The holiday season is a time filled with rich tradition wherever you are. In France, the Bûche de Noël is a traditional cake made during the holiday season. The Bûche de Noël is meant to symbolize the yule log, which families burned during the holiday season and welcome in the new year to come and bring the family good luck. It’s a show-stopping dessert that is completely doable in your home kitchen and will be loved by everyone (especially your kiddos). So put on some holiday pajamas and let’s get baking!
- 1 and 1/3 cups all purpose flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 2 Tablespoons vegetable oil or butter
- 1 and 1/2 teaspoons pure vanilla extract
- 4 tablespoons of powdered sugar for dusting
Whipped Cream Filling:
- 1 cup cold heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
- 8 ounces semi sweet chocolate, finely chopped
- 1 cup heavy whipping cream
To make the cake:
1. Preheat the oven to 350˚. Grease a rimmed baking sheet and line with parchment paper, leaving an overhang on all sides.
2. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step.
3. Beat the egg whites and 1/2 cup sugar together using a stand mixer or hand mixer on high speed until stiff peaks form (about 4-5 minutes).
4. In another bowl, add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
5. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds.
6. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing.
7. Spread batter evenly into the prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 15-16 minutes.
8. Once the cake is out of the oven and still warm to the touch, remove from the pan. Starting at one of the short sides, begin tightly rolling up the cake. Position the cake seam-side down and let cool for about an hour.
To make the filling:
1. Pour heavy cream, sugar and vanilla extract into the bowl of a stand mixer or hand mixer on medium speed until the cream starts to thicken (about 2-3 minutes).
2. Increase the speed to medium-high and beat for another 30 seconds to 1 minute. At this point you should be able to remove the whisk and turn it upside down without the mixture falling off the whisk.
1. Carefully unroll the cooled cake and spread the filling evenly, then re-roll the cake while separating it from the parchment paper.
2. Tightly wrap the rolled cake in plastic wrap and let chill for another hour or so.
To make the frosting:
1. Pour the heavy cream into a pot on medium heat and bring to a low simmer.
2. In a separate bowl with your chocolate chips, pour the cream over the chocolate and whisk until smooth.
3. Let the chocolate mixture thicken in the fridge until spreadable (about an hour or so).
1. Unwrap the cake on your serving platter and cut 1/4 of the cake at a diagonal. Place the small piece of cake to the side of the larger piece of cake to resemble a tree trunk and arm.
2. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. You can get fun with this part!
3. Voilà! All that’s left to do is enjoy your creation!
We hope you enjoy the holidays with this special French treat and make sure to check out our new collection for sweet prints and graphics inspired by France.