chocolate and then place on the stem.  

Each cake is rolled, filled, iced and decorated and I promise it will be the most beautiful and delicious dessert on the table.  Garnish your Buche de Noel with your homemade meringue mushrooms, fresh flowers and powdered sugar for an elegant centerpiece and a very merry Christmas tradition!  

Chocolate Espresso Buche De Noel

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Buche de Noel, also known as a Yule Log, is one of the most traditional christmas cakes in France and one that I love to serve every year. As December rolls around, the Christmas decoration are up, we are loaded with holiday gatherings and planning the menu for our Christmas day feast. The Buche de Noel is always on the menu, sometimes served on christmas eve or enjoyed on Christmas day.

• Author: Kristen Massad

Ingredients

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• Chocolate Devils Food Cake
• 2 Cups All Purpose Flour
• ¾ Cup Unsweetened Cocoa Powder
• 1 tsp Baking Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 2 Cups Granulated Sugar
• 1 Cup Vegetable Oil
• 1 Cup Buttermilk
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 Cup Hot Coffee
• Chocolate Espresso Italian Buttercream
• 1 Cup Granulated Sugar, divided
• ¼ Cup Water
• 5 Egg Whites
• 2 Cups Unsalted Butter, cubed at room temperature
• 2 tsp Espresso Powder
• 1 Cup Semisweet Chocolate, melted
• Espresso Meringue Mushrooms
• 2 Egg Whites
• ¼ tsp Cream of Tartar
• ½ Cup Granulated Sugar
• ¼ cup Semi Sweet Chocolate, Melted
• Espresso Powder, dusting

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Instructions

1. Chocolate Cake
2. Preheat oven to 350 degrees F and line a ½ sheet pan with parchment paper
3. In a large bowl combine all purpose flour, cocoa powder, baking powder, baking soda and salt; set aside
4. In a mixing bowl with paddle attachment combine the granulated sugar, vegetable oil, buttermilk and eggs; mix until fully combined
5. Alternating with dry ingredients and hot coffee, slowly add to the egg mixture and mix until smooth
6. Pour the chocolate cake batter onto the prepared sheet pan and spread evenly
7. Bake for 20-25 minutes or until the cake springs back at the touch
8. Remove the cake from the oven and allow to cool for 20 minutes
9. While the cake is still warm, roll the cake with parchment paper along the 13 inch side
10. Allow the cake to cool completely while rolled up
Once your are ready to ice the cake, very carefully unroll the cake (do not flatten) and spread icing to cover the entire cake
11. Roll the cake back up, removing the parchment paper as you roll
12. Refrigerate the cake for 20-30 minutes before icing the Buche de Noel
13. Chocolate Espresso Buttercream
14. Place the egg whites in a mixing bowl with whisk attachment; Set aside
15. In a small saucepan, combine ¾ cup granulated sugar and water
16. Cook the sugar on medium until the temperature reaches 235 degrees F or soft ball
17. While the sugar is cooking, whisk the egg whites until they get to stiff peaks
18. Slowly add in ¼ cup granulated sugar
19. Once the sugar syrup has reached 235 degrees F, while the mixer is on low speed, slowly pour the syrup into the egg white meringue
20. A few pieces at a time, add in the cubed butter until you have used all 2 cups of butter
21. Continue whisking the butter cream (it will look separated, but continue whisking) until the butter creamy is smooth
22. Add in espresso powder and melted semi sweet chocolate
23. Continue whisking until smooth
24. Use Immediately or store in the refrigerator until ready to use
25. (if you refrigerate the buttercream, you will need to set it out at room temperature for approx. 30-45 minute or until is becomes soft and spreadable)
26. Meringue Mushrooms
27. Preheat oven to 200 degrees F and line a baking sheet with parchment paper
28. In a mixing bowl with whisk attachment, whisk the egg whites and cream of tartar until still peaks
29. Slowly add in granulated sugar to the egg whites and whisk until stiff and shiny
30. Remove the bowl from the mixer and spoon the meringue into a piping bag with a round tip
31. Pipe 20 1 inch round meringue caps and pipe 20 stems
32. Bake for 30-40 minutes or until the meringue are crunchy and still white
33. Remove the meringue from the oven and allow them to cool completely or overnight
34. Dip the bottom of the meringue caps in the melted chocolate to create the bottom of the mushroom
35. Stick the stem to the chocolate and allow it to dry before moving them
36. Dust the top of the mushroom cap with espresso powder for garnish
37. Assembly

38. Remove the cake from the refrigerator and place the rolled cake on the platter you are going to serve the cake on
39. Start icing the log with Chocolate Espresso Buttercream and leave it a textured icing to give it a rustic look
40. Cut 4 inches off of one end of the log and place it on top of the log
41. Continue icing until the whole cake is covered
42. Trim the edges of the cake off so that you can see the roll
43. Dust the Buche de Noel with powdered sugar, garnish with Espresso Meringue Mushrooms, and fresh flowers (optional)