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
Chocolate Cake
Preheat oven to 350 degrees F and line a 1/2 sheet pan with parchment paper
In a large bowl combine all purpose flour, cocoa powder, baking powder, baking soda and salt; set aside
In a mixing bowl with paddle attachment combine the granulated sugar, vegetable oil, buttermilk and eggs; mix until fully combined
Alternating with dry ingredients and hot coffee, slowly add to the egg mixture and mix until smooth
Pour the chocolate cake batter onto the prepared sheet pan and spread evenly
Bake for 20-25 minutes or until the cake springs back at the touch
Remove the cake from the oven and allow to cool for 20 minutes
While the cake is still warm, roll the cake with parchment paper along the 13 inch side
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
Roll the cake back up, removing the parchment paper as you roll
Refrigerate the cake for 20-30 minutes before icing the Buche de Noel
Chocolate Espresso Buttercream
Place the egg whites in a mixing bowl with whisk attachment; Set aside
In a small saucepan, combine 3/4 cup granulated sugar and water
Cook the sugar on medium until the temperature reaches 235 degrees F or soft ball
While the sugar is cooking, whisk the egg whites until they get to stiff peaks
Slowly add in 1/4 cup granulated sugar
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
A few pieces at a time, add in the cubed butter until you have used all 2 cups of butter
Continue whisking the butter cream (it will look separated, but continue whisking) until the butter creamy is smooth
Add in espresso powder and melted semi sweet chocolate
Continue whisking until smooth
Use Immediately or store in the refrigerator until ready to use
(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)
Meringue Mushrooms
Preheat oven to 200 degrees F and line a baking sheet with parchment paper
In a mixing bowl with whisk attachment, whisk the egg whites and cream of tartar until still peaks
Slowly add in granulated sugar to the egg whites and whisk until stiff and shiny
Remove the bowl from the mixer and spoon the meringue into a piping bag with a round tip
Pipe 20 1 inch round meringue caps and pipe 20 stems
Bake for 30-40 minutes or until the meringue are crunchy and still white
Remove the meringue from the oven and allow them to cool completely or overnight
Dip the bottom of the meringue caps in the melted chocolate to create the bottom of the mushroom
Stick the stem to the chocolate and allow it to dry before moving them
Dust the top of the mushroom cap with espresso powder for garnish
Assembly
Remove the cake from the refrigerator and place the rolled cake on the platter you are going to serve the cake on
Start icing the log with Chocolate Espresso Buttercream and leave it a textured icing to give it a rustic look
Cut 4 inches off of one end of the log and place it on top of the log
Continue icing until the whole cake is covered
Trim the edges of the cake off so that you can see the roll
Dust the Buche de Noel with powdered sugar, garnish with Espresso Meringue Mushrooms, and fresh flowers (optional)