BÛCHE DE NOËL

Bûche de Noël is a traditional French Christmas dessert resembling a Yule log, made with a light and fluffy sponge cake that’s rolled with a rich filling and frosted with chocolate buttercream to mimic bark. This festive dessert is both delicious and a beautiful holiday centerpiece. You can add decorative touches like meringue mushrooms or sugared cranberries for an extra-special presentation.

Ingredients:

For the Cake:

• 4 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for dusting

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup chocolate chips (optional, for a chocolate filling)

For the Chocolate Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

For the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper. Grease and flour the parchment paper as well.
2. Whisk the eggs and sugar: In a large bowl, beat the eggs and sugar together with an electric mixer for about 5 minutes, or until the mixture is pale, thick, and tripled in volume. Add the vanilla extract and mix until combined.
3. Sift dry ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
4. Bake the cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
5. Roll the cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Roll the cake up with the towel (starting from the short end) to form a log shape. Let it cool completely while rolled, which helps it hold its shape.

For the Filling:

1. Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. If you want a chocolate filling, fold in the melted chocolate chips once cooled.
2. Fill the cake: Once the cake is completely cooled, carefully unroll it. Spread the whipped cream evenly over the cake, then gently re-roll the cake (without the towel) into a log shape.

For the Chocolate Buttercream Frosting:

1. Make the frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, beating until well combined. Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and creamy.
2. Frost the cake: Spread the chocolate buttercream frosting all over the rolled cake, using a spatula to create a bark-like texture. Use a fork to add additional lines and texture to mimic a log.

Decoration (optional):

1. Add decorative touches: You can make meringue mushrooms, sugared cranberries, or sprinkle powdered sugar on top for a snowy effect. Fresh berries and sprigs of rosemary also make great garnishes.
2. Chill and serve: Refrigerate the cake for at least 1 hour before serving to let the flavors set. Slice and serve!

This Bûche de Noël is a stunning holiday dessert with a delicious combination of soft sponge cake, rich whipped filling, and creamy chocolate frosting. It’s perfect for bringing festive cheer to any Christmas celebration!