Dessertscountryliving
This Festive Cake Deserves a Spot on Your Baking Bucket List
This classic Christmas cake features a delicate chocolate rolled cake with fluffy chocolate hazelnut whipped cream and a thick coating of ganache.
👥 12 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 45 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●knife
- ●pot
- ●cutting board
📝 Preparation Steps
1
For the Bûche De Noël (Yule Log)
2
Make the cake: Preheat oven to 350°F. Grease a large (17-by-12-inch) rimmed baking sheet. Line with parchment paper; grease parchment. Whisk together flour, baking powder, salt, and ¼ cup cocoa powder in a bowl.
3
Beat egg whites and ½ cup sugar with an electric mixer on high speed until stiff peaks form, 4 to ⏱️ 5 minutes. In a second bowl, beat egg yolks and remaining ½ cup sugar until thickened and pale yellow in color, 3 to ⏱️ 4 minutes. Beat in chocolate hazelnut spread, oil, and vanilla until combined, about ⏱️ 1 minute.
4
Gently fold half of whipped egg whites into egg yolk mixture, being careful not to deflate the whites. Repeat with remaining egg whites. Gently fold in flour mixture in two additions. Spread batter in prepared pan. Bake until cake springs back when gently pressed in the center, 15 to ⏱️ 16 minutes. While cake is baking, lay a dish towel on the counter and dust with remaining 2 tablespoons cocoa powder.
5
Run a butter knife around the edge of the pan to loosen the cake. While still hot, carefully invert the cake onto the prepared kitchen towel. Discard parchment paper. Starting at one of the narrow ends, tightly roll the cake up in the kitchen towel. Cool completely. (You can also chill the cake in the fridge to cool it faster but must let it come to room temperature before unrolling; otherwise it will crack.)
6
Make the ganache: Place chocolate in a bowl. Heat cream in a small pot on medium heat until just simmering. Pour over chocolate and let sit for ⏱️ 5 minutes, then whisk until smooth. Chill until it is a smooth and spreadable consistency, 15 to ⏱️ 30 minutes.
7
Make the filling: Beat cream, confectioners’ sugar, cocoa powder, and vanilla with an electric mixer on medium speed until soft peaks form, 1 to ⏱️ 2 minutes. Add chocolate hazelnut spread and mix until stiff peaks form, 1 more minute.
. confectioners’ sugar2 tbspConfectioners’ sugar(12-ounce) package fresh cranberries1/2
8
Assemble the cake: Slowly unroll the cake and remove the kitchen towel. Spread the filling over the cake, leaving a ½-inch border all around. Sprinkle with chopped hazelnuts. Carefully roll cake back up and place, seam side down, on a cutting board. Cut a 3- to 4-inch section off one end of the cake at a diagonal. Place cake on a serving platter and position cut piece on the side of cake to make a branch. Chill until firm, at least ⏱️ 30 minutes and up to 1 day.
9
Carefully spread ganache over the top and sides of the cake, leaving the exposed ends uncovered. Use a fork to create lines in the ganache resembling tree bark. Garnish with sugared cranberries, sugared rosemary, meringue mushrooms, and a dusting of confectioners’ sugar before serving.
. confectioners’ sugar2 tbspConfectioners’ sugar(12-ounce) package fresh cranberries1/2
10
For the Sugared Cranberries and Rosemary
Sugared Cranberries and Rosemary, recipe below(12-ounce) package fresh cranberries1/2
11
Place cranberries and rosemary in a bowl. Line a baking sheet with parchment paper.
12
Combine ½ cup sugar and ½ cup water in a small pot. Bring to a simmer over medium heat, whisking occasionally, until sugar is dissolved, 2 to ⏱️ 3 minutes. Remove from heat and cool for ⏱️ 5 minutes. Pour sugar syrup over cranberries and rosemary and gently stir to coat. Use a slotted spoon to transfer cranberries and rosemary to prepared baking sheet. Cool completely.
13
Transfer cranberries and rosemary to a bowl. Add remaining ½ cup sugar and toss to coat. Dry at room temperature for at least ⏱️ 1 hour. Use immediately or store, covered, in the refrigerator for 1 to 2 days. If cranberries and rosemary begin to appear wet, toss with more sugar.
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