Description
This Perfect Bûche de Noël (Yule Log) is a festive and elegant dessert that combines a light chocolate chiffon cake with a creamy white chocolate peppermint filling and a rich chocolate ganache resembling tree bark. Decorated with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this traditional French Christmas dessert is a showstopper on any holiday table.
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
- 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: Combine the chopped white chocolate and heavy cream in a small saucepan and heat over medium heat, stirring continuously until the chocolate melts completely. Remove from heat, stir in peppermint extract if using, and chill in the fridge for at least 4 hours to set.
- Prepare the chocolate chiffon cake batter: Preheat your oven to 375°F (191°C) and lightly grease and line an 18″ by 13″ baking sheet with parchment paper. In a heat-safe large bowl, microwave the vegetable oil on high power for 1 minute until very hot. Add sifted cocoa powder and whisk until dissolved. Stir in espresso or coffee powder, sea salt, milk, and vanilla extract and let cool slightly. Add egg yolks all at once and mix well. Sift in the cake flour and gently fold it in with a spatula.
- Whip the egg whites: In a clean stand mixer bowl with a whisk attachment, whip the egg whites at medium speed until foamy. Add cream of tartar, then gradually add sugar while increasing speed to high. Whip until soft peaks form. Carefully fold the whipped egg whites into the chocolate and egg yolk mixture in three additions, preserving the airiness of the batter.
- Bake the cake: Pour the batter into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan on the counter to remove air bubbles. Bake for 15-16 minutes at 375°F (191°C), until the top is dry and springy. Remove from oven and bang the pan on the counter to loosen the cake. Allow to cool for 15 minutes.
- Whip the filling: While the cake cools, place the chilled white chocolate mixture into a stand mixer with a whisk attachment and whip until it is lightened in color but not overwhipped.
- Roll the cake: Flip the cake onto a large piece of parchment paper, skin side down. Use an offset spatula to evenly spread the white chocolate peppermint filling over the cake surface. Starting lengthwise, carefully roll the cake with the parchment paper, sealing the seam down. Wrap the ends and refrigerate to chill.
- Make the chocolate ganache: Place chopped dark chocolate in a medium heat-safe bowl. Heat the heavy cream in a small saucepan until it simmers, then pour it over the chocolate. Let sit for 5 minutes, then whisk gently for 15-30 seconds until slightly thickened but smooth. Avoid overwhipping.
- Decorate the cake: Remove the chilled rolled cake from the fridge and trim both ends. Slice a 3″ piece from one end, then cut it at a 45° angle in half to create branches. Attach the branches to the main log using toothpicks and a small amount of ganache. Spread the remaining ganache over the cake surface with an offset spatula. Use a fork to create bark-like grooves. Attach meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones to the cake using ganache as glue. Dust with matcha powder and powdered sugar to simulate moss and snow. Cover lightly with plastic wrap and chill to set the ganache.
- Serve: Slice the Yule log with a sharp serrated knife and enjoy a festive holiday dessert that’s both visually stunning and deliciously rich.
Notes
- For best results, ensure the egg whites are whipped to soft peaks but not too stiff to retain the delicate texture.
- The espresso powder enhances the chocolate flavor but is optional.
- Allow adequate chilling time for the filling and ganache to set, which helps in easier handling and neat slicing.
- Decorations can be customized or omitted based on preference.
- Use quality chocolate for optimal flavor in the filling and ganache.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 350
- Sugar: 26 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
