Description
This Perfect Bûche de Noël (Yule Log) recipe features a luscious chocolate chiffon cake rolled with a creamy white chocolate peppermint filling and coated in a rich dark chocolate ganache designed to resemble tree bark. Decorated with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, it’s an impressive and festive holiday dessert that combines classic flavors with elegant presentation.
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 (optional)
- 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 until all the chocolate melts. Remove from heat, stir in peppermint extract if using, and chill in the fridge for at least 4 hours to set.
- Make the chocolate chiffon cake batter: Preheat oven to 375°F (191°C). Line and lightly grease an 18″ by 13″ baking sheet with parchment paper. Microwave vegetable oil on high for 1 minute until very hot. Whisk in cocoa powder, espresso/coffee powder (if using), and sea salt. Pour in milk and vanilla extract, letting mixture cool slightly. Add egg yolks all at once and mix well. Sift in cake flour and gently fold to combine.
- Whip egg whites: In a clean stand mixer bowl, whip egg whites with cream of tartar on medium speed until foamy. Gradually add sugar while increasing to high speed, whipping until soft peaks form.
- Combine batter and egg whites: Fold the whipped egg whites in thirds carefully into the chocolate mixture, preserving the airy texture. Pour batter into the prepared baking sheet and smooth with an offset spatula. Tap the pan to release air bubbles.
- Bake the cake: Bake for 15-16 minutes at 375°F (191°C), until the top is dry and springy. Remove from oven, bang the pan on the counter, and let cool for 15 minutes.
- Whip the white chocolate filling: Transfer chilled white chocolate mixture to a stand mixer fitted with a whisk attachment and whip until lightened but not overwhipped.
- Roll the cake: Flip the cake onto a large piece of parchment paper, skin side down. Spread the white chocolate peppermint filling evenly over the cake surface. Roll the cake lengthwise with the parchment, ending seam side down. Seal ends and chill in the fridge.
- Make the chocolate ganache: Place dark chocolate in a medium heat-safe bowl. Heat heavy cream in a saucepan to a simmer, then pour over the chocolate. Let sit 5 minutes, then whisk for 15-30 seconds until thickened but not overwhipped.
- Assemble and decorate: Remove cake from fridge, trim ends, and cut a 3″ length piece. Cut this piece at a 45-degree angle to make branches. Attach branches to main cake with toothpicks on a cake board using ganache as adhesive. Spread ganache over the entire cake and create bark texture with a fork. Attach decorations using remaining ganache. Dust with matcha powder and powdered sugar to resemble moss and snow. Chill covered to set ganache.
- Serve: Slice with a sharp serrated knife and enjoy your festive Bûche de Noël!
Notes
- The peppermint extract is optional and can be omitted for a more traditional flavor.
- Use high-quality chocolate for best results in both filling and ganache.
- Be gentle when folding the whipped egg whites into the batter to maintain volume and create a light chiffon texture.
- Chilling the roll helps it hold its shape and makes it easier to decorate.
- Trimming the ends of the log gives a neat finish and these pieces make delicious snacks.
- The ganache texture should be thick but still spreadable; avoid overwhipping to prevent it from becoming too stiff.
- Decorations can be customized based on personal preference or availability.
- Allow ganache to set in the fridge for a clean bark-like finish before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 410
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg
