Description
This Perfect Bûche de Noël (Yule Log) is a classic festive dessert featuring a light and airy chocolate chiffon cake rolled with a smooth white chocolate peppermint filling, and finished with a rich dark chocolate ganache bark decorated with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones. It combines delicate textures and seasonal flavors for an elegant holiday centerpiece.
Ingredients
Scale
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso/coffee powder (optional)
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the white chocolate peppermint filling: In a small saucepan, combine the chopped white chocolate and heavy whipping cream, then heat gently over medium heat while stirring until the chocolate is completely melted. Remove from heat, transfer the mixture to a bowl, and stir in peppermint extract if using. Refrigerate for at least 4 hours to chill fully.
- Prepare the chocolate chiffon cake batter: Preheat your oven to 375°F (191°C). Line an 18 by 13 inch baking sheet with parchment paper and lightly grease it. Pour the vegetable oil into a heat-safe large bowl and microwave on high for 1 minute until very hot. Whisk in cocoa powder until dissolved, then add espresso powder (if using), sea salt, milk, and vanilla extract. Allow the mixture to cool slightly. Add the egg yolks all at once and mix thoroughly. Sift the cake flour into the mixture and fold gently with a spatula to combine. In a clean stand mixer bowl, whisk egg whites with cream of tartar on medium speed until foamy, then gradually add sugar, increasing speed to high to reach soft peaks.
- Combine meringue and cake batter: Fold whipped egg whites into the chocolate and flour mixture in three additions using a spatula, taking care not to deflate the batter. Pour the combined batter evenly into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan a few times to release air bubbles.
- Bake the cake: Bake in the preheated oven for 15 to 16 minutes until the top is dry and springs back when lightly touched. Remove from the oven and gently bang the pan on the counter to loosen the cake. Allow it to cool for 15 minutes.
- Whip the white chocolate filling: Place the chilled white chocolate mixture into a stand mixer bowl and whip with a whisk attachment until lightened but not overwhipped.
- Roll the cake: Flip the cake onto a large piece of parchment paper with the skin side down. Spread the white chocolate filling evenly over the cake using an offset spatula. Beginning at one lengthwise edge, carefully roll the cake up with the parchment paper, finishing with the seam side down. Seal the ends of the parchment paper and chill the rolled cake in the refrigerator.
- Prepare the chocolate ganache (tree bark): Place the chopped dark chocolate in a heat-safe medium bowl. Heat the heavy cream in a small saucepan until it simmers. Remove from heat and pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk gently for 15–30 seconds until the ganache is slightly thickened but not overwhipped.
- Decorate the yule log: Remove the rolled cake from the fridge. Trim the ends of the cake for neatness and enjoy as snacks if desired. Cut a 3-inch length from one end, then slice it at a 45-degree angle to create two branch pieces. Secure the main log on a cake board using a small amount of ganache. Attach the branch pieces to the main log with toothpicks. Spread the chocolate ganache evenly over the entire cake with a spatula. Use a fork to create bark-like lines on the ganache. Use remaining ganache to attach meringue mushrooms, sugared cranberries, rosemary, and almond pine cones. Dust with matcha powder and powdered sugar to mimic moss and snow. Cover lightly with plastic wrap and chill to set the ganache.
- To serve: Use a sharp serrated knife to cut slices of the Bûche de Noël and serve chilled or at room temperature.
Notes
- For best texture, ensure egg whites are whipped to soft peaks but not dry.
- Using espresso powder intensifies the chocolate flavor but can be omitted.
- Chilling the white chocolate filling for at least 4 hours helps it achieve the ideal consistency for spreading and whipping.
- Decorations such as meringue mushrooms and sugared cranberries can be prepared in advance.
- Handle the cake carefully when rolling to avoid cracking.
- Use parchment paper to help roll the cake easily and maintain shape.
- The cake is best served within two days but keeps refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 85 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
