Buche de Noel Recipe

Ingredients

• 4eggs
• 50 gcake flour
• 30 gcocoa powder
• 30 gbutter
• 100 gsugar
• 225 gchocolate
• 240 ml (1 cup)double cream
• 1 recipebuttercream

Instructions

1. 1

   Make the ganache

   Chop the chocolate very finely and place it in a medium bowl. Heat the double cream until just before it boils, pour it over the chocolate and leave it undisturbed for a couple of minutes. Stir with a spatula until smooth, then leave to set for at least 3–4 hours, or preferably overnight.

2. 2

   Prepare the tin

   Heat the oven to 175°C (350°F). Line an 28 cm (11-inch) square baking tin with baking parchment.

3. 3

   Separate and sift

   Separate the eggs, putting the whites and yolks in different bowls. Sift the cake flour and cocoa together, melt the butter and set everything aside.

4. 4

   Beat the yolks

   Beat the yolks with one-third of the sugar until pale and very thick.

5. 5

   Whip the whites

   In a separate bowl, whisk the egg whites. Once they begin to form a meringue, add the remaining sugar in three additions. Whisk until the whites are nearly at stiff peaks.

6. 6

   Fold the mixtures

   Fold one-third of the whipped egg whites carefully into the yolk mixture, taking care not to knock out the air. Fold this mixture into the remaining meringue in the same gentle way.

7. 7

   Add flour and butter

   Sift the flour and cocoa mixture over the egg mixture and fold it in carefully. Add the melted butter and mix gently once more.

8. 8

   Bake the sponge

   Pour the batter into the prepared tin and spread it evenly. Bake for 10–12 minutes. Remove it from the oven, cover with plastic wrap and leave it to cool completely in the tin.

9. 9

   Mix the filling

   Put half of the buttercream in a bowl with 2–3 tablespoons of ganache and mix until combined.

10. 10

    Mix the frosting

    In a separate bowl, combine the remaining buttercream with the remaining ganache.

11. 11

    Roll the cake

    Remove the parchment from the cooled cake and place a fresh sheet underneath it. Spread the filling over the cake, reserving about ½ cup. Starting at one side, roll up the cake, then wrap it in the parchment with the seam underneath. Refrigerate for 30 minutes to 1 hour.

12. 12

    Add branch stumps

    If you like, cut round pieces from the cake with round cutters to make branch stumps. Fill the cut-out spaces with frosting and place the round cake pieces on top.

13. 13

    Decorate the log

    Spread the darker frosting over the log, leaving the ends and any branch stumps uncovered. Cover those areas with the lighter filling. Use a fork to draw bark-like lines along the log and circles on the ends and stumps. Sprinkle with cocoa powder and decorate as you like.

What is a Bûche de Noël?

Bûche de Noël, or Yule log, is a rolled cake shaped and decorated to resemble a log traditionally associated with Christmas in France. The cake is also popular in Japan, where it is often made as a carefully finished celebration dessert.

This version uses a cocoa sponge, chocolate ganache and buttercream. Rolling the sponge while it is chilled helps it hold its shape, while the two-tone creams create contrast on the finished log.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 7g protein, 82g carbs, 34g fat.

The sponge and sugar provide much of the carbohydrate, while the chocolate, cream, butter and buttercream contribute most of the fat. Eggs add some protein, though the exact balance depends heavily on the buttercream recipe and the chocolate used. Pair a slice with fresh fruit or serve a smaller piece after a meal to balance the richness.

The chocolate and cream

Ganache base: Finely chopping the chocolate helps it melt evenly when the hot cream is poured over it. Let it sit briefly before stirring so the heat can soften the chocolate throughout.

Setting time: The ganache needs several hours to firm up enough to mix with buttercream and spread neatly. Making it the night before gives it time to set without rushing.

Keep the sponge airy

Egg whites: Whisking the whites with the sugar builds the foam that gives this sponge its lift. Stop when the peaks are nearly stiff, as the recipe calls for, rather than continuing until they become dry.

Folding: Incorporate the whites and dry ingredients gently, using broad movements so the batter keeps as much air as possible. Fold in the melted butter last, as directed.

Watch the short bake

Oven time: The sponge bakes for just 10–12 minutes, so check it near the start of that range. It should be set rather than wet in the centre, but avoid leaving it in longer than needed.

Cooling: Let the sponge cool completely in the tin under plastic wrap before filling. A fully cooled cake is easier to handle and less likely to soften the buttercream.

Rolling and shaping

Parchment: Use a fresh sheet beneath the cake for rolling, as instructed. Roll from one side and keep the parchment around the outside of the log while it chills.

Chilling: The 30-minute to 1-hour rest firms the rolled cake before decorating. Keep the seam underneath so the log sits securely.

Finishing the bark

Two colours: The ganache-rich frosting is spread over the log, while the lighter filling covers the cut ends and any branch stumps. The contrast helps suggest the appearance of bark and the rings of a cut branch.

Texture: Draw long, irregular lines along the log with a fork and circles on the exposed ends. Add decorations only after the frosting is in place so the surface remains easy to work.

Serving the log

Let the chilled cake stand briefly before slicing so the frosting is not too firm. Use a sharp knife and wipe it between cuts for neater portions.

Serve with tea or coffee, or add fresh berries alongside for a bright contrast to the rich chocolate and buttercream.

Recipe notes & tips

• Chop the chocolate finely so it melts more evenly in the hot cream.
• Have the ganache ready well ahead, since it needs at least 3–4 hours to set.
• Use a clean bowl for the egg whites so they whip properly.
• Fold the sponge batter gently to preserve the air in the egg mixture.
• Check the sponge at 10 minutes because the baking window is short.
• Reserve the stated portion of filling before spreading it on the cake.

Variations

• Add berries: Serve fresh raspberries or strawberries alongside the finished log.
• Use dark chocolate: Choose a darker chocolate for a more intense ganache flavour.
• Make branch stumps: Cut round pieces from the sponge and attach them as described.
• Add a coffee note: Mix a little coffee into the ganache for a mocha-style variation.
• Keep it simple: Skip the branch stumps and decorate the single rolled log with forked lines.

Common mistakes to avoid

• Overheating the cream: Take it off the heat just before it boils so it does not scorch.
• Stirring ganache too soon: Leave the chocolate and cream undisturbed for a couple of minutes before mixing.
• Overwhipping the whites: Stop near stiff peaks, as the recipe specifies, to keep the meringue workable.
• Deflating the batter: Fold gently rather than beating after adding the egg whites.
• Overbaking the sponge: Check it at 10 minutes and remove it once set.
• Rolling warm cake: Cool the sponge completely before adding the filling and rolling it.

How to store

Keep the assembled log covered in the refrigerator and eat within 2–3 days. Serve chilled or let it stand briefly at room temperature before slicing; avoid heating it, as the buttercream and ganache will soften.

Frequently asked questions