Print

Chocolate Espresso Buche De Noel

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

Scale
  • Chocolate Devils Food Cake
  • 2 Cups All Purpose Flour
  • 3/4 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
  • 1/4 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
  • 1/4 tsp Cream of Tartar
  • 1/2 Cup Granulated Sugar
  • 1/4 cup Semi Sweet Chocolate, Melted
  • Espresso Powder, dusting

Instructions

  1. Chocolate Cake
  2. Preheat oven to 350 degrees F and line a 1/2 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 3/4 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 1/4 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)